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The Impact of Altered Taste Perception in the Most Common Chronic Diseases of the Elderly

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Geriatric Nutrition".

Deadline for manuscript submissions: closed (1 May 2021) | Viewed by 9747

Special Issue Editor

Prof. Arianna Vignini

E-Mail Website
Guest Editor
Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy
Interests: oxidative and nitrosative stress; bioactive compunds; NCDs; ageing; taste recognition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Population ageing has emerged as a major demographic trend worldwide and presents a huge burden due to improved health and longevity. As the ageing population increases, there is an increasing awareness not only of increased longevity but also of the importance of "healthy ageing" and "quality of life".

Aging may coincide with a declining gustatory function that can affect dietary intake and ultimately have negative health consequences. Taste loss is caused by physiological changes and worsened by events often associated with aging, and the risk of becoming malnourished increases. Chronic diseases, which tend to become more common with age, include neurodegenerative diseases (Parkinson’s and Alzheimer’s diseases), cancer, and oral health problems that in turn may lead to changes in taste function and thereby alter flavor perception and eating behavior.

We invite authors to submit original research and up-to-date reviews (narrative and systematic reviews, as well as meta-analyses) that seek to define the role played by nutrition in healthy aging, as well as the role played by the alteration of taste in food choice and food intake in the elderly. We are also interested in articles describing how diet and nutrition might be important modifiable risk factors for age-relate chronic diseases. Studies with multidisciplinary input are particularly welcome.

Dr. Arianna Vignini
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • taste
  • healthy aging
  • neurodegenerative disease
  • cancer
  • oral health problems
  • malnutrition

Published Papers (3 papers)

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Research

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9 pages, 268 KiB  
Article
The Influence of Age and Oral Health on Taste Perception in Older Adults: A Case-Control Study
by Sonila Alia, Luca Aquilanti, Sofia Pugnaloni, Alice Di Paolo, Giorgio Rappelli and Arianna Vignini
Nutrients 2021, 13(11), 4166; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13114166 - 21 Nov 2021
Cited by 7 | Viewed by 2661
Abstract
Declining gustatory function, nutrition, and oral health are important elements of health in older adults that can affect the aging process. The aim of the present work was to investigate the effect of age and oral status on taste discrimination in two different [...] Read more.
Declining gustatory function, nutrition, and oral health are important elements of health in older adults that can affect the aging process. The aim of the present work was to investigate the effect of age and oral status on taste discrimination in two different groups of elderly subjects living either in an Italian residential institution (TG) or in the community (CG). A total of 90 subjects were enrolled in the study (58 CG vs. 32 TG). Masticatory performance (MP) was assessed using the two-color mixing ability test. Taste function was evaluated using cotton pads soaked with six taste stimuli (salty, acid, sweet, bitter, fat and water). A positive correlation between age and missing teeth (r = 0.51, C.I. [0.33; 0.65], p < 0.0001), and a negative correlation between age and MP (r = −0.39, C.I. [−0.56; −0.20], p < 0.001) were found. Moreover, significant differences for salty taste, between TG and CG were detected (p < 0.05). Significant differences in bitter taste sensitivity between subjects wearing removable and non-removable prosthesis were also determined (p < 0.05). In addition, significant gender differences and between males in TG and CG were identified (p < 0.05). The best understanding of the relationship between MP, taste sensitivity, and nutritional factors is a necessary criterion for the development of new therapeutic strategies to address more effectively the problems associated with malnutrition in elderly subjects. Full article
(This article belongs to the Special Issue The Impact of Altered Taste Perception in the Most Common Chronic Diseases of the Elderly)
12 pages, 311 KiB  
Article
Association between Sour Taste SNP KCNJ2-rs236514, Diet Quality and Mild Cognitive Impairment in an Elderly Cohort
by Celeste Ferraris, Alexandria Turner, Christopher Scarlett, Martin Veysey, Mark Lucock, Tamara Bucher and Emma L. Beckett
Nutrients 2021, 13(3), 719; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13030719 - 24 Feb 2021
Cited by 9 | Viewed by 2817
Abstract
Differences in sour-taste thresholds have been identified in cognition-related diseases. Diet is a modulator of cognitive health, and taste perception influences dietary preferences and habits. Heritable genetics and polymorphisms in the KCNJ2 gene involved in the transduction of sour taste have been linked [...] Read more.
Differences in sour-taste thresholds have been identified in cognition-related diseases. Diet is a modulator of cognitive health, and taste perception influences dietary preferences and habits. Heritable genetics and polymorphisms in the KCNJ2 gene involved in the transduction of sour taste have been linked to variations in sour taste and non-gustatory functions. However, relationships between sour taste genetics, mild cognitive impairment, and diet quality are yet to be elucidated. This study investigated the associations between the presence of the KCNJ2-rs236514 variant (A) allele, diet quality indices, and mild cognitive impairment evaluated by the Mini-Mental State Examination (MMSE), in a secondary cross-sectional analysis of data from the Retirement Health & Lifestyle Study. Data from 524 elderly Australians (≥65y) were analyzed, using standard least squares regression and nominal logistic regression modeling, with demographic adjustments applied. Results showed that the presence of the KCNJ2-A allele is associated with increased proportions of participants scoring in the range indicative of mild or more severe cognitive impairment (MMSE score of ≤26) in the total cohort, and males. These associations remained statistically significant after adjusting for age, sex, and diet quality indices. The absence of association between the KCNJ2-A allele and cognitive impairment in women may be related to their higher diet quality scores in all indices. The potential link between sour taste genotype and cognitive impairment scores may be due to both oral and extra-oral functions of sour taste receptors. Further studies are required on the role and relationship of neurotransmitters, sour taste genotypes and sour taste receptors in the brain, and dietary implications, to identify potential risk groups or avenues for therapeutic or prophylactic interventions. Full article
(This article belongs to the Special Issue The Impact of Altered Taste Perception in the Most Common Chronic Diseases of the Elderly)
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Review

