Salty Taste Threshold in Hypertensive Patients Taking Certain Types of Anti-Hypertensive Medication Compare to Healthy Individuals

Hypertension (HTN) or high blood pressure, sometimes called arterial hypertension, is a chronic medical condition in which the blood pressure in the arteries is elevated. Normal blood pressure at rest is within the range of 100–140 mmHg systolic and 60-90 mmHg diastolic. High blood pressure is said to be present if it is often at or above 140/90 mmHg . Antihypertensive therapy is used to treathypertension and to prevent the complications of high blood pressure, such asstroke and myocardial infarction. Among the most important and most widely used drugs are thiazide diuretics, calcium channel blockers, angiotensin converting enzyme inhibitors, angiotensin II receptor antagonists, and beta-blockers.

Anti-Hypertensive Medication
Oral complications due to adverse effect of antihypertensive drugs include xerostomia, alteration of taste gingival hyperplasia, and lichenoid reaction. Taste is the sensory impression of food or other substances on the tongue and is one of the five traditional senses. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Some researchers evaluated the change in taste perception in hypertensive patients because of adverse effect of antihypertensive drugs that cause xerostomia and taste disturbance.This study was designed to assess the differences between hypertensive patients and healthy individuals in detection of salty taste threshold. Read more............

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