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相关概念视频

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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Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

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The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
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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.
51.9K
The Physiology of Taste01:24

The Physiology of Taste

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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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Assessment of the Gastrointestinal System II: Health Perception Pattern01:29

Assessment of the Gastrointestinal System II: Health Perception Pattern

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Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
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Diabetes: Symptoms, Diagnosis, and Complications01:15

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For most patients, experiencing several weeks of polyuria, polydipsia, fatigue, and significant weight loss may indicate the presence of diabetes. Furthermore, adults displaying the phenotypic appearance of type 2 diabetes (particularly those who are obese and not initially insulin-requiring), may have islet cell autoantibodies, suggesting autoimmune-mediated β cell destruction and a diagnosis of latent autoimmune diabetes of adults (LADA). The categorization of glucose homeostasis is...
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相关实验视频

Updated: Jan 14, 2026

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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胃口功能障碍与美国成年人死亡率增加有关.

Sophie E Yu1, Margaret B Mitchell2, Jonathan Zou3

  • 1Department of Otolaryngology-Head and Neck Surgery, University of California San Francisco, San Francisco, CA, United States.

Chemical senses
|October 24, 2025
PubMed
概括

味觉功能障碍 (GD) 或味觉功能障碍与更高的死亡风险有关. 这项研究发现,老年人的口味问题在五年内显著增加了全因死亡的风险.

关键词:
尼汉斯 (NHANES) 是一个名人.味觉功能障碍 味觉功能障碍死亡率 死亡率嗅觉功能障碍 嗅觉功能障碍心理测试测试心理测试测试味觉功能障碍 味觉功能障碍

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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:

  • 味觉功能障碍 (GD),或味觉功能障碍,显著影响生活质量.
  • 嗅觉功能障碍 (OD) 与老年人死亡率有关,但GD的相关性仍未得到充分研究.
  • 了解GD对死亡率的影响对于公共卫生和衰老研究至关重要.

研究的目的:

  • 为了研究味觉功能障碍和全因死亡率之间的关联,在一个大型,全国代表的美国队列中.
  • 探索潜在的潜在机制和影响这种关系的人口因素.
  • 为临床审查老化中的化学感官功能障碍提供证据.

主要方法:

  • 与国家死亡指数 (NDI) 相关的2013-2014年国家健康和营养检查调查 (NHANES) 的横截面分析.
  • 通过自我报告和客观心理测试 (昆因,盐) 评估GD,但不包括OD的参与者.
  • 考克斯的比例危险回归模型调整了共变量,根据年龄和性别对子组进行了分析.

主要成果:

  • 孤立的心理测量GD与5年全因死亡率增加87%的风险相关 (HR=1.87,P=0.023).
  • 这种关联在年轻的成年人 (40-64岁) 和男性中显著.
  • 自我报告的GD没有显示出与死亡率的统计学意义上的关联.

结论:

  • 心理测量口味功能障碍是老年人全因死亡的独立风险因素.
  • 这一发现支持了化学感知障碍和不健康的衰老之间的联系.
  • 需要进一步的临床研究来解决味觉功能障碍对死亡风险的影响.