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Quality-specific taste changes in multiple sclerosis.

F A Catalanotto, P Dore-Duffy, J O Donaldson

    Annals of Neurology
    |November 1, 1984
    PubMed
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    Patients with multiple sclerosis (MS) show altered taste sensitivity, particularly for salty and bitter (quinine hydrochloride) stimuli. Some taste changes correlated with MS disability, but not clinical history or facial symptoms.

    Area of Science:

    • Neuroscience
    • Sensory Science
    • Clinical Neurology

    Background:

    • Multiple Sclerosis (MS) is a chronic neurological disease affecting the central nervous system.
    • Sensory dysfunctions, including taste alterations, can occur in MS patients.
    • Understanding taste changes in MS may offer insights into disease mechanisms and patient well-being.

    Purpose of the Study:

    • To investigate taste sensitivity differences between individuals with MS and healthy controls.
    • To determine if specific taste modalities (sweet, sour, salty, bitter) are affected in MS.
    • To explore correlations between taste alterations and MS-related disability.

    Main Methods:

    • A sip-and-spit, suprathreshold scaling, magnitude estimation procedure was employed.

    Related Experiment Videos

  • Taste sensitivity was assessed using sodium chloride, sucrose, citric acid, and quinine hydrochloride at varying concentrations.
  • Data were analyzed using a taste scoring system and psychophysical functions, with age as a covariate.

    • Main Results:

    • Significant alterations in taste sensitivity were observed for sodium chloride (salty) and quinine hydrochloride (bitter) in MS patients.
    • No significant differences in taste sensitivity were found for sucrose (sweet) and citric acid (sour).
    • Some MS taste scores showed a correlation with functional and physical disability scores.

    Conclusions:

    • Multiple sclerosis is associated with specific taste dysfunctions, notably for salty and bitter tastes.
    • Taste sensitivity alterations in MS may be linked to the degree of physical and functional impairment.
    • Taste assessment could potentially serve as a complementary marker in evaluating MS progression or impact.