Differences in Taste Perception and Spicy Preference: A Thai-Japanese Cross-cultural Study.

Taste perception is influenced by several factors. However, the relation between taste perception and food culture is unclear. This study compared taste thresholds between populations with different food culture, i.e. Thai and Japanese. A matched case-control study was conducted in 168 adults (84 for each; aged between 50 and 90 years). The age, sex, systemic disease, medication, smoking, xerostomia, and oral hygiene of both groups were not different. Recognition thresholds (RTs) of sweet, salty, sour, bitter, and umami were measured using filter paper disc (FPD). Detection taste thresholds were measured using electrogustometry. Spicy preference was measured by calibrated questionnaires. Higher RTs of all tastes and higher detection taste thresholds were found in Thai as compared to those of Japanese (P < 0.0001). Separate analyses of healthy and unhealthy persons confirmed the significant differences between 2 countries. The average thresholds for sweet, salty, sour, and bitter in Thai and Japanese were 4 and 2, respectively. The average threshold for umami in Thai and Japanese was 5 and 3, respectively. Moreover, Thai population had stronger preference for spicy food (P < 0.0001) with 70% mild- or moderate and 10% strong lovers, compared to over 90% non- or mild-spicy lovers in Japanese. In addition, 70% of Thai consumed spicy food weekly, whilst 80% of Japanese consumed it monthly. Our findings suggested that population with stronger spicy preference such as Thai had much poorer taste sensitivity and perception than that with milder preference like Japanese. Extensive international survey is needed to conclude the influence of food culture on taste perception.

Trachootham D ，Satoh-Kuriwada S ，Lam-Ubol A ，Promkam C ，Chotechuang N ，Sasano T ，Shoji N ... -  《-》

Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects.

Barragán R ，Coltell O ，Portolés O ，Asensio EM ，Sorlí JV ，Ortega-Azorín C ，González JI ，Sáiz C ，Fernández-Carrión R ，Ordovas JM ，Corella D ... -  《Nutrients》

Impact of self-tongue brushing on taste perception in Thai older adults: A pilot study.

Oral hygiene influences taste, affecting appetite and nutrition in older adults. However, the impact of self-administered tongue brushing on their taste perceptions was unclear. This pilot study (N = 44) was aimed to observe the changes in taste thresholds using Filter Paper Disc after tongue brushing in Thai older adults. Based on the results, continuous tongue brushing for 3 months reduced tongue coat (p < 0.01) and improved subjective taste in 74% of participants. Sweet and salty recognition thresholds were reduced in both anterior and posterior tongue, while sour and bitter thresholds were reduced only in posterior tongue. No changes in umami (savory) were observed. Daily brushing was more effective than weekly brushing in improving the sweet and bitter tastes. The data suggested that tongue brushing could improve perception of multiple tastes and daily tongue brushing was recommended as routine personal care for older adults. This study supports further investigation in a randomized-controlled setting.

Madiloggovit J ，Chotechuang N ，Trachootham D 《-》

Association Between Pretreatment Dietary Preference and Weight Loss after Radiation Therapy in Head and Neck Cancer Patients: A Pilot Study.

Vittayakasemsont K ，Klaitong C ，Phukosi K ，Chavasit V ，Sinthusek T ，Trachootham D ... -  《-》

Detection and recognition thresholds to the 4 basic tastes in Mexican patients with primary Sjögren's syndrome.

Gomez FE ，Cassís-Nosthas L ，Morales-de-León JC ，Bourges H ... -  《EUROPEAN JOURNAL OF CLINICAL NUTRITION》