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At least 217 records · Page 12Linked to original sources
PubMed1995

Changes in patients' taste acuity after Roux-en-Y gastric bypass for clinically severe obesity.

OBJECTIVE: Patients who have undergone Roux-en-Y gastric bypass (RYGB) for clinically severe obesity often report an aversion to sweet foods and meat. This study was designed to determine whether changes in taste acuity occur after RYGB. DESIGN: This prospective, repeated measures trial evaluated acuity for sweet (sucrose) and bitter (urea) tastes, zinc status, and reported changes in taste perceptions in patients undergoing RYGB for weight reduction. SUBJECTS: Taste acuity and serum zinc level were measured in 14 subjects, 6 men and 8 women (mean preoperative body mass index [calculated as kg/m2] = 60.8 +/- 11.8 and mean age = 38.4 +/- 6 years), before surgery and 6 and 12 weeks after surgery. Inquiries regarding taste preferences were made at each postoperative visit with specific reference to sweets and meat. Serum zinc level was measured at the same visit. A noncontrolled comparison group of 4 subjects who were consuming a very-low-calorie diet also underwent taste acuity testing at similar intervals. MAIN OUTCOME MEASURES: The main outcome measures were recognition taste thresholds, serum zinc levels, and taste preference changes. STATISTICAL ANALYSIS: Analysis of variance with repeated measures over time, Pearson correlation coefficients, and post hoc analysis of variance were used to analyze data. RESULTS: Mean recognition thresholds for sucrose were 0.047 +/- 0.03 mol/L preoperatively and fell significantly to 0.024 +/- 0.01 and 0.019 +/- 0.01 mol/L at 6 and 12 weeks postoperatively, respectively. Overall, there were no significant differences in taste thresholds for urea over time; a significant difference was noted, however, in the pattern of change for urea between patients who reported an aversion to meats and those who did not. Zinc concentrations did not change during the study. APPLICATION/CONCLUSIONS: At 6 weeks postoperatively, all patients reported that foods tasted sweeter, and they modified food selection accordingly. Six patients reported an aversion to meats associated with increased nausea and vomiting. Acuity for sweet and bitter tastes may need to be considered when planning dietary modifications for patients undergoing RYGB.

Adult↗
PubMed2004

Decreased taste sensitivity in cancer patients under chemotherapy.

GOALS OF WORK: The aim of the study was to measure taste thresholds among cancer patients under chemotherapy compared to controls. PATIENTS AND METHODS: The study was performed with 110 cancer patients and 170 healthy subjects of similar age distribution were included in the study. The electrogustometric detection threshold was evaluated as the lowest current intensity perceived by the subject in three tongue sites independently with a constant current generator. MAIN RESULTS: Taste thresholds for all cancer patients demonstrated significantly higher values compared to controls. CONCLUSIONS: Cancer patients treated by chemotherapy demonstrated a temporary taste sensitivity deficit. Associated with the illness due to the treatment, this deficit explains the patients complaining of "abnormal or bad tastes", which results in food aversion and has a negative impact on nutritional status and quality of life. In order to prevent the risk of anorexia and the enhanced morbidity related to this deficit, treatment should include relevant information to the subject for anticipating objective taste modifications and a psychological follow-up during the actual change of taste quality perceptions in everyday life.

Adult↗
PubMed1984

[Contribution of linoleic acid to the bitter taste of poppy seeds (Papaver somniferum)].

In lipids isolated from poppy seeds which tasted "burning-bitter" the off-taste was associated with the free fatty acids fraction. In this fraction linoleic acid predominates, while oxidized fatty acids were among the minor constituents. The taste threshold of linoleic acid emulsified in water with monolinolein lies in the range of 4.0-6.0 mumol/ml. On the basis of its high concentration and relatively low taste threshold we conclude that free linoleic acid contributes significantly to the "burning-bitter" off-taste in poppy seeds.

Chromatography, Gel↗
PubMed1977

[Investigation about the taste of di, tri- and tetrahydroxy fatty acid].

Two diastereomeric 9, 10-dihydroxystearic acids, four diasteromeric 9,10,12-trishydroxystearic acids, a mixture of diastereomeric 9,10,12,13-tetrahydroxystearic acids, a mixture of 9.12,13,-trihydroxy-10 trans- and 9,10,13-trihydroxy-11-trans-octadecenoic acids (tri-OH-mixture from lipoxygenase catalysis) and the hydrogenated tri-OH mixture were tested for bitter taste. Only the tri - and tetrahydroxy acids are bitter. The taste thresholds of the saturated tri- and tetrahydroxy acids are in the range from 1.0--4.3 micron ol/ml. There are no significant differences in the taste thresholds between the four diastereomeric 9,- 10,12-trihydroxy acids. The double bond in the trihydroxy acids from the lipoxygenase catalysis enhances the bitter taste 3-fold.

