• Journal of Oral Medicine and Pain
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• 제31권4호
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• pp.275-281
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• 2006

구강작열감증후군 환자의 미각기능과 치료에 따른 미각 기능의 변화를 알아보고자 2005년 4월부터 2006년 2월까지 부산대학교병원 구강내과에 내원한 환자 중에 구강검사와 방사선검사를 통해 구강작열감증후군으로 진단되어진 환자 33명을 실험군으로 선택하고 같은 기간 내원한 치과환자 중에 구강검사와 설문지를 사용하여, 미각에 영향을 미칠 수 있는 전신질환, 약물복용, 구강내 국소적 질환을 가지고 있지 않은 치과환자 100명을 대조군으로 선택하여 각각 전기미각역치를 측정한 후 비교분석 하여 다음과 같은 결과를 얻었다. 1. 구강작열감증후군 환자군의 전기미각역치는 대조군에 비해 매우 낮았다. 2. 남성과 여성에서 구강작열감증후군 환자군의 전기미각역치는 대조군에 비해 각각 낮았다. 3. 구강작열감증후군 환자의 단일/복수 병소 및 만성도에 따른 미각역치는 차이가 없었다. 4. 구강작열감증후군 환자군의 치료에 따른 전기미각역치와 NAS는 매우 감소하였다.

• Journal of Oral Medicine and Pain
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• 제32권1호
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• pp.1-8
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• 2007

1. 서론 : 미각 장애는 신체적, 정신적 건강의 유지에 매우 중요한 문제라 할 수 있으며 국소적 병소나 전신적 질환의 한 증상으로 나타나는 경우가 많기 때문에 질병의 진단에 좋은 참고 자료를 제공하기도 한다. 미각역치검사는 검사방법에 따라 화학용액법과 전기미각측정법으로 나눌 수 있는데 이중 전기미각측정법이 자주 사용된다. 전기미각측정법을 이용하여 전신적, 환경적 요인을 고려한 연구가 다양하게 진행되었으나 구강내 병소와 관련된 미각의 연구는 불충분 하였다. 이에 구강내 질환중 가장 자주 발생하는 RAU와 미각과의 상관관계를 알아보고자 한다. 2. 연구대상 및 방법 : 부산대학교병원 구강내과에 내원한 환자 중에 구강검사를 통해 재발성 구내궤양으로 진단된 환자 27명을 실험군으로 선택하고, 인천 소재 00치과의원에 내원한 치과환자 중에 미각에 영향을 미칠 수 있는 전신질환, 약물복용, 구강내 연조직 질환을 가지고 있지 않는 환자 70명을 대조군으로 선택하였다. 전기미각측정기(Electrogustometer, Model EG-2B, Nagashima Medical Instrument Co., Nagashima, Japan)를 사용하여 오른쪽 혀끝, 측방 중앙부위, 유곽유두 근처부위, 연구개 부위에서 미각역치 측정을 시행하였다. 연구대상자는 왼손에 전기 미각측정기의 부저를, 오른손에 음극을 잡도록 하였다. 검사자는 양전극을 피검자의 측정하고자 하는 부위에 위치시킨 후 전류강도를 낮은 수치에서부터 점점 증가시켰다. 각 부위에서 5분 간격으로 2회 측정한 다음, 평균치를 구하여 그 부위에 대한 전기미각역치로 정하였고, 측정단위는 dB로 하였다. 재발성 구내궤양 환자들은 진단이 되었을 때 미각역치를 측정하고, 1회 치료 후 한 번 더 측정하여 비교하였다. 34dB에서 느끼지 못하는 연구대상자들의 전기미각역치는 34dB로 기록하였고, 재발성 구내궤양 환자인 실험군에서는 구강증상의 변화를 Numerical Analougue Scale(NAS)로 평가하였다. 3. 결론 : 1. 재발성 구내궤양 환자군에서 대조군에 비해 전기미각역치는 매우 낮았다. 2. 여성에서는 재발성 구내궤양 환자군에서 전기미각역치가 매우 낮았으며, 남성에서는 연구개를 제외한 전 부위에서 낮았다. 3. 재발성 구내궤양 환자군의 구내병소가 단일병소일 경우보다 복수 병소일 경우에 미각역치가 더 높은 경향을 보였다. 4. 재발성 구내궤양 환자군의 만성도에 따른 비교에서는 만성환자군에서 혀끝, 유곽유두부위, 연구개 부위에서 높은 경향을 보였으며 급성환자군에서는 혀 측방중앙부위에서 높은 경향을 보였다. 5. 재발성 구내궤양 환자군의 치료에 따른 전기미각역치는 혀끝, 혀 측방중앙부위, 유곽유두부위에서 유의하게 상승하였고 연구개에서는 상승하는 경향을 보였으며 NAS는 감소하는 경향을 보였다.

