Gustatory Function in Patients with Type 1 and Type 2 Diabetes Mellitus

This study evaluated the gustatory-function in patients with type 1(T1DM) and type 2(T2DM) diabetes compared to a control-group without diabetes, using passion-fruit juice. We studied three groups: 44 patients with T2DM, 34 with T1DM, and 73 healthy people. Detection and recognition thresholds were determined by a forced-three-alternative-choice method, with ascending concentrations (3AFC), using five basic-tastes in passion-fruit juice. The threshold values for each basic-taste in each group were calculated as the Best-Estimate-Threshold. Linear regression analysis between the threshold values, socio demographic and clinical variables, comorbidities, and complications associated with diabetes, were performed. Statisticalanalysis was executed using the SAS statistical software. Results showed that neither time of diabetes nor glycated-hemoglobin (HbA1c) were correlated with the perception of bitter, sour, sweet and umami tastes.Furthermore, in T2DM, the detection-threshold of sour, umami, and bitter tastes, as well as recognition of sour, sweet, and umami tastes were worse. Individuals with T1DM had worse detection and recognition of sweet and umami tastes. Physical activity, Body Mass Index (BMI), HbA1c, insulin dose, blood glucose at the time of the test, and retinopathy were significant predictors regarding the perception of basic-tastes. Knowledge of this reduced sensitivity in the perception of basic-tastes is very important for diabetic patients and their families, as it can improve the quality of life of these patients. Conversely, the lack of this condition may result in increased intake of specific foods by patients, making it difficult to obtain good glycemic-control and predisposing to the onset of chronic diabetic complications.

Keywords: passion fruit juice, basic tastes, threshold, T1DM and T2DM.