Although the mechanism underlying the relationship between a strong taste preference and hypertension has not been fully elucidated, some possible hypotheses may be as follows: First, the transient receptor potential cation channel, subfamily V, member 1 (TRPV1), a TRP ion channel family member known as the capsaicin receptor, may contribute to the relationship between taste preferences and hypertension. Here, TRPV1 is linked to Hypertension.