Salt Taste and Salt Sensitive Hypertension in HIV

Purpose of ReviewTo provide a summary of current literature and propose potential mechanistic models to help us understand the role of HIV infection/antiretroviral therapy (ART), salt taste sensitivity (STS), and salt sensitivity of blood pressure (SSBP) in hypertension development.Recent FindingsThe epithelial sodium channel (ENaC) is the main protein/sodium channel for recognizing Na + in the tongue and mediates preference to low-medium salt concentrations in animals and humans. Considering the pressor response to oral salt in individuals with SSBP, poor STS may worsen blood pressure. Specific genetic variants in ENaC are linked to salt taste perception and hypertension. HIV infection, some ART, and specific antihypertensive drugs are associated with reduced STS and an increased liking for salty foods.Persons with HIV (PWH) on ART may have a decreased STS and are at a higher risk of developing salt-sensitive hypertension. Inflammation mediated by dietary salt is one of the drivers of poor STS and salt-sensitive hypertension among PWH.

Automated summary

This article provides a summary of current literature and proposes potential mechanistic models to understand the role of HIV infection/antiretroviral therapy (ART), salt taste sensitivity (STS), and salt sensitivity of blood pressure (SSBP) in hypertension development. Recent findings show that epithelial sodium channel (ENaC) is the main protein/sodium channel involved in salt taste recognition and preference. HIV infection, ART, and specific antihypertensive drugs are associated with reduced STS and increased liking for salty foods. Persons with HIV on ART may have a decreased STS and are at higher risk of developing salt-sensitive hypertension, which can be exacerbated by inflammation mediated by dietary salt.