Taste thresholds of individuals with diabetes mellitus and of control subjects.

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.