Characterizing Dysgeusia in Hemodialysis Patients

Ciara Fitzgerald, Gretchen Wiese, Ranjani Moorthi, Sharon Moe, Kathleen Hill Gallant, Cordelia A. Running

Research output: Contribution to journalArticle

Abstract

Dysgeusia (abnormal taste) is common in those with chronic kidney disease and contributes to poor nutritional intake. Previous sensory work has shown that taste improves after dialysis sessions. The goal of this pilot study was to characterize altered taste perceptions in patients on dialysis compared with healthy adults, and to evaluate relationships between serum parameters with taste perceptions. We hypothesized that patients undergoing dialysis would experience blunted taste intensities compared with controls, and that serum levels of potential tastants would be inversely related to taste perception of compounds. Using a cross-sectional design, we carried out suprathreshold sensory assessments (flavor intensity and liking) of tastants/flavors potentially influenced by kidney disease and/or the dialysis procedure. These included sodium chloride, potassium chloride, calcium chloride, sodium phosphate, phosphoric acid, urea, ferrous sulfate, and monosodium glutamate. Individuals on maintenance hemodialysis (n= 17, 10 males, range 23-87 years) were compared with controls with normal gustatory function (n=29, 13 males, range 21-61 years). Unadjusted values for intensity and liking for the solutions showed minimal differences. However, when values were adjusted for participants' perceptions of water (as a control for taste abnormalities), intensity of monosodium glutamate, sodium chloride, and sodium phosphate solutions were more intense for patients on dialysis compared with controls. Some significant correlations were also observed between serum parameters, particularly potassium, for dialysis patients and sensory ratings. These results suggest altered taste perception in patients during dialysis warrants further study.

Original languageEnglish (US)
Pages (from-to)165-171
Number of pages7
JournalChemical Senses
Volume44
Issue number3
DOIs
StatePublished - Mar 11 2019

Fingerprint

Dysgeusia
Renal Dialysis
Dialysis
Taste Perception
Sodium Glutamate
ferrous sulfate
Sodium Chloride
Serum
Calcium Chloride
Potassium Chloride
Kidney Diseases
Chronic Renal Insufficiency
Urea
Potassium
Maintenance
Water

Keywords

  • Chronic kidney disease
  • dysgeusia
  • hemodialysis
  • taste

ASJC Scopus subject areas

  • Physiology
  • Sensory Systems
  • Physiology (medical)
  • Behavioral Neuroscience

Cite this

Fitzgerald, C., Wiese, G., Moorthi, R., Moe, S., Hill Gallant, K., & Running, C. A. (2019). Characterizing Dysgeusia in Hemodialysis Patients. Chemical Senses, 44(3), 165-171. https://doi.org/10.1093/chemse/bjz001

Characterizing Dysgeusia in Hemodialysis Patients. / Fitzgerald, Ciara; Wiese, Gretchen; Moorthi, Ranjani; Moe, Sharon; Hill Gallant, Kathleen; Running, Cordelia A.

In: Chemical Senses, Vol. 44, No. 3, 11.03.2019, p. 165-171.

Research output: Contribution to journalArticle

Fitzgerald, C, Wiese, G, Moorthi, R, Moe, S, Hill Gallant, K & Running, CA 2019, 'Characterizing Dysgeusia in Hemodialysis Patients', Chemical Senses, vol. 44, no. 3, pp. 165-171. https://doi.org/10.1093/chemse/bjz001
Fitzgerald C, Wiese G, Moorthi R, Moe S, Hill Gallant K, Running CA. Characterizing Dysgeusia in Hemodialysis Patients. Chemical Senses. 2019 Mar 11;44(3):165-171. https://doi.org/10.1093/chemse/bjz001
Fitzgerald, Ciara ; Wiese, Gretchen ; Moorthi, Ranjani ; Moe, Sharon ; Hill Gallant, Kathleen ; Running, Cordelia A. / Characterizing Dysgeusia in Hemodialysis Patients. In: Chemical Senses. 2019 ; Vol. 44, No. 3. pp. 165-171.
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