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dc.contributor.authorde Souza, Juli Thomaz [UNESP]
dc.contributor.authorMatsubara, Luiz Shiguero [UNESP]
dc.contributor.authorMenani, Jose Vanderlei [UNESP]
dc.contributor.authorMatsubara, Beatriz Bojikian [UNESP]
dc.contributor.authorJohnson, Alan Kim
dc.contributor.authorFratucci de Gobbi, Juliana Irani [UNESP]
dc.date.accessioned2014-05-20T13:45:54Z
dc.date.available2014-05-20T13:45:54Z
dc.date.issued2012-02-01
dc.identifierhttp://dx.doi.org/10.1016/j.appet.2011.09.021
dc.identifier.citationAppetite. London: Academic Press Ltd- Elsevier B.V. Ltd, v. 58, n. 1, p. 418-423, 2012.
dc.identifier.issn0195-6663
dc.identifier.urihttp://hdl.handle.net/11449/16194
dc.description.abstractHeart failure (HF) is a complex syndrome that involves changes in behavioral, neural and endocrine regulatory systems. Dietary salt restriction along with pharmacotherapy is considered an essential component in the effective management of symptomatic HF patients. However, it is well recognized that HF patients typically have great difficulty in restricting sodium intake. We hypothesized that under HF altered activity in systems that normally function to regulate body fluid and cardiovascular homeostasis could produce an increased preference for the taste of salt. Therefore, this study was conducted to evaluate the perceived palatability (defined as salt preference) of food with different concentrations of added salt in compensated chronically medicated HF patients and comparable control subjects. Healthy volunteers (n = 25) and medicated, clinically stable HF patients (n = 38, NYHA functional class II or III) were interviewed and given an evaluation to assess their preferences for different amounts of saltiness. Three salt concentrations (0.58, 0.82, and 1.16 g/100 g) of bean soup were presented to the subjects. Salt preference for each concentration was quantified using an adjective scale (unpleasant, fair or delicious). Healthy volunteers preferred the soup with medium salt concentration (p = 0.042), HF patients disliked the low concentration (p < 0.001) and preferred the high concentration of salted bean soup (p < 0.001). When compared to healthy volunteers, HF patients demonstrated a significantly greater preference for the soup with a high salt concentration (p = 0.038). It is concluded that medicated, compensated patients under chronic treatment for HF have an increased preference for salt. (C) 2011 Elsevier Ltd. All rights reserved,en
dc.description.sponsorshipSão Paulo State University for Juli Thomaz de Souza
dc.format.extent418-423
dc.language.isoeng
dc.publisherAcademic Press Ltd Elsevier B.V. Ltd
dc.relation.ispartofAppetite
dc.sourceWeb of Science
dc.subjectHeart failureen
dc.subjectSalt appetiteen
dc.subjectAngiotensin IIen
dc.subjectTaste preferenceen
dc.titleHigher salt preference in heart failure patientsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderAcademic Press Ltd- Elsevier B.V. Ltd
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniv Iowa
dc.description.affiliationUNESP, Dept Physiol, Inst Biosci, Botucatu, SP, Brazil
dc.description.affiliationBotucatu Med Sch, Dept Internal Med, Botucatu, SP, Brazil
dc.description.affiliationSão Paulo State Univ, Dept Physiol & Pathol, FOAr, UNESP Araraquara,UNESP, São Paulo, Brazil
dc.description.affiliationUniv Iowa, Dept Psychol, Iowa City, IA 52242 USA
dc.description.affiliationUniv Iowa, Dept Hlth & Human Physiol, Iowa City, IA 52242 USA
dc.description.affiliationUniv Iowa, Dept Pharmacol, Iowa City, IA 52242 USA
dc.description.affiliationUniv Iowa, Cardiovasc Ctr, Iowa City, IA 52242 USA
dc.description.affiliationUnespUNESP, Dept Physiol, Inst Biosci, Botucatu, SP, Brazil
dc.description.affiliationUnespBotucatu Med Sch, Dept Internal Med, Botucatu, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Dept Physiol & Pathol, FOAr, UNESP Araraquara,UNESP, São Paulo, Brazil
dc.identifier.doi10.1016/j.appet.2011.09.021
dc.identifier.wosWOS:000300862300059
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Botucatupt
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina, Botucatupt
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araraquarapt
dc.identifier.lattes6309835137998766
dc.identifier.lattes6990977122340795
unesp.author.lattes6309835137998766
unesp.author.lattes6990977122340795
unesp.author.orcid0000-0003-1167-4441[3]
unesp.author.orcid0000-0001-5845-0475[6]
dc.relation.ispartofjcr3.174
dc.relation.ispartofsjr1,441
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