Taste disorder in hypo and hyperthyroidism.
Indian J Physiol Pharmacol
;
1991 Jul; 35(3): 152-8
Artículo
en Inglés
| IMSEAR
| ID: sea-106513
ABSTRACT
Gustatory responses to the basic taste substances (sweet, salty, sour and bitter) were studied in hypothyroid and hyperthyroid subjects. The intensity and hedonic responses were evaluated using "category scaling" for 7 concentrations of glucose, sodium chloride, citric acid and quinine sulphate. The intensity and hedonic values decrease in hyperthyroidism for salt and bitter solution, and sourness is perceived as more unpleasant. In hypothyroid subjects intensity and hedonic value decreases for sweetness, the pleasant responses to salt and bitter increase, though intensity perception decreases for bitter solutions.
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Asunto principal:
Quinina
/
Trastornos del Gusto
/
Femenino
/
Humanos
/
Masculino
/
Cloruro de Sodio
/
Citratos
/
Ácido Cítrico
/
Adulto
/
Glucosa
Idioma:
Inglés
Revista:
Indian J Physiol Pharmacol
Año:
1991
Tipo del documento:
Artículo
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