Preference for Stronger Taste Associated with a Higher Risk of Hypertension: Evidence from a Cross-Sectional Study in Northwest China.

Huimeng Liu Yutong Wang Binyan Zhang Yating Huo Suixia Cao Jingchun Liu Lingxia ZengHong YanShao-Nong Dang Baibing Mi

Published in: International journal of hypertension (2022)

A preference for stronger multitastes of salty, sour, and spicy might be associated with a higher risk of hypertension, especially in females. This relationship possibly occurs through increasing DBP. Dietary modulation with the promotion of a bland taste is encouraged.

Keyphrases

blood pressure
physical activity
risk factors
arterial hypertension