Taste sensitivity in anorexia nervosa: A systematic review.
Taste sensitivity in anorexia nervosa: A systematic review.
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DOI：
10.1002/eat.22886
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发表时间：
2018-08
期刊：
影响因子：
--
通讯作者：
Tchanturia K
中科院分区：
文献类型：
--
作者：
Kinnaird E;Stewart C;Tchanturia K
有证据表明，厌食症神经对味觉的处理发生了改变，特别是在奖励处理和享乐敏感性方面。然而，关于神经性厌食症患者是否能准确识别味觉刺激（即味觉敏感度）的研究得出了不同的结果。本研究的目的是综合有关厌食症中味觉敏感性的文献，为未来讨论味觉敏感性的改变是否也可能涉及厌食症中更广泛的非典型味觉加工提供基础。系统地检索了电子数据库，以确定已发表的关于厌食症味觉敏感性的研究。搜索词是“神经性厌食症”或“饮食失调”，再加上“味道”。18项研究符合纳入标准。对研究结果的回顾表明，AN患者的味觉敏感性可能会降低，但在康复后可能会改善。然而，不同研究的结果存在显著差异，这可能反映了方法学上的问题，包括样本量小、实验设计和不受控制的混杂变量。讨论：这篇综述表明味觉敏感性的改变可能代表厌食症神经中观察到的更广泛的味觉加工改变的一个组成部分。然而，研究结果的异质性突出了未来研究需要考虑本综述提出的方法学问题。
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. 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. 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.
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影响因子：
5.5
作者：
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通讯作者：
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影响因子：
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