在II型糖尿病患者中评估味觉和嗅觉感知 - - 一项临床观察性研究
Vinitha Ganesh1, Durgadevi Pancharethinam2, Ezhilarasi Arumugam Venkatachalam Sargurunathan3
1Oral and Maxillofacial Radiologist, Private Practitioner, Vellore, Tamil Nadu, India.
Annals of African medicine
|January 26, 2026
概括
二型糖尿病患者表现出嗅觉和味觉识别障碍,特别是甜味,味和酸味. 这项研究强调了糖尿病人和健康人之间感官感知和随机血糖水平的显著差异.
科学领域:
- 内分泌学和新陈代谢学
- 神经科学是一个神经科学.
- 感官科学 感官科学
背景情况:
- 糖尿病是一种代谢障碍,由高血糖和碳水化合物,蛋白质和脂质代谢中断来定义.
- 改变味觉和嗅觉可以影响食物选择,可能增加肥胖,糖尿病和代谢综合征的风险.
研究的目的:
- 在II型糖尿病患者和健康对照中量化随机血糖 (RBS) 水平.
- 评估和比较II型糖尿病患者和健康个体之间的味觉和嗅觉感知.
主要方法:
- 该研究包括120名参与者,分为60名II型糖尿病患者 (A组) 和60名健康对照者 (B组).
- 随机血糖 (RBS) 水平从收集的血液样本中进行测量.
- 使用Sniffin's棒测试来评估嗅觉,并使用四种不同的溶液 (酸硫酸,糖,化,酸) 应用于舌头来评估味觉.
主要成果:
- 与健康个体 (B组) 相比,II型糖尿病患者 (A组) 的口味识别能力较低.
- 在两组之间观察到年龄,嗅觉和RBS水平的统计学上显著差异.
- 味觉识别障碍,特别是甜味,味和酸味,在II型糖尿病人群中更为普遍.
结论:
- 二型糖尿病患者表现出嗅觉识别障碍,以及味,甜味和酸味.
- 味觉和嗅觉上的感觉缺陷与II型糖尿病有关.
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