TASTE PERCEPTION IN CIRRHOSIS - ITS RELATIONSHIP TO CIRCULATING MICRONUTRIENTS AND FOOD PREFERENCES

Impairment of gustatory acuity may influence nutrient intake and hence nutritional status. The aim of this study was to evaluate gustatory a cuity in patients with cirrhosis and its relationship to circulating c oncentrations of micronutrients, and food preferences. Gustatory evalu ation was undertaken, using a rinsing technique, in 75 cirrhotic patie nts and 75 comparable healthy volunteers. Circulating concentrations o f magnesium, zinc, vitamin A, and alpha- and beta-carotene were measur ed, and food preferences were assessed by questionnaire. The cirrhotic patients showed impaired gustatory function with significantly higher (less sensitive) median thresholds for detection of salt, sweet, and sour and for recognition of bitter, salt, sweet, and sour, together wi th a higher overall median gustatory score (P <.0001). Mean circulatin g concentrations of magnesium, zinc, vitamin A, and alpha- and beta-ca rotene were significantly lower in the patient population. Serum magne sium was significantly negatively associated with detection of salt (P =.02) and gustatory score (P =.02). Patients' subjective assessment o f taste acuity did not correspond with objective measurements. Overall , no differences were observed in food preferences between the two gro ups, nor was any association found between food preferences and gustat ory acuity. Patients with cirrhosis have impaired gustatory acuity tha t is associated with hypomagnesemia but apparently does not affect foo d selection.