Premium
EFFECTS OF HEALTH DISORDERS AND POOR NUTRITIONAL STATUS ON GUSTATORY FUNCTION
Author(s) -
MATTES RICHARD D.
Publication year - 1986
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1986.tb00178.x
Subject(s) - taste , dysgeusia , taste disorder , preference , psychology , medicine , neuroscience , mathematics , statistics , adverse effect
ABSTRACT Gustatory function is not static within an individual. Taste sensitivity and preferences are modified by numerous, well‐documented external factors (e. g. smoking) as well as less widely recognized physiologic or internal idiosyncratic attributes such as salivary composition and genetic make‐up. In addition, no single gustatory attribute adequately characterizes an individual's taste world. Measures of threshold sensitivity, suprathreshold sensitivity and preference may vary independently necessitating the assessment of each to derive a reliable assessment of an individual's gustatory status. Measures of taste preference, however, appear to hold the greatest predictive power for dietary behavior. Gustatory disorders may be manifest in the following forms: hypergeusia, hypogeusia, dysgeusia, ageusia, food aversions and food cravings. Each of these disorders is defined and, to the extent that information is available, the prevalence, etiology and clinical significance of each is discussed. Following this, a general scheme is presented along with numerous examples for evaluating the potential impact health or nutritional disorders may have on gustatory function. Finally, implications of health and nutritional disorders for applied sensory research are briefly considered.