OBJECTIVE: To determine the effect of zinc supplementation on taste perception in a group of hemodialysis patients. DESIGN AND SETTING: Double-blind randomized placebo-controlled study in a teaching hospital dialysis unit. PATIENTS: Fifteen stable hemodialysis patients randomized to placebo (6 male, 2 female; median age, 67; range, 30 to 72 years) or treatment (5 male, 2 female; median age, 60; range, 31 to 76 years). INTERVENTION: Treatment group received zinc sulfate 220 mg per day for 6 weeks, and the placebo group received an apparently identical dummy pill. MAIN OUTCOME MEASURES: Taste scores by visual analogue scales, normalized protein catabolic rate and plasma, whole blood and red cell zinc levels. RESULTS: At baseline, sweet and salt tastes were identified correctly by both groups. Sour was often confused with salt. Sour solutions of different concentrations were not distinguishable. Taste scores were not different after 6 weeks for either group. There was no significant increment in zinc levels or normalized protein catabolic rate for either group. CONCLUSION: We found a disturbance of taste perception in hemodialysis patients, particularly for the sour modality, which was not corrected by this regimen of zinc supplementation. These results cast doubts on the conclusions of earlier studies that indicated an improvement in taste after zinc supplementation.
RCT Entities:
OBJECTIVE: To determine the effect of zinc supplementation on taste perception in a group of hemodialysis patients. DESIGN AND SETTING: Double-blind randomized placebo-controlled study in a teaching hospital dialysis unit. PATIENTS: Fifteen stable hemodialysis patients randomized to placebo (6 male, 2 female; median age, 67; range, 30 to 72 years) or treatment (5 male, 2 female; median age, 60; range, 31 to 76 years). INTERVENTION: Treatment group received zinc sulfate 220 mg per day for 6 weeks, and the placebo group received an apparently identical dummy pill. MAIN OUTCOME MEASURES: Taste scores by visual analogue scales, normalized protein catabolic rate and plasma, whole blood and red cell zinc levels. RESULTS: At baseline, sweet and salt tastes were identified correctly by both groups. Sour was often confused with salt. Sour solutions of different concentrations were not distinguishable. Taste scores were not different after 6 weeks for either group. There was no significant increment in zinc levels or normalized protein catabolic rate for either group. CONCLUSION: We found a disturbance of taste perception in hemodialysis patients, particularly for the sour modality, which was not corrected by this regimen of zinc supplementation. These results cast doubts on the conclusions of earlier studies that indicated an improvement in taste after zinc supplementation.
Authors: Maryam Correa; David G Laing; Ian Hutchinson; Anthony L Jinks; Jessica E Armstrong; Gad Kainer Journal: Pediatr Nephrol Date: 2015-06-05 Impact factor: 3.714
Authors: Ling-Jun Wang; Ming-Qing Wang; Rong Hu; Yi Yang; Yu-Sheng Huang; Shao-Xiang Xian; Lu Lu Journal: Biomed Res Int Date: 2017-12-31 Impact factor: 3.411