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Abstract Background Taste disorders in patients suffering from COVID-19 were popular. Some people even after recovery report residual effects of loss of smell and taste. This study aimed to investigate the taste Perception of Iranian Medical Sciences students during the COVID-19 pandemic. Methods The case-control study evaluated 50 Medical Sciences students with a history of COVID-19 infection, as confirmed by the Novel Coronavirus (2019-nCOV) CFX96™ Real-Time PCR Detection System. The other participants consisted of 50 volunteer students with COVID-19 negative. The taste perception was measured with 4 different concentrations of the basic tastes. The stimuli were applied to the protruded tongue. Subjects were asked to identify the researcher when they felt the taste. Data are expressed as frequency distribution and analyzed with the Chi-Square test (P

Objectives: The study assessed gustatory functions in patients with primary hypothyroidism who are euthyroid on supplemental hormone therapy with levothyroxine over six months' duration and to evaluate the association of gustatory dysfunction, if any, with the serum TSH levels. Design: This analytical community-based cross-sectional study was conducted in April 2021, following participants' ethical approval and written informed consent. Setting: The study was conducted in a tertiary health care centre in Bangalore, Karnataka, India. Participants: Sixty-eight subjects participated in this study: 34 primary hypothyroid patients and an equal number of healthy controls. Interventions: Gustatory sensations were assessed by the triple drop test, and scores were given depending on the identification of the tastants (sweet, sour, salty, and bitter). The taste scores were compared, and the association between TSH levels and gustatory parameters were evaluated. Results: Overall taste scores were lesser in hypothyroid patients. This finding depicted that their taste thresholds were increased and were statistically significant (p < 0.001), though the association between the degree of hypogeusia and TSH levels was not statistically significant. Conclusion: Patients with primary hypothyroidism can suffer from hypogeusia, which may revert to normal once they achieve euthyroid status with levothyroxine supplementation. However, this has not been conclusively shown in studies. Our study concluded that hypogeusia was present in primary hypothyroidism despite patients being euthyroid on hormone supplementation, and it was not dependent on the serum TSH levels. [ABSTRACT FROM AUTHOR]

H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine (Lys), proline (Pro), serine (Ser), γ-aminobutyric acid (GABA), creatinine (Cret) increased in broth compared to raw fish, and Tau and Cret accumulated in cooked fish. The content of TMA, which gives a fishy smell to the product, increased dramatically in cooked fish, regardless of the cooking duration, and at the same time an increase in dimethylamine (DMA) was observed in cooked fish. The processing of the data array of the content of metabolites by the method of principal components was carried out and a clear separation of fish and broth samples was revealed, as well as the difference between fish stored for a long time and the original sample. The taste qualities of fish raw materials before and after heat treatment were evaluated using the taste active value (TAV) of the main compounds characterizing sweet, bitter, sour tastes, as well as umami taste. The values of the taste threshold of compounds, which are widely used for a comprehensive assessment of various food products, were taken for calculations. The TAV for the broth when steaming Atlantic salmon for 30 min was 6.27 ± 0.06, and with an increase in time to 60 min, it decreased to 5.61 ± 0.09. During long-term storage of fish, there was a sharp decrease in the umami taste index and an increase in bitter taste, which is due to hydrolytic processes occurring during product spoilage. It is concluded that the NMR spectroscopy method makes it possible to quantify the change in the main metabolites in Atlantic salmon samples during heat treatment and storage, and TAV calculated from the content of free amino acids, nucleotides and organic acids provides an objective description of the taste of the product.

Abstract Background The aim of this review is to evaluate the relationship between weight status and taste perception and preference of sweet, salt, fat, bitter, and sour through reviewing observational and interventional studies with objective methods. Methods A comprehensive literature search was performed in 6 online databases of PubMed, Scopus, Web of Science, Cochrane, Embase, and Google Scholar up to October 2021. The following keywords were used in the search strategy: (Taste OR "Taste Perception" OR "Taste Threshold" OR "Taste preference" OR "Taste sensitivity" OR "Taste changes") AND (weight OR "Weight gain" OR "weight loss" OR "weight change"). Results Most observational studies indicate that four taste sensitivities or perceptions (especially sweet and salt taste perception) are lower in subjects with overweight and obesity. The longitudinal studies reported that sweet and fat preference is increased along with weight gain in adults. It is concluded that taste perceptions are decreased in individuals with overweight and obesity, especially in men. Also, taste perception and preference change after weight loss but not significantly. Conclusion It is suggested that the results of the interventional studies are not conclusive and need further studies with the same and standard design adjusting cofounding variables including genetic, gender, age and food condition of subjects.

Background: The aim of this review is to evaluate the relationship between weight status and taste perception and preference of sweet, salt, fat, bitter, and sour through reviewing observational and interventional studies with objective methods. Methods: A comprehensive literature search was performed in 6 online databases of PubMed, Scopus, Web of Science, Cochrane, Embase, and Google Scholar up to October 2021. The following keywords were used in the search strategy: (Taste OR "Taste Perception" OR "Taste Threshold" OR "Taste preference" OR "Taste sensitivity" OR "Taste changes") AND (weight OR "Weight gain" OR "weight loss" OR "weight change"). Results: Most observational studies indicate that four taste sensitivities or perceptions (especially sweet and salt taste perception) are lower in subjects with overweight and obesity. The longitudinal studies reported that sweet and fat preference is increased along with weight gain in adults. It is concluded that taste perceptions are decreased in individuals with overweight and obesity, especially in men. Also, taste perception and preference change after weight loss but not significantly. Conclusion: It is suggested that the results of the interventional studies are not conclusive and need further studies with the same and standard design adjusting cofounding variables including genetic, gender, age and food condition of subjects. [ABSTRACT FROM AUTHOR]