Humans↗
PubMed2004

Effects of caloric deprivation and satiety on sensitivity of the gustatory system.

BACKGROUND: Sensitivity of the gustatory system could be modulated by a number of short-term and long-term factors such as body mass, gender, age, local and systemic diseases and pathological processes, excessive alcohol drinking, drug dependence, smoking, composition of oral fluid, state of oral hygiene, consumption of some foods among many others. A few studies have demonstrated the effects of hunger and caloric satiety on sensitivity of the gustatory system in obese humans and animals. The aim of the present study was to assess the effects of short-term caloric deprivation and satiety on recognition taste thresholds of healthy, non-smoking, non-drinking, non-obese young male subjects. The two-alternative forced-choice technique was used to measure taste threshold. RESULTS: Recognition thresholds for sucrose and salt were significantly lower during fasting state than after a meal (t = 2.23, P < 0.05, and t = 2.86, P < 0.02, respectively) while the values of recognition thresholds for bitter substances in fasting state and after caloric loading did not differ significantly. CONCLUSIONS: Short-term caloric deprivation in our study model was associated with increased taste sensitivity to sweet and salty substances compared to satiated state while taste sensitivity to bitter substances was not affected by the conditions of measurements. Selective modulation of sensitivity of the gustatory system might reflect the different biological importance of salty, sweet and bitter qualities of taste.

Adult↗
PubMed1998

Sweet and bitter taste discrimination in primates: scaling effects across species.

The adaptive nature of taste discrimination has been questioned on the basis that marked differences in taste thresholds for soluble sugars across mammals may not correspond to distinct dietary tendencies and further imply inaccurate prediction of the energetic value of food. Appropriate models of the evolution of taste, however, require not only consideration of adaptations to diet but also recognition of phylogenetic and allometric effects. Here, we analyse these factors in primates exhibiting various diets and covering a wide range of body weights. Taste thresholds for sucrose and fructose are negatively related to body weight overall but are commonly similar in closely related species irrespective of dietary specialisations. By contrast, major interspecific differences in the discrimination of quinine hydrochloride are observed in the absence of any allometric effect. We propose that this asymmetrical differentiation of sweet and bitter taste discrimination reflects divergent evolutionary trends for meeting energy requirements and for avoiding noxious substances.

Animals↗
PubMed1982

Taste acuity, plasma zinc levels, and weight loss during radiotherapy: a study of relationships.

Thirty-five patients who were to undergo radiotherapy and 13 normal subjects were evaluated with taste questionnaires, taste acuity tests, and plasma zinc analyses. The studies were repeated on the patients in the fifth week of radiotherapy. The mean taste thresholds for NaCl (salt), sucrose (sweet), HCl (sour), and urea (bitter) were elevated and the plasma zinc levels were lower (77.2 +/- 11.8 vs. 94.6 +/- 30.1 g/100 ml, p = 0.055) for the patients than for the controls. However, there was not a significant correlation between the taste thresholds and plasma zinc levels at any time. The mean weight loss experienced by the 14 patients who reported subjective taste alteration in the fifth week was 3.1 kg versus 0.1 kg (p = 0.005) for those who did not report taste alteration. The data suggest that alterations in taste acuity, but not plasma zinc levels, are associated with weight loss during radiotherapy.

Adult↗
PubMed1975

[Bitter peptides isolated from corn protein zein by hydrolysis with pepsin (author's transl)].

Eight peptides with bitter taste were isolated from a hydrolyzate of the corn protein zein using several chromatographic procedures. The peptides have the following amino acid sequences and taste thresholds (muM/ml): Ala-Ile-Ala (50-100), Ala-Ala-Leu (50-100), Gly-Ala-Leu (50-100), Leu-Glu-Leu (2.5-3.5), Leu-Glu-Leu (8-12), Leu-Val-Leu (1.5-2.5), Leu-Pro-Phe-Asn-Gln-Leu (0.1-0.2), Leu-Pro-Phe-Ser-Gln-Leu (0.1-0.2). The threshold for bitter taste decreases with increasing number of hydrophobic side chains (greater than or equal to C3) in the peptide. It increases in the presence of hydrophilic side chains to their polarity.

Amino Acid Sequence↗
PubMed2006

Taste dysfunction in patients receiving radiotherapy.