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11 pages, 276 KiB  
Review
Treatment-Related Dysgeusia in Oral and Oropharyngeal Cancer: A Comprehensive Review
by Lucrezia Togni, Marco Mascitti, Arianna Vignini, Sonila Alia, Davide Sartini, Alberta Barlattani, Monica Emanuelli and Andrea Santarelli
Nutrients 2021, 13(10), 3325; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13103325 - 23 Sep 2021
Cited by 13 | Viewed by 3381
Abstract
Oral cancer is the most common tumor of the head and neck region. Its management is based on surgical and systemic therapies. Taste disorders represent the most common side effect of these treatments; indeed, dysgeusia is noted by 70% of oral cancer patients. [...] Read more.
Oral cancer is the most common tumor of the head and neck region. Its management is based on surgical and systemic therapies. Taste disorders represent the most common side effect of these treatments; indeed, dysgeusia is noted by 70% of oral cancer patients. Despite survival remaining the primary endpoint of cancer patients, taste impairments can cause psychological distress. This comprehensive review describes the last decade’s knowledge from the literature regarding taste alterations in patients with oral and oropharyngeal squamous cell carcinoma. A total of 26 articles in English, including prospective, cross-sectional, and case–control studies, and clinical trials were evaluated. Literature analysis shows that anti-cancer treatments can destroy taste cells, decrease and alter their receptors, and interrupt nerve transmission. Furthermore, the tumour itself can destroy the oral mucosal lining, which encloses the taste buds. Dysgeusia typically occurs in 3–4 weeks of treatments, and usually taste sensation is recovered within 3–12 months. However, some patients exhibit incomplete or no recovery, even several years later. Thus, dysgeusia can become a chronic issue and negatively influence patients’ quality of life, worsening their dysphagia and their nutritional status. Physicians should be focused on preventing oncological treatment-related symptoms, offering the most suitable personalized support during therapy. Full article
(This article belongs to the Special Issue The Impact of Altered Taste Perception in the Most Common Chronic Diseases of the Elderly)
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