Evaluation of taste sensitivity in patients undergoing coronary artery bypass graft surgery

Journal of the American Dietetic Association
Mary KeithLee Errett

Abstract

Patients report changes in their perception of food tastes following cardiac surgery. This study was designed to explore changes in taste sensitivity following coronary artery bypass graft (CABG) surgery. Detection and recognition thresholds for sweet (sucrose), salty (sodium chloride), sour (citric acid), and bitter (quinine hydrochloride) were determined using the multiple forced-choice ascending concentration series method at baseline (presurgical), discharge, 5 weeks, and 16 weeks post-CABG. Demographic and gastrointestinal data were also obtained. Mixed-model analyses for repeated measures were performed using the baseline scores as reference. Thirty-three patients (mean age=61.8+/-8 years), consented to participate in the study between January 2003 and January 2006, with 13 completing all visits. Detection and recognition thresholds for sweet were significantly lower at discharge compared with baseline (1.7+/-1.2 vs 2.43+/-1.4 and 5.1+/-1.8 vs 5.5+/-1.3, respectively; P<0.05). This difference remained significant 4 months after surgery. Detection and recognition thresholds for salt also declined with time, with significant differences at 4 months post-surgery (2.3+/-2.0 vs 1.8+/-1.5; P<0.001 and 5.3+/-1.3 vs 4.2+/-2.2; P<...Continue Reading

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Citations

Jul 27, 2011·The Surgical Clinics of North America·Juan A SanchezStanley J Dudrick
Aug 16, 2014·BMC Endocrine Disorders·Sudharshani WasalathanthriShamini Prathapan
Aug 11, 2016·Scandinavian Journal of Caring Sciences·Annika BrattChristine Wann-Hansson
May 8, 2020·Journal of Cardiovascular Translational Research·Yuanzheng XueChunyu Zeng
Dec 13, 2017·Diabetes/metabolism Research and Reviews·Semih YazlaSündüz Gencay
Sep 4, 2019·Metabolic Syndrome and Related Disorders·Burcin UygunSinan Cavun
Oct 17, 2019·Journal of the American Heart Association·Makoto MoriHarlan M Krumholz

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