Zinc in taste function : A critical review

Zinc has been associated with taste function in humans at several levels of organization-the taste bud, the nerves transmitting taste information, and the brain. Zinc plays specific yet varied roles at each organizational level, although many of these roles have not been clearly identified. They include participation in the structural architecture of the cell, maintenance of cell membrane integrity, and control of activity of several cytoplasmic and membrane enzymes. Early investigators noted that some patients given drugs that altered zinc metabolism or who experienced disease processes associated with abnormalities of zinc metabolism exhibited taste dysfunction. Because of these findings zinc was given to a variety of patients as treatment for taste dysfunction. Initial treatment success was observed, but was quickly tempered by more extensive studies that yielded widely variable results leading to confusion about the role of zinc in both taste function and taste treatment. Further studies revealed that taste disorders were diverse and complex with multiple underlying pathophysiologies that were little understood. Subsequent work by several investigators revealed that patients with zinc deficiency, of any etiology, exhibited taste dysfunction and that treatment of these patients with zinc usually produced improvement of clinical symptoms. These results raised the question of how to define zinc deficiency, for zinc treatment in patients without zinc deficiency was unsuccessful and these patients represent more than three-quarters of all patients with taste dysfunction. New clinical techniques for the definition of human zinc deficiency have been achieved through the use of binding and displacement of(65)Zn on specific sites on erythrocyte membranes; these results offer a guide to the identification of patients (i.e., those with zinc deficiency) who may benefit from zinc treatment.