Kim TH, et al. – This research incorporated the contemplation of variations in salty taste thresholds among normal controls and non–dialysis chronic kidney disease (CKD) patients according to disease stage. Furthermore, it gauged the link between salty taste thresholds or preferences and mean spot urine sodium concentrations. The results recommended that education to change salty taste preferences and regular follow up were required in order to decrease salt intake in CKD patients.

Methods

• 436 patients with non-dialysis CKD and 74 normal controls were recruited for this trial.
• The detection and recognition thresholds, salty taste preferences and salt usage behaviours (through a questionnaire) were assessed in CKD patients and normal controls.
• The three most recent spot urine sodium concentrations were averaged and used this ‘mean spot urine sodium’ value for measuring the sodium intake in CKD patients.

Results

• Detection thresholds of stages 3 and 5 and recognition thresholds of stage 3 CKD patients were reported to be higher than those of normal controls.
• Salty taste preferences of stage 5 and salt usage behaviour scores of stages 4 and 5 CKD patients were lower compared to the normal controls.
• Univariate analysis demonstrated that estimated glomerular filtration rate (eGFR), salt usage behaviour score, salty taste preference, smoking, gender and zinc level were prominently linked to mean spot urine sodium in CKD patients.
• Multiple regression analysis illustrated that the eGFR and salty taste preference exhibited an independent association with mean spot urine sodium.