1980, Fornari and Avram 1978, Shepherd et al. Taste improves immediately after a dialysis session although not to normal levels ( Burge et al. Both patients with chronic uremia and those undergoing hemodialysis (HD) have been studied, and sweet and sour have commonly been shown to be affected. The four qualities of taste are sweet, salty, sour and bitter. 1978, Brouns Schiro and Eveleen Olin 1988, Burge et al. Patients with renal failure have decreased taste sensitivity ( Atkin-Thor et al. This information may be useful when designing dietary supplements and devising meal plans to help patients consume nutritionally adequate diets.Ĭontinuous ambulatory peritoneal dialysis, hemodialysis, detection threshold, recognition threshold, taste sensitivity, humans
The taste detection threshold for the CAPD patients was significantly higher than that of the controls for sodium chloride (salty)( P = 0.001) and quinine (bitter) ( P = 0.01). A forced-choice design using three samples was used to help minimize bias. The thresholds were determined using Cornsweet's staircase technique for increasing and decreasing stimulus concentration, in which the subject's response determines the next concentration to be tested.
The aim of this study was to determine if the taste detection threshold for each of the four tastes (sweet, salty, sour and bitter) differs between CAPD patients and age and sex matched controls with normal renal function. Several studies examining taste in chronic uremic and hemodialysis (HD) patients indicate decreased sensitivity continuous ambulatory peritoneal dialysis (CAPD) patients, however, warrant investigation. Decreased taste sensitivity may be one of the many factors influencing the poor nutritional status of many patients with chronic renal failure.
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