Ana Paula Dos Santos Rocha Tavares1, Denise Mafra2, Viviane de Oliveira Leal3, Manuele Dos Santos Gama4, Rayanne Mocarzel Moraes de Freitas Vieira4, Isabela De Souza da Costa Brum4, Natalia Alvarenga Borges5, Alexandra Anastacio Silva6. 1. Graduate Program in Nutrition Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil. Electronic address: anapaula.apsr@hotmail.com. 2. Graduate Program in Nutrition Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil; Graduate Program in Medical Sciences and Cardiovascular Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil. 3. Nutritionist, Rio de Janeiro State University (UERJ), Rio de Janeiro, Rio de Janeiro, Brazil. 4. Graduate in Nutrition, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil. 5. Graduate Program in Nutrition Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil; Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Rio de Janeiro, Brazil. 6. Graduate Program in Nutrition Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil.
Abstract
OBJECTIVE: The aim of this study was to evaluate the association between zinc plasma levels and sensory perception in patients with chronic kidney disease (CKD). METHODS: A cross-sectional study with 21 nondialysis CKD patients (11 men, 51.1 ± 7.1 years, body mass index 27.9 ± 7.1 kg/m2, estimated glomerular filtration rate 32.7 ± 19.9 mL/min) and 22 non-CKD volunteers (10 men, 49.8 ± 8.3 years, body mass index 28.5 ± 5.4 kg/m2) was conducted. Blood samples were collected to obtain plasma for zinc analysis. Anthropometric and biochemical parameters, as well as food intake and salivary flow rate, were also evaluated. Taste sensory perception for sweet, acidic, bitter, and salty flavors was determined by the "three-drop method," with 4 concentrations of the 4 basic tastes. RESULTS: As expected, zinc plasma levels were significantly lower in CKD patients (70.1 ± 19.2ug/dL) when compared with the control group participants (123.2 ± 24.6 μg dL) (P ˂ .0001). The bitter taste perception was lower in the CKD group (p˂0.0001). Our findings showed that sensitivity to sour (P = .047), salty (P = .03), and bitter tastes was significantly lower in participants with lower zinc plasma levels. Also, bitter taste sensitivity was lower in participants with less zinc intake (P = .038). When grouping control subjects and CKD patients, significant correlations were observed between zinc plasma levels and the number of correct answers for bitter taste (r = 0.49, P = .001), number of correct answers for salty taste (r = 0.30, P = .048), and total score of correct answers (r = 0.30, P = .044). CONCLUSIONS: Reduced zinc plasma levels in nondialysis CKD patients may be associated with lower perception of bitter, sour, and salty tastes and strategies to restore these levels are crucial due many factors, including food preferences and intake.
OBJECTIVE: The aim of this study was to evaluate the association between zinc plasma levels and sensory perception in patients with chronic kidney disease (CKD). METHODS: A cross-sectional study with 21 nondialysis CKD patients (11 men, 51.1 ± 7.1 years, body mass index 27.9 ± 7.1 kg/m2, estimated glomerular filtration rate 32.7 ± 19.9 mL/min) and 22 non-CKD volunteers (10 men, 49.8 ± 8.3 years, body mass index 28.5 ± 5.4 kg/m2) was conducted. Blood samples were collected to obtain plasma for zinc analysis. Anthropometric and biochemical parameters, as well as food intake and salivary flow rate, were also evaluated. Taste sensory perception for sweet, acidic, bitter, and salty flavors was determined by the "three-drop method," with 4 concentrations of the 4 basic tastes. RESULTS: As expected, zinc plasma levels were significantly lower in CKD patients (70.1 ± 19.2ug/dL) when compared with the control group participants (123.2 ± 24.6 μg dL) (P ˂ .0001). The bitter taste perception was lower in the CKD group (p˂0.0001). Our findings showed that sensitivity to sour (P = .047), salty (P = .03), and bitter tastes was significantly lower in participants with lower zinc plasma levels. Also, bitter taste sensitivity was lower in participants with less zinc intake (P = .038). When grouping control subjects and CKD patients, significant correlations were observed between zinc plasma levels and the number of correct answers for bitter taste (r = 0.49, P = .001), number of correct answers for salty taste (r = 0.30, P = .048), and total score of correct answers (r = 0.30, P = .044). CONCLUSIONS: Reduced zinc plasma levels in nondialysis CKD patients may be associated with lower perception of bitter, sour, and salty tastes and strategies to restore these levels are crucial due many factors, including food preferences and intake.
Authors: Sze-Yen Tan; Paridhi Tuli; Giecella Thio; Breannah Noel; Bailey Marshall; Zhen Yu; Rachael Torelli; Sarah Fitzgerald; Maria Chan; Robin M Tucker Journal: Int J Environ Res Public Health Date: 2022-10-03 Impact factor: 4.614
Authors: Api Chewcharat; Elizabeth A Phipps; Khushboo Bhatia; Sahir Kalim; Andrew S Allegretti; Meghan E Sise; Teodor G Păunescu; Rituvanthikaa Seethapathy; Sagar U Nigwekar Journal: BMC Nephrol Date: 2022-01-18 Impact factor: 2.388