The addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease
Abstract Reducing salt intake is crucial for managing hypertension. While efforts to reduce salt intake are based on the assumption that people have a preference for salt, it is also important to acknowledge that there is an aversion to high levels of salt. A recent study has highlighted that not on...
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Nature Portfolio
2025-07-01
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| Online Access: | https://doi.org/10.1038/s41598-025-09602-x |
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| author | Natsuko Okuno-Ozeki Yusuke Kohama Hiromu Taguchi Yuka Kawate Keiichi Tamagaki Takuya Taniguchi Takashi Hirao Satoaki Matoba Tetsuro Kusaba |
| author_facet | Natsuko Okuno-Ozeki Yusuke Kohama Hiromu Taguchi Yuka Kawate Keiichi Tamagaki Takuya Taniguchi Takashi Hirao Satoaki Matoba Tetsuro Kusaba |
| author_sort | Natsuko Okuno-Ozeki |
| collection | DOAJ |
| description | Abstract Reducing salt intake is crucial for managing hypertension. While efforts to reduce salt intake are based on the assumption that people have a preference for salt, it is also important to acknowledge that there is an aversion to high levels of salt. A recent study has highlighted that not only the taste recognition but also the aversion to high salt were altered in CKD patients. However, the effect of combining various tastes on this aversion is still unclear. This study examined how adding sweetness affects salt aversion in CKD patients. A taste test was conducted on 100 healthy volunteers and 66 CKD patients using filter paper impregnated with varying concentrations of NaCl, sucrose, tartaric acid, and quinine hydrochloride. The aversion threshold was defined as the lowest concentration perceived as unpleasant. We measured aversion thresholds for combinations of sweet with salty, sour, and bitter tastes. Aversion to salt, sour, and bitter tastes increased with concentration. However, 44% of healthy subjects and 79% of CKD patients showed no aversion to high salt. Adding sweetness significantly reduced salt aversion, with 52% of healthy subjects and 92.4% of CKD patients showing no aversion to high salt. Sweetness slightly reduced aversion to sour tastes but had no effect on bitter taste in either group. Sweetness reduces aversion to high salt in both healthy individuals and CKD patients. To limit salt intake, not only should salt content be reduced, but excessive sweetness should also be avoided, as it lowers salt aversion. |
| format | Article |
| id | doaj-art-fe59d3d7be1d4a1081106133a8fa0177 |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
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| series | Scientific Reports |
| spelling | doaj-art-fe59d3d7be1d4a1081106133a8fa01772025-08-20T04:03:03ZengNature PortfolioScientific Reports2045-23222025-07-0115111110.1038/s41598-025-09602-xThe addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney diseaseNatsuko Okuno-Ozeki0Yusuke Kohama1Hiromu Taguchi2Yuka Kawate3Keiichi Tamagaki4Takuya Taniguchi5Takashi Hirao6Satoaki Matoba7Tetsuro Kusaba8Department of Nephrology, Graduate School of Medical Science, Kyoto Prefectural University of MedicineResearch and Development Headquarters, House Foods Group Inc.Research and Development Headquarters, House Foods Group Inc.Department of Food Sciences and Nutrition, School of Food Sciences and Nutrition, Mukogawa Women’s UniversityDepartment of Nephrology, Graduate School of Medical Science, Kyoto Prefectural University of MedicineDepartment of Cardiovascular Medicine, Graduate School of Medical Science, Kyoto Prefectural University of MedicineResearch and Development Headquarters, House Foods Group Inc.Department of Cardiovascular Medicine, Graduate School of Medical Science, Kyoto Prefectural University of MedicineDepartment of Nephrology, Graduate School of Medical Science, Kyoto Prefectural University of MedicineAbstract Reducing salt intake is crucial for managing hypertension. While efforts to reduce salt intake are based on the assumption that people have a preference for salt, it is also important to acknowledge that there is an aversion to high levels of salt. A recent study has highlighted that not only the taste recognition but also the aversion to high salt were altered in CKD patients. However, the effect of combining various tastes on this aversion is still unclear. This study examined how adding sweetness affects salt aversion in CKD patients. A taste test was conducted on 100 healthy volunteers and 66 CKD patients using filter paper impregnated with varying concentrations of NaCl, sucrose, tartaric acid, and quinine hydrochloride. The aversion threshold was defined as the lowest concentration perceived as unpleasant. We measured aversion thresholds for combinations of sweet with salty, sour, and bitter tastes. Aversion to salt, sour, and bitter tastes increased with concentration. However, 44% of healthy subjects and 79% of CKD patients showed no aversion to high salt. Adding sweetness significantly reduced salt aversion, with 52% of healthy subjects and 92.4% of CKD patients showing no aversion to high salt. Sweetness slightly reduced aversion to sour tastes but had no effect on bitter taste in either group. Sweetness reduces aversion to high salt in both healthy individuals and CKD patients. To limit salt intake, not only should salt content be reduced, but excessive sweetness should also be avoided, as it lowers salt aversion.https://doi.org/10.1038/s41598-025-09602-xTaste interactionsTaste testSalt tasteSweet tasteAversion thresholdChronic kidney disease |
| spellingShingle | Natsuko Okuno-Ozeki Yusuke Kohama Hiromu Taguchi Yuka Kawate Keiichi Tamagaki Takuya Taniguchi Takashi Hirao Satoaki Matoba Tetsuro Kusaba The addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease Scientific Reports Taste interactions Taste test Salt taste Sweet taste Aversion threshold Chronic kidney disease |
| title | The addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease |
| title_full | The addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease |
| title_fullStr | The addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease |
| title_full_unstemmed | The addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease |
| title_short | The addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease |
| title_sort | addition of sweetness reduces aversion to high salt concentrations in patients with chronic kidney disease |
| topic | Taste interactions Taste test Salt taste Sweet taste Aversion threshold Chronic kidney disease |
| url | https://doi.org/10.1038/s41598-025-09602-x |
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