Improving taste sensitivity in healthy adults using taste recall training: a randomized controlled trial

Yuta Otsubo, Midori Miyagi, Hideki Sekiya, Osamu Kano, Satoru Ebihara

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Although many patients suffer from taste disorder, methods to improve taste sensitivity are limited. To develop a taste recall training method to improve the perception of taste, 42 healthy individuals were randomly assigned to either the training or the control group. Using the filter paper disc method, participants in the training group were asked to match the four tastes (sweetness, saltiness, sourness, and bitterness) between those of taste recognition thresholds and those of a one-step higher concentration until they get them right. Then, they were asked to match the four tastes between those of one-step lower and one-step higher in concentration from their taste recognition thresholds until they get them right. Finally, they were asked to match the four tastes between those of one-step lower concentration and those of their taste recognition thresholds until they get them right. This training was repeated until perfectly matched. The taste recall training program led to a lowered taste recognition threshold in healthy adults for each taste quality, suggesting the improvement of taste sensitivity. This lowered threshold for each taste was observed with each additional training session. We conclude that this taste recall training method might be a therapeutic approach for treating taste disorder.

Original languageEnglish
Article number13849
JournalScientific Reports
Volume12
Issue number1
DOIs
Publication statusPublished - 2022 Dec

Fingerprint

Dive into the research topics of 'Improving taste sensitivity in healthy adults using taste recall training: a randomized controlled trial'. Together they form a unique fingerprint.

Cite this