2016


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2016/№2

Methodologic bases for evaluation of salt consumption: salt taste sensitivity threshold

Batyushin M. M.
State Budgetary Educational Institution, “Rostov State Medical University” of the RF Ministry of Health Care, Nakhichevansky Per. 29, Rostov on Don 344022

Keywords: salt taste sensitivity threshold, taste receptor, hyperpiesis

DOI: 10.18087 / rhj.2016.2.2167

The article focuses on methodical approaches to evaluation of salt consumption, which is important in management of cardiology patients. Methods for evaluation of salt taste sensitivity threshold are provided in detail. General issues of gustatory reception are addressed. The author presented information about changes in salt taste sensitivity threshold depending on individual body peculiarities and effects of different environmental factors. A modification of the method for evaluation of salt taste sensitivity threshold is provided.
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Batyushin M. M. Methodologic bases for evaluation of salt consumption: salt taste sensitivity threshold. Russian Heart Journal. 2016;15 (2):127–132

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