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Original Research 


A study on physiological taste threshold in hyperthyroidism

Stephy Sebastian, Nagaraja Puranik, Shilpa Kamble.

Abstract
Background: Taste is the perception produced when a substance in the mouth reacts chemically with taste receptors located on taste buds in the oral cavity. The five basic taste modalities are sweet, salt, sour, bitter, and umami. Disorders of taste can result from various diseases and use of various drugs. Hyperthyroidism is one among them which affects the taste sensation and threshold.

Aim and Objectives: The study was conducted to assess the physiological taste threshold for the five primary taste modalities in hyperthyroid patients and to compare their taste thresholds with that of the normal healthy controls.

Materials and Methods: Investigations were carried out in 30 hyperthyroid patients aged between 20 and 50 years and in age, sex, and anthropometrically matched control groups of 30, who were apparently healthy. The statistical analysis was done by student’s t-test.

Results: There is no difference in the physiological threshold of the all the basic tastes but salt. A significant (P < 0.05) increase in the taste threshold for salt taste can be seen in hyperthyroid patients compared to that of controls.

Conclusion: The threshold for salt taste was altered in hyperthyroidism, which can be detected by proper screening. Taste dysfunction leads to reduced food intake and poor nutrition. Proper treatment and counseling can help them to get back their normal taste threshold along with normal thyroid status.

Key words: Physiological Taste Threshold; Sweet; Salt; Sour; Bitter; Umami; Hyperthyroidism; Taste Dysfunction


 
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Pubmed Style

Sebastian S, Puranik N, Kamble S. A study on physiological taste threshold in hyperthyroidism. Natl J Physiol Pharm Pharmacol. 2022; 12(10): 1560-1564. doi:10.5455/njppp.2022.12.01037202202022022


Web Style

Sebastian S, Puranik N, Kamble S. A study on physiological taste threshold in hyperthyroidism. https://www.njppp.com/?mno=8639 [Access: December 01, 2022]. doi:10.5455/njppp.2022.12.01037202202022022


AMA (American Medical Association) Style

Sebastian S, Puranik N, Kamble S. A study on physiological taste threshold in hyperthyroidism. Natl J Physiol Pharm Pharmacol. 2022; 12(10): 1560-1564. doi:10.5455/njppp.2022.12.01037202202022022



Vancouver/ICMJE Style

Sebastian S, Puranik N, Kamble S. A study on physiological taste threshold in hyperthyroidism. Natl J Physiol Pharm Pharmacol. (2022), [cited December 01, 2022]; 12(10): 1560-1564. doi:10.5455/njppp.2022.12.01037202202022022



Harvard Style

Sebastian, S., Puranik, . N. & Kamble, . S. (2022) A study on physiological taste threshold in hyperthyroidism. Natl J Physiol Pharm Pharmacol, 12 (10), 1560-1564. doi:10.5455/njppp.2022.12.01037202202022022



Turabian Style

Sebastian, Stephy, Nagaraja Puranik, and Shilpa Kamble. 2022. A study on physiological taste threshold in hyperthyroidism. National Journal of Physiology, Pharmacy and Pharmacology, 12 (10), 1560-1564. doi:10.5455/njppp.2022.12.01037202202022022



Chicago Style

Sebastian, Stephy, Nagaraja Puranik, and Shilpa Kamble. "A study on physiological taste threshold in hyperthyroidism." National Journal of Physiology, Pharmacy and Pharmacology 12 (2022), 1560-1564. doi:10.5455/njppp.2022.12.01037202202022022



MLA (The Modern Language Association) Style

Sebastian, Stephy, Nagaraja Puranik, and Shilpa Kamble. "A study on physiological taste threshold in hyperthyroidism." National Journal of Physiology, Pharmacy and Pharmacology 12.10 (2022), 1560-1564. Print. doi:10.5455/njppp.2022.12.01037202202022022



APA (American Psychological Association) Style

Sebastian, S., Puranik, . N. & Kamble, . S. (2022) A study on physiological taste threshold in hyperthyroidism. National Journal of Physiology, Pharmacy and Pharmacology, 12 (10), 1560-1564. doi:10.5455/njppp.2022.12.01037202202022022