Comparison of Taste Threshold in Smokers and Non-Smokers Using Electrogustometry and Fungiform Papillae Count: A Case Control Study

Khan, Asim Mustafa; Narayanan, Vasumathi; Puttabuddi, Jaishankar Homberhalli; Chengappa, Rachita; Ambaldhage, Vijaya Kumara; Naik, Purnachandrarao; Raheel, Syed Ahmed

doi:10.7860/jcdr/2016/14478.7835

Cited by 14 publications

(21 citation statements)

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“…Others have reported that fruit and vegetable intake is inversely associated with the number of daily cigarettes smoked, time to first cigarette, and nicotine dependence [ 26 , 27 ]. Reduced vegetable variety among smokers is likely attributable to reduced taste sensitivity from chronic exposure to cigarette smoke [ 28 , 29 ], and may also be attributable to a generally unhealthy lifestyle pattern that includes multiple risk factors for chronic disease [ 27 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Greater vegetable variety and amount are associated with lower prevalence of coronary heart disease: National Health and Nutrition Examination Survey, 1999–2014

Conrad

Raatz

Jahns

2018

Nutr J

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BackgroundThe 2015–2020 Dietary Guidelines for Americans (DGA) provides specific intake recommendations for vegetable variety and amount in order to protect against chronic disease. However, to the best of our knowledge, no studies have examined the link between DGA recommended vegetable variety and cardiometabolic disease. To address this research gap, our aim was to estimate the relationship between vegetable variety, vegetable amount, and prevalent cardiometabolic disease subtypes, and to assess potential determinants of vegetable variety.MethodsData on food intake and reported cardiometabolic disease status were acquired for 38,981 adults from the National Health and Nutrition Examination Survey (1999–2014). Vegetable variety was measured using a modified dietary diversity index that was adjusted for the potential confounding effects of vegetable amount. Temporal trends in vegetable variety and amount were assessed using univariate linear regression models. Multivariate logistic regression models were used to estimate the relationship between vegetable variety and prevalent disease, and between vegetable amount and prevalent disease. Multivariate ordered logistic regression models were used to assess the relationship between vegetable variety and explanatory variables.ResultsOverall, vegetable variety decreased (P = 0.035) from 1999 to 2014, but vegetable amount did not (P = 0.864). Intake of starchy vegetables decreased (P < 0.001), and intake of dark green vegetables increased (P < 0.001) over this 16-year period, but no trends were observed for other subgroups. An inverse linear relationship was observed between vegetable variety and prevalent coronary heart disease (P-trend = 0.032) but not other prevalent diseases; and between vegetable amount and coronary heart disease (P-trend = 0.026) but not other prevalent diseases. Individuals who reported consuming dark green vegetables had lower odds of having cardiovascular disease (0.86, 95% CI: 0.74–0.99) and coronary heart disease (0.78, 0.65–0.94) compared to individuals who reported not consuming any green vegetables. Living with a domestic partner was associated with greater vegetable variety (P = < 0.001), and currently smoking was associated with lower vegetable variety (P = < 0.001). Vegetable variety and amount were positively associated (P < 0.001).ConclusionsVegetable variety and amount were inversely associated with prevalent coronary heart disease. Vegetable variety was strongly associated with vegetable amount, likely mediated by reduced habituation and increased liking. Increasing vegetable variety and amount are still important messages for the public.Electronic supplementary materialThe online version of this article (10.1186/s12937-018-0376-4) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Greater vegetable variety and amount are associated with lower prevalence of coronary heart disease: National Health and Nutrition Examination Survey, 1999–2014

Conrad

Raatz

Jahns

2018

Nutr J

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“…In terms of safety thresholds for electrical stimulation, we followed the safety guidelines for transcranial direct current stimulation (tDCS). Since there are no standard limitations for GTS, various stimulation strengths and durations were used in previous studies, e.g., up to approximately 55 mA but some studies described the voltage instead of the current strength ( Aruga and Koike, 2015 ; Khan et al, 2016 ). tDCS is a technique for modulating brain and neuronal excitability by stimulating the head electrically.…”

Section: Methodsmentioning

confidence: 99%

Galvanic Tongue Stimulation Inhibits Five Basic Tastes Induced by Aqueous Electrolyte Solutions

Aoyama

Sakurai

et al. 2017

Front. Psychol.

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Galvanic tongue stimulation (GTS) modulates taste sensation. However, the effect of GTS is contingent on the electrode polarity in the proximity of the tongue. If an anodal electrode is attached in the proximity of the tongue, an electrical or metallic taste is elicited. On the other hand, if only cathodal electrode is attached in the proximity of the tongue, the salty taste, which is induced by electrolyte materials, is inhibited. The mechanism of this taste inhibition is not adequately understood. In this study, we aim to demonstrate that the inhibition is cause by ions, which elicit taste and which migrate from the taste sensors on the tongue by GTS. We verified the inhibitory effect of GTS on all five basic tastes induced by electrolyte materials. This technology is effective for virtual reality systems and interfaces to support dietary restrictions. Our findings demonstrate that cathodal-GTS inhibits all the five basic tastes. The results also support our hypothesis that the effects of cathodal-GTS are caused by migrating tasting ions in the mouth.

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“…Míg a száraz száj és a viszkózusabb nyál a krónikus dohányosoknak egyébként is problémái, a nem dohányosok körében megfigyelt igen jelentős javulás aligha tudható be közvetlenül a rehabilitációnak. A szaglás és ízlelés tompább mivolta szintén olyan -öszszefüggő -jelenségek, amelyek dohányosoknál jól doku- mentáltak [30][31][32][33]. A szaglás és ízlelés minősége rehabilitációval befolyásolható [34].…”

Section: Megbeszélésunclassified

“…Ebben az esetben tehát nem egyértelmű, hogy az általános életminőség-javulásnak pusztán egy másodlagos hatása marad el a dohányzó betegeknél: lehetséges, hogy a tartós dohányzás kapcsán kialakult érzékszervi változások miatt nem tudnak profitálni a rehabilitációból. Khan és mtsai például a nyelv fungiformis papilláinak jelentős számbeli csökkenését mutatták ki dohányosoknál [32]. Érthető, hogy amennyiben az ízérző felület egy része egyéb okból elpusztul, a daganatos megbetegedés kapcsán alkalmazott rehabilitáció önmagában az ízérzést visszaadni nem lehet képes.…”

Section: Megbeszélésunclassified

A dohányzás hatása a fej-nyak régió daganata miatt sebészi terápiában részesült betegek protetikai rehabilitációt követő életminőség-javulására

Nagy

Novák²,

Buzás

et al. 2017

Orvosi Hetilap

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Comparison of Taste Threshold in Smokers and Non-Smokers Using Electrogustometry and Fungiform Papillae Count: A Case Control Study

Cited by 14 publications

References 14 publications

Greater vegetable variety and amount are associated with lower prevalence of coronary heart disease: National Health and Nutrition Examination Survey, 1999–2014

Greater vegetable variety and amount are associated with lower prevalence of coronary heart disease: National Health and Nutrition Examination Survey, 1999–2014

Galvanic Tongue Stimulation Inhibits Five Basic Tastes Induced by Aqueous Electrolyte Solutions

A dohányzás hatása a fej-nyak régió daganata miatt sebészi terápiában részesült betegek protetikai rehabilitációt követő életminőség-javulására

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