Examination of Taste Threshold for General Residents―From the Results of the 2019 Iwaki Health Promotion Project―

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  • Shimizume Nami
    Department of Otorhinolaryngology, Hirosaki University Graduate School of Medicine
  • Kudo Reiko
    Department of Otorhinolaryngology, Hirosaki University Graduate School of Medicine
  • Kohama Yusuke
    Research & Development Headquarters, House Foods Group Inc. Diet and Health Sciences, Hirosaki University Graduate School of Medicine
  • Kawabata Yuko
    Section of Oral Neuroscience, Graduate School of Dental Science, Kyushu University
  • Kawabata Fuminori
    Faculty of Agriculture and Life Science, Hirosaki University
  • Sanematsu Keisuke
    Section of Oral Neuroscience, Graduate School of Dental Science, Kyushu University Research and Development Center for Five-Sense Devices, Kyushu University
  • Uemura Nozomi
    QOL promotion, Hirosaki University Graduate School of Medicine
  • Takai Shingo
    Section of Oral Neuroscience, Graduate School of Dental Science, Kyushu University
  • Yamazoe Junichi
    Section of Geriatric Dentistry and Perioperative Medicine in Dentistry, Kyushu University Hospital
  • Miyazaki Akiko
    Research & Development Headquarters, House Foods Group Inc.
  • Taguchi Hiromu
    Research & Development Headquarters, House Foods Group Inc.
  • Hirao Takashi
    Research & Development Headquarters, House Foods Group Inc.
  • Miura Shiori
    Department of Otorhinolaryngology, Hirosaki University Graduate School of Medicine
  • Goto Shinichi
    Department of Otorhinolaryngology, Hirosaki University Graduate School of Medicine
  • Sasaki Akira
    Department of Otorhinolaryngology, Hirosaki University Graduate School of Medicine
  • Shigemura Noriatsu
    Section of Oral Neuroscience, Graduate School of Dental Science, Kyushu University Research and Development Center for Five-Sense Devices, Kyushu University
  • Matsubara Atsushi
    Department of Otorhinolaryngology, Hirosaki University Graduate School of Medicine

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Other Title
  • 一般地域住民を対象とした味覚閾値の検討―2019年度岩木健康増進プロジェクトの結果から―
  • イッパン チイキ ジュウミン オ タイショウ ト シタ ミカク イキチ ノ ケントウ : 2019ネンド イワキ ケンコウ ゾウシン プロジェクト ノ ケッカ カラ

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<p>　Taste is an important sense that is associated with appetite and food intake. Although many studies have been reported on taste detection tests in patients with taste disorders, few studies have been conducted in healthy subjects.</p><p>　The Iwaki Health Promotion Project is a large-scale epidemiological survey of local residents. In the present study, participants in Project 2019 were tested for sweet, salty, sour, and bitter taste thresholds, and 1027 participants for whom data were available were included in the analysis.</p><p>　A comparison of the taste thresholds among the age groups showed that the sour and salty tastes thresholds increased significantly with age, and the thresholds for all tastes was significantly lower in women than in men. In addition, decreased serum zinc levels were not necessarily associated with decreased taste, but decreased serum zinc levels and decreased taste were more frequently observed in the elderly. There were quite a few patients who were not aware of any taste disorder, even though they had a decreased sense of taste on examination. This indicates that there are potential patients with taste disorders.</p>

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