Blood pressure, salt preference, salt threshold, and relative weight
R. M. Lauer, L. J. Filer, M. A. Reiter and W. R. Clarke
This study was performed to observe the relationships of salt preference,
salt threshold, the relative weight to blood pressure. Three groups were
selected from 4,800 school children on the basis of mean blood pressure:
less than or equal to fifth percentile, in the area of the 50th percentile,
and greater than or equal to 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 range being
the most obese.
