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Taste threshold in diabetes mellitus – a short review
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| Author:
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DR.G.SRIDEVI
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| Abstract:
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Taste is the ability of a person to respond to dissolved molecules, ions and suBstances called tastants. The sensation of taste or gustatory system is one of the important chemical senses that determines the flavor of a food substance. Taste Threshold is the minimum concentration of taste sensitivity to a particular food substance. The higher the concentration of a substance , the greater is the perception of that substance. This review explains the relationship between taste threshold in type 1 diabetes mellitus and non diabetes mellitus for four basic taste modalities (i.e. sweet, salt, sour and bitter). The results or previous showed that there was a significant increase in taste threshold sweet, salt, sour and bitter in type I Diabetes mellitus. Thus the studies concluded that DM decreases the ability to identify sweet, salty and bitter substances. Another finding was that men were more probably affected with hyposmia and gustatory loss compared to women. The possible explanations by researchers revealed that cranial diabetic neuropathies are caused by microvascular infarcts and affect the cranial nerves like III, IV, VI, and VI. This pathology induces hypoguesia and ageusia. Another link that explains that association between DM and ageusia may also be more related with the duration of diabetes. Patients with chronic diabetes mellitus are more vulnerable for ageusia and anosmia compared to newly diagnosed patients. Metformin, the widely used anti-diabetic medicine has also been proven to induce taste disturbance.Though many mechanisms explain the association between gustation and Diabetes, self limitation habits can prevent hypogeusia.
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| Keyword:
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Diabetes, ageusia , glycemic control, neuropathy
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP2.537
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| Download:
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