date:May 24, 2022
nt of a low salt diet increased in the intervention group, from 4.8 to 6.5 on a 10-point scale, although patients still preferred salty food. Likely, the intervention did not translate to a statistically significant fall in blood pressure because of the small sample size.
Chung concludes that it is possible to retrain the taste buds to enjoy low sodium food and gradually reduce the amount of salt consumed. The gradual taste adaptation program has the potential to control blood pressure but need