The importance of taste on swallowing function

Area of Science:

• Gerontology
• Neuroscience
• Gastroenterology

Background:

• The global population is aging, leading to a higher incidence of age-related diseases.
• Pneumonia, particularly aspiration pneumonia, is a leading cause of mortality in older adults, often linked to declining swallowing function (dysphagia).
• Current dysphagia treatments, such as resistance training for swallowing muscles, have limited efficacy, necessitating novel therapeutic strategies.

Purpose of the Study:

• To explore the relationship between taste, taste preference, carbonation, and swallowing function.
• To review emerging interventions for dysphagia, focusing on sensory stimulation and nutritional support.
• To investigate the potential of umami taste receptors beyond gustation for therapeutic applications in dysphagia.

Main Methods:

• Literature review examining the impact of sensory properties of food and beverages on swallowing.
• Analysis of studies on carbonated beverages and thickening agents in dysphagia management.
• Exploration of the role of umami taste receptors in skeletal muscle and the gut.

Main Results:

• Taste and preference significantly enhance swallowing function.
• Carbonated beverages, when combined with thickening agents, demonstrate improved swallowing function.
• Umami taste receptors, found in skeletal muscle and the intestine, may play a role in amino acid metabolism and muscle homeostasis.

Conclusions:

• Sensory-based interventions, particularly those involving taste and carbonation, offer a promising avenue for improving swallowing function in individuals with dysphagia.
• Umami taste receptor stimulation presents a novel therapeutic target for enhancing nutritional status and muscle mass, potentially aiding in dysphagia recovery.
• A holistic approach considering taste, preference, and visual cues is crucial for optimizing food and beverage interventions for swallowing disorders.