Article |

Blood Pressure, Salt Preference, Salt Threshold, and Relative Weight

Ronald M. Lauer, MD; Lloyd J. Filer Jr, MD, PhD; Mary Ann Reiter; William R. Clarke, PhD
Am J Dis Child. 1976;130(5):493-497. doi:10.1001/archpedi.1976.02120060039008.
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• This study was performed to observe the relationships of salt preference, salt threshold, and relative weight to blood pressure. Three groups were selected from 4,800 school children on the basis of mean blood pressure: ≤ fifth percentile, in the area of the 50th percentile, and ≥ 95th percentile. Salt threshold was determined by titrating, on each subject's tongue, solutions ranging from 1 to 60 millimols/liter of sodium chloride. Salt preference was tested by the addition of salt by each subject to unsalted tomato juice and beef broth according to individual taste. The samples were then analyzed for sodium concentration. The coefficient of correlation for the amount of salt added to juice and broth was significant (r = 0.63). There was no relationship of salt threshold to preference, nor did threshold or preference relate to blood pressure. Relative weight was related to blood pressure with subjects in the highest pressure range being the most obese.

(Am J Dis Child 130:493-497, 1976)


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