|Table of Contents|

Correlation between salt taste threshold and severity of coronary heart disease

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《第三军医大学学报》[ISSN:1000-5404/CN:51-1095/R]

Issue:
2018年第11期
Page:
1044-1047
Research Field:
临床医学
Publishing date:

Info

Title:

Correlation between salt taste threshold and severity of coronary heart disease

Author(s):

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

Department of Cardiology, Institute of Surgery Research, Third Affiliated Hospital, Army Medical University (Third Military Medical University), Chongqing, 400042; Department of Cardiology, Chongqing Fifth People’s Hospital, Chongqing, 400062; Department of Nursing, First Affiliated Hospital, Army Medical University (Third Military Medical University), Chongqing, 400038, China

Keywords:

coronary heart disease salt taste threshold Gensini score
 

PACS:
R151.1; R181.23; R541.4
DOI:
-
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)% vs (0.59±0.18)%, P<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 (OR=3.012, P<0.05). Salt taste threshold was positively correlated with the severity of coronary artery disease (Gensini score, r=0.623, P<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.

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Last Update: 2018-06-14