Taste and hypertension in humans: targeting cardiovascular disease

Roura, Eugeni, Foster, Simon, Winklebach, Anja, Navarro, Marta, Thomas, Walter, Campbell, Katrina and Stowasser, Michael (2016) Taste and hypertension in humans: targeting cardiovascular disease. Current Pharmaceutical Design, 22 15: 2290-2305. doi:10.2174/1381612822666160216151545


Author Roura, Eugeni
Foster, Simon
Winklebach, Anja
Navarro, Marta
Thomas, Walter
Campbell, Katrina
Stowasser, Michael
Title Taste and hypertension in humans: targeting cardiovascular disease
Journal name Current Pharmaceutical Design   Check publisher's open access policy
ISSN 1381-6128
1873-4286
Publication date 2016-01
Year available 2016
Sub-type Article (original research)
DOI 10.2174/1381612822666160216151545
Open Access Status Not Open Access
Volume 22
Issue 15
Start page 2290
End page 2305
Total pages 16
Place of publication Bussum, Netherlands
Publisher Bentham Science Publishers
Collection year 2017
Language eng
Abstract The association between salty taste and NaCl intake with hypertension is well-established, although it is far from completely understood. Other taste types such as sweet, umami or bitter have also been related to alterations in blood pressure. Here, we review the mutual relationship between taste and hypertension to identify potential avenues to better control blood pressure. This review focuses on published data involving humans, with the exception of a section on molecular mechanisms. There is compelling evidence to suggest that changes in salty taste sensitivity can be used to predict the onset of hypertension. This goes hand in hand with the medical concept of sodium sensitivity, which also increases with age, particularly in hypertensive patients. The association of hypertension with the loss of taste acuity less definitive with some data/conclusions masked by the use of anti-hypertensive drugs. In fact, this group of therapeutic agents can reduce food taste perception resulting in mild to severe hypogeusia and dysgeusia. In the elderly, antihypertensive drugs may lead to a loss of appetite, thus, selecting treatments with low or no impact on taste perception should be advised. Pharmacological approaches to mitigate cardiovascular disease (CVD) could well take a different spin in the future following the discovery of taste receptors (TAS1R and TAS2R) in the cardiovascular system. Finally, long-term dietary strategies to minimize the risk of development of hypertension and CVD are discussed identifying several nutrients and public health policies with relevant potential.
Keyword Taste
Hypertension
CDV
Salty
NaCl
Sweet
Umami
Glutamic acid
Bitter
Vaffeine
Polyphenols
Tas2R
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Centre for Nutrition and Food Sciences Publications
 
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