title: Effects of haemodialysis on taste for salt in relation to changes in blood constituents.
abstract: Taste sensitivity and preference for sodium chloride in bread and pea soup were assessed before and after haemodialysis in 12 female chronic renal failure patients. Blood samples were also taken pre- and post-dialysis and analysed for zinc, sodium and renin. The patients demonstrated an increased sensitivity to, and decreased preference for, sodium chloride in both bread and pea soup following dialysis. These taste changes were found to correlate with pre- to post-dialysis changes in the zinc levels in the blood. Patients receiving a more severely sodium-restricted diet showed a greater sensitivity to the taste of sodium chloride in the foods tested. Renin levels dropped in all patients following dialysis, the size of the change correlating with the size of the change in body weight.
authors.affiliation: Institute of Food Research, Norwich Laboratory, UK.
authors.forename: C A
authors.initials: CA
authors.lastname: Farleigh
authors.forename: R
authors.initials: R
authors.lastname: Shepherd
authors.forename: S
authors.initials: S
authors.lastname: Jevons
authors.forename: J S
authors.initials: JS
authors.lastname: Pryor
mesh_terms: D000328:Adult; D000368:Aged; D004032:Diet; D005260:Female; D005518:Food Preferences; D006801:Humans; D008875:Middle Aged; D006435:Renal Dialysis; D012083:Renin / Q000097:blood*; D012964:Sodium / Q000097:blood*; D012965:Sodium Chloride; D013649:Taste; D015032:Zinc / Q000097:blood*
chemical_list: D012965:Sodium Chloride; D012964:Sodium; D012083:Renin; D015032:Zinc