Reduced number of taste papillae in patients with eating disorders

Wöckel, Lars; Jacob, A.; Holtmann, Martin; Poustka, Fritz

doi:10.1007/s00702-007-0845-y

Cited by 17 publications

(12 citation statements)

References 69 publications

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“…Finally, given the increasing evidence of a relationship between taste loss and eating disorders (3,4), the prevalence of taste loss found here suggests that the health of many children may be at risk through poor diet arising from changes in the perception of the flavours of foods. Clearly, there is a need for future taste loss investigations to include the dietary behaviour of affected children and the common outcomes of the loss.…”

Section: Discussionmentioning

confidence: 79%

Taste disorders in Australian Aboriginal and non‐Aboriginal children

et al. 2011

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Section: Discussionmentioning

confidence: 79%

Taste disorders in Australian Aboriginal and non‐Aboriginal children

et al. 2011

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“…Consistent with this hypothesis are findings that individuals with AN exhibit a reduced number of taste papillae, which could potentially contribute to altered taste processing (Wockel, Hummel, Zepf, Jacob, & Poustka, 2007; Wockel, Jacob, Holtmann, & Poustka, 2008). Findings from neuropsychological studies also support the hypothesis that taste sensitivity perception could be altered in AN.…”

Section: Introductionmentioning

confidence: 72%

Taste sensitivity in anorexia nervosa: A systematic review

Kinnaird

Stewart

Tchanturia

2018

Intl J Eating Disorders

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ObjectiveThere is evidence for altered processing of taste in anorexia nervosa, particularly in the areas of reward processing and hedonic sensitivity. However, research on whether people with anorexia nervosa identify taste stimuli accurately, known as taste sensitivity, has yielded mixed findings. The objective of this study was to synthesize the literature on taste sensitivity in this disorder to provide a basis for future discussion on whether altered taste sensitivity may be also implicated in wider atypical taste processing in anorexia.MethodElectronic databases were searched systematically to identify published research examining taste sensitivity in anorexia. Search terms were “anorexia nervosa”, or “eating disorder”, combined with “taste”. 18 studies met inclusion criteria.ResultsThe review of the findings suggest that individuals with AN may experience reduced taste sensitivity that may improve following recovery. However, there was a significant variability in results across studies, potentially reflecting methodological problems including low sample sizes, experimental designs, and uncontrolled confounding variables. Discussion: This review suggests that altered taste sensitivity could represent a component in the wider altered taste processing observed in anorexia nervosa. However, the heterogeneity of findings highlight the need for future research to consider methodological issues raised by this review.

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“…The psychophysical responses to sweet and salty stimuli were less impaired or normal (42–45). Decreased number of fungiform papillas in AN, but not in BN, may contribute to the hypogeusia (46). The hypogeusia of sour stimuli may be relevant to our results because the decreased intake of AN is accounted for by the decreased intake of the unsweetened Kool Aid which has a sour flavor and the increased intake of sweetened solutions in AN was not different from NC.…”

Section: Discussionmentioning

confidence: 99%

Modified sham feeding of sweet solutions in women with anorexia nervosa

Klein

Schebendach

Gershkovich

et al. 2010

Physiology & Behavior

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Anorexia Nervosa (AN) is a disorder of self-starvation characterized by decreased meal size and food intake. While it is possible that reduced food intake in AN reflects an excess of inhibitory factors, e.g., cognitive inhibition related to fear of weight gain or abnormal postingestive negative feedback, it is also possible that decreased intake reflects diminished orosensory stimulation of food intake. This has been difficult to test directly because the amount of food ingested during a test meal by patients with AN reflects an integration of orosensory excitatory, and cognitive, learned, and postingestive inhibitory controls of eating. To begin to dissociate these controls, we adapted the modified sham feeding technique (MSF) to measure the intake of a series of sweetened solutions in the absence of postingestive stimulation. Subjects with AN (n=24) and normal controls (NC, n=10) were randomly presented with cherry Kool Aid® solutions sweetened with five concentrations of aspartame (0, 0.01, 0.03, 0.08 and 0.28%) in a closed opaque container fitted with a straw. They were instructed to sip as much as they wanted of the solution during 15 1-minute trials and to spit the fluid out into another opaque container. Subjects with AN sipped less unsweetened solution than NC (p<0.05). Because this difference appeared to account completely for the smaller intakes of sweetened solutions by AN, responsiveness of intake to sweet taste per se was not different in AN and NC. Since MSF eliminated postingestive and presumably cognitive inhibitory controls, and the orosensory response to sweet taste was not different in AN than NC, we conclude that decreased intake by AN subjects under these conditions reflects the increased inhibition characteristic of this disorder that is presumably learned, with a possible contribution of decreased potency of orosensory stimulation by the sipped solutions.

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Reduced number of taste papillae in patients with eating disorders

Cited by 17 publications

References 69 publications

Taste disorders in Australian Aboriginal and non‐Aboriginal children

Taste disorders in Australian Aboriginal and non‐Aboriginal children

Taste sensitivity in anorexia nervosa: A systematic review

Modified sham feeding of sweet solutions in women with anorexia nervosa

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