No abstract

Zinc is an essential mineral of great importance to human health and general function, having a role in taste perception, growth regulation, immunocompetence, neural development and function, and reproduction‐associated processes. Zinc deficiency can lead to diarrhea, loss of motor function, pneumonia, anorexia, and dysgeusia. Despite its importance, a non‐invasive, reliable method of assessing zinc nutriture has yet to be established. The Bryce‐Smith zinc taste test (ZTT) was created based on the strong link between zinc nutriture and taste perception. We compared the results of ZTT scores against scores from a novel visual analog scale (VAS) over a population of 491 college‐age students. Individuals were also given a heath history questionnaire to account for known latent factors. A significant correlation was calculated when ZTT scores (1–4) were compared to VAS (0–100) scores (p‐value<0.01; R2=0.60). A significant correlation was found between averaged VAS scores and ZTT scores (p‐value< 0.01; R2>;0.99). Because the VAS correlates to the ZTT and assesses zinc with a greater range of data points, it appears to be a useful, and potentially more sensitive, adjuvant to the Bryce‐Smith ZTT. Research was funded by the NASA West Virginia Space Grant Consortium Research Enhancement Award.

Zinc is an essential mineral which is known to play an important role in immune function and taste perception. Our study used the Bryce‐Smith Zinc Taste Test (ZTT) and a novel visual analog scale (VAS) to assess zinc taste perception. Additionally, a health history questionnaire was utilized to assess latent factors in zinc nutriture among the 18 research participants. Whole saliva was sampled and salivary carbonic anhydrase VI (CA6) concentrations were quantified via ELISA. The individual with the lowest taste perception score of “1” on the ZTT also had among the lowest VAS score (0 mm) and CA6 concentration (4.05 ug/mL). The two individuals with the highest taste perception scores of “4” on the ZTT also had among the highest VAS scores (64 mm and 96 mm, respectively) and CA6 concentrations (16.59 ug/mL and 18.70 ug/mL, respectively). No similar trend existed among those who were scored with a “2” or “3” on the ZTT (n=8). The individual with a ZTT score of “1” noted illness occurring four times per year. The individuals with a ZTT of “4” both noted illness occurring once per year. When the frequency of illness was assessed among the group (n=18; M=2 illnesses/year), a significant difference was found between the VAS scores of individuals noting illness 0–2 times per year (n=11) and >;2 times per year (n=7) (p=0.03). However, when analyzing the frequency of illness among the same groups with regard to ZTT scores, no significant difference existed (p=0.42). Although data is limited, the VAS appears to be a better alternative in assessing correlations between zinc taste perception and illness frequency than the ZTT. Our study warrants further investigation of zinc taste perception, CA6 concentrations, and the frequency of illness, particularly among those individuals with weak and strong zinc taste perception. Funding for the research was awarded by a West Liberty University Faculty Development Grant.