• Journal of Oral Medicine and Pain
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• 제44권3호
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• pp.103-111
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• 2019

Purpose: Patients with taste complaints presenting with various abnormal perceptions and alterations in gustatory function are often encountered in dental clinics. Since taste perception is thought to be influenced by numerous factors including neurological and psychological factors, the gustatory profiles of patients complaining of taste abnormalities should be very different. However, the gustatory profiles based on the clinical subtypes of taste complaints have not been fully studied. This study aimed to better understand the gustatory profiles depending on the clinical subtypes of taste complaints. Methods: Clinical data from 169 patients with complaints of altered taste were retrospectively collected to analyse their clinical and gustatory profiles. These complaints were subdivided into hypergeusia, hypogeusia, and dysgeusia for each taste quality according to the clinical types of these complaints. The gustatory profiles were then established by analysing the detection and recognition thresholds for each taste quality depending on the clinical subtypes of taste complaints. Results: Clinical analysis revealed that patients with taste complaints had widely diverse clinical profiles. There were significant differences between males and females with taste complaints in the prevalence rates of symptoms like dry mouth, tongue coating, and burning sensation. While hypogeusia (76.3%) was the most frequent type of taste complaint, it was revealed that the taste thresholds were not always consistent with the patient's description of gustatory symptoms. Conclusions: Patients with taste complaints exhibited diverse clinical profiles with sex differences. Considering the diversity of the taste complaints, the quantitative gustatory testing methods can be valuable to differentially evaluate the presence and intensity of altered taste in patients with these complaints.

• Nutrition Research and Practice
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• 제6권6호
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• pp.534-541
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• 2012

This study examined salty taste acuity and salty taste preference and sodium intake in relation to zinc nutritional status in 2 rural populations in Korea. And we also examined the main food contributors of their sodium intakes. We enrolled 218 adults (66 men and 152 women) from the Kangneung and Samcheok regions in Korea's Kangwon province in our study conducted from December 2011 to February 2012. Participants from each region were divided into 3 groups based on their serum zinc level (T1: lowest, T2: intermediate, T3: highest). We compared the salty taste acuity and preference, Na index (Dish Frequency Questionnaire for estimation of habitual sodium intake), blood pressure, and intakes of nutrients including sodium by 3 groups of serum zinc level. The results were as follows: a higher serum zinc level indicated a lower sodium intake and Na index (P<0.05). The salty taste acuity was considerably higher for participants from the Kangneung region than those from the Samcheok region (P<0.05). And the serum zinc level was significantly higher in participants from the Kangneung region than those from the Samcheok region (P<0.05). We further divided the participants into 2 groups: those who consumed more zinc than the recommended intake (RI) and the others. We compared salty taste acuity and salty taste preference in the 2 groups. The salty taste threshold and palatable salty taste concentrations were lower for the group with a zinc intake above RI than for the group with zinc intake below the RI. However, the difference was not significant. This study confirms that taste function differs depending on zinc nutritional status. In future, it is required to a large-scale, long-term, prospective study on the correlation between zinc intake, serum zinc levels, and taste perception function and blood pressure.

• Journal of Nutrition and Health
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• 제38권1호
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• pp.76-81
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• 2005

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropo-metric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting l0ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B$_2$ niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B$_1$ or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

• Journal of Nutrition and Health
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• 제38권9호
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• pp.706-716
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• 2005

High blood pressure is an important determinant of the incidence of coronary heart disease, stroke, congestive heart failure, renal failure, and peripheral vascular disease. Recommendations for control of high blood pressure emphasize lifestyle modification, including weight control, reduced sodium intake, increased physical activity. Subjects who were normotensive (n=19, $47.2\pm9.0$ y, BP l16/81 mmHg) ,treatment hypertensive (n=33, $54.2\pm6.9$ y, BP 132/85 mmHg) and non-treatment hypertensive (n=14, $50.1\pm11.0$ y, 149/94 mmHg) recruited. Anthropometric assessment (height weight waist circumference, hip circumference, fat$\%$, fat mass, and lean body mass) and dietary assessments (using 3-days food records, daily nutrient intakes were inuysed by CAN PRO 2.0 were carried out. Blood and 24-hour urine were collected). Test of recognition for salt taste threshold were performed. In non-treatment hypertensive male subjects, weight, $\%$IBW, BMI, and waist circumference were significantly higher than those of normotensive and treatment hypertensive subjects (p<0.05) .Food habits were not significantly different among the three groups. Intakes of vitamin A, vitamin B,, and vitamin B, were significantly higher in normotensive group (p<0.05). Intakes of sodium and salt taste recognition threshold were the highest in normotensive group and the lowest in treatment hypertensive group (p<0.05). Blood levels of lipids and minerals were not significantly different among the three groups. Urinary calcium level of normotensive group were significantly higher than that of treatment hypertensive and non-treatment hypertensive groups (p<0.05). These results indicate that continuous management of hypertension by drug and non-drug treatment affects salt taste recognition threshold and reduced the consumption of sodium. However, dietary sodium intake exceed recommended sodium intake to prevent and treat hypertension. It is necessary to develop the lifestyle modification program that may have beneficial effects on hypertension treatment.

