Taste acuity in response to zinc supplementation in older Europeans

• Published in: British journal of nutrition Vol. 99; no. 1; pp. 129 - 136
• Main Authors: Stewart-Knox, Barbara J., Simpson, Ellen E.A., Parr, Heather, Rae, Gordon, Polito, Angela, Intorre, Federica, Andriollo Sanchez, Maud, Meunier, Natalie, O'Connor, Jacqueline M., Maiani, Giuseppe, Coudray, Charles, Strain, J. J.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.01.2008
• Subjects: age; Aged; Aged, 80 and over; Analysis of Variance; Basic tastes; bitterness; blood chemistry; dietary mineral supplements; Dietary Supplements; dosage; Double-Blind Method; Elderly; elderly nutrition; erythrocytes; Erythrocytes - chemistry; European Continental Ancestry Group; Female; France; geographical variation; Humans; Male; Nutrition research; nutritional status; Older people; Rome; saltiness; Salts; Sensory perception; Signal detection; Sodium Chloride; sourness; sweetness; Taste; Taste acuity; taste sensitivity; Taste Threshold; Variance analysis; Zinc; Zinc - administration & dosage; Zinc - blood; France; Italy; Rome; Basic tastes; Taste acuity; Elderly; Zinc; Signal detection
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1017/S0007114507781485

Taste acuity declines with age and may be dependent upon Zn status. The aim of the present double-blind, randomised controlled intervention trial has been to determine taste acuity in response to Zn supplementation (placebo, or 15 or 30 mg Zn/d). Healthy older European adults aged 70–87 years were recruited within Italy (Rome) (n 108) and France (Grenoble) (n 91) to the European Commission-funded Zenith project. A signal detection theory approach was adopted for taste assessment. The data were converted to R indices and analysed by repeated-measures ANOVA controlling for baseline taste acuity as well as serum and erythrocyte Zn. Serum Zn increased post-intervention, indicating compliance with the intervention. Results differed across geographical region. Salt taste acuity was greater in response to Zn (30 mg) than placebo post-intervention among those recruited in Grenoble. There was no apparent change in acuity for sweet, sour or bitter taste in response to Zn. Supplemented Zn may have potential to enhance salt taste acuity in those over the age of 70 years. Further research is required to determine if enhanced salt taste acuity is reflected in the eating experiences of older individuals.