Taste impairment and related factors in type I diabetes mellitus.

To study taste in type I (insulin-dependent) diabetes mellitus, 57 consecutive diabetic outpatients (mean +/- SE duration of diabetes 11.4 +/- 0.4 yr) and 38 control subjects were screened for taste disorders with electrogustometry and chemical gustometry. Both groups were comparable for all subject characteristics except body mass index, which was higher in the diabetic group (P less than .05). A taste impairment was found in the diabetic group relative to the control group with electrogustometry (mean threshold 184.3 +/- 15.8 vs. 58.7 +/- 9.2 microA; P less than .001) and chemical gustometry (mean score 13.2 +/- 0.7 vs. 17.1 +/- 0.8; P less than .001). Hypogeusia was found among 73% of the diabetic patients versus 16% of the control subjects (P less than .001). The four primary tastes were involved in taste impairment. With multivariate analysis, taste disorders were related to diabetic status and tobacco and alcohol consumption. In the diabetic group, taste impairment was significantly associated with complications and duration of disease. With multivariate analysis, peripheral neuropathy had the strongest association with taste disorders. These results suggest that taste is impaired during the course of type I diabetes mellitus and that taste impairment could be a complication of the disease. A mechanism of the neuropathic type could be involved.

[Taste disorders and associated factors in type 1 diabetes]. / Altération du goût et facteurs associés dans le diabète de type 1.

In order to study taste in type 1 diabetes (insulin-dependent), 57 consecutive diabetic patients (mean duration of diabetes +/- SEM = 11.4 +/- 0.4 years) and 38 control subjects underwent electrogustometry and chemical gustometry. The diabetic and control group were comparable with the exception of the ponderal index which was significantly higher in diabetics (p less than 0.05). A deterioration in taste appreciation was confirmed in the diabetic group compared to the control group on electrogustometry (mean threshold: 184.3 +/- 15.8 vs 58.7 +/- 9.2 mu A; p less than 0.001) and chemical gustometry (mean score: 13.2 +/- 0.7 vs 17.1 +/- 0.8; p less than 0.001). Electrical hypogueusia was found in 73% of the diabetics compared to 16% of controls (p less than 0.001). The 4 primary tastes were involved in the deterioration. Multivariate analysis associated the taste disorder with the diabetic status of the subjects, their alcohol and tobacco consumption. In the diabetic group the deterioration in taste was associated with the complications and duration of diabetes. On multivariate analysis peripheral neuropathy had the strongest association with taste disorders. These results suggest that deterioration in taste occurs during the progression of type 1 diabetes and that the taste disorder could be a degenerative complication of the disease. A neuropathic type mechanism could be involved.