Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients

Abstract

Background: Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods: In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors.Results: In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum β 2 microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold.Conclusions: This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V.

Denture Wearing and Malnutrition Risk Among Community-Dwelling Older Adults

“…Then they were asked to place a strip saturated with salt chloride on their tongue for 3 s. The lowest concentration at which participants identified the salt taste was taken as the recognition threshold. Participants who could not recognize taste, even at the highest concentration level (1.6 mg/cm 2 ), were assigned 1.8 [22].…”

Salt Taste Threshold as a Detection of Salt Intake in Hypertensive Individuals

“…In the elderly, Kubota et al (2018) also found that the estimated of daily salt intake based on 24-hour urinary sodium excretion would increase according to the high STT. But, different results found that sodium urine excretion in the elderly is lower in high STT (Torigoe et al, 2019). The results might be differences because of measurement methods and participant conditions.…”

“…Fourteen studies that examined STT and hypertension had an age between 18 -78 years. The most age categories are old adults with an average age of more than 45 years (Amen, 2015;Azotea, Cruz, & Barcelon, 2013;Cho, Kim, Jeong, & Kim, 2016;Kim, Ye, & Lee, 2017;Piovesana et al, 2013;Son et al, 2015;Veček et al, 2020), followed by young adults or 17-30 years old (Martinelli, Conde, de Araújo, & Marcadenti, 2020;Tjahajawati, Rafisa, Murniati, & Zubaedah, 2020), middle-age adults or 31-45 years old (Adolf et al, 2021;Fayasari & Cahyani, 2022, and elderly or up to 60 years old (Kubota et al, 2018;Torigoe et al, 2019;Xue et al, 2020).…”

“…Apart from hypertension, several articles chose the subject of smoking, kidney disease, and heart disease. A total of seven studies divided the subjects into hypertensive (HT) and normotensive (NT) categories (Adolf et al, 2021;Amen, 2015;Azotea et al, 2013;Fayasari & Cahyani, 2022;Kim et al, 2017;Piovesana et al, 2013;Son et al, 2015), one study divided into Coronary Heart Disease (CHD) patients with hypertension and non-CHD (Xue et al, 2020), one study in peritoneal dialysis (PD) (Torigoe et al, 2019), and healthy individuals (Cho et al, 2016;Kubota et al, 2018;Martinelli et al, 2020;Veček et al, 2020).…”

“…STT is measured using a saline solution with a variety of concentrations. Most measurements use the whole mouth taste method and the other two use salt-impregnated taste strips (Kubota et al, 2018;Torigoe et al, 2019). Seven studies used the ascending saline solution method (Amen, 2015;Azotea et al, 2013Kubota et al, 2018Martinelli et al, 2020;Tjahajawati et al, 2020;Torigoe et al, 2019;Son et al, 2015;Veček et al, 2020) and others using paired salt taste measurement (Adolf et al, 2021;Cho et al, 2016;Fayasari & Cahyani, 2022;Kim et al, 2017;Piovesana et al, 2013).…”