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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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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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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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The Thyroid Gland01:23

The Thyroid Gland

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The thyroid gland is a small, butterfly-shaped gland located in the neck and covers the anterior surface of the trachea. The gland has two lateral lobes connected by a thin tissue mass called the isthmus. Internally, each lobe comprises many small spherical structures known as thyroid follicles, surrounded by a network of blood vessels.
The follicles have a central cavity lined by simple cuboidal to squamous epithelial cells called follicular cells. These cells produce the glycoprotein...
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Synthesis and Regulation of Thyroid Hormones01:20

Synthesis and Regulation of Thyroid Hormones

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Low blood levels of the thyroid hormones — triiodothyronine (T3) and thyroxine (T4) — signal the hypothalamus to release the thyrotropin-releasing hormone (TRH). TRH then reaches the pituitary gland and stimulates the release of thyroid-stimulating hormone(TSH) into the bloodstream.
Upon reaching the thyroid gland, TSH stimulates the follicular cells' active uptake of iodide ions from the blood. The ions diffuse to the apical surface of the cells and are oxidized to iodine. The...
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Functions of Thyroid Hormones01:18

Functions of Thyroid Hormones

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The thyroid hormone (TH) plays a pivotal role in the intricate orchestration of physiological processes, exerting profound effects on development, metabolism, and homeostasis throughout different life stages.
TH is indispensable for the normal development and maturation of the skeletal, muscular, and nervous systems during fetal and childhood growth. It facilitates bone mineral turnover and regulates protein synthesis in developing tissues, contributing significantly to overall growth and...
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Related Experiment Video

Updated: Jun 22, 2025

Taste Exam: A Brief and Validated Test
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Gustatory dysfunction in euthyroid primary hypothyroidism.

Afshan Z Hasan1, B L Preethi1, Pramila Kalra1

  • 1M. S. Ramaiah Medical College, Bengaluru, Karnataka, India.

Ghana Medical Journal
|July 3, 2024
PubMed
Summary
This summary is machine-generated.

Hypothyroidism patients on levothyroxine supplementation still experience taste dysfunction (hypogeusia). This impaired gustatory function was observed even when thyroid-stimulating hormone (TSH) levels were normal, suggesting a persistent effect.

Keywords:
EuthyroidismGustatoryHypogeusiaPrimary HypothyroidismTaste threshold

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Area of Science:

  • Endocrinology
  • Neuroscience
  • Sensory Science

Background:

  • Primary hypothyroidism can affect various bodily functions, including taste perception.
  • Levothyroxine therapy aims to restore euthyroid status, but its impact on gustatory function requires further investigation.
  • Understanding taste dysfunction in hypothyroidism is crucial for comprehensive patient care.

Purpose of the Study:

  • To assess gustatory functions in primary hypothyroid patients treated with levothyroxine.
  • To evaluate the relationship between taste dysfunction and serum thyroid-stimulating hormone (TSH) levels.
  • To determine if hypogeusia persists in euthyroid hypothyroid patients.

Main Methods:

  • A cross-sectional study involving 34 primary hypothyroid patients and 34 healthy controls.
  • Gustatory sensations (sweet, sour, salty, bitter) were assessed using the triple drop test.
  • Taste scores were compared between groups, and correlations with TSH levels were analyzed.

Main Results:

  • Hypothyroid patients exhibited significantly lower overall taste scores compared to controls (p < 0.001).
  • This indicates increased taste thresholds (hypogeusia) in the hypothyroid group.
  • No statistically significant association was found between the degree of hypogeusia and serum TSH levels.

Conclusions:

  • Hypogeusia is present in primary hypothyroidism patients even when euthyroid on levothyroxine therapy.
  • The observed taste dysfunction appears independent of serum TSH levels in this cohort.
  • Further research is needed to elucidate the mechanisms and potential reversibility of hypogeusia in treated hypothyroidism.