Indonesian Dental Association Journal of Indonesian Dental Association http://jurnal.
id/index.
php/jida ISSN: 2621-6183 (Prin.
ISSN: 2621-6175 (Onlin.
Differences in Taste Sensitivity between Vegans and Non-Vegetarians in Palembang.
Indonesia Takami Abbilardo1.
Shanty Chairani2A.
Nursiah Nasution3 1 Undergraduate Student.
Dentistry Study Program.
Faculty of Medicine.
Sriwijaya University.
Indonesia 2 Dentistry Study Program.
Faculty of Medicine.
Sriwijaya University.
Indonesia 3 Department of Physiology.
Faculty of Medicine.
Sriwijaya University.
Indonesia Received date: December 24, 2019.
Accepted date: February 3, 2020.
Published date: February 20, 2020.
KEYWORDS
filter paper disc method.
non-vegetarians.
taste sensitivity.
ABSTRACT
Introduction: Many studies have shown that nutritional deficiencies can affect taste One group at high risk of nutritional deficiencies is vegans.
Objective: The aim of the present study was to investigate the differences in taste sensitivity between vegans and nonvegetarians in Palembang.
Indonesia.
Methods: This was an observational analytic study with a quasi-experimental approach.
A total of 60 subjects aged 21Ae45 years were included in this The subjects were divided into two groups: vegans .
= .
and non-vegetarians .
= Taste sensitivity was measured using the filter paper disc method.
Five taste qualities .
weet, salt, sour, bitter, and umam.
were tested using four different concentrations for each taste quality.
The lowest concentrations identified correctly by the subjects were recorded as the taste sensitivity scores.
The taste sensitivity scores were subsequently summed to form the taste scores.
The data were analyzed using the MannAeWhitney U test.
Results: The mean values of the sweet, bitter, and umami taste sensitivity scores and the taste score in the vegan group were lower than those in the non-vegetarian group.
The mean value of the salt taste sensitivity score in the vegan group was higher than that of the non-vegetarian group, while the mean value in the sour taste sensitivity score was the same for both groups.
There were no significant differences in the sweet, salt, sour, bitter, and umami taste sensitivity scores and taste scores of the vegan and non-vegetarian groups .
>0.
Conclusion: The vegans and non-vegetarians in Palembang in this study have differences in taste sensitivity, but these results are not significant.
A Corresponding Author E-mail address: shanty.
c@fk.
id (Chairani S) DOI: 10.
32793/jida.
Copyright: A2020 Abbilardo T.
Chairani S.
Nasution N.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium provided the original author and sources are credited.
Journal of Indonesian Dental Association 2020 3.
, 24-30 Abbilardo T, et al.
INTRODUCTION
15 This can lead to nutritional deficiencies, particularly due to the lack of animal proteins from milk and eggs.
Schypbach et al.
reported that the intake of vitamins A.
B12, and D and the mineral zinc among vegans was lower than among non-vegetarians .
eople whose diet includes mea.
, with zinc showing the highest level of deficiency.
16 Additionally.
Belinova et al.
reported that the healthy subjects who received vegan meals in their study had lower plasma concentrations of leptin, ghrelin.
GLP-1, and PYY than the healthy subjects who consumed meat meals.
Taste sensitivity is the ability of an individual to recognize taste qualities at the minimum tastant 1 Taste qualities are differentiated into sweet, salty, sour, bitter, and umami.
One of the organs that is important in the perception of taste is the tongue.
Specifically, tastants that enter the oral cavity dissolve in saliva and then bind to the taste receptors on the taste buds of the tongue papillae.
The result is a receptor potential that leads to the release of neurotransmitters.
This stimulus is then forwarded to the brain where it is interpreted into the perception known as taste.
It has been claimed that vegetarian diets could be beneficial in the prevention and treatment of certain diseases, such as hypertension, diabetes, and cancer.
Interest in the adoption of vegetarian diets as part of a healthy lifestyle is therefore increasing.
The number of vegetarians in Palembang.
Indonesia, has grown rapidly to around 20,000 people in 2018, of which the majority are vegans.
18 Although it has been claimed that vegan diets are healthful, the nutritional deficiencies experienced by vegans may affect their health, including their taste sensitivity.
The aim of the present study was therefore to investigate the differences in taste sensitivity between vegans and non-vegetarians in Palembang.
The American Laryngological.
Rhinological and Otological Society study reported that taste disturbance is prevalent in approximately one in 20 individuals.
Similarly, a decrease in taste sensitivity, known as hypogeusia, can be found in 5% of the population.
Individuals with decreased taste sensitivity may change their dietary habits by consuming excessive amounts of 5 Such disturbance-associated dietary alterations can lead to various diseases, including obesity and diabetes mellitus.
6 Vitamins play an important role in maintaining the integrity of the oral mucosa, including the tongue papillae, and a deficiency in vitamin B12 causes the tongue papillae to atrophy.
It has also been observed that a deficiency in vitamins A and D could affect the functioning of the salivary glands, which can in turn lead to reduced salivary secretions.
