The Association Between Taste Impairment and Serum Zinc Concentration in Adult Patients With Type 2 Diabetes

Matsugasumi, Masako; Hashimoto, Yoshitaka; Okada, Hiroshi; Tanaka, Muhei; Kimura, Toshihiro; Kitagawa, Noriyuki; Tanaka, Yoshimitsu; Fukuda, Yukiko; Sakai, Ryousuke; Yamazaki, Masahiro; Oda, Y.; Nakamura, Naoto; Fukui, Michiaki

doi:10.1016/j.jcjd.2018.01.002

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…38,39 Therefore, it was a concern that long-term intake of fucoidan, a form of dietary fiber, might reduce the serum zinc level, 17 which may in turn lead to the impairment of taste sensation. 40 As a results, there was no significant decrease of the serum zinc level with both fucoidan and placebo intake in this intervention study.…”

Section: Discussionmentioning

confidence: 52%

A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity

Sakai

Abe²,

Kouzuki

et al. 2019

Yonago Acta Med.

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Background Fucoidan is derived from seaweed widely used in Japanese cuisine, but little is known about its influence on glucose metabolism. To obtain information about the physiological effects of fucoidan on glucose metabolism, the digestive system, and the gustatory system controlling taste sensation in patients with type 2 diabetes, we conducted a randomized, double-blind, placebo-controlled study. Methods Thirty patients with type 2 diabetes on diet therapy were recruited from an outpatient clinic (22 men and 8 women aged 59.10 ± 13.24 years, body mass index: 25.18 ± 3.88, hemoglobin A1c: 7.04 ± 1.24%). They were divided into 2 groups and underwent 2 interventions with a 4-week interval. One group received fucoidan for 12 weeks (a daily 60 mL test beverage containing 1,620 mg of fucoidan) and then placebo (60 mL) for the subsequent 12-week period, while the order was reversed in the other group. Evaluation was performed just before and after each intervention. Taste sensitivity was measured for 5 basic tastes by the filter paper disk method and food intake was evaluated with a validated diet questionnaire. Results No adverse events occurred during the study period. Despite no change of the diet, stool frequency increased during fucoidan intake (from 7.78 ± 4.64/week in Week 1 to 9.15 ± 5.03/week in Week 5, P < 0.001), and it increased more in lean subjects. In 11 subjects whose stool frequency exceeded the mean value, the thresholds for sweet, salty, bitter and umami tastes were significantly reduced (enhancement of sensitivity) after fucoidan intake. In 14 subjects with normal HOMA-IR (homeostatic model assessment of insulin resistance, < 2.5), hemoglobin A1c decreased after fucoidan intake (from 6.73 ± 1.00 to 6.59 ± 1.00%, P < 0.05), as did the fasting plasma level of GLP-1 (glucagon-like peptide-1, from 6.42 ± 3.52 to 4.93 ± 1.88 pmol/L, P < 0.05). Conclusion Sustained fucoidan intake led to alterations of gastrointestinal function, including increased stool frequency and enhanced taste sensitivity, which could contribute to better control of diabetes.

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Section: Discussionmentioning

confidence: 52%

A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity

Sakai

Abe²,

Kouzuki

et al. 2019

Yonago Acta Med.

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“…Tis mechanism is supported by numerous studies fnding that patients with hypogeusia had low levels of gustin and salivary zinc [14][15][16] as well as signifcant alterations in the shape of taste buds [15]. Te association between zinc defciency and taste disorders has been well known for years [17][18][19], but evidence for efcacious treatment for taste disorders in clinical practice remains lacking. Although taste disorder has not been given sufcient attention by the medical community and researchers, in recent years, increased interest has emerged in evaluating potential treatments for disorders of taste due to the increasingly recognised adverse efects afecting taste due to bariatric surgery [20] and most recently due to COVID-19 infections [21].…”

Section: Introductionmentioning

confidence: 99%

The Effectiveness of Zinc Supplementation in Taste Disorder Treatment: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Mozaffar

