A study about the frequency of taste disorders

Welge‐Lüssen, Antje; Dörig, P; Wolfensberger, Markus; Krone, Franziska; Hummel, Thomas

doi:10.1007/s00415-010-5763-5

Cited by 111 publications

(100 citation statements)

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“…Others used simpler methods such as ascending presentation of a series (state when identified), either as solutions (42,47) or taste discs (34) , presenting a single concentration of a tastant and determining the proportion of subjects that can name it (32,33) . A recent simple but effective means to determine identification thresholds has been the use of taste strips; four different concentrations per tastant, applied directly to the tongue (48,52) ; or similarly using four concentrations of solution applied as drops (50,53) . Seventeen studies found taste-identification thresholds to increase with age, although one study reported only a weak relationship between age and taste strip results (52) .…”

Section: Effects Of Ageing On Taste Identification Thresholdsmentioning

confidence: 99%

“…A recent simple but effective means to determine identification thresholds has been the use of taste strips; four different concentrations per tastant, applied directly to the tongue (48,52) ; or similarly using four concentrations of solution applied as drops (50,53) . Seventeen studies found taste-identification thresholds to increase with age, although one study reported only a weak relationship between age and taste strip results (52) . Only one study found no significant difference between age groups (53) ; however, their older group was younger than in all other studies reported in this review (age [51][52][53][54][55][56][57][58][59][60][61][62][63][64][65], and therefore outside of our inclusion criteria.…”

Section: Effects Of Ageing On Taste Identification Thresholdsmentioning

confidence: 99%

“…Eighteen studies considered identification thresholds (5,6,12,(15)(16)(17)30,(32)(33)(34)42,(47)(48)(49)(50)(51)(52)(53) . Some authors using the AFC methodology report identification thresholds postdetection within the same procedure.…”

Section: Effects Of Ageing On Taste Identification Thresholdsmentioning

confidence: 99%

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Ageing and taste

et al. 2012

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Taste perception has been studied frequently in young and older adult groups. This paper systematically reviews these studies to determine the effect of ageing on taste perception and establish the reported extent of sensory decline. Five databases were searched from 1900 to April 2012. Articles relating to healthy ageing in human subjects were included, reviewed and rated (Downs and Black scoring system). Sixty-nine studies investigated the effect of ageing on taste perception; forty examined detection thresholds of which twenty-three provided sufficient data for meta-analysis, eighteen reported identification thresholds and twenty-five considered supra-threshold intensity perception. Researchers investigating detection thresholds considered between one and thirteen taste compounds per paper. Overall, the consensus was that taste detection thresholds increased with age (Hedges' g = 0 . 91, P < 0 . 001), across all taste modalities. Identification thresholds were reported to be higher for older adults in seventeen out of eighteen studies. Sixteen out of twenty-five studies reported perception of taste intensity at supra-threshold levels to be significantly lower for older adults. However, six out of nine studies concerning sucrose found perceived intensity of sweet taste not to diminish with age. The findings of this systematic review suggest taste perception declines during the healthy ageing process, although the extent of decline varies between studies. Overall, the studies reviewed had low Downs and Black scores (mean 16 (SD 2)) highlighting the need for more robust large scale and longitudinal studies monitoring the impact of ageing on the sensory system, and how this influences the perception of foods and beverages.Age: Taste: Threshold: Detection: IntensityOlder adults are at risk of under nutrition due to a multitude of physiological, psychological and socio-economic factors. Physiological factors are diverse, such as malabsorption of nutrients, infection, dysphagia, as well as loss of appetite and sensory decline. Older people frequently complain of blandness of foods or sensory changes that may influence their liking and subsequent consumption of food, further impacting on their risk of malnutrition (1) . Previous researchers have used taste enhancement, aiming to increase liking and consumption of meals by older adults, with conflicting results (2,3) . Therefore, in order to develop foods leading to improved liking and consumption by older adults, analysis of age-related changes in taste perception is essential. This paper systematically reviews the evidence for deterioration of taste perception within healthy ageing and discusses the extent of change.