• Journal of Nutrition and Health
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• 제43권2호
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• pp.132-140
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• 2010

High sodium intake is one of the risk factors for the development of hypertension. According to 2007 Korean National Health and Nutrition Examination Survey, sodium intake of Korean was three times higher than adequate intake (1.5 g/day) recommended by Korean Dietary Reference Intakes. High sodium intake is related to high threshold and preference of salty taste. And zinc status is known to affect taste acuity. The hypothesis of this study is that zinc status is associated with salty taste acuity, preference, sodium intake and blood pressure. The subjects included in this study were 50 men and 41 women aged 20-29 y who did not smoke and not take supplements or medications regularly. Dietary intake data for 3 days were collected by 24-h recall for 1 day and dietary record for 2-days. Salty taste acuity and preference were determined by sensory test. Fasting serum concentration of zinc, height, weight, body composition and blood pressure data were collected. Salt taste preference in high zinc intake group ($\geq$ estimated average requirement, EAR; men-8.1 mg/day, women-7 mg/day) was higher than that in low zinc intake group (< EAR). Salty taste preference was inversely correlated with serum zinc concentration in people with low concentration of serum zinc (${\leqq}\;81\;{\mu}g/dL$)(r = -0.3520, p < 0.05). Diastolic blood pressure was higher in high sodium intake group than in low sodium intake group (p < 0.05), positively correlated with salty taste preference (r = 0.3866, p < 0.05) in subjects with daily zinc intake below the EAR. We conclude that low zinc status may be related to high salty taste preference and high blood pressure in Korean young adults.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.145-154
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• 2011

The purpose of this study was to evaluate the relationship between taste perceptions and risk factors for health of Korean elderly living in rural areas. Recognition thresholds for four basic tastes, drug consumption, BMI, fasting blood glucose, serum total cholesterol, serum triglyceride, systolic blood pressure, and diastolic blood pressure were assessed in 176 males and 312 females aged between 50 and 88 years. For the recognition threshold of the four basic tastes, alcohol drinking did not influence their sensitivities, but the alcohol drinking group preferred a higher pleasant concentration of NaCl than did the non-alcohol drinking group. However, smoking significantly decreased sensitivities of the four basic tastes. For the pleasant concentration of NaCl, the smoking group tended to prefer a higher concentration than the non-smoking group. Drug consumption, fasting blood glucose, serum total cholesterol, and serum triglycerides did not have a significant correlation to the sensitivity of the four basic tastes and preference of salty solution. Systolic blood pressure and diastolic blood pressure may have been positively correlated with the pleasant concentration of NaCl but did not correlate with the recognition thresholds of NaCl and sucrose. Further, systolic blood pressure was negatively correlated with the recognition thresholds of caffeine, whereas diastolic blood pressure was negatively correlated with the recognition thresholds of caffeine and citric acid. The finding that the risk factors for health correlated with taste perception has diagnostic and practical implications for health promotion for the elderly.

• Journal of Oral Medicine and Pain
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• 제35권3호
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• pp.183-192
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• 2010

흡연과 미각간의 상관관계를 알아보고자 조선대학교 치과대학 및 치의학전문대학원에 재학 중이거나 조선대학교 치과병원에 근무 중인 건강한 한국인 청년기 남성들을 대상으로 28명의 흡연자와 29명의 비흡연자를 선발하여, 설문조사 및 전기미각검사를 시행한 결과, 1. 흡연 후 주관적 미각변화가 있는 사람 10 명(36%), 없는 사람 18 명(64%)으로 나타났다. 2. 흡연자의 혀끝, 혀측방, 유곽유두, 연구개에서 흡연 전 전기미각역치는 비흡연자보다 높았다(p < 0.05). 3. 흡연 전과 흡연 직후의 전기미각역치는 혀끝, 혀측방, 유곽유두 및 연구개에서 흡연 전보다 높았고(p < 0.05), 시간경과에 따른 수치는 불규칙했다. 4. 흡연자의 흡연량과 중독정도에 따른 전기미각역치의 차이는 관찰되지 않았다. 이상의 결과를 종합할 때, 흡연자와 비흡연자의 전기미각역치간에 있어서 차이가 나타나며, 흡연자는 흡연 직후 흡연으로 인한 미각변화가 발생함을 확인하였다. 그러나 그 영향은 일시적이며, 흡연자의 흡연량과 중독정도에 따른 미각기능의 차이는 관찰되지 않았다. 본 연구 결과를 토대로 앞으로의 연구에서는 화학미각검사법(chemical taste test)을 통한 흡연 전, 후의 미각기능의 차이에 대한 연구가 필요할 것으로 사료되며, 더불어 흡연의 후각기능에 대한 영향도 함께 고려되어야 할 것이다.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1066-1073
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• 2008

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.