title: Clinical evaluation of taste dysfunction using a salt-impregnated taste strip.
abstract: We have used special tests to investigate taste function in detail. To evaluate acuity for a salty taste, we used a paper with salt crystals, Salsave. The procedure is simple and takes only a few minutes. We analyzed the relationships between the magnitude of the threshold of response to this test and the results of other taste function tests in 126 patients who visited our clinic. The mean magnitude of the response to Salsave significantly correlated with the results of other taste tests. Thus, this is a useful method for screening the detection and recognition threshold of a salty taste.
authors.affiliation: Department of Otolaryngology, Faculty of Medicine, Kagoshima University, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Nishimoto
authors.forename: R
authors.initials: R
authors.lastname: Hirota
authors.forename: M
authors.initials: M
authors.lastname: Egawa
authors.forename: S
authors.initials: S
authors.lastname: Furuta
mesh_terms: D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D011934:Reagent Strips; D012965:Sodium Chloride; D013651:Taste Disorders / Q000175:diagnosis*; D013652:Taste Threshold
chemical_list: D011934:Reagent Strips; D012965:Sodium Chloride