This study was designed to determine the relationship between taste threshold (sweet, bitter, sour, salt, fat), food neophobia and food liking. A total of 51 nonsmoking and healthy individuals were recruited in Ankara, Turkey. The taste threshold was assessed using the 3alternate forced choice methodology. Food neophobia score was applied to determine whether there was a fear of trying new foods. The food liking questionnaire had 50 items (sweet foods, salty foods, sour foods, bitter foods, fatty foods) based on taste classification. The subjects indicated their level of liking on a 10point scale that ranged from 1 ("strongly disliking") to 10 ("strongly liking"). The results showed that the sweet threshold and fat threshold of neophobics were higher than those of neophilics and neutral adults (p < 0.05). There was no correlation between food liking scores and either taste thresholds or food neophobia scores. However, food neophobia scores positively correlated with sweet and fat taste thresholds (p < 0.05). The findings suggest that food neophobia may be linked to some tastes, while food liking may depend on further factors, such as habits, food environment and any factor related to the food choice of the individuals. [ABSTRACT FROM AUTHOR]

Sensitivity to savory taste has been linked to high consumption of savory foods and increased risks of obesity and hypertension. However, there are limited studies that investigate whether obesity indices are correlated with the differences in umami taste perception, particularly in children. This study aimed to investigate the umami detection threshold among children of different ethnicities and the threshold's correlation with obesity indices and blood pressure. A total of 140 subjects were recruited and consisted of a nearly equal distribution of children from three main ethnicities (37.2% Malays, 31.4% Chinese, 31.4% Indians). Umami detection threshold was measured using the two-alternative, forced-choice staircase procedure. Body weight, height, waist circumference and blood pressure of children were measured. Body composition was assessed using bioelectrical impedance analysis (BIA). Mean umami detection threshold was 1.22 ± 1.04 mM and there were no observable differences attributable to the subjects' ethnicities. Body fat percentage was negatively correlated (r = −0.171, p

Objectives: The 24-hour urine sodium (Na) test is the gold standard method for measuring salt intake in community studies. This study aimed to compare the results of a 24-hour urine Na test with those obtained from the salt taste sensitivity test (STST) in order to validate the STST as a possible substitute for the 24-hour urine Na test. Materials and Methods: Both tests were simultaneously performed on 30 individuals. The results were compared using correlation models. Results: STST results in the tolerance threshold had a strong and positive correlation with the results of the 24-hour urine Na (r=0.93, P

Objective: The aim was to investigate the influence of pacifier removal on the development of masticatory function and taste sensitivity in preschool children. Methods: Sixty children (mean age 48.2 months) were divided into two groups: pacifier group (n = 28) and a control group (n = 32), which were evaluated and followed up for a period of 12 months (at baseline, 6 months, and 1 year). Masticatory and swallowing functions were assessed using the Mastication Observation and Evaluation (MOE) protocol and Orofacial Myofunctional Rating (MBGR), respectively. Detection thresholds for sucrose and urea were measured by the staircase method. The two-way ANOVA mixed model was used for time*group interaction analysis. Results: MOE scores improved significantly over time in both groups, although a significant difference between groups persisted after 1 year. On the other hand, swallowing scores were significantly different at baseline, but within 1 year, the scores were no longer different between groups. Chewing time and the number of cycles were not different between groups and both decreased after 1 year. Sucrose sensitivity was significantly greater in the control group at baseline and changed over time (p < 0.05), being no longer different between groups after 6 months. Bitter sensitivity did not differ over time nor between groups. Conclusions: Detection threshold for sucrose differed significantly between children with and without pacifier habit at a mean age of 42 months. Total masticatory function did not self-correct after sucking habit removal within a 1-year period. Clinical relevance: Children with pacifier habit showed important changes in masticatory function that did not self-correct 1 year after cessation of the habit, highlighting the need for prevention and habit interruption as early as possible. [ABSTRACT FROM AUTHOR]

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Background/purpose: The tissue absorption laser has been clinically applied to alleviate pain in various areas. It is used for pain relief from temporomandibular disease (TMD) in dentistry. Although the facial and trigeminal nerves are distributed around the temporomandibular joint, the effects of laser irradiation and absorption on the neural functions have not been directly studied. In this study, the Nd:YAG laser was applied to an area where the facial nerve passes with photonic radiation for the treatment of TMD. Materials and methods: Ten volunteers including seven males and three females were selected as subjects. Nd:YAG laser was irradiated area included several internal and external standard and associated acupuncture points. The chorda tympani nerve, a branch of facial nerve is distributed to the front two thirds of the tongue and is associated with the sense of taste. We evaluated the effect of laser irradiation and absorption on the taste function by means of an electric taste meter. Results: No significant difference was identified in the values between before and after laser irradiation (Wilcoxon signed-rank test). Conclusion: It was confirmed that there was no effect on taste function while applying Nd:YAG laser irradiation around the TMD joint.

