Sains Malaysiana 51(11)(2022): 3857-3864

http://doi.org/10.17576/jsm-2022-5111-28

Ageing is Correlated to Salt Taste Threshold among Elderly

(Penuaan Berkolerasi dengan Ambang Rasa Garam dalam Kalangan Warga Tua)

FARAPTI FARAPTI^1,2, CHUSNUL FADILLA², NURINA HASANATULUDHHIYAH^1,3, PURWO SRI REZEKI⁴ & MUHAMMAD MIFTAHUSSURUR^5,*

¹Doctoral Program of Medical Science, Faculty of Medicine, Universitas Airlangga, Indonesia

²Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia

³Department of Pharmacology, Faculty of Medicine, Universitas Airlangga, Surabaya, Indonesia

⁴Department of Physiology, Faculty of Medicine, Universitas Airlangga, Surabaya, Indonesia

⁵Gastroentero-Hepatology Division, Department of Internal Medicine, Faculty of Medicine-Dr. Soetomo Teaching Hospital, Universitas Airlangga, Surabaya, Indonesia

Received: 30 August 2021/Accepted: 24 October 2022

Abstract

Ageing may coincide with an increasing taste loss that can affect intake and consequently produce negative health impact. This study was conducted to analyze salt taste threshold (STT) in older people and investigate the correlation between ageing and STT among elderly in the nursing home. Recognition threshold of salty was measured using sodium chloride in liquid with the 3 ascending concentration series method. This study showed 18.5% of subjects had poor salt sensitivity. Overall, there was correlation between ageing and STT, it means the older an elderly was, the higher the STT would be (r=0.401, p=0.003). Further analysis based on gender showed the significant increase in STT was only found in male subjects. The increasing age among elderly was associated significantly with declining salt taste sensitivity. Understanding the decline of salt taste sensitivity among ageing population in the nursing home is useful for formulating food recipes for especially hypertensive elderly.

Keywords: Ageing; elderly; nursing home; salt taste sensitivity; salt taste threshold

Abstrak

Penuaan mungkin berkait rapat dengan peningkatan kehilangan rasa yang boleh mempengaruhi pengambilan dan seterusnya menghasilkan kesan negatif terhadap kesihatan. Kajian ini dilakukan untuk menganalisis ambang rasa garam (STT) pada warga tua dan mengkaji hubungan antara penuaan dan STT dalam kalangan warga tua di rumah jagaan. Ambang pengiktirafan masin diukur menggunakan natrium klorida dalam cecair dengan kaedah siri kepekatan 3 menaik. Kajian ini menunjukkan 18.5% subjek mempunyai kepekaan garam yang lemah. Secara keseluruhan, terdapat korelasi antara penuaan dan STT, ini bermakna semakin tua seorang itu, semakin tinggi STT (r = 0.401, p = 0.003). Analisis lebih lanjut berdasarkan jantina menunjukkan peningkatan ketara dalam STT hanya terdapat pada subjek lelaki. Peningkatan usia dalam kalangan warga tua dikaitkan dengan penurunan kepekaan rasa garam. Memahami penurunan kepekaan rasa garam dalam kalangan populasi tua di pusat jagaan berfaedah untuk merumuskan resipi makanan untuk warga tua terutama yang mengalami hipertensi.

Kata kunci: Ambang rasa garam; kepekaan rasa garam; penuaan; rumah jagaan; tua

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^*Corresponding author; email: muhammad-m@fk.unair.ac.id