Evaluation of factors related to taste function in type 2 diabetics

Abstract

Aim: The sense is an important driver of diet choice, which can lead to the development of chronic diseases such as diabetes. Although factors affecting differences in taste function between individuals have been evaluated in healthy individuals, there are limited studies investigating them in patients with type 2 diabetes. The aim of the present study was to analyse the factors affecting taste function in individuals with type 2 diabetes. Material and Method: Sixty-one participants with a history of type 2 diabetes lasting at least one year and aged 19 to 75 years were enrolled. The taste function was tested using impregnated filter paper strips. Results: The mean taste strip scores of the participants for sweet, salty, bitter, sour, and overall were 2.38±0.88, 1.91±0.92, 2.28±0.76, 2.18±1.01, 8.7±1.81, respectively. Age was significantly associated with the taste score for salty (r= -0.225 p= 0.041) and sour (r= -0.252 p= 0.040). It was determined that there was no effect of other confounders (gender, body mass index, fasting plasma glucose, glycosylated hemoglobin and duration of diabetes), except age, on the overall taste score in participants. Conclusion: Future studies with a larger number of patients may help better investigate the factors affecting taste function in type 2 diabetics.