지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 예미경
- 발행연도
- 2015
- 저작권
- 대구가톨릭대학교 논문은 저작권에 의해 보호받습니다.
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Backgrouds and Objectives
Salt-taste threshold can influence salt appetite, and is thought to be another marker of sodium intake. Many studies have found an association between sodium intake and blood pressure. The aim of this study was to compare the salt-taste threshold and salt intake between hypertensive and normotensive groups.
Subjects and Method
One hundred volunteers (46 men and 54 women) who did not take antihypertensive medications were evaluated. A questionnaire, which included questions regarding demographic information and preference of salty taste. Twenty-four hour ambulatory blood pressure was checked. Salt taste threshold was measured by the ability of the subjects to discern the taste of salt in graded solutions of saline. Twenty-four urinary sodium was measured in a 24-hour urine collection. Other plasma and urine electrolytes and creatinine were measured using standard automated chemistry methods.
Results
Taste preference for salt was slightly higher in normotensive group. There was slightly higher salt intake measured as 24-hour urinary sodium in the hypertensive group, compared with the normotensive group. There was no difference in salt taste threshold between the normotensive and the hypertensive groups.
Conclusion
Sodium intake measured as 24-hour urinary sodium is increased in subjects with hypertension attesting to sodium intake as a risk factor for the development of high blood pressure. There was no difference in salt taste threshold between the normotensive and the hypertensive groups. These results suggest that the development of hypertension depends on a complex interaction between genes and environmental factors.
Salt-taste threshold can influence salt appetite, and is thought to be another marker of sodium intake. Many studies have found an association between sodium intake and blood pressure. The aim of this study was to compare the salt-taste threshold and salt intake between hypertensive and normotensive groups.
Subjects and Method
One hundred volunteers (46 men and 54 women) who did not take antihypertensive medications were evaluated. A questionnaire, which included questions regarding demographic information and preference of salty taste. Twenty-four hour ambulatory blood pressure was checked. Salt taste threshold was measured by the ability of the subjects to discern the taste of salt in graded solutions of saline. Twenty-four urinary sodium was measured in a 24-hour urine collection. Other plasma and urine electrolytes and creatinine were measured using standard automated chemistry methods.
Results
Taste preference for salt was slightly higher in normotensive group. There was slightly higher salt intake measured as 24-hour urinary sodium in the hypertensive group, compared with the normotensive group. There was no difference in salt taste threshold between the normotensive and the hypertensive groups.
Conclusion
Sodium intake measured as 24-hour urinary sodium is increased in subjects with hypertension attesting to sodium intake as a risk factor for the development of high blood pressure. There was no difference in salt taste threshold between the normotensive and the hypertensive groups. These results suggest that the development of hypertension depends on a complex interaction between genes and environmental factors.
목차
서 론 1연구 대상 및 방법 2결 과 4고 찰 7참고 문헌 10
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