Zinc Deficiency and Taste Perception in the Elderly

Aliani, Michel; Udenigwe, Chibuike C.; Girgih, Abraham T.; Pownall, Trisha L.; Bugera, Jacqeline L; Eskin, Michael

doi:10.1080/10408398.2010.527023

Cited by 27 publications

(15 citation statements)

References 37 publications

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“…It also greatly influences dietary behavior, nutrition and systemic health [26,27]. As about 6.3-20.9% of students had hyposensitivity in this study, more detailed investigation of this problem would be necessary to improve their oral as well as general health.…”

Section: Discussionmentioning

confidence: 97%

Taste hyposensitivity in Japanese schoolchildren

et al. 2014

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BackgroundThere is some research on taste disorder/hyposensitivity in special groups such as the elderly or patients presenting with specific taste problems, however few studies have been conducted among young populations. The objectives of this study were to estimate the prevalence of taste hyposensitivity and to investigate the relationship between taste hyposensitivity and oral health status in Japanese schoolchildren.MethodsSubjects were 237 primary and 112 junior high school students in Saitama Prefecture, Japan. In total, 349 (boys: 181, girls: 168) students aged 6–15 years participated in the study. Oral examinations and whole-mouth taste tests using four tastes (sweet, salt, sour and bitter) solutions were conducted on the subjects. A subject who could not recognize the taste of the solution was defined as demonstrating hyposensitivity.ResultsHyposensitivity was observed in 6.3% of all subjects for sweet-taste, 14.3% for salt-taste, 20.9% for sour-taste and 6.0% for bitter-taste. The prevalence of sweet, sour and bitter-taste hyposensitivity decreased as the subjects’ grade advanced. In contrast, the prevalence of salt-taste hyposensitivity increased in 7th-9th grade subjects. Furthermore, the prevalence of bitter-taste hyposensitivity was significantly higher in males than females among 1st-3rd graders.Taste hyposensitivity had little association with oral health status, such as decayed teeth, filled teeth, dental plaque, gingival status and tongue coating.ConclusionsIn this study, taste hyposensitivity was observed in 6.0%-20.9% of the students. There was little association between taste hyposensitivity and oral health status. The current study implies that the factors affecting the taste hyposensitivity in children may different from those in the elderly. Therefore it is necessary to further investigate the causes of taste hyposensitivity among younger generation.

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Section: Discussionmentioning

confidence: 97%

Taste hyposensitivity in Japanese schoolchildren

et al. 2014

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“…Recently, it has been reported that zinc deficiency is seen in CKD patients and that heavy metal deficiency including zinc deficiency is one of the causes of Erythropoietin-resistant anemia [71]. Moreover, zinc deficiency is known to affect taste that is one of the most important factors in food choice, selection and consumption and it can affect appetite leading to dietary restrictions that could negatively impact nutritional and health status [72]. Hence, iron status, VitB12 zinc levels should be monitored in CKD patients in general and in particular in the elderly and in those following a vegan or very low protein diet for a long time.…”

Section: Discussionmentioning

confidence: 99%

Non-Traditional Aspects of Renal Diets: Focus on Fiber, Alkali and Vitamin K1 Intake

et al. 2017

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Renal diets for advanced chronic kidney disease (CKD) are structured to achieve a lower protein, phosphate and sodium intake, while supplying adequate energy. The aim of this nutritional intervention is to prevent or correct signs, symptoms and complications of renal insufficiency, delaying the start of dialysis and preserving nutritional status. This paper focuses on three additional aspects of renal diets that can play an important role in the management of CKD patients: the vitamin K1 and fiber content, and the alkalizing potential. We examined the energy and nutrients composition of four types of renal diets according to their protein content: normal diet (ND, 0.8 g protein/kg body weight (bw)), low protein diet (LPD, 0.6 g protein/kg bw), vegan diet (VD, 0.7 g protein/kg bw), very low protein diet (VLPD, 0.3 g protein/kg bw). Fiber content is much higher in the VD and in the VLPD than in the ND or LPD. Vitamin K1 content seems to follow the same trend, but vitamin K2 content, which could not be investigated, might have a different pattern. The net endogenous acid production (NEAP) value decreases from the ND and LPD to the vegetarian diets, namely VD and VLPD; the same finding occurred for the potential renal acid load (PRAL). In conclusion, renal diets may provide additional benefits, and this is the case of vegetarian diets. Namely, VD and VLPD also provide high amounts of fibers and Vitamin K1, with a very low acid load. These features may have favorable effects on Vitamin K1 status, intestinal microbiota and acid-base balance. Hence, we can speculate as to the potential beneficial effects on vascular calcification and bone disease, on protein metabolism, on colonic environment and circulating levels of microbial-derived uremic toxins. In the case of vegetarian diets, attention must be paid to serum potassium levels.

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“…Like magnesium, zinc serves as a co-factor to a number of critical enzymes. It is essential for immune function, healthy skin, protein and DNA synthesis and sensory organs [37].…”

Section: Discussionmentioning

confidence: 99%

Quantitative Assessment of Polycyclic Aromatic Hydrocarbons and Heavy Metals in Fish Roasted with Firewood, Waste Tyres and Polyethylene Materials

JU¹

2014

Biochem Anal Biochem

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The bioaccumulation and biomagnification of PAHs along successive trophic levels is an important means of exposure to human and animal life. This study evaluated Polycyclic Aromatic Hydrocarbons (PAHs) and heavy metals in fresh fish and fish samples processed/ roasted with smoke/heat/flame generated from firewood, waste tyre and polyethylene materials. PAHs and heavy metals were determined with Gas chromatography with flame ionization detector (GC-FID) and Atomic Absorption Spectrophotometer (AAS) respectively. Significant differences (P<0.05) were observed in the concentrations of PAHs and heavy metals in the heat-processed fish when compared to fresh fish. Appreciable amount of carcinogenic PAHs; benzo(a)pyrene, benz(a)anthracene and dibenz(a,h)anthracene benz(a)anthracene and dibenz(a,h)anthracene and heavy metals such as cadmium (Cd), zinc (Zn) and lead (Pb) were detected in processed/roasted fish samples.

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Zinc Deficiency and Taste Perception in the Elderly

Cited by 27 publications

References 37 publications

Taste hyposensitivity in Japanese schoolchildren

Taste hyposensitivity in Japanese schoolchildren

Non-Traditional Aspects of Renal Diets: Focus on Fiber, Alkali and Vitamin K1 Intake

Quantitative Assessment of Polycyclic Aromatic Hydrocarbons and Heavy Metals in Fish Roasted with Firewood, Waste Tyres and Polyethylene Materials

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