ABSTRACT BACKGROUND: Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development. OBJECTIVE: To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults. DESIGN AND SETTING: Cross-sectional study conducted in a private institution. METHODS: 104 healthy adults (aged 18-59 years) were evaluated. Sociodemographic, clinical and dietary data were collected. Nutritional status and BP were assessed using body mass index (BMI), waist circumference (WC), systolic blood pressure (SBP) and diastolic blood pressure (DBP). STST was assessed using graded saline solutions with sodium chloride concentrations ranging from 0.228 to 58.44 g/l. Identification of salty taste in solutions ≥ 3.652 g/l was used as the cutoff point for high STST. RESULTS: Participants with high STST presented higher daily average intakes for energy (2017.4 ± 641.5 versus 1650.5 ± 357.7 kcal/day; P = 0.01) and sodium (3070.2 ± 1195.1 versus 2435.2 ± 963.6 mg/day; P = 0.01) and higher BMI (P = 0.008) and WC (P = 0.002). After adjustment for age, sex, sodium and potassium intake, WC and family history of hypertension, the averages for SBP and DBP in subjects with high STST were higher than in those with normal STST (SBP: 138.2 ± 1.7 versus 119.7 ± 0.9 mmHg; P < 0.001; DBP: 81.2 ± 1.9 versus 75.1 ± 1.0 mmHg; P = 0.008). CONCLUSION: High STST was associated with elevated blood pressure in healthy adults, regardless of other risk factors for hypertension.

Background: The loss of taste and smell is a common symptom of COVID-19, affecting individuals' quality of life and nutritional status. Detecting sweet thresholds during infection and recovery periods can assist in implementing dietary modifications and nutritional strategies for these patients., Objective: To investigate the changes and differences in sweet detection thresholds of confirmed COVID-19 patients on Day 1, Day 10, and Day 14 of the infection and recovery periods., Methods: The demographic factors such as gender, smoking status, BMI, and age group were abstracted on Excel sheet from the medical health records for confirmed COVID-19 patients, who were admitted to King Fahad General Hospital in Jeddah, Saudi Arabia, a COVID-19 care facility, from September 2021 to July 2022. Sweet detection thresholds were determined using a pair-wise comparison procedure and sugar solutions with varying concentrations, arranged in ascending order and presented to participants until the lowest detected concentration was noted after three consecutive positive detections, with the median just noticeable difference (JND) value calculated as the population average threshold. Sensory tests were conducted on COVID-19 patients during their infection and recovery periods to evaluate their taste sensation thresholds. The demographic factors of gender, smoking status, BMI, and age group were considered in the analysis., Results: A total of 37 patients who met the inclusion criteria of the study were enrolled as participants. Significant variances in sweet detection thresholds were observed among the COVID-19 patients, with consistent decreases over the three testing days, indicating increasing sucrose sensitivity. Infected men showed significant returns to sweet detection thresholds on Day 14 compared to women, while infected smokers exhibited greater recoveries than non-smokers. Overweight patients had consistently elevated thresholds and recovery rates that were comparable to those of normal-weight patients by Day 14, while younger patients had lower thresholds than their older counterparts. On Day 14, the thresholds had significantly recovered to a level comparable to that of healthy individuals (approximately 0.23%)., Conclusion: These findings suggest that sweet detection thresholds can be used as a marker for assessing the progression and recovery of COVID-19 patients. These findings highlight the importance of recognizing and managing alterations in sweet detection thresholds promptly in COVID-19 patients, as this could positively impact dietary management, nutritional recommendations, and interventions during infection and recovery periods., Competing Interests: The authors have declared that no competing interests exist., (Copyright: © 2024 Alsanei et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

A microfluidic tongue-on-a-chip platform has been evaluated relative to the known sensory properties of various sweeteners. Analogous metrics of typical sensory features reported by human panels such as sweet taste thresholds, onset, and lingering, as well as bitter off-flavor and blocking interactions were deduced from the taste receptor activation curves and then compared. To this end, a flow cell containing a receptor cell array bearing the sweet and six bitter taste receptors was transiently exposed to pure and mixed sweetener samples. The sample concentration gradient across time was separately characterized by the injection of fluorescein dye. Subsequently, cellular calcium responses to different doses of advantame, aspartame, saccharine, and sucrose were overlaid with the concentration gradient. Parameters describing the response kinetics compared to the gradient were quantified. Advantame at 15 μM recorded a significantly faster sweetness onset of 5 ± 2 s and a longer lingering time of 39 s relative to sucrose at 100 mM with an onset of 13 ± 2 s and a lingering time of 6 s. Saccharine was shown to activate the bitter receptors TAS2R8, TAS2R31, and TAS2R43, confirming its known off-flavor, whereas addition of cyclamate reduced or blocked this saccharine bitter response. The potential of using this tongue-on-a-chip to bridge the gap with in vitro assays and taste panels is discussed.

Oxytocin (OXT) suppresses food intake and lack of OXT leads to overconsumption of sucrose. Taste bud cells were recently discovered to express OXT-receptor. In the present study we tested whether administering OXT to wild-type mice affects their licking behavior for tastants in a paradigm designed to be sensitive to taste perception. We injected C57BL/6J mice intraperitoneally (i.p.) with 10mg/kg OXT and assayed their brief-access lick responses, motivated by water deprivation, to NaCl (300mM), citric acid (20mM), quinine (0.3mM), saccharin (10mM), and a mix of MSG and IMP (100mM and 0.5mM respectively). OXT had no effect on licking for NaCl, citric acid, or quinine. A possible effect of OXT on saccharin and MSG+IMP was difficult to interpret due to unexpectedly low lick rates to water (the vehicle for all taste solutions), likely caused by the use of a high OXT dose that suppressed licking and other behaviors. A subsequent experiment focused on another preferred tastant, sucrose, and employed a much lower OXT dose (0.1mg/kg). This modification, based on our measurements of plasma OXT following i.p. injection, permitted us to elevate plasma [OXT] sufficiently to preferentially activate taste bud cells. OXT at this low dose significantly reduced licking responses to 0.3M sucrose, and overall shifted the sucrose concentration - behavioral response curves rightward (mean EC50saline=0.362M vs. EC50OXT=0.466M). Males did not differ from females under any condition in this study. We propose that circulating oxytocin is another factor that modulates taste-based behavior.

