Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients
Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. Thi...
Ausführliche Beschreibung
Autor*in: |
Torigoe, Kenta [verfasserIn] |
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E-Artikel |
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Englisch |
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2019 |
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Anmerkung: |
© The Author(s) 2019 |
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Übergeordnetes Werk: |
Enthalten in: Renal replacement therapy - [London] : BioMed Central, 2015, 5(2019), 1 vom: 05. Sept. |
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Übergeordnetes Werk: |
volume:5 ; year:2019 ; number:1 ; day:05 ; month:09 |
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DOI / URN: |
10.1186/s41100-019-0233-8 |
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SPR038270196 |
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520 | |a Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. | ||
650 | 4 | |a Chronic kidney disease |7 (dpeaa)DE-He213 | |
650 | 4 | |a End-stage renal disease |7 (dpeaa)DE-He213 | |
650 | 4 | |a Excess salt intake |7 (dpeaa)DE-He213 | |
650 | 4 | |a Salty taste disorder |7 (dpeaa)DE-He213 | |
650 | 4 | |a Taste disorder |7 (dpeaa)DE-He213 | |
700 | 1 | |a Obata, Yoko |4 aut | |
700 | 1 | |a Morimoto, Shimpei |4 aut | |
700 | 1 | |a Torigoe, Miki |4 aut | |
700 | 1 | |a Oka, Satoru |4 aut | |
700 | 1 | |a Uramatsu, Tadashi |4 aut | |
700 | 1 | |a Mukae, Hiroshi |4 aut | |
700 | 1 | |a Nishino, Tomoya |4 aut | |
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10.1186/s41100-019-0233-8 doi (DE-627)SPR038270196 (SPR)s41100-019-0233-8-e DE-627 ger DE-627 rakwb eng Torigoe, Kenta verfasserin aut Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2019 Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. Chronic kidney disease (dpeaa)DE-He213 End-stage renal disease (dpeaa)DE-He213 Excess salt intake (dpeaa)DE-He213 Salty taste disorder (dpeaa)DE-He213 Taste disorder (dpeaa)DE-He213 Obata, Yoko aut Morimoto, Shimpei aut Torigoe, Miki aut Oka, Satoru aut Uramatsu, Tadashi aut Mukae, Hiroshi aut Nishino, Tomoya aut Enthalten in Renal replacement therapy [London] : BioMed Central, 2015 5(2019), 1 vom: 05. Sept. (DE-627)866576487 (DE-600)2866852-2 2059-1381 nnns volume:5 year:2019 number:1 day:05 month:09 https://dx.doi.org/10.1186/s41100-019-0233-8 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 1 05 09 |
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10.1186/s41100-019-0233-8 doi (DE-627)SPR038270196 (SPR)s41100-019-0233-8-e DE-627 ger DE-627 rakwb eng Torigoe, Kenta verfasserin aut Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2019 Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. Chronic kidney disease (dpeaa)DE-He213 End-stage renal disease (dpeaa)DE-He213 Excess salt intake (dpeaa)DE-He213 Salty taste disorder (dpeaa)DE-He213 Taste disorder (dpeaa)DE-He213 Obata, Yoko aut Morimoto, Shimpei aut Torigoe, Miki aut Oka, Satoru aut Uramatsu, Tadashi aut Mukae, Hiroshi aut Nishino, Tomoya aut Enthalten in Renal replacement therapy [London] : BioMed Central, 2015 5(2019), 1 vom: 05. Sept. (DE-627)866576487 (DE-600)2866852-2 2059-1381 nnns volume:5 year:2019 number:1 day:05 month:09 https://dx.doi.org/10.1186/s41100-019-0233-8 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 1 05 09 |
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10.1186/s41100-019-0233-8 doi (DE-627)SPR038270196 (SPR)s41100-019-0233-8-e DE-627 ger DE-627 rakwb eng Torigoe, Kenta verfasserin aut Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2019 Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. Chronic kidney disease (dpeaa)DE-He213 End-stage renal disease (dpeaa)DE-He213 Excess salt intake (dpeaa)DE-He213 Salty taste disorder (dpeaa)DE-He213 Taste disorder (dpeaa)DE-He213 Obata, Yoko aut Morimoto, Shimpei aut Torigoe, Miki aut Oka, Satoru aut Uramatsu, Tadashi aut Mukae, Hiroshi aut Nishino, Tomoya aut Enthalten in Renal replacement therapy [London] : BioMed Central, 2015 5(2019), 1 vom: 05. Sept. (DE-627)866576487 (DE-600)2866852-2 2059-1381 nnns volume:5 year:2019 number:1 day:05 month:09 https://dx.doi.org/10.1186/s41100-019-0233-8 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 1 05 09 |
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10.1186/s41100-019-0233-8 doi (DE-627)SPR038270196 (SPR)s41100-019-0233-8-e DE-627 ger DE-627 rakwb eng Torigoe, Kenta verfasserin aut Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2019 Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. Chronic kidney disease (dpeaa)DE-He213 End-stage renal disease (dpeaa)DE-He213 Excess salt intake (dpeaa)DE-He213 Salty taste disorder (dpeaa)DE-He213 Taste disorder (dpeaa)DE-He213 Obata, Yoko aut Morimoto, Shimpei aut Torigoe, Miki aut Oka, Satoru aut Uramatsu, Tadashi aut Mukae, Hiroshi aut Nishino, Tomoya aut Enthalten in Renal replacement therapy [London] : BioMed Central, 2015 5(2019), 1 vom: 05. Sept. (DE-627)866576487 (DE-600)2866852-2 2059-1381 nnns volume:5 year:2019 number:1 day:05 month:09 https://dx.doi.org/10.1186/s41100-019-0233-8 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 1 05 09 |
