克罗恩病中微量元素、糖分摄入与味觉之间的关系。
Relationship between trace elements, sugar consumption, and taste in Crohn's disease.
作者信息
Penny W J, Mayberry J F, Aggett P J, Gilbert J O, Newcombe R G, Rhodes J
出版信息
Gut. 1983 Apr;24(4):288-92. doi: 10.1136/gut.24.4.288.
Abstract
Seventy patients with Crohn's disease, 50 with ulcerative colitis, and 58 control subjects were questioned about their sugar consumption, measurements were made of their taste acuity, and blood levels of various trace elements including zinc and selenium were estimated. Sugar consumption was significantly increased in Crohn's disease (p less than 0.01). There was only a minor reduction in taste acuity for acid taste in Crohn's disease. Plasma zinc and whole blood selenium were reduced in Crohn's disease. No relationship was found between sugar consumption, plasma zinc, and taste acuity in Crohn's disease.
摘要
对70例克罗恩病患者、50例溃疡性结肠炎患者和58名对照者询问了他们的糖摄入量，测量了他们的味觉敏锐度，并估计了包括锌和硒在内的各种微量元素的血水平。克罗恩病患者的糖摄入量显著增加（p<0.01）。克罗恩病患者仅对酸味的味觉敏锐度略有降低。克罗恩病患者的血浆锌和全血硒降低。在克罗恩病患者中，未发现糖摄入量、血浆锌和味觉敏锐度之间存在关联。
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