Background
Taste perception is crucial for dietary choices, nutrition, and overall health. The human tongue, particularly the fungiform papillae, plays a significant role in taste sensation, especially for sweet and umami flavors. Anemia, a common condition characterized by low hemoglobin levels, can affect sensory perception, including taste. Recent research has begun to explore the relationship between fungiform papillae density and taste perception in individuals with anemia.
Objective
This study aimed to investigate the comparative quantification of fungiform papillae density and its correlation with taste perception in anemic and healthy individuals, with the goal of understanding the underlying mechanisms linking anemia to taste disturbances.
Methods
A total of 100 adults (50 anemic and 50 healthy controls) aged 18-65 participated in the study. Demographic data, dietary habits, and medical history were collected. Taste perception was assessed using a taste strip test and psychophysical scaling methods, including magnitude estimation and the method of constant stimuli. Fungiform papillae density was quantified using high-resolution images of the tongue. Statistical analyses, including t-tests and correlation analyses, were conducted to compare the groups and explore relationships between hemoglobin levels, papillae density, and taste perception.
Results
The study found that anemic individuals had a slightly lower mean fungiform papillae density (49 papillae per square centimeter) compared to healthy controls (57 papillae per square centimeter). In the taste strip test, anemic participants showed reduced accuracy in taste perception, particularly for bitter flavors. However, psychophysical scaling results, as measured by magnitude estimation, revealed no statistically significant difference in subjective taste intensity between the anemic and healthy control groups (p=0.8666).
Conclusion
The study suggests that while anemic individuals may exhibit reduced fungiform papillae density and altered taste perception, particularly for bitter flavors, the overall subjective perception of taste intensity does not significantly differ from that of healthy controls. These findings contribute to the understanding of taste disturbances in anemia and may inform future diagnostic and therapeutic approaches for managing taste disorders in affected individuals
