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Related Concept Videos

Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Conditioned Taste Aversion01:14

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Various diagnostic tests are employed in the diagnostic process for Inflammatory Bowel Disease (IBD), particularly to differentiate between Crohn's disease and ulcerative colitis.
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The Tongue and Taste Buds00:49

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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A Treatment Package without Escape Extinction to Address Food Selectivity
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Interventions for managing taste disturbances.

Sumanth Kumbargere Nagraj1, Renjith P George, Naresh Shetty

  • 1Department of Oral Medicine and Oral Radiology, Faculty of Dentistry, Melaka-Manipal Medical College, Jalan Batu Hampar, Bukit Baru, Melaka, Malaysia, 75150.

The Cochrane Database of Systematic Reviews
|December 21, 2017
PubMed
Summary
This summary is machine-generated.

This review found very low-quality evidence that zinc supplements may improve taste acuity in patients with taste disorders. However, evidence is insufficient to conclude on the effectiveness of zinc or acupuncture for taste improvement.

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Area of Science:

  • Oral Health
  • Sensory Science
  • Clinical Medicine

Background:

  • Taste perception is vital for nutrition, appetite, and psychological well-being.
  • Disturbances in taste can significantly impact an individual's quality of life.
  • Current treatments for taste disorders lack a consensus on the optimal intervention.

Purpose of the Study:

  • To evaluate the effectiveness of various interventions for managing taste disturbances.
  • To update previous Cochrane Reviews on taste disorder management.

Main Methods:

  • Systematic review of randomized controlled trials (RCTs) and cross-over trials.
  • Searched multiple databases including Cochrane Library, MEDLINE, Embase, CINAHL, and AMED.
  • Included studies on idiopathic taste disorders, zinc deficiency, or chronic renal failure.

Main Results:

  • Nine trials (544 participants) compared zinc supplements to placebo, with very low-quality evidence suggesting a potential improvement in taste acuity.
  • Meta-analysis showed a standardized mean difference of 0.44 (95% CI 0.23 to 0.65) for taste acuity improvement.
  • One trial on acupuncture showed no significant difference in taste discrimination (MD 2.80, 95% CI -1.18 to 6.78).
  • Adverse events reported with zinc included gastrointestinal issues and changes in blood parameters.

Conclusions:

  • Very low-quality evidence is insufficient to confirm the benefits of zinc supplements for taste acuity.
  • No conclusive evidence exists for zinc or acupuncture in improving taste discrimination or health-related quality of life.
  • Further high-quality research is needed to establish effective treatments for taste disorders.