Gustatory Sensitivity in Elderly People with Treated and Untreated Essential Hypertension

已治療與未治療之原發性高血壓老年人味覺敏銳度之探討

張毓芬(Yu-Feng Chang) ； 陳穎從(Ying-Tsung Chen) ； 區少梅(Andi Shau-Mei Ou)

《中華民國營養學會雜誌》 25卷3期 (2000/09) Pp. 148-158

https://doi.org/10.6691/JCNS.200009_25(3).0003

摘要

為瞭解原發性高血壓老年人之味覺敏銳度及其與血壓之相關性，以138位血壓正常之健康老年人(65~82歲)、68位已接受治療之原發性高血壓老年人(65~83歲)與68位尚未接受治療之原發性高血壓老年人(65~85歲)為研究對象，進行味覺測試與血壓之測定。味覺測試項目包含:(a)對蔗糖及糖精之甜味、對氯化鈉及氯化鉀之鹹味、對檸檬酸之酸味以及對咖啡因之苦味識別閾值測定及 (b)對含高於閾值之六種不同氯化鈉濃度的蕃茄汁的鹹味識別能力及喜愛程度之測試。結果顯示，未接受治療之原發性高血壓老年人對閾值範圍濃度的蔗糖及氯化鈉之敏銳度顯著低於血壓正常的健康老年人，而與已治療之原發性高血壓老年人相比較，則有較低之氯化鈉敏銳度及較高之糖精敏銳度。已接受治療之原發性高血壓老年人對糖精的敏銳度顯著低於其它兩組老年人。但此三組研究對象對含氯化鈉濃度高於閾值之蕃茄汁的鹹味識別能力及喜愛程度之測試結果則無顯著差異，且兩組原發性高血壓老年人之味覺識別閾值與血壓測定值間也無顯著相關。綜合以上結果得知，原發性高血壓老年人對閾值範圍濃度之氯化鈉敏銳度較血壓正常之健康老年人低，但於接受治療後可獲得改善。而此味覺敏銳度並不是影響原發性高血壓老年人之血壓值的唯一因子。

關鍵字

味覺敏銳度 ； 味覺閾值 ； 原發性高血壓

並列摘要

Taste sensitivity and the relationship between taste recognition thresholds and the levels of arterial blood pressure were studied in 138 healthy normotensive elderly subjects aged 65~82 y (NT group), 68 treated essential hypertensive elderly subjects aged 65~83 y (THT group), and 68 untreated essential hypertensive elderly subjects aged 65~85 y (UTHT group). The taste recognition thresholds for sweet (sucrose, saccharin), salty (NaCl, KCl), sour (citric acid) and bitter (caffeine) stimuli as well as the intensity and hedonic (pleasantness) responses to six NaCl suprathreshold concentrations in tomato juice were examined. The results showed that, at the threshold level, the UTHT group had a significantly lower sucrose and NaCl sensitivity compared to the NT group and a significantly lower NaCl, but higher saccharin sensitivity than the THT group. The THT group had a significantly lower saccharin sensitivity than the other two groups. However, no significant differences in suprathreshold intensity estimates and preferences for the six NaCl concentrations in tomato juice were found among three groups, and no significant relationship between blood pressure (systolic, diastolic) and any recognition threshold values was observed in both essential hypertensive groups. These findings suggest that treated essential hypertensive elderly patients had improved taste sensitivity for NaCl as compared with untreated patients, but the data in this study failed to support a major role for taste recognition threshold in the determination of blood pressure levels in essential hypertensive elderly people.

並列關鍵字

gustatory sensitivity ； taste threshold ； essential hypertension