Perfil ingestivo salino y presión arterial en la fibrosis quística / Salt intake profile and blood pressure in cystic fibrosis

Introducción: La hipertensión arterial no se ha considerado un problema en el seguimiento de los pacientes con fibrosis quística (FQ). Las pérdidas de sodio en estos pacientes condicionan deshidrataciones hiponatrémicas que pueden repercutir en su sensibilidad gustativa a la sal. Objetivo: Estudiar los valores de presión arterial (PA) y analizar el perfil ingestivo salino y su relación con la PA en un grupo de pacientes con FQ. Pacientes y métodos: Estudio transversal analítico con un grupo control: grupo de estudio de 20 sujetos de 4 a 30 años con diagnóstico de FQ y grupo control de 73 sujetos sanos. Realización de examen físico, medición de PA y test específicos para determinar el perfil ingestivo salino. Resultados: Los valores de PA sistólica (PAS) y de PA diastólica (PAD) fueron significativamente menores en el grupo de pacientes con FQ (PAS de 99,63±9,11mmHg frente a 111,94±10,71mmHg, p=0,001; PAD de 57,84±7,40mmHg frente a 70,05±8,11mmHg, p=0,001). Al ajustar estos valores por edad, sexo, peso y talla, las diferencias no mantuvieron significación estadística. Los valores del estudio del perfil ingestivo salino no presentaron diferencias significativas entre ambos grupos. Mientras que el grupo control presentó una correlación negativa entre la PAS y la sensibilidad gustativa a la sal (coeficiente de correlación de Pearson [r] de −0,341; p=0,003), en el grupo de pacientes con FQ esta relación no se confirmó (r de −0,115; p=0,6). Conclusiones: Los valores de PA y los valores de estudio del perfil ingestivo salino de los pacientes con FQ son equivalentes a los valores de la población normal cuando se ajustan sus diferencias por los posibles factores de confusión. No hay correlación entre los valores de PA y la sensibilidad gustativa a la sal en los pacientes con FQ (AU)

Background: High blood pressure (BP) is not considered a problem in patients with cystic fibrosis (CF). The loss of sodium in these patients may affect their sensitivity to the taste of salt. Objectives: To study the BP in a group of patients with CF and to analyse their salt intake profile and the relationship with their BP levels. Patients and methods: Cross-sectional analytical study with control group. Index group: 20 subjects, 4–30 years old with diagnosis of CF. Control group: 73 healthy subjects. Physical examination, BP measurement and specific tests to determine the salt ingestion profile. Results: Systolic BP (SBP) and diastolic BP (DBP) values were lower in the CF group. SBP: 99.63±9.11mmHg vs. 111.94±10.71mmHg, P: 0.001. DBP: 57.84±7.40mmHg vs. 70.05±8.11mmHg, P: 0.001. When these values were adjusted for age, sex, weight and height of the participants, differences did not remain statistically significant. Values of the salt intake profile did not differ significantly between the two groups. While the control group showed a significant negative correlation between SBP and salt taste sensitivity (r: −0.341, P=0.003), this correlation was not confirmed in CF patients (r: −0.115 P=0.6). Conclusions: BP values and the salt intake profile values in CF patients are equivalent to the normal population values when their differences are adjusted to the potential confounding factors. There is no correlation between BP levels and salt taste sensitivity in patients with CF (AU)

[Salt intake profile and blood pressure in cystic fibrosis]. / Perfil ingestivo salino y presión arterial en la fibrosis quística.

BACKGROUND: High blood pressure (BP) is not considered a problem in patients with cystic fibrosis (CF). The loss of sodium in these patients may affect their sensitivity to the taste of salt. OBJECTIVES: To study the BP in a group of patients with CF and to analyse their salt intake profile and the relationship with their BP levels. PATIENTS AND METHODS: Cross-sectional analytical study with control group. Index group: 20 subjects, 4-30 years old with diagnosis of CF. CONTROL GROUP: 73 healthy subjects. Physical examination, BP measurement and specific tests to determine the salt ingestion profile. RESULTS: Systolic BP (SBP) and diastolic BP (DBP) values were lower in the CF group. SBP: 99.63+/-9.11mmHg vs. 111.94+/-10.71mmHg, P: 0.001. DBP: 57.84+/-7.40mmHg vs. 70.05+/-8.11mmHg, P: 0.001. When these values were adjusted for age, sex, weight and height of the participants, differences did not remain statistically significant. Values of the salt intake profile did not differ significantly between the two groups. While the control group showed a significant negative correlation between SBP and salt taste sensitivity (r: -0.341, P=0.003), this correlation was not confirmed in CF patients (r: -0.115 P=0.6). CONCLUSIONS: BP values and the salt intake profile values in CF patients are equivalent to the normal population values when their differences are adjusted to the potential confounding factors. There is no correlation between BP levels and salt taste sensitivity in patients with CF.