Taste strips – the method of a self-administered taste function test

Česká verzia

Authors: P. Brothánková ^1,2; J. Vodička ^1,2; V. Žilková ^1,3
Authors place of work: Fakulta zdravotnických studií, Univerzita Pardubice ¹; Klinika otorinolaryngologie, a chirurgie hlavy a krku, Nemocnice, Pardubického kraje, a. s., Pardubická, nemocnice ²; Kardiochirurgická klinika, LF UK a FN Hradec Králové ³
Published in the journal: Cesk Slov Neurol N 2020; 83/116(5): 531-534
Category: Original Paper
doi: https://doi.org/10.14735/amcsnn2020531

Summary

Aim: The aim of the study was to develop a procedure of assessment of the taste function, which can be done without any assistance (self-administrated taste function test). Function of taste was evaluated by using Taste strips with assisted gustatory testing (wet method) and by self-administrated test (dry method). The results were compared with each other.

Methods: 115 participants were included in the study. The first group included 85 healthy persons with the average age 39 years (18–73 years), the second group 30 patients with the average age 59 years (41–76 years). The sense of taste was tested by Taste strips. in which the taste stimulants are applied in the form of a solution to the filter paper, and by a new developed test designed for the self-examination of the taste by the dry method, when the taste stimulants on the filter paper are already dry.

Results: Comparing the examination of taste by an erudite person to the self-administered taste test, there was no significant difference in score (10.1 vs. 10.0 points; P = 0.52). In the case of the assisted Taste strips test, the healthy participant scores were higher than the patients scores (10.4 vs. 9.4 points; P = 0.02). In the case of the self-administered taste test, the healthy participant scores were higher than patients scores as well (10.4 vs. 9.1 points; P = 0.001).

Conclusion: The taste strips test (dry method) can be performed by patients themselves. The self-administered procedure is not limited to time, reducing the demands on the medical staff and decreasing the risk of infection in the time of communicable diseases.

Keywords:

gustatory – Taste strips – assessment of taste – self-administered

Zdroje

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