Salty taste thresholds and preference in patients with chronic kidney disease according to disease stage: A cross-sectional study-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Salty taste thresholds and preference in patients with chronic kidney disease according to disease stage: A cross-sectional study

Published:2017-08-09 Issue:1 Volume:75 Page:59-64
ISSN:1446-6368
Container-title:Nutrition & Dietetics
language:en
Short-container-title:Nutr Diet

Author:

Kim Tae Hee¹,Kim Young Hoon¹,Bae Na Yeong²,Kang Shin Sook³,Lee Jung Bok⁴,Kim Soon Bae⁵^ORCID

Affiliation:

1. Division of Nephrology, Department of Internal Medicine, College of Medicine; University of Inje, Busan Paik Hospital; Busan Korea

2. Department of Nursing; Asan Medical Center; Seoul Korea

3. Department of Dietetics and Nutrition; Asan Medical Center; Seoul Korea

4. Department of Biostatistics; Asan Medical Center; Seoul Korea

5. Division of Nephrology, Department of Internal Medicine, College of Medicine; University of Ulsan, Asan Medical Center; Seoul Korea

Funder

Handok Pharmaceutical Co.

Publisher

Wiley

Subject

Nutrition and Dietetics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1747-0080.12374/fullpdf

Reference25 articles.

1. Preserving renal function in adults with hypertension and diabetes: a consensus approach. National Kidney Foundation Hypertension and Diabetes Executive Committees Working Group;Bakris;Am J Kidney Dis,2000

2. Sodium restriction improves the gustatory threshold for salty taste in patients with chronic kidney disease;Kusaba;Kidney Int,2009

3. Frequent consumption of certain fast foods may be associated with an enhanced preference for salt taste;Kim;J Hum Nutr Diet,2009

4. Comparison of salty taste acuity and salty taste preference with sodium intake and blood pressure based on zinc nutritional status in two rural populations in Korea;Choe;Nutr Res Pract,2012

5. Detection and recognition thresholds to the 4 basic tastes in Mexican patients with primary Sjogren's syndrome;Gomez;Eur J Clin Nutr,2004

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss;Foods;2024-06-10

2. Aversion to a High Salt Taste is Disturbed in Patients With CKD;Kidney International Reports;2024-05

3. Umami taste sensitivity is associated with food intake and oral environment in subjects with diabetes;The Journal of Medical Investigation;2023

4. Measurement properties of an assay measuring suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride;Brazilian Journal of Food Technology;2023

5. Salt taste threshold and contributory factors of chronic kidney disease patients: a cross-sectional study;International Urology and Nephrology;2022-11-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3