Anosmics are more poorly able to taste than normal persons
Anosmics are more poorly able to taste than normal persons
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DOI：
10.1055/s-2007-966228
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发表时间：
2007-09-01
影响因子：
1
通讯作者：
Burkert, S.
中科院分区：
文献类型：
--
作者：
Gudziol, H.;Rahneberg, K.;Burkert, S.
简介：嗅觉和味觉在饮食过程中相互作用，可以相互敏化。方法：采用Henkin的3滴法测定39例嗅觉缺失者对甜、咸、酸、苦的味觉识别阈值，并与39例同年龄、同性别的正常人进行比较。嗅觉缺失者对所有味觉品质的识别阈值都比正常人差，即更高。苦味的识别阈值中值是8倍，咸味的是4倍，酸味的是2倍。甜味的中位识别阈值相等。青年和老年嗅觉缺失者的味觉再认阈值差异不显著。正常青年人和老年人的再认阈值除酸味外无显著差异。结论：嗅觉缺失症患者实际上对四种味觉品质的感受都更差。这种嗅觉味觉的下降应该被考虑到保险报告中。应建议厌食症患者将他们的饭菜调味以应对策略。
Introduction: The senses of smell and taste interact closely during eating and drinking and can sensitize each other. The conditioning olfactory priming disappears with permanent anosmia, so one can suppose that has effects on taste sensibility.Methods: The thresholds of taste recognition were measured for sweet, salty, sour, and bitter by using the 3-drops-method according to Henkin in 39 anosmics and were compared with those of 39 normal subjects of the same age and gender.Results: Anosmics had a poorer, i.e. higher recognition threshold for all taste qualities than normal persons. The median recognition threshold of bitter was 8 times, of salty four times, and of sour twice higher. The median recognition thresholds of sweet were equal. The gustatory recognition thresholds of the young and older anosmics didn't differ significantly. The recognition thresholds of young and older normal subjects were not different except sour. The duration and the cause of anosmia had no influence on the recognition thresholds.Conclusion: Anosmics actually taste all four taste qualities more poorly. That olfacto-gustatory decline should be considered for insurance reports. Anosmics should be advised to spice their meals gustatorily for coping strategy.