Objectives: The 24-hour urine sodium (Na) test is the gold standard method for measuring salt intake in community studies. This study aimed to compare the results of a 24-hour urine Na test with those obtained from the salt taste sensitivity test (STST) in order to validate the STST as a possible substitute for the 24-hour urine Na test. Materials and Methods: Both tests were simultaneously performed on 30 individuals. The results were compared using correlation models. Results: STST results in the tolerance threshold had a strong and positive correlation with the results of the 24-hour urine Na (r=0.93, P < 0.001). In addition, the distance between the tolerance threshold and the recognition threshold scores was strongly correlated with the results of 24-hour urine Na (r=0.830, P < 0.001). Finally, there was no significant correlation between recognition threshold scores and 24-hour urine Na (r=0.087, P = 0.64). Conclusions: In general, the STST showed a promising potential to be replaced with the 24-hour urine Na test in community studies. [ABSTRACT FROM AUTHOR]

Aim and Background: Nowadays, clinical assessment of caries susceptibility is evaluated by the individuals taste perception. As food habits of the child are mostly influenced by the parents (mothers), it would be beneficial to assess the relation between mother and child's taste status and their caries experience to predict the caries susceptibility of the child. Methodology: A convenience sample of 310 mother–child dyads of both the sexes were selected. After obtaining the data on the taste preferences, dietary habits, and oral hygiene practices, caries experience of both the mother and child were recorded using the DMFT and defs indices, followed by the taste assessment using 6-n propylthiouracil (PROP) tester strips. Results: Irrespective of the taste status, the majority of the mother and child dyads showed preference to sweet foods. A statistically significant relationship between taste status and caries experience was noticed among mothers and children individually. However, there was no significant association between mother and child taste status. Whereas, a weak-positive correlation is observed between the mother and child's caries experience. The children of supertaster mothers have relatively less caries experience compared to children of moderate and nontaster mothers, which was not statistically significant. Conclusion: Mother's taste perception or caries experience may not always be a risk predictor for their child's caries experience, but the PROP tester strips were very effective in predicting the caries risk of an individual.

[Figure: see text]. [ABSTRACT FROM AUTHOR]

Taste changes are commonly reported by people with cancer undergoing radio- or chemotherapy. Taste changes may compromise dietary intake and nutritional status. To understand whether or not taste change is associated with cancer diagnosis or treatment modality in adults. A systematic literature search up to December 31, 2019, was conducted using PubMed, Embase, and PsycInfo (International Prospective Register of Systematic Reviews protocol no. CRD42019134005). Studies in adults with cancer objectively assessing the effect of a cancer diagnosis or chemotherapy and/or radiotherapy treatment on taste function compared with healthy controls or within participant changes were included. Additional outcomes were food liking, appetite, dietary intake, nutritional status, and body composition. Reference lists of relevant articles were searched to identify additional articles. Quality was assessed using the Academy of Nutrition and Dietetics quality criteria checklist. A total of 24 articles were included, one of which consisted of two studies that reported the effects of radiotherapy and chemotherapy separately. From the total 25 studies reported in 24 published articles, 14 studies examined effects of radiotherapy, and remaining 11 studies examined chemotherapy. There is limited evidence of a cancer diagnosis per se contributing to taste dysfunction. Impaired taste function was reported in almost all radiotherapy studies, occurring as early as Week 3 of treatment and lasting for 3 to 24 months posttreatment. During chemotherapy, impairment of taste function was less consistently reported, occurring as early as the first few days of chemotherapy, and persisting up to 6 months posttreatment. Taxane-based chemotherapy was reported to affect taste function more than other treatments. Several studies reported reduced liking for food, appetite, and dietary intake. Only one study reported nutritional status of participants, finding no association between taste function and nutritional status. No studies examined associations between taste changes and body composition. This review highlights the importance of considering treatment modality in practice. Research is required to identify factors contributing to taste alteration and to inform evidence-based interventions. [ABSTRACT FROM AUTHOR]

The tissue absorption laser has been clinically applied to alleviate pain in various areas. It is used for pain relief from temporomandibular disease (TMD) in dentistry. Although the facial and trigeminal nerves are distributed around the temporomandibular joint, the effects of laser irradiation and absorption on the neural functions have not been directly studied. In this study, the Nd:YAG laser was applied to an area where the facial nerve passes with photonic radiation for the treatment of TMD. Ten volunteers including seven males and three females were selected as subjects. Nd:YAG laser was irradiated area included several internal and external standard and associated acupuncture points. The chorda tympani nerve, a branch of facial nerve is distributed to the front two thirds of the tongue and is associated with the sense of taste. We evaluated the effect of laser irradiation and absorption on the taste function by means of an electric taste meter. No significant difference was identified in the values between before and after laser irradiation (Wilcoxon signed-rank test). It was confirmed that there was no effect on taste function while applying Nd:YAG laser irradiation around the TMD joint. [ABSTRACT FROM AUTHOR]

