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E-Poster Submission Deadline
Please prepare and upload your E-Poster no later than March 14, 2026 11.59PM CET. After this date, you will no longer be able to prepare and upload your E-poster and it will not be displayed and accessible on the congress website.
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Abstract titles should be brief and reflect the content of the abstract.
In our chronic kidney disease (CKD) educational hospitalization program, patients undergo taste sensitivity testing using Salsave® strips at both admission and discharge. This allows them to recognize potential taste abnormalities and observe changes following approximately one week of low-salt dietary intervention. These results are shared with patients to promote dietary awareness and support salt reduction. After discharge, outpatient nutritional counseling continues, and estimated salt intake is calculated from spot urine samples to facilitate dietary reflection. This study retrospectively examined changes in taste sensitivity and estimated salt intake before and after hospitalization.
We retrospectively analyzed 99 patients (65 men and 34 women; median age 80 years) who underwent CKD educational hospitalization between April 2020 and April 2025.
Taste Sensitivity: Taste thresholds were assessed using Salsave® test strips with NaCl concentrations of 0, 0.6, 0.8, 1.0, 1.2, 1.4, and 1.6 mg/cm². The detection threshold (any taste perceived) and recognition threshold (saltiness identified) were recorded and compared between admission and discharge.
Estimated Salt Intake: Salt intake was estimated using Tanaka’s formula based on spot urine samples collected immediately before or at admission and within one month after discharge.
Taste Sensitivity (n=81/79): No significant change was observed in detection thresholds. However, recognition thresholds significantly decreased at discharge (1.0 ± 0.4 vs. 0.8 ± 0.3 mg/cm², p < 0.0001).
Estimated Salt Intake (n=77): A significant reduction was observed within one month after discharge (8.7 ± 2.9 vs. 7.7 ± 2.6 g/day, p = 0.003).
Short-term low-salt dietary intervention during CKD educational hospitalization improved salt taste recognition and reduced estimated salt intake. These effects persisted for at least one month post-discharge, suggesting that taste sensitivity can improve over a short period and may support sustained salt reduction. However, the effect may diminish over time. Regular outpatient taste assessments and opportunities to experience low-salt meals may help reinforce long-term dietary adherence.
