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2009, Number 5

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Rev Med Inst Mex Seguro Soc 2009; 47 (5)

Taste Sensitivity Diminution in Hyperglycemic Type 2 Diabetics Patients

Bustos-Saldaña R, Alfaro-Rodríguez M, Solís-Ruiz ML, Trujillo-Hernández B, Pacheco-Carrasco M, Vázquez-Jiménez C, Celis-de la Rosa AJ

Language: Spanish
References: 30
Page: 483-488
PDF size: 42.94 Kb.


ABSTRACT

Objective: to determine the relationship between fasting blood glucose (FBG) values and gustatory sensitivity alterations in type 2 diabetic patients (DM2) without peripheral neuropathy (PNP).
Methods: assessment of the strength of association between FBG and detection and recognition taste thresholds for the four primary tastes measured by chemical gustometry were performed in 140 DM2 without PNP with evolution ‹ 10 years.
Results: FBG values above 7.77 mmol/L (140 mg/dL) induce in a dependent manner, the increase in the detection and recognition taste thresholds only to sweetness; whereas, values above 16.65 mmol/L (300 mg/dL) did not cause further decreasing in taste acuity to sweet flavor. Statistically significant differences where found for detection and recognition, taste thresholds for sucrose between well controlled (HbA1c ≤ 7 %) normoglycemic and hyperglycemic diabetics, as well as between alarming uncontrolled (HbA1c › 10 %) normoglycemic and hyperglycemic patients.
Conclusions: hyperglycemia induces a concentration-dependent impairment of sweet taste perception in DM2 patients as the result of an adaptation of the sensory cell to elevated circulating concentrations of glucose.


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