Although gains in access to water services over the past two decades have been large, more than two billion people still lack access to safely managed drinking water. This study examines and compares free chlorine taste and acceptability thresholds of rural Indigenous Ngäbe and rural Latino Panamanians to study if taste aversion may be a limiting factor in chlorination of community systems in Panama using the three-alternative forced choice test methodology. This study is the first to establish a best-estimate taste threshold for a rural Indigenous group and the only study in Latin America to report best-estimate taste thresholds using those methods. Median taste thresholds were 0.87 mg/L Cl 2 for Indigenous Ngäbe participants ( n = 82) and 1.64 mg/L Cl 2 for Latino participants ( n = 64), higher than both the minimum concentration for biologically safe water (0.2 mg/L) and the recommended concentration range in Panama (0.3-0.8 mg/L). Median acceptability thresholds were established much higher than taste thresholds at 3.45 mg/L Cl 2 . The results show that the ability to accurately taste chlorine may not be the limiting factor for adoption of safe water initiatives in remote and Indigenous communities.

Introduction: Individuals differ, sometimes extremely in their ability to perceive and enjoy the different qualities of taste and flavor. Present study tried to explore the relationship between different blood groups (ABO blood groups) and taste thresholds for five basic taste sensations. Aim: To compare taste detection and recognition thresholds for basic taste sensations among individuals of different blood groups. Materials and Methods: An observational cross-sectional pilot study was conducted in which total 100 young adults (males and females) in age group of 19-25 years were tested for taste Detection Threshold (DT) and Recognition Threshold (RT) for five basic taste sensations (sweet, sour, salty, bitter and umami). ABO and Rh blood groups of the subjects were determined, taste detection and RTs for basic taste sensations were compared among individuals of different blood groups. Data was analysed using SPSS V16 software and two-way ANOVA test was used. Results: AB blood group subjects have low mean RT (0.0218±0.0085 Molar) for sweet taste and B blood group subjects have shown low mean DT value (0.0120±0.0079 Molar) for sweet taste. AB blood group subjects have low mean DT value (0.0078±0.0047 M) for salty taste. Low mean RT (0.0027±0.0017 Molar) for sour taste was seen for Blood group O. Bitter taste has lowest mean RT (0.0000117±0.0000039 Molar) for blood group A. Blood group O was found to have lowest values for both RT (0.037364±0.018087 Molar) and DT (0.011549±0.005707 Molar) for umami taste sensation. However, all the observed detection and RT were statistically nonsignificant. Conclusion: Blood group alone cannot explain taste sensitivity as well as variations for particular taste sensation.

Background: The rise in nutrition-related morbidity and mortality requires public health intervention programs targeting nutritional behavior. In addition to socio-economical, socio-cultural, psychological determinants, taste is one of the main factors that influence food choices. Differences in taste perception and sensitivity may be explained by genetic variations, therefore the knowledge of the extent to which genetic factors influence the development of individual taste preferences and eating patterns is important for public policy actions addressing nutritional behaviors. Our aim was to review genetic polymorphisms accounting for variability in taste and food preferences to contribute to an improved understanding of development of taste and food preferences.Methods: The electronic databases PubMed, Scopus, and Web of Science were searched using MeSH in PubMed and free text terms for articles published between January 1, 2000 and April 13, 2018. The search strategy was conducted following the PRISMA statement. The quality of the included studies was assessed by the validated Q-Genie tool.Results: Following the PRISMA flowchart, finally 103 articles were included in the review. Among the reviewed studies, 43 were rated to have good quality, 47 were rated to have moderate quality, and 13 were rated to have low quality. The majority of the studies assessed the association of genetic variants with the bitter taste modality, followed by articles analyzing the impact of polymorphisms on sweet and fat preferences. The number of studies investigating the association between umami, salty, and sour taste qualities and genetic polymorphisms was limited.Conclusions: Our findings suggest that a significant association exists between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preference. Other confirmed results are related to rs1761667 (CD36) and fat taste responsiveness. Otherwise further research is essential to confirm results of studies related to genetic variants and individual taste sensitivity. This knowledge may enhance our understanding of the development of individual taste and related food preferences and food choices that will aid the development of tailored public health strategy to reduce nutrition-related disease and morbidity.

The ability to identify tastes associated with plant chemicals may have favored humans in identifying plant chemists with pharmacological activity throughout human evolutionary history. The genetic basis of taste perception influences people's varying sensitivity to perceive chemical stimuli of taste. This biological basis can play an important role in plant selection to compose local medical systems, given the argument in the ethnobiological literature that plant taste can influence their selection as a medicinal resource. Thus, we aimed to understand whether this biological basis influences on the selection of medicinal plants. Our investigation was made through the survey of ethnobiological data on the knowledge of medicinal plants and sensitivity data on the perception of bitter taste in two local communities. We tested whether local experts and active experimenters of medicinal plants are more sensitive to the perception of bitter taste than the rest of the population. Additionally, we evaluated whether this biological basis influences on the number of citations of plants with taste and on the versatility attributed to medicinal plants. Our assumptions were not corroborated by our results. It is likely that the bitter taste threshold is not relevant for the selection of medicinal plants. [ABSTRACT FROM AUTHOR]

Objective: To compare the salt taste threshold in normotensive offspring of normotensive and hypertensive parents. Study Design: A cross-sectional comparative study. Place and Duration: Physiology Department of CMH Multan Institute of Medical Sciences, Multan, from 15th January to 15th March 2019. Methodology: Age and Body Mass Index matched 80 normotensive MBBS students were divided into two groups of 40 students each based on the absence and presence of parental history of hypertension. Salt taste threshold was determined in both the groups and compared. Results: Independent-Samples T-test showed that the salt taste threshold was significantly higher in normotensive offspring of hypertensive parents as compared to offspring of normotensive parents (p=0.004). Conclusion: The salt taste threshold in offspring of hypertensive parents was higher as compared to offspring of normotensive parents. [ABSTRACT FROM AUTHOR]

