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At least 109 records · Page 6Linked to original sources
PubMed1983

Effect of age, sex and illness on salt taste detection thresholds.

Salt taste detection thresholds have been measured by a forced-choice, up-down sip method in 146 healthy subjects aged 10-95 years, and in 43 ill elderly patients. Thresholds are shown to increase log linearly with age after the age of 20 years. Thresholds are higher in smokers than non-smokers and the lower thresholds of women are accounted for by their lower prevalence of smoking. Ill patients have higher thresholds than healthy subjects of the same age and this is not specifically associated with any diagnosis. The methodology of taste threshold measurement and earlier studies of taste thresholds are reviewed.

Adult↗
PubMed1991

Electrical taste detection thresholds and chemical smell detection thresholds in patients with cancer.

Taste sensation in patients with cancer has previously been studied with the cumbersome method of chemical gustometry, which have produced inconsistent results. In this study taste thresholds were determined with the simple and reliable technique of electrogustometry in 51 patients with cancers of the lung (small cell), ovary or breast, and in 29 matched control patients with nonneoplastic disease. Chemical smell thresholds for phenyl-methyl-ethyl-carbinol were studied in the same group of patients. Electrical taste threshold was higher in patients with cancer compared with control patients (30 [12 to 80] microA versus 9.5 [6.1 to 24] microA; median [interquartile range], P less than 0.001). No differences were seen in smell thresholds. Patients who responded to chemotherapy obtained a decreased electrogustometric threshold at time of reevaluation (24 [8 to 64] microA versus 30 [15 to 90] microA; median [interquartile range], P less than 0.05). These results suggest an effect of the malignant disease itself on taste thresholds.

Adult↗
PubMed1989

Quality specific differences in human taste detection thresholds as a function of stimulus volume.

Taste detection thresholds for sodium chloride, sucrose, citric acid and quinine sulfate were determined with the Henkin three drop forced-choice method at stimulus volumes 0.05 ml, 0.50 ml, and 0.90 ml, with and without water rinses. Taste thresholds were inversely related to stimulus volume (median rs = -.68 and, within each volume, thresholds did not differ as function of water rinsing. The detection thresholds for sodium chloride (range: 15.06 mM to 6.7 mM), sucrose (range: 24.22 mM to 14.13 mM), citric acid (range: 1.47 mM to 0.5 mM) and quinine sulfate (range: 0.35 mM to 0.12 mM) were similar to those of other investigators using considerably larger stimulus volumes and different psychophysical procedures. The present results demonstrate that the Henkin three drop method provides a more optimal measure of changes in taste sensitivity when stimulus volumes of approximately 1 ml are used in place of the standard 0.05 ml stimulus volume.

Adolescent↗
PubMed1987

Taste preference thresholds for Polycose, maltose, and sucrose in rats.

The taste preference thresholds of adult female rats for polysaccharide (Polycose), maltose, and sucrose were compared. The nondeprived animals were given 24-hr two-bottle preference tests (saccharide solution vs. water) and, starting at 0.008%, the saccharide concentration was increased daily. The rats first preferred the Polycose solution to water at 0.01% (0.0001 M), the maltose solution to water at 0.09% (0.0025 M), and the sucrose solution to water at 0.09% (0.0026 M). Thus, on a molar basis the rats' Polycose threshold was 25 to 26 times lower than their maltose and sucrose threshold. It was postulated that the low taste threshold for polysaccharides allows the rat to detect starch which, unlike sugar, is very low in solubility.

Animals↗
PubMed1983

Palatal receptor contribution to and effects of palatal alteration on taste acuity thresholds.

To determine the contribution of the soft palate to the overall taste mechanism and the effects of palatal compromise (surgery, cleft palate, and trauma), four taste solutions representing sweet, salty, sour, and bitter were applied to the apex and base of the tongue and to the soft palate of 12 subjects in each of the control and palatally compromised groups. Each group was tested on two different occasions with the sessions 2 weeks apart and one in the morning and the other in the afternoon. Results indicate that the soft palate contributes to bitter and salty sensations to a greater degree than the other two sensations. Of these two, bitter is the more acutely experienced. Patients with compromised palates revealed higher taste acuity thresholds than the normal control group, particularly with bitter solutions. Taste acuity thresholds increased with age.

