Abstract: TH-PO776
Hemodialysis (HD) Treatment Can Improve Taste Sensitivity to Salt – Assessment by the Filter Paper Disc (FPD) Method
Session Information
- Dialysis: Epidemiology, Outcomes, Clinical Trials - Non-Cardiovascular - I
November 02, 2017 | Location: Hall H, Morial Convention Center
Abstract Time: 10:00 AM - 10:00 AM
Category: Dialysis
- 607 Dialysis: Epidemiology, Outcomes, Clinical Trials - Non-Cardiovascular
Authors
- Funakoshi, Satoshi, Nagasaki Kidney Center, Nagasaki, Japan
- Torigoe, Kenta, Nagasaki University Hospital , Nagasaki, Japan
- Torigoe, Miki, Nagasaki University Hospital , Nagasaki, Japan
- Nakamura, Asami, Nagasaki Kidney Center, Nagasaki, Japan
- Yamashita, Makiko, Nagasaki Kidney Center, Nagasaki, Japan
- Sasaki, Osamu, Nagasaki Kidney Center, Nagasaki, Japan
- Ichinose, Hiroshi, Nagasaki Kidney Center, Nagasaki, Japan
- Sawase, Kenji, Nagasaki Kidney Center, Nagasaki, Japan
- Harada, Takashi, Nagasaki Kidney Center, Nagasaki, Japan
- Obata, Yoko, Nagasaki University Hospital , Nagasaki, Japan
- Nishino, Tomoya, Nagasaki University Hospital , Nagasaki, Japan
- Hashiguchi, Jyunichiro, Nagasaki Kidney Center, Nagasaki, Japan
Background
Several studies in chronic uremic and HD patients indicate decreased taste sensitivity. However, whether a single HD session can improve their sensitivity or not warrants investigation. The aim of this study was to determine if the taste sensitivity to salt is affected by HD treatment in maintenance HD patients by using FPD method, a reliable method to measure taste with a high degree of reproducibility.
Methods
All subjects were assessed for their taste sensitivity to salt by the FPD method before and after HD sessions. Filter paper discs prepared with different concentrations of sodium chloride from 0.6 mg/cm2 (level 1) to1.6 mg/cm2 (level 6) for scoring, and the lowest level at which taste was identified was defined as the taste threshold to salt. Relevant clinical parameters were determined in each patient, and the correlation to the taste sensitivity was analyzed.
Results
At our Facility, 122 HD patients (mean age, 66.5±28.2 years old; mean HD duration, 12.0±9.5 years) were assessed for taste sensitivity by FPD method. According to the taste threshold subjects were diagnosed as normal (score <2), moderately impaired (score 3-4) and severely impaired (score >5). As shown in table, a significant decrease in taste threshold to salt was observed in the moderately - severely impaired group, but not in the group with normal taste sensitivity to salt. There was no correlation between altered taste sensitivity and various parameters including age, gender, HD vintage, serum zinc and prescribed medications.
Conclusion
Our findings suggest that HD treatment favorably affects tasting function by improving uremia. It remains to be seen whether taste sensitivity is correlated with various clinical factors in HD patients.
Average Taste Threshold to Salt Before and After HD (mg/cm2 )
before HD (mean ±SD) | after HD (mean ±SD) | p-value | |
normal group (n=63) | 0.68±0.08 | 0.74±0.11 | 0.09 |
moderately impaired group (n=11) | 1.11±0.22 | 0.87±0.19 | 0.019 |
severely impaired group (n=48) | 1.73±0.27 | 1.50±0.18 | 0.0003 |
Funding
- Private Foundation Support