高血压患者苦味觉敏感性与摄盐量及心脏重塑的关系研究  

Effect of bitter taste sensitivity on dietary salt intake and cardiac remodeling in hypertensive patients

作　　者：廖建文 李强[1] 常乐 刘道燕[1] 祝之明[1] LIAO Jian-Wen;LI Qiang;CHANG Le;LIU Dao-yan;ZHU Zhi-ming.(Center for Hypertension and Metabolic Diseases, Department of Hypertension and Endocrinology, Daping Hospital, the Third Military Medical Universityj Chongcling Institute of Hypertension, Chongqing 400042, Chin)

机构地区：[1]第三军医大学全军高血压代谢病中心重庆大坪医院高血压内分泌科重庆市高血压研究所,重庆400042

出　　处：《中国实用内科杂志》2018年第7期629-632,共4页Chinese Journal of Practical Internal Medicine

基　　金：国家自然科学基金(31430042)

摘　　要：目的探讨高血压患者苦味觉与摄盐量及心脏重塑的关系。方法收集2017年2月-8月重庆大坪医院164例高血压患者相关资料,检测其临床生化指标及心脏结构,根据24 h尿钠排泄计算日均摄盐量,应用不同浓度的奎宁溶液测定患者的苦味觉敏感度,以反映对高盐摄入的厌恶程度。分析苦味觉敏感性与摄盐量及心脏重塑的关系。结果按苦味觉敏感度分为敏感性高组与敏感性低组。与苦味觉敏感性高组相比,苦味觉敏感性低组的高血压患者摄盐量显著增高,同时心脏室间隔厚度和左室质量指数显著增加。此外,将高血压患者依据摄盐量(高摄盐组≥9 g/d,低摄盐组<9 g/d)分组发现,高盐组的高血压患者更容易合并苦味觉敏感性降低。结论高血压患者苦味觉敏感性减低与高盐摄入及心脏重塑相关,改善高血压患者苦味觉敏感性可能有助于减盐及预防靶器官损害。Objective To explore the effects of bitter taste sensitivity on salt intake and cardiac remodeling in hypertensive patients. Methods Totally 164 in-patients with hypertension were enrolled and their physiological and biochemical indexes were measured. The averaged daily salt intake was calculated according to the 24h urinary sodium excretion.Different concentration of quinine solution was used to evaluate the bitter taste sensitivity , which could reflex a person＇s aversion of the high salt. The effects of bitter taste sensitivity with salt intake and cardiac remodeling were analyzed. Results The subjects were divided into either sensitive group or insensitive group according to their bitter taste sensitivity . Compared with the sensitive group, subjects with insensitive bitter taste had higher salt intake, and were with increased heart ventricular septal thickness （IVST） and left ventricular mass index （LVMI）. In addition, hypertensive patients who had high salt intake（ ≥ 9 g/day） were found to be significantly less sensitive to bitter taste. Conclusion Decreased sensitivity of bitter taste in hypertensive patients is significantly associated with higher salt intake and cardiac remodeling. Improvement in bitter taste sensitivity in hypertensive patients may contribute to salt reduction and prevention of target organ damage.

关 键 词：苦味觉 摄盐量 高血压 心脏重塑 

分 类 号：R544.1[医药卫生—心血管疾病]