ABSTRACT
Background: It is likely that the sense of taste evolved to alert humans to the nutritive or poisonous nature of possible foods. This study has been undertaken to unravel and highlight a possible relationship between the fat taste threshold and obesity, especially among young population. Aims and Objectives: The aim of the study was to detect the fat taste threshold in young lean and overweight individuals and to compare the threshold in these individuals with age- and sex-matched normal individuals. Materials and Methods: The taste threshold for fat was detected in 50, normal (Body mass index [BMI] (18.5–24.9 kg/m2), lean (BMI <18.5 kg/m2), and overweight individuals (BMI of 25.0–29.9 kg/m2) of both sexes with the age between 18 and 30 years. The statistical analysis was done using Analysis of variance test. Results: Young lean individuals could detect the fatty acid taste at the lower concentration compared to overweight individuals, who detected at higher concentration (P < 0.01). Conclusion: Lean male and female showed a significant taste detection threshold for fat at low concentration compared to overweight male and female as well as with normal individual. Fatty acid taste detection is very important in day-to-day life for the disease-free life.
ABSTRACT
Background: Taste is the perception produced when a substance in the mouth reacts chemically with taste receptors located on taste buds in the oral cavity. The five basic taste modalities are sweet, salt, sour, bitter, and umami. Disorders of taste can result from various diseases and use of various drugs. Hyperthyroidism is one among them which affects the taste sensation and threshold. Aim and Objectives: The study was conducted to assess the physiological taste threshold for the five primary taste modalities in hyperthyroid patients and to compare their taste thresholds with that of the normal healthy controls. Materials and Methods: Investigations were carried out in 30 hyperthyroid patients aged between 20 and 50 years and in age, sex, and anthropometrically matched control groups of 30, who were apparently healthy. The statistical analysis was done by student’s t-test. Results: There is no difference in the physiological threshold of the all the basic tastes but salt. A significant (P < 0.05) increase in the taste threshold for salt taste can be seen in hyperthyroid patients compared to that of controls. Conclusion: The threshold for salt taste was altered in hyperthyroidism, which can be detected by proper screening. Taste dysfunction leads to reduced food intake and poor nutrition. Proper treatment and counseling can help them to get back their normal taste threshold along with normal thyroid status.
ABSTRACT
Background: Taste, one of the five special senses, is the sensory impression of various substances on the tongue. There are five basic taste modalities such as sweet, salt, sour, bitter, and umami. The physiological taste threshold of the individual gets altered in hypothyroidism. Aims and Objectives: The present study was undertaken to test and compare the physiological taste threshold for the five primary taste modalities such as umami, salt, sweet, sour, and bitter in hypothyroid patients and the normal healthy controls. Materials and Methods: Thirty hypothyroid patients aged between 20 and 50 years and 30 age, sex, and anthropometrically matched apparently healthy individuals as control were included in the study. The tests for the threshold of all the five primary tastes were performed in both the groups and the results were compared. Results: The taste threshold for the sweet taste modality has been increased significantly (P < 0.05) in hypothyroid patients compared to controls. No difference could be observed in case of other taste modalities. Conclusion: The significant increase in the physiological taste threshold of sweet modality in hypothyroid patients compared to the controls suggests that hypothyroid patients may have a decreased sensitivity for the sweet taste. Thus, the taste dysfunction should be detected in them by proper screening. Timely management/treatment and counseling can help them to get back their normal taste threshold along with attaining the euthyroid status.
ABSTRACT
Background: Chronic hypertension, cellular dehydration, features of renal failure, and lack of certain important electrolytes - all show an interconnected pattern of development during courses of Type 2 diabetes mellitus. Aim and Objective: The present study was undertaken to evaluate and compare the electrolytes changes in short-term, middle-aged Type 2 diabetics and in diabetics, also associated with primary hypertension so as to evaluate the association of diabetes and hypertension on electrolytes metabolism. Materials and Methods: In the present study, estimation of fasting blood glucose and glycated hemoglobin was done by automatic analyzer. Similarly, serum electrolytes such as calcium, sodium, potassium, chloride, magnesium, and phosphorus were estimated in different groups in the central laboratory, using auto analyzer. Results: It is evident in the present study that serum sodium, potassium, magnesium, chloride, phosphorus, and glycosylated hemoglobin showed a statistical significant variation in hypertensive diabetics compared to control and other groups. Whereas, serum creatinine is unchanged in any group. However, all these variations are within the normal expected range of the parameters, studied. Conclusion: Variation observed with all the electrolytes even in the initial stage of treatment in hypertensive, diabetics, and in hypertensive diabetics, suggesting to maintain electrolytes balance by alteration in dietary habits to prevent their deficiency/excess in these patients. Providing magnesium supplementation to these patients in the early diagnose phase may prevent further complications related to it.