Background: The rise in nutrition-related morbidity and mortality requires public health intervention programs targeting nutritional behavior. In addition to socio-economical, socio-cultural, psychological determinants, taste is one of the main factors that influence food choices. Differences in taste perception and sensitivity may be explained by genetic variations, therefore the knowledge of the extent to which genetic factors influence the development of individual taste preferences and eating patterns is important for public policy actions addressing nutritional behaviors. Our aim was to review genetic polymorphisms accounting for variability in taste and food preferences to contribute to an improved understanding of development of taste and food preferences. Methods: The electronic databases PubMed, Scopus, and Web of Science were searched using MeSH in PubMed and free text terms for articles published between January 1, 2000 and April 13, 2018. The search strategy was conducted following the PRISMA statement. The quality of the included studies was assessed by the validated Q-Genie tool. Results: Following the PRISMA flowchart, finally 103 articles were included in the review. Among the reviewed studies, 43 were rated to have good quality, 47 were rated to have moderate quality, and 13 were rated to have low quality. The majority of the studies assessed the association of genetic variants with the bitter taste modality, followed by articles analyzing the impact of polymorphisms on sweet and fat preferences. The number of studies investigating the association between umami, salty, and sour taste qualities and genetic polymorphisms was limited. Conclusions: Our findings suggest that a significant association exists between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preference. Other confirmed results are related to rs1761667 (CD36) and fat taste responsiveness. Otherwise further research is essential to confirm results of studies related to genetic variants and individual taste sensitivity. This knowledge may enhance our understanding of the development of individual taste and related food preferences and food choices that will aid the development of tailored public health strategy to reduce nutrition-related disease and morbidity. [ABSTRACT FROM AUTHOR]

Introduction: Individuals differ, sometimes extremely in their ability to perceive and enjoy the different qualities of taste and flavor. Present study tried to explore the relationship between different blood groups (ABO blood groups) and taste thresholds for five basic taste sensations. Aim: To compare taste detection and recognition thresholds for basic taste sensations among individuals of different blood groups. Materials and Methods: An observational cross-sectional pilot study was conducted in which total 100 young adults (males and females) in age group of 19-25 years were tested for taste Detection Threshold (DT) and Recognition Threshold (RT) for five basic taste sensations (sweet, sour, salty, bitter and umami). ABO and Rh blood groups of the subjects were determined, taste detection and RTs for basic taste sensations were compared among individuals of different blood groups. Data was analysed using SPSS V16 software and two-way ANOVA test was used. Results: AB blood group subjects have low mean RT (0.0218±0.0085 Molar) for sweet taste and B blood group subjects have shown low mean DT value (0.0120±0.0079 Molar) for sweet taste. AB blood group subjects have low mean DT value (0.0078±0.0047 M) for salty taste. Low mean RT (0.0027±0.0017 Molar) for sour taste was seen for Blood group O. Bitter taste has lowest mean RT (0.0000117±0.0000039 Molar) for blood group A. Blood group O was found to have lowest values for both RT (0.037364±0.018087 Molar) and DT (0.011549±0.005707 Molar) for umami taste sensation. However, all the observed detection and RT were statistically non-significant. Conclusion: Blood group alone cannot explain taste sensitivity as well as variations for particular taste sensation. [ABSTRACT FROM AUTHOR]

The aim of the present scoping review was to evaluate the impact of experimental meal loads or observational diet changes/habits on taste tests in both healthy subjects and patients. A systematic search performed in PubMed, Scopus, and Institute for Scientific Information (ISI) Web of Science electronic databases retrieved, respectively 2981, 6258, and 7555 articles from January 2000 to December 2020. A total of 17 articles were included for full-text review. Literature results were stratified according to the observational/interventional approach, the involvement of healthy subjects or patients, the taste test, and the meal/dietary changes. The present scoping review reinforced the notions postulating that certain taste tests (for example focusing on fatty acid, salt, or sugar) might be specifically influenced by the nutritional intervention and that other ones might be susceptible to a wide span of changes beyond the extent of tastant included in the specific food changes. This could also depend on the inhomogeneity of literature trend: The short duration of the intervention or the random type of meal load, unsuitability of the taste test chosen, and the presence of underlying disorders. Future studies for a better comprehension of taste tests reliability in relation to specific food changes are thus to be fostered.

The very high sensitivity and specificity of odor identification tasks in discriminating between Alzheimer's patients and normals suggests that they reflect the presence of underlying neuropathology. Significant neuropathological changes are seen in areas critical to processing olfactory information, even in the early stages of Alzheimer's disease (AD). The current study was designed to investigate whether performance on olfactory tasks (odor threshold and odor identification) was related to volumetric MRI measures of mesial temporal areas central to olfactory information processing and important in the neuropathology of AD. Participants were 8 male and 5 female patients with probable AD, and 10 male and 12 female normal age-matched controls, diagnosed at the UCSD Alzheimer's Disease Research Center. The study investigated correlations between volumetric measures of hippocampus, the parahippocampal gyrus and the amygdala, and the psychophysical measures of olfactory function. Robust relationships were observed between mesial temporal lobe volumes and olfactory functional measures. The finding of a strong relationship between left hippocampal volume and performance on the odor identification task (r = .85) is compatible with a left-hemisphere superiority for verbally mediated olfactory tasks. The findings suggest a neural substrate for the breakdown in functional performance on verbally mediated odor identification tasks in Alzheimer's disease and suggest the utility of quantitative MRI measures and psychophysical performance in the assessment of AD. These results support the potential clinical utility of inclusion of odor identification tests in diagnostic batteries for detecting AD.

