Department of Basic Biomedical Science, Faculty of Pharmaceutical Sciences in Sosnowiec, Medical University of Silesia, Katowice, Poland.
Dr Stanisław Sakiel Centre for Burn Treatment, Siemianowice Śląskie, Poland.
Nutr Diabetes. 2022 Oct 5;12(1):41. doi: 10.1038/s41387-022-00219-x.
The aim of the study was to evaluate the effect of hyperbaric oxygen therapy (HBOT) on taste perception and food preferences in patients with diabetic foot ulcers.
The study involved 75 healthy people (Group C) and 23 patients with diabetic foot ulcers before HBOT (Group Db) and after 25-30 HBOT treatments (Group Da) (2.5 ATA, 87 min). The sip and spit method was used to examine the taste perception for 5 basic flavours. Food preferences were studied using photographs of dishes.
The recognition thresholds in Group C were lower than in Group Db for 5 basic flavours. The taste intensity in Group C was higher than in Group Db for: 0.1% and 1.0% monosodium glutamate, 0.02% citric acid, and 0.002% quinine hydrochloride. The hedonic response in Group C was more negative than in Group Db for: 0.18% sodium chloride, 0.3% monosodium glutamate and 0.1% citric acid. The pleasure derived from eating in Group C was lower than in Group Db for sour and salty products. The recognition thresholds in Group Db were higher than in Group Da for umami and sour. The taste intensity in Group Db was lower than in Group Da for: 0.1%, 0.3% and 1.0% monosodium glutamate. The pleasure derived from eating in Group Db was higher than in Group Da for chocolate and crisps.
In people with diabetic foot ulcers, an impaired all 5 basic tastes occurred with different food preferences compared to healthy people. HBOT causes beneficial changes resulting in increased sensitivity to umami and sour taste as well as a decrease in the pleasure derived from eating chocolate and crisps.
本研究旨在评估高压氧治疗（HBOT）对糖尿病足溃疡患者味觉感知和食物偏好的影响。
该研究纳入了 75 名健康人（C 组）和 23 名接受 HBOT 治疗前（Db 组）和治疗 25-30 次后（Da 组）的糖尿病足溃疡患者（2.5ATA，87 分钟）。采用漱口法检测 5 种基本味觉的味觉感知。使用菜肴照片研究食物偏好。
C 组的识别阈值低于 Db 组，5 种基本味道均如此。C 组的味觉强度高于 Db 组：0.1%和 1.0%谷氨酸单钠、0.02%柠檬酸和 0.002%盐酸奎宁。C 组的愉悦反应比 Db 组更消极：0.18%氯化钠、0.3%谷氨酸单钠和 0.1%柠檬酸。C 组进食的愉悦感低于 Db 组：酸味和咸味产品。Db 组的识别阈值高于 Da 组，鲜味和酸味均如此。Db 组的味觉强度低于 Da 组：0.1%、0.3%和 1.0%谷氨酸单钠。Db 组进食巧克力和薯片的愉悦感高于 Da 组。
与健康人相比，糖尿病足溃疡患者存在 5 种基本味觉受损，食物偏好也不同。HBOT 可引起有益的变化，导致鲜味和酸味的敏感性增加，以及对巧克力和薯片的愉悦感降低。
