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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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Related Experiment Video

Updated: Jun 18, 2025

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models
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Perceived Taste and Olfactory Dysfunctions and Subsequent Stroke Risk.

Jiaojiao Zou1,2, Jingli Gao3, Liang Sun1

  • 1Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, Shanghai, China.

JACC. Asia
|August 5, 2024
PubMed
Summary

Perceived taste dysfunction significantly doubles stroke risk. Olfactory dysfunction showed no significant association. Chronic diseases partially mediate this link, highlighting taste dysfunction as a potential stroke risk indicator.

Keywords:
chronic disease statusesperceived olfactory dysfunctionsperceived taste dysfunctionsstroke

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Area of Science:

  • Neuroscience and Neurology
  • Cardiovascular Health
  • Epidemiology

Background:

  • Taste and olfactory dysfunction are linked to neurodegenerative diseases and cardiovascular risk factors.
  • The specific association between these sensory dysfunctions and stroke risk is not well-established.

Purpose of the Study:

  • To investigate the association between perceived taste and olfactory dysfunctions and the risk of stroke.
  • To explore the mediating role of chronic diseases in the relationship between sensory dysfunction and stroke risk.

Main Methods:

  • A cohort of 85,656 participants from the Kailuan study was analyzed.
  • Perceived taste and olfactory dysfunctions were assessed using a baseline questionnaire (2014-2016).
  • Incident stroke cases were identified, and Cox proportional hazards models were employed for association analysis, with mediation analysis for chronic disease effects.

Main Results:

  • Perceived taste dysfunction was associated with a doubled risk of total stroke (adjusted HR: 2.03), independent of lifestyle and biomarkers.
  • Perceived olfactory dysfunction did not show a significant association with total stroke risk (adjusted HR: 1.22).
  • Chronic diseases (hypertension, diabetes, CKD, obesity) mediated 4-5% of the association between taste dysfunction and stroke.

Conclusions:

  • Perceived taste dysfunction is a significant risk factor for developing stroke in a large cohort.
  • Olfactory dysfunction was not found to be a significant predictor of stroke risk in this study.
  • The findings underscore the importance of assessing taste dysfunction as a potential indicator for stroke risk.