Only a few studies have investigated olfactory function in patients with obstructive sleep apnea syndrome (OSAS) using psychophysical testing, and there is a scarcity of data regarding taste evaluation in the existing literature. The primary objectives of this study were to assess both smell and taste in patients with OSAS and to explore the correlation between the severity of symptoms and sensory perception. A total of 85 OSAS patients and a control group comprising 81 subjects were enrolled. Initial assessments included anamnesis, nasal endoscopy, and the completion of questionnaires (Epworth Sleepiness Scale, Visual Analogue Scale, Questionnaire of Olfactory Disorders, and the importance of olfaction questionnaire). The diagnosis of OSAS was confirmed by polysomnography, while nasal airflow was evaluated using rhinomanometry. Olfaction was assessed using the Sniffin' Sticks test, and the Threshold-Discrimination-Identification (TDI) score was calculated. Taste evaluation was conducted in a subgroup of participants (42 patients, 38 controls) using taste strips. The mean TDI score was 31 ± 5.6 for OSAS patients and 35 ± 4.6 for controls, indicating a significant difference (P < 0.001). Similarly, the taste score was 7 ± 3.0 for OSAS patients and 12.6 ± 3.2 for controls (P < 0.001). No correlations were observed between TDI and Apnea Hypopnea Index (AHI) (r = -0.12; P = 0.28), as well as between the taste score and AHI (r = -0.31; P = 0.22). However, a weak but significant correlation between TDI score and Epworth Sleepiness Scale was detected (r = -0.05; P = 0.002). The study revealed a significant decrease in sensory perception among patients with OSAS, though open questions persist about the pathophysiology., (© The Author(s) 2024. Published by Oxford University Press. All rights reserved. For commercial re-use, please contact reprints@oup.com for reprints and translation rights for reprints. All other permissions can be obtained through our RightsLink service via the Permissions link on the article page on our site—for further information please contact journals.permissions@oup.com.)

Aim and Background: Nowadays, clinical assessment of caries susceptibility is evaluated by the individuals taste perception. As food habits of the child are mostly influenced by the parents (mothers), it would be beneficial to assess the relation between mother and child's taste status and their caries experience to predict the caries susceptibility of the child. Methodology: A convenience sample of 310 mother–child dyads of both the sexes were selected. After obtaining the data on the taste preferences, dietary habits, and oral hygiene practices, caries experience of both the mother and child were recorded using the DMFT and defs indices, followed by the taste assessment using 6-n propylthiouracil (PROP) tester strips. Results: Irrespective of the taste status, the majority of the mother and child dyads showed preference to sweet foods. A statistically significant relationship between taste status and caries experience was noticed among mothers and children individually. However, there was no significant association between mother and child taste status. Whereas, a weak-positive correlation is observed between the mother and child's caries experience. The children of supertaster mothers have relatively less caries experience compared to children of moderate and nontaster mothers, which was not statistically significant. Conclusion: Mother's taste perception or caries experience may not always be a risk predictor for their child's caries experience, but the PROP tester strips were very effective in predicting the caries risk of an individual. [ABSTRACT FROM AUTHOR]

Purpose: In clinical practice, when ability to perceive bitter taste is studied, quinine is preferred to phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) as taste stimulus, because many subjects are genetically non-tasters for PTC/PROP. However, it is poorly known how sensitive anterior (front) and posterior (back) parts of the tongue are to different bitter tastants that are detected by different bitter taste receptors (TAS2Rs). In the present study, we aimed to characterize sensitivity to bitter taste at front and back parts of tongue. Methods: We measured thresholds for quinine, PTC, and PROP using the "taste strips", employing seven concentrations of each stimulus both at front and back parts of tongue in 203 healthy participants (56% females, mean age 28 years). Results: Our data confirmed the hypothesis that the inability to perceive quinine was less frequent than the inability to perceive PTC and PROP: People can still perceive the bitter taste of quinine even if they are "non-tasters" for PROP/PTC. As expected, strong correlations between PTC and PROP thresholds were observed. Interestingly, correlations between thresholds for quinine and PTC/PROP also emerged. Overall, the detection thresholds were lower when measured at front part of the tongue. Conclusions: Our data suggest that determining taster status for quinine using paper "taste strips", applied to front part of the tongue, represents a suitable method for the screening for ageusia for bitter taste. [ABSTRACT FROM AUTHOR]

Metabolic syndrome (MetS) is a widespread disorder and an important public health challenge. The purpose of this study was to identify the association between salt taste perception, Mediterranean diet and MetS. This cross-sectional study included 2798 subjects from the general population of Dalmatia, Croatia. MetS was determined using the Joint Interim Statement definition, and Mediterranean diet compliance was estimated using Mediterranean Diet Serving Score. Salt taste perception was assessed by threshold and suprathreshold testing (intensity and hedonic perception). Logistic regression was used in the analysis, adjusting for important confounding factors. As many as 44% of subjects had MetS, with elevated waist circumference as the most common component (77%). Higher salt taste sensitivity (lower threshold) was associated with several positive outcomes: lower odds of MetS (OR = 0.69; 95% CI 0.52–0.92), lower odds for elevated waist circumference (0.47; 0.27–0.82), elevated fasting glucose or diabetes (0.65; 0.45–0.94), and reduced HDL cholesterol (0.59; 0.42–0.84), compared to the higher threshold group. Subjects with lower salt taste threshold were more likely to consume more fruit, and less likely to adhere to olive oil and white meat guidelines, but without a difference in the overall Mediterranean diet compliance. Salt taste intensity perception was not associated with any of the investigated outcomes, while salty solution liking was associated with MetS (OR = 1.85, CI 95% 1.02–3.35). This study identified an association between salt taste perception and MetS and gave a new insight into taste perception, nutrition, and possible health outcomes.

To explore the umami mechanism in sturgeon meat, five peptides (ERRY, VRGPR, LKYPLE, VKKVFK, and YVVFKD) were isolated and identified by ultrafiltration, gel filtration chromatography, and UPLC-QTOF-MS/MS. The omission test confirmed that the five umami peptides contributed to the umami taste of sturgeon meat. Also, the peptides had the double effective role of enhancing both umami and saltiness. The threshold of ERRY was only 0.031, which exceeded most umami peptides in the last 3 years. Molecular docking results showed that five peptides could easily bind to Gly167, Ser170, and Try218 residues in T1R3 through hydrogen bonds and electrostatic interactions. Furthermore, molecular dynamics simulations indicated that hydrogen bonds and hydrophobic interactions were the main intermolecular interaction forces. This study could contribute to revealing the umami taste mechanism of sturgeon meat and provide new insights for effective screening of short umami peptides.

Objective: There is evidence for altered processing of taste in anorexia nervosa, particularly in the areas of reward processing and hedonic sensitivity. However, research on whether people with anorexia nervosa identify taste stimuli accurately, known as taste sensitivity, has yielded mixed findings. The objective of this study was to synthesize the literature on taste sensitivity in this disorder to provide a basis for future discussion on whether altered taste sensitivity may be also implicated in wider atypical taste processing in anorexia. Method: Electronic databases were searched systematically to identify published research examining taste sensitivity in anorexia. Search terms were "anorexia nervosa", or "eating disorder", combined with "taste". 18 studies met inclusion criteria. Results: The review of the findings suggest that individuals with AN may experience reduced taste sensitivity that may improve following recovery. However, there was a significant variability in results across studies, potentially reflecting methodological problems including low sample sizes, experimental designs, and uncontrolled confounding variables. Discussion: This review suggests that altered taste sensitivity could represent a component in the wider altered taste processing observed in anorexia nervosa. However, the heterogeneity of findings highlight the need for future research to consider methodological issues raised by this review. [ABSTRACT FROM AUTHOR]

Aim: The present study was performed to evaluate the differences in salty taste thresholds among normal controls and non‐dialysis chronic kidney disease (CKD) patients according to disease stage and to evaluate the relationship between salty taste thresholds or preferences and mean spot urine sodium concentrations. Methods: This cross‐sectional study enrolled 436 patients with non‐dialysis CKD and 74 normal controls. We evaluated detection and recognition thresholds, salty taste preferences and salt usage behaviours (through a questionnaire) in CKD patients and normal controls. We averaged the three most recent spot urine sodium concentrations and used this ‘mean spot urine sodium’ value to estimate sodium intake in CKD patients. Results: Detection thresholds of stages 3 and 5 and recognition thresholds of stage 3 CKD patients were higher than those of normal controls. Salty taste preferences of stage 5 and salt usage behaviour scores of stages 4 and 5 CKD patients were lower than those of normal controls. Univariate analysis showed that estimated glomerular filtration rate (eGFR), salt usage behaviour score, salty taste preference, smoking, gender and zinc level were significantly associated with mean spot urine sodium in CKD patients. Multiple regression analysis showed that the eGFR and salty taste preference were independently correlated with mean spot urine sodium. Conclusions: Education to change salty taste preferences and regular follow up are necessary to decrease salt intake in CKD patients. [ABSTRACT FROM AUTHOR]

Introduction: The majority of patients receiving concurrent chemoradiotherapy frequently complain of changes in their taste perception, and other distressing symptoms affecting their quality of life. This study was undertaken to determine the pattern of gustatory impairment and its recovery in irradiated head and neck cancer patients in India. Materials and Methods: Thirty patients undergoing radical head and neck irradiation were enrolled and assessed for the four basic taste quality (sweet, salt, sour and bitter) by a forced three-choice stimulus drop technique measuring their taste recognition thresholds at baseline, weekly during radiation therapy (RT) and every month for 6 months following completion of RT. Results: The maximum taste loss for any taste quality developed after the third week of RT. Irrespective of the taste quality, the majority of patients developed their maximum taste loss in the fourth to sixth week. The maximum taste loss was highest (100%) for the bitter taste and least (40.7%) for the sweet taste. Taste recovery for sweet, salt and sour taste qualities started from the first month onwards, but not for bitter taste. All taste qualities were severely affected in patients with primary involvement of the oral cavity and oropharynx as compared with nasopharynx, hypopharynx and laryngeal tumors. Conclusions: Taste dysfunction is a frequently ignored adverse effect of head and neck cancer treatment, seriously affecting the patient's quality of life. Clinicians must make patients aware of this specific gustatory dysfunction and its pattern of recovery. Future efforts should be directed towards minimizing this dysfunction, specifically in tumors arising from the oral cavity and oropharynx. [ABSTRACT FROM AUTHOR]