Department of Rehabilitation Medicine, Toho University Graduate School of Medicine, Tokyo, Japan.
Department of Oral Surgery, Toho University Omori Medical Center, Tokyo, Japan.
Sci Rep. 2022 Aug 16;12(1):13849. doi: 10.1038/s41598-022-18255-z.
Although many patients suffer from taste disorder, methods to improve taste sensitivity are limited. To develop a taste recall training method to improve the perception of taste, 42 healthy individuals were randomly assigned to either the training or the control group. Using the filter paper disc method, participants in the training group were asked to match the four tastes (sweetness, saltiness, sourness, and bitterness) between those of taste recognition thresholds and those of a one-step higher concentration until they get them right. Then, they were asked to match the four tastes between those of one-step lower and one-step higher in concentration from their taste recognition thresholds until they get them right. Finally, they were asked to match the four tastes between those of one-step lower concentration and those of their taste recognition thresholds until they get them right. This training was repeated until perfectly matched. The taste recall training program led to a lowered taste recognition threshold in healthy adults for each taste quality, suggesting the improvement of taste sensitivity. This lowered threshold for each taste was observed with each additional training session. We conclude that this taste recall training method might be a therapeutic approach for treating taste disorder.
尽管许多患者患有味觉障碍，但改善味觉敏感性的方法有限。为了开发一种味觉回忆训练方法来改善味觉感知，将 42 名健康个体随机分配到训练组或对照组。使用滤纸片法，训练组的参与者被要求在味觉识别阈值的味觉和浓度高一步的味觉之间匹配四种味道（甜味、咸味、酸味和苦味），直到他们答对为止。然后，他们被要求在味觉识别阈值的味觉和浓度低一步和高一步的味觉之间匹配四种味道，直到他们答对为止。最后，他们被要求在味觉识别阈值的味觉和浓度低一步的味觉之间匹配四种味道，直到他们答对为止。这种训练重复进行，直到完全匹配为止。味觉回忆训练方案导致健康成年人对每种味觉质量的味觉识别阈值降低，表明味觉敏感性提高。在每次额外的训练中，都观察到每种味觉的这种降低的阈值。我们得出结论，这种味觉回忆训练方法可能是治疗味觉障碍的一种治疗方法。