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10.1186/s41100-019-0233-8 doi (DE-627)SPR038270196 (SPR)s41100-019-0233-8-e DE-627 ger DE-627 rakwb eng Torigoe, Kenta verfasserin aut Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2019 Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. Chronic kidney disease (dpeaa)DE-He213 End-stage renal disease (dpeaa)DE-He213 Excess salt intake (dpeaa)DE-He213 Salty taste disorder (dpeaa)DE-He213 Taste disorder (dpeaa)DE-He213 Obata, Yoko aut Morimoto, Shimpei aut Torigoe, Miki aut Oka, Satoru aut Uramatsu, Tadashi aut Mukae, Hiroshi aut Nishino, Tomoya aut Enthalten in Renal replacement therapy [London] : BioMed Central, 2015 5(2019), 1 vom: 05. Sept. (DE-627)866576487 (DE-600)2866852-2 2059-1381 nnns volume:5 year:2019 number:1 day:05 month:09 https://dx.doi.org/10.1186/s41100-019-0233-8 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2019 1 05 09 |
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The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. 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Torigoe, Kenta misc Chronic kidney disease misc End-stage renal disease misc Excess salt intake misc Salty taste disorder misc Taste disorder Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients |
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Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients Chronic kidney disease (dpeaa)DE-He213 End-stage renal disease (dpeaa)DE-He213 Excess salt intake (dpeaa)DE-He213 Salty taste disorder (dpeaa)DE-He213 Taste disorder (dpeaa)DE-He213 |
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factors associated with gustatory threshold for salty taste in peritoneal dialysis patients |
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Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients |
abstract |
Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. © The Author(s) 2019 |
abstractGer |
Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. © The Author(s) 2019 |
abstract_unstemmed |
Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V. © The Author(s) 2019 |
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Specifically, salty taste disorder is associated with excess salt intake. Many factors affect taste activity; however, data focused on peritoneal dialysis (PD) patients are limited. This study aimed to investigate the distribution of the gustatory threshold for salty taste and to clarify its relevant contributing factors in PD patients. Methods In this retrospective cross-sectional study, we enrolled 22 PD patients who were assessed for their detection and recognition thresholds for salty taste using salt-impregnated test strips. We investigated the distribution of the detection and recognition thresholds and analyzed their relevant factors. Results In PD patients, detection and recognition threshold for salty taste were both high. Especially, most of the PD patients could not recognize salty taste even at the highest concentration level. The high detection threshold was associated with young age, long duration of PD, high serum phosphorus, and high transferrin saturation. The high recognition threshold was associated with long duration of PD, high serum phosphorus, high creatinine, high serum $ β_{2} $ microglobulin, low renal Kt/V, and high peritoneal Kt/V. Partition analysis showed that high serum phosphorus was related with high detection threshold and low renal Kt/V was related with high recognition threshold. Conclusions This study demonstrated that the gustatory threshold for salty taste was increased in PD patients. In addition, high detection threshold was related with high serum phosphorus and high recognition threshold was related to low renal Kt/V. Based on these findings, we consider that it is important to assess the gustatory threshold for salty taste in PD patients, particularly those with high serum P and low renal Kt/V.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chronic kidney disease</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">End-stage renal disease</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Excess salt intake</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Salty taste disorder</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Taste disorder</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Obata, Yoko</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Morimoto, Shimpei</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Torigoe, Miki</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Oka, Satoru</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Uramatsu, Tadashi</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mukae, Hiroshi</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nishino, Tomoya</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Renal replacement therapy</subfield><subfield code="d">[London] : BioMed Central, 2015</subfield><subfield code="g">5(2019), 1 vom: 05. 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