Preference for Stronger Taste Associated with a Higher Risk of Hypertension: Evidence from a Cross-Sectional Study in Northwest China.

ABSTRACT:

Background

Dietary modulation is a primary lifestyle approach for reducing the risk of hypertension. However, evidence of the potential role that a dietary taste preference plays in the risk of hypertension remains limited.

Methods

A cross-sectional analysis was conducted based on the Shaanxi baseline survey of the Regional Ethnic Cohort Study. We used self-reported salt consumption and intensity preferences for sourness and spiciness to calculate the taste preference score, which was categorized into bland, moderate, and strong. A generalized linear mixed model and quantile regression were performed to estimate associations between taste preferences and hypertension/blood pressure.

Results

Among 27,233 adults, 72.2% preferred a moderate taste and 21.4% preferred a st

SUBMITTER: Liu H 

PROVIDER: S-EPMC9708377 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature