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Gustatory Thresholds in Patients with Hypertension

Nature volume 196, pages 74–75 (1962)Cite this article

Abstract

THERE is generally acknowledged to be a relationship of some sort between intake of salt and hypertension1,2. Dahl3 has shown that groups habitually consuming large amounts of dietary salt show a greater incidence of hypertension than groups consuming lesser amounts. He has suggested that ‘prehypertensives’ eat more salt prior to the onset of their hypertension than do normotensive patients. Because of the possible importance of altered gustatory sensation, we decided to measure taste thresholds in hypertensives.

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References

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Authors and Affiliations

  1. Departments of Medicine (Division of Clinical Pharmacology) and of Pharmacology and Experimental Therapeutics, Johns Hopkins University School of Medicine, Baltimore

    NORMA FALLIS, LOUIS LASAGNA & LÉON TÉTREAULT

Authors
  1. NORMA FALLIS
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  2. LOUIS LASAGNA
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  3. LÉON TÉTREAULT
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FALLIS, N., LASAGNA, L. & TÉTREAULT, L. Gustatory Thresholds in Patients with Hypertension. Nature 196, 74–75 (1962). https://doi.org/10.1038/196074a0

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