Salt intake questionnaire and salt taste sensitivity test for the volunteers participating in a CKD enlightenment event in Kagoshima city

DOI Open Access
  • Arimura Emi
    CKD Prevention Network Project Team in Kagoshima city Department of Life and Environmental Science, Kagoshima Prefectural College
  • Oyama Ritsuko
    CKD Prevention Network Project Team in Kagoshima city Kagoshima Prefecture Dietetic Association
  • Machida Miyuki
    CKD Prevention Network Project Team in Kagoshima city Kagoshima Prefecture Dietetic Association
  • Hidaka Hiromi
    CKD Prevention Network Project Team in Kagoshima city
  • Abe Masaharu
    CKD Prevention Network Project Team in Kagoshima city Department of Hygiene and Health Promotion Medicine, Graduate School of Medical and Dental Sciences, Kagoshima University
  • Nakakuma Miwa
    Department of Life and Environmental Science, Kagoshima Prefectural College
  • Horiuchi Masahisa
    CKD Prevention Network Project Team in Kagoshima city Department of Hygiene and Health Promotion Medicine, Graduate School of Medical and Dental Sciences, Kagoshima University

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  • 食塩摂取状況アンケートおよび食塩味覚感受性評価の報告 ～鹿児島市CKD啓発イベント参加者を対象として～

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<p>We performed a questionnaire survey regarding salt intake and a salt taste sensitivity test using a sheet of salt-impregnated paper (Salsave test) among voluntary participants in the chronic kidney disease (CKD) awareness-raising event "World Kidney Day in Kagoshima". Then, we analyzed the relationship between salt taste sensitivity and characteristics of the participants or the questionnaire answers. The 172 participants for the analysis were 59 men (55.5 ± 14.8 years old) and 113 women (50.8 ± 19.3 years old). In univariate analyses, the subjects with lower salt taste sensitivity tended to be male, older, and had a higher rate of taking medicine than the subjects with higher salt taste sensitivity. There were significant differences between participants with high and low salt taste sensitivity in terms of frequency pickle consumption. Finally, multivariate logistic regression analysis showed that sex and age were significant factors related to salt taste sensitivity. Because the relationship of sex and age to salt taste sensitivity has been reported, the Salsave test examined in the event worked well. In the event, the participants not only obtained knowledge, but with practices such as the Salsave test, they might pay an attention on maintenance of their own salt taste sensitivity and reduction of dietary salt.</p>

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