Impaired taste sensation in type 2 diabetic patients without chronic complications: a case–control study

Carli, Luca De; Gambino, Roberto; Lubrano, Carla; Rosato, Rosalba; Bongiovanni, Daria; Lanfranco, Fabio; Broglio, Fabio; Ghigo, Ezio; Bo, Simona

doi:10.1007/s40618-017-0798-4

Cited by 34 publications

(22 citation statements)

References 52 publications

(96 reference statements)

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“…Neuropathic complications, such as peripheral neuropathy with lingual nerve involvement, could be a cause of gustatory alterations in diabetic patients [7,46,48]. However, this underlying mechanism is still being debated, since taste impairments were also found in our group of T1D patients without neuropathic complications, which was in line with previous studies [49,50]. Furthermore, oral mucosal disorders, such as xerostomia and salivary flow reduction, were reported in diabetic patients [51][52][53].…”

Section: Discussionsupporting

confidence: 87%

“…The hypothesis that diabetic patients have a greater liking for certain types of taste stimuli (e.g., sweet and salty), which contributes to glycemic control deterioration, is probably linked to the different abilities to perceive taste stimuli, which was explored previously [11,50]. Indeed, an association between reduced sweet and salty taste sensitivity and greater preferences and intake for sweet and salty foods was previously reported [11,50].…”

Section: Discussionmentioning

confidence: 96%

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Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study

et al. 2019

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Type 1 diabetes (T1D) is one of the most common systemic diseases in childhood which predisposes the patient to serious short-term and long-term complications, affecting all body systems. Taste and olfactory impairments were first described a long time ago in adult patients affected by diabetes (both type 1 and type 2 diabetes). However, studies evaluating taste perception, behavioral attitudes (e.g., food neophobia), and preferences toward foods in children and adolescents affected by T1D are globally lacking. Therefore, the purpose of this study was to assess taste sensitivity, food neophobia, and preferences among children and adolescents affected by T1D and healthy controls in a cross-sectional study. T1D patients presented a significantly lower ability in general to correctly identify taste qualities, especially bitter and sour tastes. Moreover, they were characterized by fewer fungiform papillae compared to controls, as well as a lower responsiveness to the bitter compound 6-n-propylthiouracil (PROP). There were no significant differences in food neophobia scores between the two groups, but differences were observed in the mean hedonic ratings for some product categories investigated. Diabetic patients showed a greater liking for certain type of foods generally characterized by sourness and bitterness, an observation probably linked to their impaired ability to perceive taste stimuli, e.g., sourness and bitterness. These results may help to enhance the understanding of these relationships in populations with elevated diet-related health risks.Nutrients 2019, 11, 3052 2 of 12 showed that T1D was associated with a reduction in gustatory function [3,5,7], with impairments mostly found with respect to the sweet taste perception in comparison to other taste modalities [10,11]. In addition, Pavlidis and colleagues [12] found impairments in the density and morphology of the fungiform papillae (FP) among patients with diabetes, which are the gustatory anatomical structures containing taste buds.Data in the literature suggest that the inherited ability to perceive bitter thiourea compounds, such as 6-n-propylthiouracil (PROP), may be a surrogate measure of taste perception and a marker for increased health risk. Variation in taste responsiveness to PROP has been linked to various health disorders, including obesity [13] and diabetes [14]. However, related data are still scarce and controversial, probably due to differences in the methodologies used to evaluate taste perception and the involved subjects (e.g., those affected by type 1 or type 2 diabetes).Contradictory results were also reported when the associations between taste impairment and metabolic control, disease duration, and the presence of diabetes-related complications were studied [10,11,15]. However, this field of research remains largely unexplored.Notably, to the best of our knowledge, studies evaluating taste perception in children and adolescents affected by T1D are lacking globally. Since T1D disease occurs mostly in this younger age group, knowled...

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 96%

Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study

et al. 2019

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“…This finding suggests that intestinal changes related to fucoidan intake may lead to improvement of glucose metabolism when insulin sensitivity remains normal. [48][49][50][51] Decreased taste sensitivity was documented in patients with diabetes observed in this study or reported in literatures, 52 which presumably comes from the cause other than diabetic neuropathy. It is believed to have a close link with a possible deterioration in the nutrient sensing and incretin secretion systems both held on the intestinal epithelium to augment insulin secretion.…”

Section: Discussionsupporting

confidence: 67%

A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity

Sakai

Abe²,

Kouzuki

et al. 2019

Yonago Acta Med.

