Taste and Hypertension in Humans: Targeting Cardiovascular Disease

Eugeni Roura, Simon Foster, Anja Winklebach, Marta Navarro, Walter Thomas, Katrina Campbell, Michael Stowasser

Research output: Contribution to journalArticleResearchpeer-review

5 Citations (Scopus)

Abstract

The association between salty taste and NaCl intake with hypertension is well-established, although it is far from completely understood. Other taste types such as sweet, umami or bitter have also been related to alterations in blood pressure. Here, we review the mutual relationship between taste and hypertension to identify potential avenues to better control blood pressure. This review focuses on published data involving humans, with the exception of a section on molecular mechanisms. There is compelling evidence to suggest that changes in salty taste sensitivity can be used to predict the onset of hypertension. This goes hand in hand with the medical concept of sodium sensitivity, which also increases with age, particularly in hypertensive patients. The association of hypertension with the loss of taste acuity less definitive with some data/conclusions masked by the use of anti-hypertensive drugs. In fact, this group of therapeutic agents can reduce food taste perception resulting in mild to severe hypogeusia and dysgeusia. In the elderly, antihypertensive drugs may lead to a loss of appetite, thus, selecting treatments with low or no impact on taste perception should be advised. Pharmacological approaches to mitigate cardiovascular disease (CVD) could well take a different spin in the future following the discovery of taste receptors (TAS1R and TAS2R) in the cardiovascular system. Finally, long-term dietary strategies to minimize the risk of development of hypertension and CVD are discussed identifying several nutrients and public health policies with relevant potential.

Original languageEnglish
Pages (from-to)2290-2305
Number of pages16
JournalCurrent Pharmaceutical Design
Volume22
Issue number15
DOIs
Publication statusPublished - 1 Apr 2016

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Cardiovascular Diseases
Hypertension
Taste Perception
Antihypertensive Agents
Ageusia
Dysgeusia
Blood Pressure
Food
Appetite
Public Policy
Health Policy
Cardiovascular System
Public Health
Sodium
Pharmacology
Therapeutics

Cite this

Roura, E., Foster, S., Winklebach, A., Navarro, M., Thomas, W., Campbell, K., & Stowasser, M. (2016). Taste and Hypertension in Humans: Targeting Cardiovascular Disease. Current Pharmaceutical Design, 22(15), 2290-2305. https://doi.org/10.2174/1381612822666160216151545
Roura, Eugeni ; Foster, Simon ; Winklebach, Anja ; Navarro, Marta ; Thomas, Walter ; Campbell, Katrina ; Stowasser, Michael. / Taste and Hypertension in Humans : Targeting Cardiovascular Disease. In: Current Pharmaceutical Design. 2016 ; Vol. 22, No. 15. pp. 2290-2305.
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Roura, E, Foster, S, Winklebach, A, Navarro, M, Thomas, W, Campbell, K & Stowasser, M 2016, 'Taste and Hypertension in Humans: Targeting Cardiovascular Disease' Current Pharmaceutical Design, vol. 22, no. 15, pp. 2290-2305. https://doi.org/10.2174/1381612822666160216151545

Taste and Hypertension in Humans : Targeting Cardiovascular Disease. / Roura, Eugeni; Foster, Simon; Winklebach, Anja; Navarro, Marta; Thomas, Walter; Campbell, Katrina; Stowasser, Michael.

In: Current Pharmaceutical Design, Vol. 22, No. 15, 01.04.2016, p. 2290-2305.

Research output: Contribution to journalArticleResearchpeer-review

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Roura E, Foster S, Winklebach A, Navarro M, Thomas W, Campbell K et al. Taste and Hypertension in Humans: Targeting Cardiovascular Disease. Current Pharmaceutical Design. 2016 Apr 1;22(15):2290-2305. https://doi.org/10.2174/1381612822666160216151545