Hardy S L, Brennand C P, Wyse B W
J Am Diet Assoc. 1981 Sep;79(3):286-9.
This study was designed to determine whether any difference in taste acuity exists between individuals with a diagnosis of Type I diabetes mellitus and control subjects. Detection and recognition thresholds were evaluated for sodium chloride, sucrose, citric acid, and quinine sulfate. The results indicate that diabetes or age can decrease an individual's ability to detect and recognize sweet, salty, and bitter solutions. Decreased taste acuity in individuals with diabetes may be an important factor in the perception of food.
本研究旨在确定被诊断为I型糖尿病的个体与对照受试者之间在味觉敏锐度上是否存在差异。对氯化钠、蔗糖、柠檬酸和硫酸奎宁的检测阈值和识别阈值进行了评估。结果表明，糖尿病或年龄会降低个体检测和识别甜味、咸味和苦味溶液的能力。糖尿病患者味觉敏锐度下降可能是影响食物感知的一个重要因素。
