从成年早期到中后期的成年期和死亡率感知到的味觉丧失
Ruixin Zhu1, Ran Wang1, Jingjing He1
1Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
JAMA otolaryngology-- head & neck surgery
|February 13, 2025
概括
自成年早期以来,主观的味觉丧失,特别是盐和酸味,与所有原因死亡的风险更高有关. 这种看法可能表明需要对高风险个体进行临床查.
科学领域:
- 老年学是一门学科.
- 流行病学 流行病学
- 公共卫生 公共卫生
背景情况:
- 有限证据表明,从成年早期到中后期的味觉功能变化与全因死亡率之间的关联是有限的.
- 对口味下降的主观感知是一种常见的经验,可能表明潜在的健康问题.
研究的目的:
- 调查40岁及以上成年人对味道丧失的主观感知与全因死亡率之间的关联.
- 要确定特定的味道模式 (盐,酸,甜,苦) 是否与死亡风险有差异相关.
主要方法:
- 一项基于人口的队列研究,利用美国国家健康和营养检查调查 (2011-2014) 的数据.
- 来自国家死亡指数 (NDI) 的相关死亡数据,用于2019年12月31日之前的随访.
- 分析了自25岁以来自我报告的味觉功能下降和所有原因死亡率之间的关联.
主要成果:
- 主观的味觉丧失与47%更高的全因死亡风险有关 (HR, 1.47).
- 失去品尝盐的能力 (HR, 1.65) 和酸味 (HR, 1.69) 与死亡率增加有显著的关联.
- 感知味觉丧失与死亡率增加有关,即使在没有恶化嗅觉功能的个体中也是如此.
结论:
- 对味道丧失的主观感知,特别是对于盐和酸味,是所有原因死亡率增加的重要指标.
- 味觉功能下降可以作为一种简单的查工具,用于在临床和公共卫生环境中识别高风险人群.
- 这些发现强调了评估老年人的感官功能对于主动健康管理的重要性.
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