Adolescent↗
PubMed1989

Taste. Robust across the age span?

The prevalence of taste loss over a discrete area of the tongue or palate is unknown; however, we have identified discrete losses in three etiological groups: head trauma, upper respiratory infection, and bulimia. We have now identified discrete losses in elderly subjects. To summarize, elderly subjects show elevated taste thresholds for some taste stimuli. Mild dysgeusia may act as a masking stimulus that makes taste thresholds appear to be elevated, and this may be more common in the elderly than the young. Discrete taste losses occur more often among the elderly than the young but usually go unnoticed (although these losses may contribute to elevated thresholds when the test procedure stimulates an area of loss). When the samples are at high concentrations, when the subject judges total intensity rather than typical quality, and when the whole mouth is used to do the tasting, the taste responses of elderly subjects look much like those of the young. Two factors contribute to the failure of people to notice localized taste loss. First, there appear to be mutually inhibitory connections between various taste loci such that if taste input from one area is blocked, the inhibition from that area is also blocked. This results in increases in perceived taste from the other areas. Second, a blank spot for taste can go unnoticed because taste is poorly localized. We can demonstrate this with an illusion. If a taste solution is painted from an area with receptors into an area that does not have receptors, the taste sensation seems to invade the area with no receptors. We suggest that a similar phenomenon may occur with areas from which receptors are lost. This localization illusion could then prevent a subject from noticing that an area has lost taste function. The discovery of discrete taste losses in a population of elderly subjects suggests that earlier failures to find substantial taste losses with age may reflect the redundancy of the taste system. This possibility raises the question of what functions taste subserves that require this kind of redundancy. The taste system appears to be "hard wired" to maintain the constancy of perceived intensity even if substantial taste areas are damaged. This constancy suggests that taste is serving important biological functions.(ABSTRACT TRUNCATED AT 400 WORDS)

Adult↗
PubMed1981

[Effect of tobacco smoking on the electrogustometric threshold of taste perception].

Using an electrogustometric method studies of the taste sensitivity in 112 smokers and 160 non-smokers were carried out. In order to eliminate the effects of age, standardized electrogustometric thresholds of taste perception for 272 subjects were calculated. Then the mean values of those thresholds for smokers and non-smokers and mean square errors of mean values were computed. With Student's difference test is was indicated that the difference between the mean value of standard electrogustometric threshold of taste perception for the non-smoking groups is statistically significant. That means that smoking results in a decreased taste sensitivity, irrespective of the subjects' age.

Adult↗
PubMed1995

Taste and smell losses in HIV infected patients.

Human immunodeficiency virus (HIV-1) associated wasting is an increasingly common clinical manifestation of AIDS. The pathogenesis of wasting is multifactorial and includes reduced caloric intake as a major contributing mechanism. The perceptions of taste and smell play an important role in stimulating caloric intake and in optimizing nutrient absorption through cephalic phase reflexes. The purpose of this study was to evaluate the degree of losses in taste and smell function that occur in subjects infected with HIV. Taste and smell function was evaluated in 40 HIV infected individuals and 40 healthy control subjects matched for age, sex, race, smoking behavior, and number of years of education. Chemosensory tests administered to subjects included taste and smell detection thresholds, taste and smell memory tests, taste and smell discrimination tests, and taste and smell identification tasks. Significant differences were observed between experimental and control subjects in glutamic acid taste detection threshold (p < 0.001), quinine hydrochloride taste detection threshold (p < 0.001), menthol smell detection threshold (p < 0.001) and in the taste identification task (p = 0.006). Overall the results suggest abnormalities in the peripheral and central nervous systems, and subjective distortion of taste and smell. A significant correlation was not established between CDC classification of HIV infection and taste and smell function, although trends were observed suggesting worsening function with progression of HIV disease. These results document significant taste and smell losses in HIV infected subjects which may be of clinical significance in the development or progression of HIV associated wasting.

Acquired Immunodeficiency Syndrome↗