High blood pressure (hypertension) is one of greatest risk factors for cardiovascular disease, which is a remarkable cause of morbidity and mortality worldwide. The outcome of hypertension (HTN) and cardiovascular disease (CVD) is influenced by a wide variation of risk factors like use of tobacco; excessive alcohol consumption; unhealthy diet, few physical activity, overweight and obesity; high blood glucose, and abnormal blood lipids. The objectives of this study were to evaluate taste detection thresholds (of four basic tastes) of hypertensive patients on Amlodipine 5 mg and on Losartan 50 mg. And to estimate Zinc level in saliva of those patients and compare it with control subjects. A total of 90 subjects were incorporated in this study they were divided into three groups: 1-Thirty patients on Amlodipine (5mg) 2-Thirty patients on Losartan (50mg) and 3-Thirty healthy control subjects. Unstimulated whole saliva was collected from all subjects including in this study. Volume of 5 ml of each taste gradient solution, was offered to the participants. The samples were subjected to biomechanical analysis to estimate zinc level by using the atomic absorption spectrophotometer. The result showed that the taste detection threshold of sucrose and sault were significantly higher in patients on Amlodipine and on Losartan treatment than in control subjects. While the taste detection threshold of sour and bitter showed no significant differences between the study groups. Also there is un alteration in salivary Zinc, Zinc in patients on Amlodipine and on Losartan was significantly lower compared to control group.
DOI link: Salivary Zinc level and Taste Detection Thresholds in
Hypertensive Patients on Amlodipine and on Losartan
(A Comparative Study)
Customer Reviews
Thanks for submitting your comment!