Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

Educational hospitalization of patients with chronic kidney disease (CKD) may slow the progression of renal dysfunction. However, the educational aspect that is more effective has not been identified to date. In this study, patients with CKD were evaluated for gustatory threshold for salty taste and...

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Bibliographic Details
Main Authors: Yuki Ota, Mineaki Kitamura, Kiyokazu Tsuji, Kenta Torigoe, Ayuko Yamashita, Shinichi Abe, Kumiko Muta, Tadashi Uramatsu, Yoko Obata, Junya Furutani, Miwa Takashima, Hiroshi Mukae, Tomoya Nishino
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Nutrients
Subjects:
chronic kidney disease
educational hospitalization
gustatory threshold test
salty taste
Online Access:https://www.mdpi.com/2072-6643/12/9/2703

Internet

https://www.mdpi.com/2072-6643/12/9/2703

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