The Assessment of Taste Acuity in the Elderly

Abstract

LEARNING OUTCOME: To determine the effect of age on recognition taste threshold of persons at congregate feeding sites and senior centers.This study on the effect of age and the loss of taste was undertaken since the loss of taste or taste perversion may determine avoidance of certain foods for some and preference for others, especially the elderly. One hundred and seven elderly males and females, 55 years of age and older, from congregate feeding sites and senior centers in northern Alabama (Madison and Jackson counties) volunteered to participated in this research project. A questionnaire was designed to obtain demographic data and information concerning their dietary pattern and general health. Water solutions of different concentrations for the four basic tastes (sweet, salty, sour, bitter) were used to determine taste threshold. Most of the subjects had health problems which were controlled with restricted diets and/or medication. Seventy-seven percent ate two meals a day with snacks and a very light night meal. A decrease in appetite was also indicated by 83 out of 107 participants (78%). Age had a significant (p<0.05) impact on the taste acuity at lower concentrations. However, this was not necessarily due to an increase of age. Most of the older participants (ages 75 and above) could recognize the basic tastes at lower concentrations than the younger participants (ages 55 to 65). The recognition thresholds were higher for all four tastes. Additionally, the recognition of bitter and sour was confusing except at higher concentrations. Overall most of the participants indicated that no taste could be detected, except for the most intense concentration of solution for each taste (30 - 50 percent).