Intact sensory function in anorexia nervosa

Abstract

There is no systematic sensory-perceptual deficit in AN patients, and specifically, not in gustatory function. The few differences shown might be due to fear of food-related stimuli or comorbidity.

Taste sensitivity in anorexia nervosa: A systematic review

“…Goldzak‐Kunik et al (2012) found no differences across different food and nonfood tastes, but the fact that this was the only study to use food tastes (e.g., chocolate) as opposed to isolating specific taste qualities (e.g., sour, sweet), makes it difficult to compare and assess findings. The other nine studies assessed sweet, bitter, salty, and sour taste qualities, with inconsistent results.…”

“…Of the two studies examining sweet, bitter, salty, and sour tastes, Goldzak‐Kunik et al (2012) found no differences in perceived intensity across these taste qualities. Jirik‐Babb and Katz (1988) found no difference in perceived intensity of sweetness, though did find evidence for lower intensity ratings of bitter, salty, and sour tastes in those with AN compared to HC.…”

“…Nine studies examined AN only, whilst nine additionally included either BN and/or obesity (OB). Only two studies included men in their analysis (Dazzi, De Nitto, Zambetti, Loriedo, & Ciofalo, 2013; Goldzak‐Kunik, Friedman, Spitz, Sandler, & Leshem, 2012), with one study not reporting participant gender (Sunday & Halmi, 1990), and all others using only women.…”

“…Other studies used unique experimental approaches to measuring taste recognition. These four studies used a similar approach in principle to the taste strips or filter paper disc methods, where individuals were presented with solutions of different taste qualities, sometimes of varying concentrations, and asked to identify the taste (Casper et al, 1978; Casper, Kirschner, Sandstead, Jacob, & Davis, 1980; Goldzak‐Kunik et al, 2012; Jirik‐Babb & Katz, 1988). …”

“…Two additional studies measured salty, bitter, and sour taste qualities in addition to sweet: Goldzak‐Kunik et al(2012), and Jirik‐Babb and Katz (1988), presented these four different taste solutions in different concentrations, and asked participants to rate their intensity.…”