Alterations in taste thresholds in men with chronic obstructive pulmonary disease

Objective Weight loss is a common occurrence in chronic obstructive pulmona ry disease (COPD), and efforts to increase energy intake are often unsucces sful. The objectives of this study were to determine if there were any tast e threshold differences between normal-weight and underweight men with COPD , and to determine if there was any association between absolute and recogn ition taste thresholds and biochemical data associated with COPD. Design Cross-sectional comparative. Subjects/setting Potential subjects were identified by their physicians. Fo rty-six men were willing and eligible to participate. Subjects were given s ets of triangle taste tests for 4 tastants: sweet, salty, bitter, and sour. Additional information collected included health history data and biochemi cal data. Subjects were classified as underweight or normal weight for comp arison. Statistical analyses performed Independent t tests and one-way analysis of variance were used to determine differences between persons in the underwei ght (n=17) and normal-weight (n=29) groups, and the influence of confoundin g variables. Bivariate correlations were used to determine associations bet ween tastant thresholds and biochemical indexes for the entire group (N=46) . Stepwise regression analysis was used to determine significant variables in prediction of thresholds of the 4 tastants for the entire group (N=46). Results Underweight subjects had a significantly higher bitter taste thresh old than normal-weight subjects (5.76 vs 5.10, P=.016). A significant negat ive correlation was found between absolute bitter and bicarbonate (r=-.39, P=.01) and PCO2 (r=-.34, P=.02). A significant regression equation for abso lute bitter taste threshold was determined (P=.011) on the basis of bicarbo nate values; and upon body mass index for bitter taste recognition threshol d (P=.031). Applications Recognition that patients with COPD may have alterations in ta ste that are associated with weight status and/or biochemical status can gu ide dietitians in their recommendations for meal plans targeting individual weight goals.