Revisão: metodologias para análise da sensibilidade gustativa ao sal

Piovesana, Paula de Moura; Gallani, Maria Cecília Bueno Jayme; Sampaio, Karina de Lemos

doi:10.1590/s1981-67232012005000013

Cited by 10 publications

(10 citation statements)

References 35 publications

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“…For the evaluation of salt taste sensibility, after a review of the literature [ 18 ] it was adopted the procedure proposed by Nilsson [ 19 ] adapted by Hatae et al [ 20 ] and described elsewhere [ 13 , 21 – 24 ]. Participants were asked to attend without fasting but with abstention from eating or brushing their teeth at least one hour before the procedure, only being allowed to maintain water intake.…”

Section: Methodsmentioning

confidence: 99%

Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

2013

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This study investigated the gustatory threshold for salt and its relationship with dietary salt intake among hypertensive (n = 54) and normotensive (n = 54) subjects. Salt intake was evaluated through 24-hour urinary sodium excretion and self-reported measures (discretionary salt, Sodium- Food Frequence Questionnaire (Na-FFQ), and 24-hour recall). Detection and recognition thresholds were higher among hypertensive subjects, as well as the total sodium intake. Detection and recognition thresholds were positively related to discretionary salt and total intake of the group as whole. Hypertensive and normotensive subjects presented positive correlations between taste sensitivity and the different measures of salt intake. To conclude, a positive correlation exists between taste threshold and salt intake and both seem to be higher among hypertensive subjects. The combined use of methods of self-report and assessment of taste thresholds can be useful in health promotion and rehabilitation programs, by screening subjects at higher risk of elevated salt intake and the critical dietary behaviors to be targeted as well to evaluate the result of targeted interventions.

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Section: Methodsmentioning

confidence: 99%

Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

2013

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“…Sensory analysis is a widely used tool to evaluate the gustatory system because it allows the individual to understand, identify and/or distinguish qualitatively and/or quantitatively one or more stimuli received. Among the sensitivity of tests used, the electrogustometry and the whole mouth stimulation test can be highlighted (6) .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the sensory perception of sweet taste in people with Diabetes Mellitus type 2

Dias¹,

Brazil²,

Almeida³

et al. 2016

Rev Rene

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Objective: to evaluate the perception of patients with type 2 diabetes through the threshold index test for the sweet taste. Methods: a cross-sectional study with 80 adults of both genders, divided into two groups: control, composed of non-diabetics, and test, with diabetic patients. The evaluation of sensory perception held by the sensitivity test to determine the threshold index. The tests were conducted on five sections containing different concentrations of sucrose. Statistical analysis was held using the t test, adopted P<0.05. Results: when comparing the average of the thresholds to detect sweet taste between diabetics and non-diabetics, it was known that diabetics are less sensitive to sweet stimuli. Conclusion: individuals with Diabetes Mellitus 2 have higher threshold index value for the sweet taste, which may contribute to the increase in sugar consumption. Descriptors: Diabetes Mellitus, Type 2; Sensory Thresholds; Ageusia. Objetivo: avaliar a percepção sensorial de pacientes com Diabetes Mellitus tipo 2, por meio do teste de índice limiar para o gosto doce. Métodos: estudo transversal, composto por 80 adultos de ambos os sexos, divididos em dois grupos: controle, composto por não diabéticos, e teste, formado por pacientes diabéticos. Avaliação da percepção sensorial realizada pelo teste de sensibilidade para determinação do índice limiar. Testes conduzidos em cinco sessões, contendo as concentrações diferentes de sacarose. Análise estatística por meio do teste t, adotado p˂0,05. Resultados: ao comparar a média dos limiares para detecção do gosto doce entre diabéticos e não diabéticos foi notório que os diabéticos são menos sensíveis ao estímulo doce. Conclusão: indivíduos com Diabetes Mellitus 2 apresentam valor de índice limiar maior para o gosto doce, o que pode contribuir para o aumento do consumo de açúcar. Descritores: Diabetes Mellitus Tipo 2; Limiar Sensorial; Ageusia.

