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ORIGINAL RESEARCH article

Front. Physiol.

Sec. Integrative Physiology

Volume 16 - 2025 | doi: 10.3389/fphys.2025.1616785

This article is part of the Research TopicSalt Sensitive Hypertension: Mechanisms, Therapeutics, and BeyondView all 4 articles

Salt Taste Perception, Dietary Salt Intake, Cardiovascular Health and Genetic Variation in Zambian Adults with HIV

Provisionally accepted
Sepiso  Kenias MasengaSepiso Kenias Masenga1Catherine  Anna-Marie GrahamCatherine Anna-Marie Graham2*Jonathan  NixonJonathan Nixon3Joreen  Penga PoviaJoreen Penga Povia1Annet  KiraboAnnet Kirabo4,5*Leta  PilicLeta Pilic6
  • 1Mulungushi University, Kabwe, Zambia
  • 2Lake Lucerne Institute AG, Lucerne, Switzerland
  • 3St Mary's University, Twickenham, Twickenham, London, United Kingdom
  • 4Vanderbilt University, Nashville, Tennessee, United States
  • 5Vanderbilt Center for Immunobiology, Vanderbilt University Medical Center, Nashville, Tennessee, United States
  • 6Optimyse Nutrition LTD, Radlett, United Kingdom

The final, formatted version of the article will be published soon.

Introduction: Cardiovascular diseases (CVDs) are the leading cause of noncommunicable mortality in sub-Saharan Africa (SSA), driven in part by excessive salt intake. People living with HIV (PLWH) face heightened CVD risks due to hypertension and potential taste dysfunction, yet genetic and sensory drivers of salt intake in this population remain understudied. This study primarily explores differences between salt taste perception and dietary salt intake. The secondary aim was to determine if genetic variation influences the above and health markers of CVD. Methods: Seventy-nine Zambian adults (37 PLWH, 42 healthy controls (HC)) underwent salt taste threshold/preference assessments, 24-hour dietary recalls, and genotyping. Salt intensity/pleasantness was rated using visual analogue scales, and area-under-the-curve (AUC) values were calculated. Systolic and diastolic blood pressure, pulse rate, and body mass index (BMI) were measured. Results: PLWH consumed more salt than HC (median: 9.01 vs. 7.11 g/day, p = 0.041) and exhibited reduced salt intensity perception (AUC: 94.8 vs. 109.2, p = 0.02). Genetic analyses revealed that PLWH with the TRPV1 rs4790522 AC/CC genotype consumed more salt (9.4 vs. 7.3 g/day, p < 0.05) and those with the AA genotype had lower BMIs than HC (21.0 vs. 27.9 kg/m², p = 0.001). The SCNN1B rs239345 AT/AA genotype in PLWH was linked to elevated systolic/diastolic blood pressure (142.0/92.0 mmHg) at high salt intake. No direct correlations emerged between taste thresholds and salt intake (p > 0.05). Conclusions: PLWH consumed more salt than HC, which may be driven by a reduced salt perception. Additionally, differences were found in the association between the TRPV1 rs4790522 SNP, salt intake and BMI profiles, between PLWH and HC, suggesting a gene-environment-disease interaction. Future research should validate these associations in larger cohorts and explore interventions addressing genetic and sensory contributors to hypertension in high-risk SSA populations.

Keywords: SCNN1B rs239345, TRPV1 rs4790522, HIV, Dietary salt, Blood Pressure, Zambia, Cardiovascular health

Received: 23 Apr 2025; Accepted: 26 Sep 2025.

Copyright: © 2025 Masenga, Graham, Nixon, Povia, Kirabo and Pilic. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence:
Catherine Anna-Marie Graham, cat.maher@llui.org
Annet Kirabo, annet.kirabo@vumc.org

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