{'fraction_non_alphanumeric': 0.037894736842105266, 'fraction_numerical': 0.02175438596491228, 'mean_word_length': 4.941666666666666, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 2, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Salt taste sensitivity and blood pressure in adolescent school children in southern Nigeria.

This cross-sectional study was undertaken to observe the relationship between taste recognition threshold for NaCl (salt taste sensitivity) and blood pressure (BP) prior to the onset of clinical hypertension. The study involved 160 girls and 159 boys aged ten through seventeen years. Three hundred and nineteen (35%) of the total population were relatively insensitive to NaCl taste (defined as threshold value > or = 60mM NaCl). In this, there was significant gender difference (chi 2 = 9.66, df = 2, p = 0.022) in the distribution of salt taste sensitivity, with more boys than girls having higher threshold values (> or = 60mM NaCl). In addition, a highly significant (p = 0.0103) but weak association (r = 0.1439) between salt taste sensitivity, and systolic BP was evident after adjustment for other confounding variables. This finding appears fairly specific for NaCl sensitivity, as no systematic relationship between any of the individuals parameters of BP (that is systolic, diastolic and mean arterial pressures) and threshold values for sucrose, urea and HCl was apparent. Overall, however, the bulk of the data does not support a major role for NaCl taste sensitivity in the determination of BP levels in this group of Nigerian adolescents. Rather, height and gender were the most important factors that influenced BP.