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“…Due to the importance of the evaluation of the threshold index for taste as a diagnosis of gustatory conditions, several types of sensorial analyzes to evaluate the gustatory threshold, such as electrogusmetry, impregnated disk and whole mouth stimulation, are identified. 15 It is pointed out that the whole mouth stimulation method, besides the low cost, has, as an advantage, the stimulation of a greater number of taste buds in the oral cavity, which allows the individual to discriminate the stimuli that are received. The threshold test is divided into sections; in each one, a solution of sodium chloride and two water samples are presented to the participants, and a different sample is required.…”

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confidence: 99%

“…The detection threshold is defined as the minimum concentration that allows the participant to differentiate the sample containing the substance from samples containing only water. 15 The threshold index is used in studies to evaluate dietary choices and the relation to some health conditions, [15][16][17][18][19][20][21][22][23][24] for example, in the evaluation of the taste threshold for sweet and the relation with Diabetes Mellitus type 2,16 the determination of gustatory threshold for sweet and salty alcoholics and non-alcoholics17 and the evaluation between the use of antidepressants and changes in gustatory sensitivity. 18 Destacam-se os estudos que têm analisado a relação entre o índice limiar para salgado e a HAS.…”

mentioning

confidence: 99%

Avaliação da percepção sensorial ao gosto salgado em pessoas hipertensas

Gomes

Lima

Brazil

et al. 2019

Rev enferm UFPE on line.

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RESUMOObjetivo: avaliar a percepção gustativa ao gosto salgado em pessoas com hipertensão arterial sistêmica. Método: trata-se de um estudo quantitativo, descritivo e transversal, realizado com indivíduos diagnosticados com hipertensão arterial, caracterizando o grupo teste, e com indivíduos não hipertensos, definindo o grupo controle. Realizou-se este estudo no segundo semestre de 2017. Executou-se o teste de estímulo da boca toda para o gosto salgado a fim de avaliar o limiar gustativo. Utilizou-se, para a comparação entre as médias de dados não pareados, o teste de Mann-Whitney a 5% de probabilidade. Estudaram-se as análises no Statistical Package for the Social Sciences, apresentando os resultados em forma de figura e tabela. Resultados: observou-se que, na primeira e segunda seções, que continham as menores concentrações de NaCl, 0,09 g/L e 0,18 g/L, respectivamente, 54% do grupo controle conseguiu detectar o gosto salgado, resultado muito maior que o do grupo teste (18,82%). Conclusão: notou-se que o limiar gustativo para o gosto salgado foi maior nos indivíduos hipertensos quando comparados aos indivíduos normotensos. Descritores: Doença Crônica; Paladar; Comportamento Alimentar; Limiar Sensorial; Limiar Gustativo; Hipertensão.ABSTRACT Objective: to evaluate gustatory perception of salty taste in people with systemic arterial hypertension. Method: this is a quantitative, descriptive and cross-sectional study of individuals diagnosed with arterial hypertension, characterizing the test group, and non-hypertensive individuals, defining the control group. This study was carried out in the second half of 2017. The whole mouth stimulus test for the salty taste was performed in order to evaluate the taste threshold. The Mann-Whitney test at 5% probability was used to compare unpaired mean data. The analyzes were studied in the Statistical Package for the Social Sciences, presenting the results in figure and table form. Results: it was observed that in the first and second sections, containing the lowest concentrations of NaCl, 0.09 g / L and 0.18 g / L, respectively, 54% of the control group was able to detect salty taste, higher than that of the test group (18.82%). Conclusion: it was observed that the taste threshold for salty taste was higher in hypertensive individuals when compared to normotensive individuals. Descriptors: Chronic Disease; Palate; Food Behavior; Sensory Threshold; Threshold; Hypertension.RESUMEN Objetivo: evaluar la percepción gustativa del gusto salado en personas con hipertensión arterial sistémica. Método: se trata de un estudio cuantitativo, descriptivo y transversal, realizado con individuos diagnosticados con hipertensión arterial, caracterizando el grupo test, y con individuos no hipertensos, definiendo el grupo control. Se realizó este estudio en el segundo semestre de 2017. Se ejecutó la prueba de estímulo de la boca entera para el gusto salado a fin de evaluar el umbral gustativo. Se utilizó, para la comparación entre los promedios de datos no pareados, la prueba de Mann-Whitney al 5% de probabilidad. Se estudiaron los análisis en el Statistical Package for the Social Sciences, presentando los resultados en forma de figura y tabla. Resultados: se observó que, en la primera y segunda secciones, que contenían las menores concentraciones de NaCl, 0,09 g / L y 0,18 g / L, respectivamente, el 54% del grupo control logró detectar el gusto salado, mayor que el del grupo de prueba (18,82%). Conclusión: se notó que el umbral gustativo para el gusto salado fue mayor en los individuos hipertensos cuando comparados a los individuos normotensos. Descritores: Enfermedad Crónica; El Gusto; Comportamiento Alimenticio; Umbral Sensorial; Umbral Gustativo; Hipertensión.

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Revisão: metodologias para análise da sensibilidade gustativa ao sal

Cited by 10 publications

References 35 publications

Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

Evaluation of the sensory perception of sweet taste in people with Diabetes Mellitus type 2

Avaliação da percepção sensorial ao gosto salgado em pessoas hipertensas

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