Individuals with Hypertension Prefer Saltier Foods
It's well-known that diets rich in sodium increase one's risk for hypertension, yet sodium consumption is generally about 3,000 mg per day or twice the recommended limit of 1,500 mg for those older than 50 years of age or anyone at risk for high blood pressure. Patricia T. M. Villela and other researchers from the University of Sao Paulo studied 118 adults to determine if hypertensive people prefer saltier foods and if age makes a difference on salt preferences. Four groups were studied: younger (average age of approximately 38 years old) with or without hypertension; and older (average age of about 72 years old) with or without hypertension. The researchers gave the subjects French bread with three different concentrations of added salt. After two weeks, the researchers retested the subjects but seasoned the bread with oregano plus three different concentrations of salt.
The results showed that both younger and older hypertensive patients preferred higher salt concentrations on their bread. Older individuals with normal blood pressure preferred a medium-salt concentration while the younger individuals with normal pressure preferred the lowest salt concentration. When the bread was seasoned with oregano and the various levels of salt, all groups preferred options with lower or medium concentrati
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