Ardavani

Muzafar

et al. 2023

Journal of Nutrition and Metabolism

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Introduction. Food taste and flavour affect food choice and acceptance, which are essential to maintain good health and quality of life. Reduced circulating zinc levels have been shown to adversely affect the taste, but the efficacy of zinc supplementation to treat disorders of taste remains unclear. In this systematic review and meta-analysis, we aimed to examine the efficacy of zinc supplementation in the treatment of taste disorders. Methods. We searched four electronic bibliographical databases: Ovid MEDLINE, Ovid Embase, Ovid AMAD, and PubMed. Article bibliographies were also searched, which yielded additional relevant studies. There were no restrictions on the publication date to facilitate the collection and identification of all available and relevant articles published before 7 February 2021. We performed a systematic review and meta-analysis according to the PRISMA Statement. This review was registered at PROSPERO and given the identification number CRD42021228461. Results. In total, we included 12 randomized controlled trials with 938 subjects. The intervention includes zinc (sulfate, gluconate, picolinate, polaprezinc, and acetate), and the pooled results of the meta-analysis of subjects with idiopathic and zinc-deficient taste disorder indicate that improvements in taste disorder occurred more frequently in the experimental group compared to the control group (RR = 1.38; 95% CI: 1.16, 1.64, p = 0.0002 ). Zinc supplementation appears to confer a greater improvement in taste perception amongst those with chronic renal disease using zinc acetate (overall RR = 26.69, 95% CI = 5.52–129.06, p < 0.0001 ). The doses are equivalent to 17 mg–86.7 mg of elemental zinc for three to six months. Conclusion. Zinc supplementation is an effective treatment for taste disorders in patients with zinc deficiency, idiopathic taste disorders, and in patients with taste disorders induced by chronic renal failure when given in high doses ranging from 68 to 86.7 mg/d for up to six months.

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“…Zinc plays a crucial role in saliva action, food digestion, and the normal function of taste receptors [6]. Patients with taste disturbances often exhibit lower concentrations of serum zinc [44,45]. Gene-nutrient interactions between the αENaC A663T genotype and zinc intake have been implicated in determining salty taste acuity [46].…”

Section: Discussionmentioning

confidence: 99%

Quantitive Assessment of Gustatory Function and Its Association with Demographics, and Systemic Morbidity

Aframian,

Zedan,

Agbariah

et al. 2024

Biology

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This study aimed to analyze the associations of gustatory dysfunction as measured by validated taste strips with demographics and co-morbidities. This cross-sectional study retrospectively analyzed records of patients who attended the Orofacial Chemosensory Center of Hadassah Medical Center between 2017 and 2020. Taste strips were used as a validated method to determine taste dysfunction. A total of 272 subjects were included, 137 (50.4%) women and 135 (49.6%) men, with a mean age of 53.5 ± 19.3 years and age range of 18–98 years. The total taste score among the study population was 8.53 ± 4.03 (scale range 0–16). Age had a significant negative correlation with the total taste score (p = 0.001), and men exhibited worse total (p < 0.001), salty (p = 0.003), and bitter (p < 0.001) scores. Major trauma was associated with worse total (p < 0.001) and specialized taste assessments (sweet (p = 0.001), sour (p = 0.002), salty (p = 0.016), and bitter (p < 0.001)). Chemotherapy was associated with reduced total (p < 0.001), salty (p = 0.003), and bitter (p = 0.001) taste scores. Zinc deficiency exhibited worse salty (p = 0.027) and total (p = 0.038) taste scores. Patients with burning mouth syndrome (BMS) showed higher salty scores (p = 0.017). Patients who experienced exposure to toxic chemicals exhibited worse salty scores (p = 0.024). We conclude that gustatory dysfunction is associated with older age, male sex, and co-morbidities of major trauma, current chemotherapy, zinc deficiency, BMS, and exposure to toxins. The study highlights the importance of systemic evaluation and quantitive gustatory dysfunction assessment as part of the diagnostic process of patients with subjective complaints of taste disorders.

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The Association Between Taste Impairment and Serum Zinc Concentration in Adult Patients With Type 2 Diabetes

Cited by 6 publications

References 25 publications

A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity

A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity

The Effectiveness of Zinc Supplementation in Taste Disorder Treatment: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Quantitive Assessment of Gustatory Function and Its Association with Demographics, and Systemic Morbidity

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