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Section: Effects Of Ageing On Taste Identification Thresholdsmentioning

confidence: 99%

Section: Effects Of Ageing On Taste Identification Thresholdsmentioning

confidence: 99%

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Ageing and taste

et al. 2012

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“…The frequency of taste disorders in endocrine conditions has been understudied. Examining 761 healthy subjects from age 5 to 89 years, hypogeusia was present in 5 % [25].…”

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confidence: 99%

EDITORIAL: “The Koch’s” view on the sense of taste in endocrinology

Koch

2016

Rev Endocr Metab Disord

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Bobesity remains one of the biggest threats to the health of our children and our country. Around 17 percent of children and more than 30 percent of adults are currently considered obese-putting them at heightened risk for a wide range of health problems. If we fail to change the course of the nation's obesity epidemic, the current generation of young people may be the first in American history to live shorter, less healthy lives than their parents. According to the most recent data, rates of obesity now exceed 35 percent in three states (Arkansas, West Virginia and Mississippi), 22 states have rates above 30 percent, 45 states are above 25 percent, and every state is above 20 percent. Arkansas has the highest adult obesity rate at 35.9 percent, while Colorado has the lowest at 21.3 percent. The data show that 23 of 25 states with the highest rates of obesity are in the South and Midwest [1]^. In one of my previous reviews on the topic endocrine hypertension, I have provided insights into the various hormone imbalances that occur in people who are overweight or obese and have mentioned the potential problem of major addictions including hedonic eating and the addiction to consuming food items with a high content of fat, carbohydrates, and salt [2]. During the preparation of this endocrine hypertension review, I had the idea that perhaps taste perception is altered in many people nowadays, perhaps by manipulation of the taste system. This triggered my curiosity and I searched the literature with the key words taste, perception, endocrine, addiction, brain, hormones, sweeteners, salt, sweet, sour, bitter, umami, and fat. Among the published literature sources, I came across the names of the guest editors Drs. Duffy and Rother. Dr. Duffy and colleagues had investigated salt sensation and liking in an attempt to explain variability in sodium intake through oral sensory phenotype, and Dr. Rother had extensively published on artificial sweeteners.After phoning Drs. Duffy and Rother and proposing my idea of a special guest issue on the topic taste in endocrinology, they suggested that I should attend the annual meeting of the Association for Chemoreception Sciences. I followed their advice and enjoyed this convention immensely, especially meeting and interacting with a very diverse group of scientists including neuroscientists.As with many things in life nowadays, perception has become more important than real facts and some people may call this phenomenon simply Bsuperior marketing^or propaganda. Perceived taste is affected by Bdiet^drinks which contain less sugar but non-nutritive sweeteners like aspartame [3]. The increasing use of artificial sweeteners over the last several

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“…Of the patients who go to special clinics for their smell or taste disorders, only about 5% of them actually have a measurable taste impairment [50]. In a recent survey in 761 volunteers (age range 5-89 years) there was no case of ageusia [160]. Interestingly, a one-sided ageusia, for example after severing the chorda tympani or a tumour, is only rarely reported by the patient but regularly found if taste function is measured on each side [161], [162].…”

Section: Definition Of Gustatory Disordersmentioning

confidence: 99%

Smell and Taste Disorders

Roland¹,

McRAE²,

McCOMBE³

KEY TOPICS IN OTOLARYNGOLOGY and Head and Neck Surgery

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Smell and taste disorders can markedly affect the quality of life. In recent years we have become much better in the assessment of the ability to Thomas Hummel 1 Basile N. Landis 2 smell and taste. In addition, information is now available to say someKarl-Bernd Hüttenbrink 3 thing about the prognosis of individual patients. With regard to therapy there also seems to be low but steady progress. Of special importance for the treatment is the ability of the olfactory epithelium to regenerate.

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A study about the frequency of taste disorders

Cited by 111 publications

References 27 publications

Ageing and taste

Ageing and taste

EDITORIAL: “The Koch’s” view on the sense of taste in endocrinology

Smell and Taste Disorders

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