Dietsch Angela M, Solomon Nancy Pearl, Steele Catriona M, Pelletier Cathy A
Audiology & Speech Center, Walter Reed National Military Medical Center, Building 19, Floor 5, 8901 Wisconsin Avenue, Bethesda, MD, 20889-5600, USA,
Dysphagia. 2014 Feb;29(1):96-108. doi: 10.1007/s00455-013-9487-4. Epub 2013 Sep 14.
Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants prepared in deionized water with and without 40 % w/v barium: noncarbonated and carbonated water, diluted ethanol, and high concentrations of citric acid (sour), sodium chloride (salty), caffeine (bitter), and sucrose (sweet). Mixed-model analyses explored the effects of barium, taster status, and age on perceived taste intensity and acceptability of stimuli. Barium was associated with lower taste intensity ratings for sweet, salty, and bitter tastants, higher taste intensity in carbonated water, and lower palatability in water, sweet, sour, and carbonated water. Older subjects reported lower palatability (all barium samples, sour) and higher taste intensity scores (ethanol, sweet, sour) compared to younger subjects. Supertasters reported higher taste intensity (ethanol, sweet, sour, salty, bitter) and lower palatability (ethanol, salty, bitter) than nontasters. Refusal rates were highest for younger subjects and supertasters, and for barium (regardless of tastant), bitter, and ethanol. Barium suppressed the perceived intensity of some tastes and reduced palatability. These effects are more pronounced in older subjects and supertasters, but younger supertasters are least likely to tolerate trials of barium and strong tastant solutions.
钡可能会影响味觉强度和适口性的感知。在选择吞咽困难评估策略和解读结果时，这些差异是重要的考虑因素。80名健康女性按年龄（年轻、年长）和遗传味觉状态（超级味觉者、非味觉者）分组，对在去离子水中添加和不添加40% w/v钡制备的七种味觉剂的强度和适口性进行评分：非碳酸水和碳酸水、稀释乙醇、高浓度柠檬酸（酸味）、氯化钠（咸味）、咖啡因（苦味）和蔗糖（甜味）。混合模型分析探讨了钡、味觉者状态和年龄对味觉强度感知和刺激可接受性的影响。钡与甜味、咸味和苦味味觉剂的较低味觉强度评分、碳酸水中较高的味觉强度以及水、甜味、酸味和碳酸水中较低的适口性相关。与年轻受试者相比，年长受试者报告的适口性较低（所有钡样本、酸味），味觉强度得分较高（乙醇、甜味、酸味）。超级味觉者报告的味觉强度较高（乙醇、甜味、酸味、咸味、苦味），适口性较低（乙醇、咸味、苦味），而非味觉者则相反。年轻受试者和超级味觉者以及钡（无论味觉剂如何）、苦味和乙醇的拒绝率最高。钡会抑制某些味道的感知强度并降低适口性。这些影响在年长受试者和超级味觉者中更为明显，但年轻的超级味觉者最不可能耐受钡和强味觉剂溶液的试验。
