Numerous hypotensive drugs result in decreasing the taste sensitivity or total loss of taste perception. The aim of this study was to evaluate the influence of selected groups of hypotensive drugs used in combined treatment of the taste sensitivity in patients suffering from primary arterial hypertension. The study was conducted in a group of 84 patients aged 30-60, including 43 women and 41 me...

Low taste sensitivity may be one factor related to undernutrition, which is a major problem in developing countries. The purpose of this cross-sectional study was to examine the association between underweight, one indicator of undernutrition, and taste sensitivity in middle- to old-aged Sri Lankan nursing home residents. Participants were 946 residents with BMI of <25·0 from 25 nursing homes. ...

Over the past decade, a potential sixth taste, fat taste (“oleogustus”), has been identified. Studies in adults and children of various ethnicities have demonstrated that both lifestyle genetic factors may contribute to sensitivity (FTS). Data on females UK is limited. The aim this study was determine, using an ethnically similar, healthy, female cohort, whether known genotypes related dietary ...

An apparent plasticity in glucose sensitivity was first noted while studying human taste variants, but the experimental design did not rule out regression to the mean. Since then, a human taste induction hypothesis that sensitivity for a taste stimulus increases with repeated exposure to it has been supported first by experience-induced changes in taste identification of monosodium glutamate an...

BACKGROUND The ability to taste Phenylthiocarbamide (PTC), a bitter organic compound, described as a bimodal autosomal trait is widely used to know the heritable trait in both genetic and anthropological studies. The present study was carried out to analyze the prevalence of PTC taste sensitivity and to determine the gene frequencies among some Muslim populations of Uttar Pradesh, India. This s...

Effects of subjects' taste sensitivity (expressed as taste detection threshold), tastant quality and taste transduction mechanism on pulsation-induced taste enhancement were tested. Taste intensities of pulsatile MSG and NaCl stimuli at pulsation periods below, at and above individual taste fusion periods (TFP in seconds) were compared to taste intensities of a continuous reference of the same ...

In many sensory systems, stimulus sensitivity is dynamically modulated through mechanisms of peripheral adaptation, efferent input, or hormonal action. In this way, responses to sensory stimuli can be optimized in the context of both the environment and the physiological state of the animal. Although the gustatory system critically influences food preference, food intake and metabolic homeostas...

This study investigated the relationship between taste sensitivity, the frequency and the preference for eating foods rich in zinc, dietary habits, and restrained eating among Japanese female undergraduate students. Forty-three subjects between the ages of 20 and 22 participated in this study. After a taste-sensitivity test for sweetness and saltiness the students completed a food list indicati...