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| Changes of taste sensibility in patients with type 2 diabetes mellitus |
| ZHANG Lu1 BI Huimin2▲ GAO Ling3 |
| Department of Endocrinology, People's Hospital of Wuhan University, Hubei Province, Wuhan 430060, China |
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Abstract Objective To explore sensitivity changes of sweetness, salty and sour taste in patients with type 2 diabetes mellitus. Methods Endocrinology outpatient and inpatient patients with type 2 diabetes mellitus and outpatient physical examination of healthy people from March 2015 to September 2016 in People's Hospital of Wuhan University were selected as study subjects. According to WHO (1999) diagnostic criteria for diabetes, the subjects were divided into type 2 diabetes mellitus group and control group, 20 patients in each group. The sex, age, height, weight, abdominal circumference, fasting blood glucose, glycosylated hemoglobin, history of diabetes, history of drug use, history of alcohol and so on of subjects were collected. So that subjects were tasting the concentration from low to high preparation of the sweet (sucrose), salty (sodium chloride), sour agent (citric acid). The concentrations were divided into different digital levels in response to the lowest concentration levels that can be recorded. The resulting data was processed by using the statistical software SPSS 20.0. The changes of taste (sweet, salty and acid) sensitivities in patients with type 2 diabetes mellitus and its relationship with the relevant measurement indicators were analyzed. Results The sweetness sensitivity of type 2 diabetes mellitus group was lower than that of control group (4.700±1.337 vs 6.500±1.179, P < 0.01). The sour sensitivity of type 2 diabetes mellitus group was lower than that of control group (6.200±0.919 vs 5.100±0.994, P < 0.05). There was no significant difference in salty susceptibility between type 2 diabetes mellitus group and control group (4.900±1.101 vs 5.400±0.843，P > 0.05). Fasting blood glucose levels were negatively correlated with sweetness (r = －0.622, P < 0.01). Abdominal circumference, body mass index, alcohol and tobacco history had no significant correlation with taste sensitivity (P > 0.05). Conclusion The sensitivity of sweetness in patients with type 2 diabetes is lower than that in healthy people, and the sensitivity of acidity is higher than that of healthy people. Fasting blood glucose and the sensitivity of sweetness is negatively correlated. Abdominal circumference, body mass index, whether smoking and drinking and taste sensitivity have nothing to do.
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