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Gustatory differences in hypothyroid and hyperthyroid tasters and non-tasters.

S Bhatia1, S S Sircar, B K Ghorai

  • 1Department of Physiology, University College of Medical Sciences, Shahadara, Delhi.

Indian Journal of Physiology and Pharmacology
|July 1, 1990
PubMed
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Thyroid function impacts taste perception. Hypothyroid individuals, particularly non-tasters of Phenylthiocarbamide (PTC), exhibit more pronounced differences in taste intensity and pleasantness compared to hyperthyroid subjects.

Area of Science:

  • Endocrinology
  • Neuroscience
  • Sensory Science

Background:

  • Thyroid hormones play a crucial role in regulating metabolic processes, potentially influencing sensory perception.
  • Individual differences in taste perception, such as Phenylthiocarbamide (PTC) tasting ability, are genetically determined.
  • Limited research exists on the interplay between thyroid dysfunction and gustatory sensitivity.

Purpose of the Study:

  • To investigate gustatory differences in Phenylthiocarbamide (PTC) tasters and non-tasters within hypothyroid and hyperthyroid populations.
  • To assess the impact of thyroid status on the perception of basic tastes (sweet, salt, sour, bitter).

Main Methods:

  • Assessed Phenylthiocarbamide (PTC) sensitivity to categorize subjects as tasters or non-tasters.

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  • Evaluated gustatory responses to seven dilutions of glucose, sodium chloride, citric acid, and quinine sulphate.
  • Measured taste intensity and pleasantness using 7-point and 6-point category scales, respectively.

    • Main Results:

    • A higher proportion of hyperthyroid subjects (60%) were PTC tasters compared to hypothyroid subjects (40%).
    • Hypothyroid subjects demonstrated greater gustatory differences than hyperthyroid subjects.
    • Diminished perception of sweet and bitter taste intensity was more pronounced in hypothyroid non-tasters.
    • An enhanced hedonic value for salt taste was predominantly observed in hypothyroid tasters.

    Conclusions:

    • Thyroid dysfunction significantly alters gustatory perception, with hypothyroidism showing more pronounced effects.
    • PTC tasting status interacts with thyroid status to modulate taste intensity and pleasantness, particularly for sweet, bitter, and salt.
    • These findings highlight the complex relationship between endocrine function and sensory processing.