Medication‐Induced Taste Disturbances

Nolan, Nicole M.

doi:10.1046/j.1523-5408.2001.00110.x

Cited by 7 publications

(3 citation statements)

References 62 publications

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“…In the current study, the subjects had no recent history of somatic disorders that are known to alter gustatory function. About 170 drugs, either alone or in combination, are reported to be associated with taste disturbances (Nolan, 2001;Schiffman, 1991;Tsuruoka et al, 2004Tsuruoka et al, , 2005. Angiotensin-converting enzyme (ACE) inhibitors and decreased Zn in the blood are well-known causes of taste disturbances.…”

Section: Discussionmentioning

confidence: 99%

Relationship Between Dysgeusia and Dysesthesia in Stroke Patients

Etoh

Kawahira

Ogata

et al. 2008

International Journal of Neuroscience

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This study investigated the relationship between dysgeusia and dysesthesia in stroke patients and evaluated the effect of carbamazepine therapy. Twenty-four patients with dysesthesia of the face, oral cavity, or tongue were divided into two groups: with and without subjective dysgeusia. Taste thresholds were objectively evaluated using the filter-paper taste test and electrogustometry. There was no significant difference in taste thresholds between the two groups. Carbamazepine had an effect on subjective dysgeusia in four of the eight treated patients. Dysgeusia with dysesthesia in stroke patients might be caused by disorders of the somatosensory pathway rather than disorders of the gustatory pathway.

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Section: Discussionmentioning

confidence: 99%

Relationship Between Dysgeusia and Dysesthesia in Stroke Patients

Etoh

Kawahira

Ogata

et al. 2008

International Journal of Neuroscience

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“…However, whereas obesity is of concern to the main stream western populations, the incidence of under-nutrition is widespread among older people (Age Concern, 2006) and factors that may increase intake or hunger are consequently of practical interest. One of the physiological factors that results in reduced food intake is the natural decline of taste and olfaction due to ageing (Kenway, et al, 2004;Methven, Allen, Withers, & Gosney, 2012;Schiffman & Warwick, 1993), or due to diseases and medication (Nolan, 2001;Schiffman, 2007;Schiffman, et al, 2000;Winkler, Garg, Mekayarajjananonth, Bakaeen, & Khan, 1999), which can lead to a reduced appreciation and interest in food. Moreover, perhaps as a consequence of such sensory deficits, it is not at all clear that either FFL or FCL operate as effectively in elderly populations as they do in the younger age groups that have been studied to date.…”

Section: Introductionmentioning

confidence: 99%

Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking

Dermiki

Prescott²,

Sargent

et al. 2015

Appetite

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Previous research on the repeat exposure to a novel flavour combined with monosodium glutamate (MSG) has shown an increase in liking and consumption for the particular flavour. The aim of the current work was to investigate whether this could also be observed in the case of older people, since they are most affected by undernutrition in the developed world and ways to increase consumption of food are of significant importance for this particular age group. For this study, 40 older adults (age 65-88) repeatedly consumed potato soup with two novel flavours (lemongrass and cumin) which were either with or without a high level of MSG (5% w/w). A randomized single blind within-subject design was implemented, where each participant was exposed to both soup flavours three times over 6 days, with one of the soup flavours containing MSG. After three repeat exposures, consumption increased significantly for the soups where the flavours had contained MSG during the repeated exposure (mean weight consumed increased from 123 to 164 g, p = 0.017), implying that glutamate conditioned for increased wanting and consumption, despite the fact that the liking for the soup had not increased.

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“…Taste thresholds are known to increase with age ( 1 ) , illness ( 2 ) and medication ( 3 ) . Decline in taste and olfaction which leads to increased thresholds, have been linked to a loss of interest in food, reduced food intake and under-nutrition ( 3 ) . Although bitterness has been cited by some authors to be most affected ( 4 ) , the other taste thresholds also increase.…”

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confidence: 99%

Taste thresholds of patients in an NHS elderly care ward

et al. 2010

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Taste thresholds are known to increase with age (1) , illness (2) and medication (3) . Decline in taste and olfaction which leads to increased thresholds, have been linked to a loss of interest in food, reduced food intake and under-nutrition (3) . Although bitterness has been cited by some authors to be most affected (4) , the other taste thresholds also increase. Comparing older and younger cohorts, detection thresholds have previously been found to be 3.8 and 2.4 times higher for salt and sweet (1) and 2.8 times higher for umami (glutamate) (5) . In a previous study by the authors, elderly hospital patients were found to have higher sweet taste thresholds than elderly free-living volunteers, mean sucrose thresholds of these cohorts were 8.8 and 16.1 mMol, respectively (6) .In the present study, four taste thresholds were examined using an alternative forced choice method in NHS hospital patients (n 17, age range 73-93, mean 84). The concentration ranges used were as follows: salt (sodium chloride) 0.4-32.8 mMol, sweet (sucrose) 2.0-31.8 mMol, umami (monosodium glutamate) 0.4-32.8 mMol and bitter (quinine sulfate) 0.003-0.125 mMol (the geometric progression of each sequence were 3, 2, 3 and 2.5, respectively). The mean and range for each taste detection threshold are given in Table 1. As expected, the mean bitter threshold was the lowest of the four taste thresholds recorded and the umami (glutamate) threshold was lower than the salt threshold. Correlation analysis (pearson) indicated a slight correlation between the umami thresholds and the bitter (r = 0.56, P = 0.03) and sweet (r = 0.58, P = 0.02) thresholds. The mean sweet threshold was very similar to that found in the author's previous patient study (6) . The sodium chloride and glutamate thresholds were similar to values found in older adults in a previous study, where the mean detection thresholds of healthy older adults (n 10, age range 70-79, mean 75) were 19 and 6 mMol, respectively, in comparison to lower mean values of 3 and 2 mMol, respectively, in younger adults (n 13, age range 18-22, mean 20) (7) . Further work will determine whether the thresholds of individuals in the present study are related to their medication, disease state and blood Zn levels. The current finding may identify physiological differences in taste thresholds as a result of ageing and/or changes due to disease states and medication; from this, it may be possible to develop food products to make them more appealing to certain subgroups of the population. This study was sponsored by Research into Ageing.

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Medication‐Induced Taste Disturbances

Cited by 7 publications

References 62 publications

Relationship Between Dysgeusia and Dysesthesia in Stroke Patients

Relationship Between Dysgeusia and Dysesthesia in Stroke Patients

Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking

Taste thresholds of patients in an NHS elderly care ward

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