Threshold sensitivity of taste perception and the role of saliva and zinc level in some physiological & pathological conditions

Joint Authors

al-Sunduq, Tahani A.
al-Umari, Wasan M.
Zaydan, Taghrid F.

Source

Journal of the Faculty of Medicine Baghdad

Issue

Vol. 51, Issue 1 (30 Jun. 2009), pp.90-94, 5 p.

Publisher

University of Baghdad Faculty of Medicine

Publication Date

2009-06-30

Country of Publication

Iraq

No. of Pages

5

Main Subjects

Medicine

Topics

Abstract EN

Background : Decreased taste acuity to the four basic tastes is closely related to health problems (diseases and medications), aging, and smoking.

This study aimed to determine taste detection and recognition thresholds to the four basic tastes in some physiological and pathological conditions, determine saliva flow rate, serum and saliva zinc levels in these groups. Objective and Methods : The study includes 218 individuals (35–80) years old divided into six groups; the control, aging (subjects over 60 years), smokers, diabetics, haemodialysis patients and hypertensive patients on chronic use of captopril.

The taste detection and recognition thresholds of sweet, salty, sour and bitter tastes, saliva flow rate were determined.

Zinc concentration was assessed in serum and saliva spectrophotometricaly. Results : The results showed a significant increase in the taste detection and recognition thresholds of the four basic tastes of all groups than in the control, except the salty taste thresholds of the haemodialysis group and the salty taste detection threshold of the diabetics.

Saliva flow rates, serum and saliva zinc levels decreased significantly at p < 0.001 in study groups as compared to the control group. Conclusions : The taste acuity was impaired in aged subjects, smokers, diabetics, haemodialysis patients, and hypertensive patients on chronic use of captopril. Decreased saliva flow rate and saliva zinc concentration could be causative factors for hypogeusia

American Psychological Association (APA)

Zaydan, Taghrid F.& al-Umari, Wasan M.& al-Sunduq, Tahani A.. 2009. Threshold sensitivity of taste perception and the role of saliva and zinc level in some physiological & pathological conditions. Journal of the Faculty of Medicine Baghdad،Vol. 51, no. 1, pp.90-94.
https://search.emarefa.net/detail/BIM-331215

Modern Language Association (MLA)

Zaydan, Taghrid F.…[et al.]. Threshold sensitivity of taste perception and the role of saliva and zinc level in some physiological & pathological conditions. Journal of the Faculty of Medicine Baghdad Vol. 51, no. 1 (2009), pp.90-94.
https://search.emarefa.net/detail/BIM-331215

American Medical Association (AMA)

Zaydan, Taghrid F.& al-Umari, Wasan M.& al-Sunduq, Tahani A.. Threshold sensitivity of taste perception and the role of saliva and zinc level in some physiological & pathological conditions. Journal of the Faculty of Medicine Baghdad. 2009. Vol. 51, no. 1, pp.90-94.
https://search.emarefa.net/detail/BIM-331215

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references : p. 94

Record ID

BIM-331215