Salty taste thresholds and preference in patients with chronic kidney disease according to disease stage: A cross‐sectional study

Kim, Tae Hee; Kim, Young Hoon; Bae, Na Yeong; Kang, Shin Sook; Lee, Jung Bok; Kim, Soon Bae

doi:10.1111/1747-0080.12374

Cited by 23 publications

(27 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Nevertheless, quantitative taste testing in clinical settings occurs less frequently than quantitative olfactory testing. Examples of diseases that are reported to affect taste are early stage cancers (Murtaza et al, 2017), hypertension (Roura et al, 2016, hypothyroidism (Pittman & Beschi, 1967), diabetes (Perros et al, 1996), kidney disease (Kim et al, 2018), Parkinson's disease (Doty et al, 2015), multiple sclerosis (Doty et al, 2016c), and liver disease (Shiue, 2015). Among the most common causes of taste disturbances are cancer treatments (Nolden et al, 2019) and such widely prescribed medications as antifungal agents (Doty & Haxel, 2005) and cardiovascular ACE inhibitors and beta-blockers (Schiffman, 2018).…”

Section: Discussionmentioning

confidence: 99%

Validation of the Waterless Empirical Taste Test (WETT®)

2020

View full text Add to dashboard Cite

The sense of taste is rarely assessed quantitatively outside of a limited number of academic and industrial laboratories, despite its role in influencing nutrition, the flavor of foods and beverages, and protection against ingestion of spoiled and toxic foodstuffs. This dearth reflects, in part, practical limitations of most taste tests, most notably their reliance on liquid stimuli for stimulus presentation or rinsing. In this study, a novel portable taste test that requires neither liquid tastants nor liquid rinses is described and validated within a clinic population. This test, termed the Waterless Empirical Taste Test (WETT ® ), uses stimuli that are embedded in pads of monometer cellulose located on disposable plastic strips applied to the tongue's surface. The test-retest and split-half reliability coefficients of the WETT ® were 0.92 and 0.88, respectively. These respective coefficients for sucrose, NaCl, citric acid, caffeine, and MSG were 0.82 and 0.80, 0.78 and 0.77, 0.56 and 0.73, and 0.84 and 0.84. The WETT ® exhibited comparable, in some cases higher, sensitivity than two comparison taste tests, the Whole Mouth Taste Test and the Taste Quadrant Taste Test, to age, sex, etiology (head trauma vs. upper respiratory infections), and phenylthiocarbamide (PTC) taste ability. This study demonstrates that a taste test that does not require liquids can be as reliable and sensitive as more traditional liquid-based taste tests to clinical alterations in taste function.

show abstract

Section: Discussionmentioning

confidence: 99%

Validation of the Waterless Empirical Taste Test (WETT®)

2020

View full text Add to dashboard Cite

show abstract

“…The patients who received education on CKD acquired knowledge on renal diseases and their clinical conditions during their hospital stay and were made aware of their condition based on the diet guidance with gustatory threshold for salty taste, which may have altered their behaviors in daily life. Patients with CKD are known to have taste disturbances, and education around salt restriction may change their threshold for salty taste [ 22 ]. In this study, the improved threshold for salty taste may have affected the dialysis induction rate, ΔeGFR, and the amount of salt consumption.…”

Section: Discussionmentioning

confidence: 99%

Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

et al. 2020

View full text Add to dashboard Cite

Educational hospitalization of patients with chronic kidney disease (CKD) may slow the progression of renal dysfunction. However, the educational aspect that is more effective has not been identified to date. In this study, patients with CKD were evaluated for gustatory threshold for salty taste and received augmented salt reduction guidance under educational hospitalization at Nagasaki University Hospital from October 2016. In total, 277 eligible patients were enrolled and hospitalized from 2012 to 2019 (mean age of 69.2 years; men comprised 62.1%). We compared 141 patients (Group A) who were educated in the hospital after October 2016 and 136 patients (Group B) who received standard education in the hospital before October 2016. The changes in the estimated glomerular filtration rate (ΔeGFR) after hospitalization and dialysis induction rate within one year after hospitalization were evaluated. The ΔeGFR was significantly improved in Group A compared to Group B (A: 1.05 mL/min/1.73 m2/month, B: 0.55 mL/min/1.73 m2/month; p = 0.02). The dialysis induction rate was significantly lower in Group A than in Group B (A: 8.5%, B: 15.5%; p = 0.001). These trends were also observed by multivariate analyses. In conclusion, educational hospitalization with enhanced salt reduction guidance may reduce the risk of end-stage renal disease.

show abstract

“…A definição da abordagem dessa temática deu-se pela sintomatologia presente nos indivíduos com DRC acompanhados na unidade de nefrologia do Hospital Regional de Taguatinga da Secretaria de Estado de Saúde do Distrito Federal. Alguns estudos observacionais descrevem uma prevalência em torno de 80% das alterações na mucosa oral e nas papilas gustativas nessa população [7][8][9][10] . Os sintomas mais encontrados em todos os estágios da DRC são: xerostomia, disgeusia, hálito urêmico e problemas periodontais 12,14 .…”

Section: Elaboração Do Conteúdo Do E-bookunclassified

“…Pelo estudo observacional conduzido porKim et al (2017) 8 , os participantes com DRC no estágio V apresentaram alterações no paladar com preferências pelo sabor salgado relacionadas, na análise de regressão logística, com presença de tabagismo, gênero e nível dezinco. Segundo Brennan et al (2020) 12 , o paladar humano consegue detectar cinco sabores por meio dos receptores nas papilas gustativas: tipo I-sal, II-doce, amargo e umami, e do tipo III-azedo.…”

unclassified

Alterações no paladar na doença renal crônica: elaboração de manual educativo

Netzner¹,

Borges²

2022

HRJ

View full text Add to dashboard Cite

Introdução: As alterações no paladar (disgeusia) podem estar presentes em aproximadamente 40% dos portadores de doença renal crônica (DRC), levando ao risco nutricional e aos desfechos negativos. Objetivo: Elaborar um manual educativo para os indivíduos com DRC sobre as diferentes alterações no paladar e as possíveis condutas nutricionais. Método: O manual educativo foi elaborado em duas etapas: revisão da literatura científica existente e elaboração do manual educativo na forma de e-book. Resultado: Produção de e-book contendo informações sobre os tipos de sabores existentes, as alterações nos sabores salgado, metálico, amargo, azedo, doce, diminuição do paladar (hipogeusia) e orientações para ingestão de líquidos. Conclusão: Esse manual proporcionou informações relevantes e contribuiu para a assistência nutricional ao portador de DRC. As intervenções educacionais promovem o autogerenciamento, a fim de reduzir os impactos negativos relacionados à doença.

show abstract

Salty taste thresholds and preference in patients with chronic kidney disease according to disease stage: A cross‐sectional study

Abstract: Education to change salty taste preferences and regular follow up are necessary to decrease salt intake in CKD patients.

Cited by 23 publications

References 22 publications

Validation of the Waterless Empirical Taste Test (WETT®)

Validation of the Waterless Empirical Taste Test (WETT®)

Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

Alterações no paladar na doença renal crônica: elaboração de manual educativo

Contact Info

Product

Resources

About