Taste Threshold of Patients with Chronic Renal Failure
| Autor: | Tsuyoshi Horio, Yukiko Narazaki, Mari Morimoto |
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| Rok vydání: | 2007 |
| Předmět: | |
| Zdroj: | The Japanese Journal of Nutrition and Dietetics. 65:173-177 |
| ISSN: | 1883-7921 0021-5147 |
| DOI: | 10.5264/eiyogakuzashi.65.173 |
| Popis: | The taste recognition threshold for various taste solutions was evaluated in eighteen patients with chronic renal failure receiving hemodialysis and compared with the threshold in healthy subjects. The taste test was conducted after hemodialysis on sucrose, NaCl, L-tartaric acid, HCl-quinine, and L-monosodium glutamate (MSG).The taste recognition threshold for sucrose, NaCl, L-tartaric acid, HCl-quinine, and MSG was higher in the hemodialysis patients than in the healthy subjects. No correlation was found between the taste threshold of all taste solutions and the age and sickness duration of the hemodialysis patients. There was no difference in the taste threshold between the male and female hemodialysis patients. A difference was found in the threshold of the hemodialysis patients according to the underlying disease, the taste threshold for sucrose in the hemodialysis patients with diabetic nephropathy (n=7) being higher than in those with chronic glomerulonephritis (n=11).These findings show that the taste perception for sweet, salty, sour, bitter, and umami substances might diminish in hemodialysis patients, and that taste perception might be conditioned by the underlying disease. |
| Databáze: | OpenAIRE |
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