7 Reduced salivary secretions in the oral cavity can induce a decrease in taste sensitivity, as indicated by SatohKuriwada et al.
, who reported an association between hyposalivation and hypogeusia in the elderly.
MATERIALS AND METHODS
Subjects The present study was designed as an observational analytic study with a quasi-experimental approach.
All the procedures were approved by the Health Research Review Committee of Mohammad Hoesin Central Hospital and the Faculty of Medicine.
Sriwijaya University.
Indonesia Ethical Approval No.
95/kepkrsmhfkunsri/2.
The study involved 60 healthy subjects between 21 and 45 years of age.
The vegans .
comprised the congregation of the Maitreya Duta Palembang Monastery who had been following a vegan diet for at least a year, and the nonvegetarians .
were recruited from the SoeiGoeatKiong Temple.
16 People with mucosal diseases of the tongue .
, stomatitis, candidiasi.
and/or a history of systemic diseases, pregnant, breastfeeding, and menopausal women, smokers, people with food allergies or intolerances, and those who had had a drug-induced taste disorder within the previous three months were excluded from the study.
19,20 The study procedure was explained to all the subjects, and their informed consent was obtained.
The component of saliva that plays an important role in the taste perception process is zinc ion.
9 Zinc ion is a component of the protein carbonic anhydrase (CA-VI), which is closely related to growth and the development of taste buds.
10 Many studies have reported that taste sensitivity decreases in individuals with zinc and CA-VI protein deficiencies.
11,12 Other components of saliva that play an important role in the taste perception process are metabolic proteins such as leptin, glucagon-like peptide-1 (GLP-.
, ghrelin, and peptide YY (PYY).
13Increased leptin and decreased GLP-1 concentrations have been shown to result in decreased sensitivity to sweet tastants, while increased GLP-1 leads to decreased sensitivity to umami tastants.
13,14 Loper et al.
showed that ghrelin reduced taste responsivity tosalty tastants, and PYY plays a role in the modulation of bitter tastes.
Taste Sensitivity Test Accordingly, it is evident that nutritional deficiencies can affect taste sensitivity.
One group at high risk of nutritional deficiencies is vegans.
Vegans are people who do not consume any animal products, including milk and Taste sensitivity was measured using the filter paper disc (FPD) method.
The test was conducted in the late Journal of Indonesian Dental Association 2020 3.
, 24-30 Abbilardo T, et al.
morning due to the close correlation of the intensity of taste perception with diurnal quantitative salivary 21 All the subjects were given clear instructions not to eat or drink anything except water and not to brush their teeth at least 1 hour before the test.
Descriptions of the taste qualities .
, a sweet taste is like sugar, a salty taste is like salt, an umami taste is like monosodium glutamat.
were only shared with the subjects immediately before the test.
22 Five taste qualities were tested with four different concentrations for each taste quality (Table .
taste sensitivity and taste scores were 0.
75, 0.
62, 1.
20, 0.
54, and 0.
46, respectively.
The results showed that there were no significant differences in the sweet, salty, sour, bitter, and umami taste sensitivity and taste scores between the vegan and non-vegetarian groups .
>0.
(Table .
Table 1.
The taste solution concentrations A total of 22 FPDs, each 5 mm in diameter, were prepared for each subject.
Twenty FPDs were used for the four different concentrations of sweet, salty, sour, bitter, and umami.
Two blank FPDs were also included.
During the test, the subjects were asked to rinse their mouths with distilled water and to wait approximately 1 minute before testing the next concentration.
The FPDs were impregnated with the taste solution and then placed on the tongue approximately 2 cm from the tip of the 23 The subjects were then asked to close their mouths and to choose one of six possible answers on a taste indicator chart .
weet, salty, sour, bitter, umami, and no tast.
The procedure was done randomly, starting from the lowest concentration of each taste solution until the subjects identified each taste quality correctly.
24 The lowest concentrations identified correctly by the subjects were recorded using a taste sensitivity score, which ranged from 0 to 4.
If the subjects did not perceive a concentration score of 1, they received a score of 0.
Each subjectAos taste sensitivity score was subsequently summed to form an overall taste score.
Overall taste score lower than 12 was considered as hypogeusia.
Concentration.
/m.
Taste Quality Sucrose Sweet Sodium Salty Citric Sour Quinine Bitter Monosodium Umami Tastant Table 2.
The characteristics of the study subjects Characteristics Vegans .
Nonvegetarians .
Sex Male Female Mean age .
Mean diet duration .
Mean taste sensitivity scores of Sweet Salty Sour Bitter Umami Mean taste score Statistical Analysis The taste sensitivity and taste scores were expressed as means.
The normality of both scores was examined using the ShapiroAeWilk test and were found to be nonnormally distributed.
The differences in taste sensitivity between the vegan and non-vegetarian groups were analyzed using the MannAeWhitney U test.
A p-valueless 05 was considered statistically significant.
RESULTS
DISCUSSION