Kidney Research and Clinical Practice, Vol 31, Iss 2, p A63 (2012)
Internal medicine, RC31-1245, Specialties of internal medicine, and RC581-951
Salt intake is a key, but hard-to achieve target of nutrition guidance in chronic hemodialysis (HD) patients. In this study, we examined the influence of hypogeusia on oral salt intake in 34 HD patients (mean age: 59 years old) with dialysis vintage over 15 years. Their salt intake was calculated by Kimura’s formula (Int J Artif Organs, 1988) with pre- and post HD serum sodium concentrations and body weight gain between dialysis sessions. Hypogeusia was evaluated by gustatory tests by filter-paper disc. Average estimated salt intake was 9.5+/−2.7 g/day (160% of recommended salt intake by Japanese CKD guideline). HD patients showed lower sensitivity for salt than normal populations. Scores for salty taste were lower in patients taking less than 10 g of salt (Group L) than those taking more than 10 g (Group H). There was no difference in BMI or protein intake between these two groups. More prevalent use of spices in cooking was confirmed by dietary survey in Group L than Group H. In conclusion, enhanced salt intake in HD patients is partly due to taste disorder (less sensitive to salty taste). It may be possible to decrease enhanced salt intake by appropriate use of spices.