BACKGROUND: Taste loss is a major cause of morbidity in patients undergoing head and neck irradiation. METHODS: In a prospective study, 51 patients undergoing radical head and neck irradiation at the Tokyo University Hospital were assessed for taste loss. Taste ability was measured by the taste threshold for the four basic tastes (sweet, sour, salt, and bitter qualities) plus another taste of "umami" quality using a filter-paper-disc method in patients before, during, and after radiotherapy (RT). RESULTS: All tastes declined on the fifth week after the start of RT and improved on the 11th week. Anatomic pathologic analyses in rats revealed that taste buds diminished completely on the sixth day after irradiation of 15 Gy in a single fraction, and the appearance of taste buds returned almost to the preirradiation state on the 28th day. CONCLUSIONS: The main cause of taste disorder resulting from RT was believed to be a disappearance of taste buds and not damage to the taste nerves.

Adult↗
PubMed1993

[A study of hygienic standard for titanium in the source of drinking water].

The smell and taste thresholds of titanium in water were tested. The results indicated that the concentration of smell and taste thresholds for Titanium were 4.329mg/L and 3.332mg/L respectively. The threshold below value of autopurification was 0.1mg/L. The toxicity assessment showed that the acute toxicity of titanium by oral route was of low order according to the toxicity classification. There was no obvious cumulative effect, nor was there mutagenesis demonstrable. Chronic toxicity test of titanium in rats showed that the maximum non-effective concentration was 1.08mg/L. It is suggested that the maximum allowable concentration of titanium in drinking water may be 0.1 mg/L.

Animals↗
PubMed2006

Relation between acute and late irradiation impairment of four basic tastes and irradiated tongue volume in patients with head-and-neck cancer.

PURPOSE: Taste loss is a major cause of morbidity in patients undergoing head-and-neck irradiation. The relationship between the time course and the degree of taste disorder was studied in both acute and late phases. METHODS AND MATERIALS: Taste ability was measured by the taste threshold for the four basic tastes using a filter paper disc method in patients before, during, and after radiotherapy. The subjects were divided into two groups. In Group A, the radiation fields included most of the tongue (n = 100), and in Group B the radiation fields did not include the tip of the tongue (n = 18). RESULTS: In Group A, there was a significant impairment of the threshold of all four basic tastes at 3 weeks after starting radiotherapy (RT), and this impairment remained at 8 weeks (p < 0.05). This was not seen in Group B. In Group A, there was no significant difference in the patterns of taste sensitivity change between the high-dose (>20 Gy) and low-dose (< or =20 Gy) groups. In the late phase, recovery of taste loss was seen in both groups since 4 months after completing RT. CONCLUSIONS: Unless the anterior part of the tongue was irradiated, taste loss was not observed during RT. When the anterior part of the tongue was irradiated, a difference by radiation dose was not observed in the taste loss pattern. Additionally, radiation-induced taste dysfunction appears to be a temporal effect.

Adult↗
PubMed1983

Assessment of the zinc nutritional status of selected elderly subjects.

Elderly participants (with a mean age range of 71 to 75 years) residing in two housing complexes in Tuscaloosa, Alabama, can generally be characterized as predominantly women with a low socioeconomic status living alone. A majority of the participants consumed less than the RDA for food energy. The protein intake was nearly equal to or exceeded the RDA; however, the mean intake of zinc was only half of the RDA. The mean hair zinc concentration of the participants corresponded with the levels reported for this age group by other researchers. Their mean taste thresholds were higher (lower taste acuity) than those reported for young adults. Detection thresholds decreased as the ages of the participants increased. The taste acuity of the participants resembled that of groups of elderly studied by other investigators. A precise definition of low zinc status measurements among the elderly is not available at this time. However, the low hair zinc concentrations and taste acuity, compounded with the low zinc intake, indicate that this population is at risk for zinc deficiency.

Aged↗
PubMed2005

[A study on the recording of gustatory-evoked potentials using an electrogustometer].

PURPOSE: The purpose of this study was to determine whether gustatory-evoked potentials are useful or not for an objective evaluation of taste. METHODS: Fifteen healthy subjects were selected. Electrical stimulation was delivered to the taste buds area of the tongue (chorda tympani, glossopharyngeal nerve area) and the soft palate (greater petrosal nerve area). Electric taste threshold and quality of judgment were measured under 7 conditions of stimulus duration (1,000, 500, 300, 200, 120, 100, and 70 msec). Electroencephalogram (EEG) was recorded at 19 sites of the 10-20 International System standard. The results from 40 presentations were averaged. RESULTS: Electric taste threshold was significantly higher when below 100 msec (chorda tympani nerve area), 120 msec (glossopharyngeal nerve area), and 200 msec (greater petrosal nerve area). In taste quality judgment, the number of subjects in whom taste was induced decreased in the stimulus duration condition of less than 100 msec (chorda tympani, glossapharyngeal), and decreased in all of the stimulus duration conditions (greater petrosal nerve area). In the cerebral-evoked potentials noted at 9 sites, three peaks (P1, N1, P2) were observed when taste was induced in the subjects. On the other hand, P2 wave was indistinct when only touch was induced. As stimulus intensity increased, peak latencies could not be seen to change significantly, but N1-P2 amplitude increased significantly. The latencies in these peaks were similar to typical potentials in the literature (K-H Plattig, 1971). CONCLUSION: P2 was considered to be a gustatory-evoked potential. Investigation of this response has shown it to be a useful method for objective examination of taste.

