Abstract: TH-PO776

Hemodialysis (HD) Treatment Can Improve Taste Sensitivity to Salt – Assessment by the Filter Paper Disc (FPD) Method

Session Information

Category: Dialysis

  • 607 Dialysis: Epidemiology, Outcomes, Clinical Trials - Non-Cardiovascular

Authors

  • Funakoshi, Satoshi, 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
  • 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
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±0.080.74±0.110.09
moderately impaired group (n=11)1.11±0.220.87±0.190.019
severely impaired group (n=48)1.73±0.271.50±0.180.0003

Funding

  • Private Foundation Support