Uota M, Ogawa T, Ikebe K, Arai Y, Kamide K, Gondo Y, Masui Y, Ishizaki T, Inomata C, Takeshita H, Mihara Y, Maeda Y
Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Suita, Osaka, Japan.
Division of Geriatric Medicine, Department of Internal Medicine, Keio University School of Medicine, Shinjuku, Tokyo, Japan.
J Oral Rehabil. 2016 Dec;43(12):943-952. doi: 10.1111/joor.12442. Epub 2016 Oct 12.
The sense of taste is important, as it allows for assessment of nutritional value, as well as safety and quality of foods, with several factors suggested to be associated with taste sensitivity. However, comprehensive variables regarding taste and related factors have not been utilised in previous studies for assessments of sensitivity. In the present study, we performed cross-sectional analyses of taste sensitivity and related factors in geriatric individuals who participated in the SONIC Study. We analysed 2 groups divided by age, 69-71 years (young-old, n = 687) and 79-81 years (old-old, n = 621), and performed a general health assessment, an oral examination and determination of taste sensitivity. Contributing variables were selected by univariate analysis and then subjected to multivariate logistic regression analysis. In both groups, females showed significantly better sensitivity for bitter and sour tastes. Additionally, higher cognitive scores for subjects with a fine taste for salty were commonly seen in both groups, while smoking, drinking, hypertension, number of teeth, stimulated salivary flow salt intake and years of education were also shown to be associated with taste sensitivity. We found gender and cognitive status to be major factors affecting taste sensitivity in geriatric individuals.
味觉很重要，因为它有助于评估食物的营养价值、安全性和质量，有几个因素被认为与味觉敏感度有关。然而，先前的研究尚未利用关于味觉及相关因素的综合变量来评估敏感度。在本研究中，我们对参与SONIC研究的老年个体的味觉敏感度及相关因素进行了横断面分析。我们分析了按年龄划分的两组，69 - 71岁（年轻老人组，n = 687）和79 - 81岁（高龄老人组，n = 621），并进行了全面的健康评估、口腔检查和味觉敏感度测定。通过单因素分析选择相关变量，然后进行多因素逻辑回归分析。在两组中，女性对苦味和酸味的敏感度均显著更高。此外，两组中对咸味味觉敏锐的受试者通常认知得分更高，同时吸烟、饮酒、高血压、牙齿数量、刺激唾液流量、盐摄入量和受教育年限也与味觉敏感度有关。我们发现性别和认知状态是影响老年个体味觉敏感度的主要因素。