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Background Fucoidan is derived from seaweed widely used in Japanese cuisine, but little is known about its influence on glucose metabolism. To obtain information about the physiological effects of fucoidan on glucose metabolism, the digestive system, and the gustatory system controlling taste sensation in patients with type 2 diabetes, we conducted a randomized, double-blind, placebo-controlled study. Methods Thirty patients with type 2 diabetes on diet therapy were recruited from an outpatient clinic (22 men and 8 women aged 59.10 ± 13.24 years, body mass index: 25.18 ± 3.88, hemoglobin A1c: 7.04 ± 1.24%). They were divided into 2 groups and underwent 2 interventions with a 4-week interval. One group received fucoidan for 12 weeks (a daily 60 mL test beverage containing 1,620 mg of fucoidan) and then placebo (60 mL) for the subsequent 12-week period, while the order was reversed in the other group. Evaluation was performed just before and after each intervention. Taste sensitivity was measured for 5 basic tastes by the filter paper disk method and food intake was evaluated with a validated diet questionnaire. Results No adverse events occurred during the study period. Despite no change of the diet, stool frequency increased during fucoidan intake (from 7.78 ± 4.64/week in Week 1 to 9.15 ± 5.03/week in Week 5, P < 0.001), and it increased more in lean subjects. In 11 subjects whose stool frequency exceeded the mean value, the thresholds for sweet, salty, bitter and umami tastes were significantly reduced (enhancement of sensitivity) after fucoidan intake. In 14 subjects with normal HOMA-IR (homeostatic model assessment of insulin resistance, < 2.5), hemoglobin A1c decreased after fucoidan intake (from 6.73 ± 1.00 to 6.59 ± 1.00%, P < 0.05), as did the fasting plasma level of GLP-1 (glucagon-like peptide-1, from 6.42 ± 3.52 to 4.93 ± 1.88 pmol/L, P < 0.05). Conclusion Sustained fucoidan intake led to alterations of gastrointestinal function, including increased stool frequency and enhanced taste sensitivity, which could contribute to better control of diabetes.

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“…The outcomes of the four studies, including 263 participants, allowed comparison of sucrose RT (Figure 6). Although only one (De Carli et al., 2018) of the four studies (De Carli et al., 2018; Dye & Koziatek, 1981; Wasalathanthri et al., 2014; Yazla et al., 2018) reported a significant difference between groups, the global effect showed that patients with T2DM have a significantly higher RT than nondiabetic subjects (SMD 0.30; 95% CI, 0.06 to 0.55; I 2 : 0%; Tau 2 : 0.00). However, the prediction interval is expected not to be significant in about 95% of the whole population (Supporting Information Table S8).…”

Section: Resultsmentioning

confidence: 99%

Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis

Trius-Soler

Santillán-Alarcón

Martı́nez-Huélamo

et al. 2020

Comp Rev Food Sci Food Safe

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Sweet taste perception is a key factor in the establishment of the food pattern with nonstatic thresholds. Indeed, taste sensitivity can be influenced by physiological factors (age and sex), pathologies (obesity and type 2 diabetes mellitus), and acquired habits (tobacco and alcohol consumption). In order to elucidate how these variables influence the sucrose detection threshold (DT) and recognition threshold (RT), a systematic review and meta-analysis of the relevant literature were performed. After a comprehensive search in the PubMed and Scopus databases, a total of 48 studies were qualitatively considered, and 44 were meta-analyzed. The factors of aging (standard mean difference [SMD]: −0.46; 95% confidence interval (CI), −0.74 to −0.19; I 2 : 73%; Tau 2 : 0.18) and type 2 diabetes mellitus (SMD: 0.30; 95% CI, 0.06 to 0.55; I 2 : 0%; Tau 2 : 0.00) were found to significantly increase the sucrose RT, whereas the DT only increased in subjects with a higher body mass index (SMD: 0.58; 95% CI, 0.35 to 0.82; I 2 : 0%; Tau 2 : 0.00). No effects of sex and tobacco smoking were found, and associations with alcohol consumption could not be assessed, as it was included as a variable in only one study. Feasible mechanisms underlying changes in sucrose thresholds include the modulation of hormones involved in energy and body weight homeostasis, taste bud abundance, taste brain signaling, and the gut-brain axis. The present work provides insights into the variables that should be considered when

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Impaired taste sensation in type 2 diabetic patients without chronic complications: a case–control study

Abstract: Taste recognition thresholds were higher in uncomplicated T2DM, and central obesity was significantly associated with this impairment. Hypogeusia may be an early sign of diabetic neuropathy and be implicated in the poor compliance of these patients to dietary recommendations.

Cited by 34 publications

References 52 publications

Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study

Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study

A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity

Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis

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