A Systematic Review of Salt Taste Function and Perception Impairments in Adults with Chronic Kidney Disease

Sze-Yen Tan (), Paridhi Tuli, Giecella Thio, Breannah Noel, Bailey Marshall, Zhen Yu, Rachael Torelli, Sarah Fitzgerald, Maria Chan and Robin M. Tucker
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Sze-Yen Tan: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Paridhi Tuli: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Giecella Thio: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Breannah Noel: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Bailey Marshall: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Zhen Yu: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Rachael Torelli: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Sarah Fitzgerald: School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
Maria Chan: Department of Nutrition and Dietetics, The St. George Hospital, Kogarah, NSW 2217, Australia
Robin M. Tucker: Department of Food Science and Human Nutrition, Michigan State University, 2110 Anthony Hall, 474 S Shaw Lane, East Lansing, MI 48824, USA

IJERPH, 2022, vol. 19, issue 19, 1-19

Abstract: Individuals with chronic kidney disease (CKD) experience physiological changes that likely impair salt taste function and perception. Sodium restriction is a cornerstone of CKD management but dietary sodium plays an important role in food enjoyment and may interfere with compliance to this intervention. Therefore, confirming that taste deficits are present in CKD will improve our understanding of how taste deficits can affect intake, and inform dietary counselling in the future. A systematic review was conducted. Studies that included adults with CKD and healthy controls, and assessed salt taste sensitivity, perceived intensity, and/or hedonic ratings were included. Study quality was assessed using the Academy of Nutrition and Dietetics Evidence Analysis Library Quality Criteria Checklist: Primary Research. Of the 16 studies, the majority reported decreased salt taste sensitivity, but no consistent differences in intensity or hedonic ratings were observed. Higher recognition thresholds in CKD patients were associated with higher sodium intake, but results should be interpreted with caution as the measures used were subject to error in this population. In conclusion, salt taste sensitivity is decreased in CKD, but intensity and hedonic evaluations appear to be more robust. Given that hedonic assessments are better predictors of intake, and that salt taste preferences can be changed over time, dietary counselling for low-sodium intake is likely to be effective for this population.

Keywords: chronic kidney disease; salt taste; thresholds; intensity; liking; preference (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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