Dysgeusia and Chronic Kidney Disease: a Scoping Review

Abstract

Background/AimDysgeusia, a common altered taste perception in CKD patients, results in reduced taste acuity, impaired salt detection, and a metallic taste sensation, leading to nutritional alterations. The study aims to identify available treatments for educating, screening, and clinically managing dysgeusia in this population. Design/MethodsA scoping review was conducted following the protocol of Arksey and O'Malley, incorporating the JBI methodology, and adhering to the PRISMA-ScR guidelines. The review protocol was registered on Open Science Framework (https://doi.org/10.17605/OSF.IO/RS2A6). ResultsAmong the 424 identified records, 13 studies were included. Screening methodologies included taste acuity tests, evaluation scales, and chemical tests integrated with cotton swab applicators and rinsing solutions. Furthermore, educational strategies, particularly a hospital-based program focusing on salt reduction, showed a significant improvement in dysgeusia (p < 0.001). The identified clinical treatments exclusively included oral zinc supplementation, with dosages ranging from 50 to 220 mg, reporting heterogeneous results not consistent across different studies. ConclusionThe personalized management of dysgeusia associated with CKD is crucial, requiring targeted education and treatment protocols to prevent and address nutritional complications such as malnutrition. The heterogeneity of results emphasizes the need for further high-quality research to produce robust scientific evidence.