Correlation between salt taste threshold and severity of coronary heart disease

Wenlian MA; Guihui TAO; Xiaoli YANG; Hongxia SUN; Xiaoqun ZHANG; Lei LIU

doi:10.16016/j.1000-5404.201801156

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Correlation between salt taste threshold and severity of coronary heart disease

更新时间：2026-01-09

- Correlation between salt taste threshold and severity of coronary heart disease
- Journal of Third Military Medical University Vol. 40, Issue 11, Pages: 1044-1047(2018)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.16016/j.1000-5404.201801156
  CLC：
- Received：18 January 2018，
  
  Published：15 June 2018
- 稿件说明：
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Wenlian MA, Guihui TAO, Xiaoli YANG, et al. Correlation between salt taste threshold and severity of coronary heart disease[J]. Journal of Third Military Medical University, 2018, 40(11): 1044-1047.
DOI：

Wenlian MA, Guihui TAO, Xiaoli YANG, et al. Correlation between salt taste threshold and severity of coronary heart disease[J]. Journal of Third Military Medical University, 2018, 40(11): 1044-1047. DOI： 10.16016/j.1000-5404.201801156.

摘要

Abstract

Objective

To investigate the correlation between salt taste threshold and severity of coronary heart disease.

Methods

A cross-section study was performed on 198 patients with coronary heart disease diagnosed by coronary angiography admitted in the Third Affiliated Hospital of Army Medical University from October 2017 to January 2018. Another sex- and age-matched 193 patients without coronary artery stenosis by coronary angiography served as control group. According to the number of coronary lesion

the patients of the coronary heart disease group was further divided into single branch lesion

double branch lesion and triple branch lesion subgroups. And based on Gensini score

the severity of coronary lesion was evaluated. The patients' salt taste threshold was determined by using NaCl solution. The differences of salt taste threshold among the above groups were compared

and the correlation between salt taste threshold and severity of coronary heart disease was analyzed.

Results

The salt taste threshold was significantly higher in the coronary heart disease group than the control group [(0.75±0.21)%

(0.59±0.18)%

0.05

]

. With the increase of diseased arteries

the threshold was elevated. After adjustment of traditional risk factors of coronary heart disease using logistic regression model

elevated salt taste threshold was found to increase the prevalence of coronary heart disease (

=3.012

0.05). Salt taste threshold was positively correlated with the severity of coronary artery disease (Gensini score

=0.623

0.05).

Conclusion

Elevated salt taste threshold is a risk factor for coronary heart disease

and it is also positively correlated with the severity of the disease.

关键词

Keywords

references

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