Adult↗
PubMed2003

The effects of taste and consistency on swallow physiology in younger and older healthy individuals: a surface electromyographic study.

Recent studies done on healthy older individuals have demonstrated elevated taste thresholds for sweet, sour, and salty taste. At suprathreshold levels, such individuals have also shown less ability to discriminate between different intensities of the same tastant. This study was designed to provide information on swallow timing and muscle contraction intensity variables in healthy older people during swallowing of liquid and cottage cheese consistencies in 3 taste conditions (sweet, salty, and sour). Taste and consistency were incorporated in the design of this study to determine not only the effect of taste and consistency independently, but also the effects of taste and consistency in combination. Surface electromyography (EMG) at 3 sites--the orbicularis oris inferior region, submental muscle region, and infrahyoid muscle region--were included in the study. Results revealed that the start of submental muscle activation was significantly later in older participants than in younger participants. The 3 taste conditions had higher EMG levels and shorter activation times than the no-taste condition, although different taste conditions and different muscle sites were affected differently. With thicker consistency, substantially increased EMG amplitude and duration were noted for all three sites. A more pronounced effect of taste was manifested as earlier submental or infrahyoid muscle activation when the three tastants were added to a thicker consistency. Interaction of taste, consistency, and age was also noted for onset time at the submental and infrahyoid sites.

Adolescent↗
PubMed1986

Role of zinc supplementation in type II diabetes mellitus.

Zinc is required for normal immune function and taste acuity and enhances the in vitro effectiveness of insulin. Impaired immune function and taste have been reported in diabetic subjects, and decreased serum zinc levels and hyperzincuria occur in some diabetic subjects and animals. Subjects with type II diabetes were examined to determine whether the similar effects of zinc depletion and diabetes are causally related. Low serum zinc levels were found in 16 of 180 subjects (9 percent). There was no correlation between serum zinc and glycosylated hemoglobin levels. Natural killer cell activity did not differ between diabetic subjects (n = 28) and control subjects (n = 38) and did not correlate with serum zinc levels. T lymphocyte response to phytohemagglutinin was lower in diabetic subjects than in control subjects (70 +/- 10 versus 103 +/- 7 X 10(3) counts per minute) but was not lowest in those with the lowest zinc levels. Taste thresholds for hydrochloric acid, sucrose, sodium chloride, and urea were elevated in diabetic subjects (n = 28) versus control subjects (n = 10), but thresholds did not correlate with glycosylated hemoglobin or serum zinc levels. Zinc supplementation in nine diabetic subjects had no effect on the glycosylated hemoglobin level, natural killer cell activity, or taste thresholds, but it did increase mitogen activity in those with the lowest initial phytohemagglutinin responses. It is concluded that zinc deficiency occurs in a subset of subjects with type II diabetes but is not related to diabetes control and does not explain decreased taste acuity. Zinc deficiency may play a role in abnormal immune function in type II diabetes mellitus.

Adult↗
PubMed2003

Sugar intake, taste changes and dental health in Crohn's disease.

BACKGROUND: An increased intake of sucrose has been reported in patients with Crohn's disease (CD). Since subclinical zinc deficiency reduces taste perception for sweet, we investigated taste perception, sucrose intake and plasma zinc levels as well as dental status in CD patients. METHODS: Carbohydrate intake and plasma zinc levels were assessed in 24 CD patients and 24 age-matched controls (Con). Taste threshold for sucrose, oral hygiene and caries prevalence were evaluated. RESULTS: In CD a higher sucrose intake (CD 107.1 +/- 27.7 vs. Con 71.9 +/- 13.7 g/day; p < 0.001), a higher taste threshold for sweet (CD 7.31 vs. Con 2.91 g/l; p < 0.001) and lower plasma zinc levels (CD 11.5 +/- 1.5 vs. Con 13.5 +/- 2.0 micromol/l; p < 0.001) were found. API was poor (CD 85.4 +/- 23.6, Con 31.8 +/- 24.1, p < 0.001) and correlated with sucrose intake (p < 0.01). Caries prevalence was increased in patients with longer disease (>3 years) (DMFT index: >3 years 15.6 +/- 5.7 vs. <3 years 9.5 +/- 4.3; p < 0.05). CONCLUSION: Dental status in CD patients is poor. Both increased sugar consumption and insufficient oral hygiene seem to cause the higher caries prevalence. Obviously, patients with CD belong to a high-risk group, and preventive measures should be taken early in the course of the disease.

Adult↗