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...
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Autor*in:	Torigoe, Kenta [verfasserIn] Obata, Yoko Morimoto, Shimpei Torigoe, Miki Oka, Satoru Uramatsu, Tadashi Mukae, Hiroshi Nishino, Tomoya

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Chronic kidney disease End-stage renal disease Excess salt intake Salty taste disorder Taste disorder

Anmerkung:	© The Author(s) 2019

Übergeordnetes Werk:	Enthalten in: Renal replacement therapy - [London] : BioMed Central, 2015, 5(2019), 1 vom: 05. Sept.
Übergeordnetes Werk:	volume:5 ; year:2019 ; number:1 ; day:05 ; month:09

Links:	Volltext

DOI / URN:	10.1186/s41100-019-0233-8

Katalog-ID:	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.
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allfields	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
spelling	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
allfields_unstemmed	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
allfieldsGer	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
allfieldsSound	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
language	English
source	Enthalten in Renal replacement therapy 5(2019), 1 vom: 05. Sept. volume:5 year:2019 number:1 day:05 month:09
sourceStr	Enthalten in Renal replacement therapy 5(2019), 1 vom: 05. Sept. volume:5 year:2019 number:1 day:05 month:09
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topic_facet	Chronic kidney disease End-stage renal disease Excess salt intake Salty taste disorder Taste disorder
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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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author	Torigoe, Kenta
spellingShingle	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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topic_title	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
topic	misc Chronic kidney disease misc End-stage renal disease misc Excess salt intake misc Salty taste disorder misc Taste disorder
topic_unstemmed	misc Chronic kidney disease misc End-stage renal disease misc Excess salt intake misc Salty taste disorder misc Taste disorder
topic_browse	misc Chronic kidney disease misc End-stage renal disease misc Excess salt intake misc Salty taste disorder misc Taste disorder
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title	Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients
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title_full	Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients
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author_browse	Torigoe, Kenta Obata, Yoko Morimoto, Shimpei Torigoe, Miki Oka, Satoru Uramatsu, Tadashi Mukae, Hiroshi Nishino, Tomoya
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title_sort	factors associated with gustatory threshold for salty taste in peritoneal dialysis patients
title_auth	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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title_short	Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients
url	https://dx.doi.org/10.1186/s41100-019-0233-8
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author2	Obata, Yoko Morimoto, Shimpei Torigoe, Miki Oka, Satoru Uramatsu, Tadashi Mukae, Hiroshi Nishino, Tomoya
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up_date	2024-07-03T17:06:30.631Z
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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. 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Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients

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