THE EFFECT OF ZINC SUPPLEMENTATION ON TASTE ACUITY IN CHRONIC HEMODIALYSIS PATIENTS

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MAZANI MOHAMMAD; ARJANI H.; RASHTCHIZADEH N.; ROHBANI NOUBAR M.; GHORBANI HAGHJOU A.; MAHDAVI R.; RAHIMI ARDABILI B.

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Journal: MEDICAL JOURNAL OF TABRIZ UNIVERSITY OF MEDICAL SCIENCES Year:2007 | Volume:29 | Issue:1 Page(s): 77-82

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Title

THE EFFECT OF ZINC SUPPLEMENTATION ON TASTE ACUITY IN CHRONIC HEMODIALYSIS PATIENTS

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Keywords

ZINCQ3

HEMODIALYSISQ3

TASTE ACUITYQ3

Abstract

Background and Objectives: ZINC deficiency is a cause of taste disturbances. The purpose of the present investigation is to examine the effect of ZINC supplementation on improvement of TASTE ACUITY in chronic HEMODIALYSIS patients.Materials and Methods: 65 chronic HEMODIALYSIS patients were studied in two groups, group one consist of 35 patients and group two consist of 30 patients. Group one received placebo and group two received 100 mg elemental ZINC daily for 2 months. Then the placebo and supplement disrupted in next 2 months and afterwards, this study continued as a crossover design 2 months. TASTE ACUITY for the four primary tastes was determined byasking patients to identify them at varying concentration. TASTE ACUITY, body mass index (BMI) and the levels of serum ZINC at the 0th, 60th,120th,180th days in fasting, predialysis samples were determined.Patients completed 1-day food record at nondialysis mentioned day and their dietary ZINC were analyzed.Results: Basal serum ZINC levels in both groups were below than 80 mg/dl. The ZINC supplementations lead to significant increase the levels of serum ZINC in both groups. Taste thresholds for the primary tastes significantly increased during the placebo period in both groups. ZINC supplementation lead to decrease taste thresholds for the four tastes in both groups. This decrease was significant, except for salty tastant in group two. BMI values significantly didn’t change during of study.Conclusion: It can be conclude that in chronic HEMODIALYSIS patients: 1)Taste thresholds increased in the absence of ZINC supplementation. 2) ZINC supplementation lead to improve of TASTE ACUITY. 3) Low serum ZINC levels are improved by ZINC administration.

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APA: Copy

MAZANI, MOHAMMAD, ARJANI, H., RASHTCHIZADEH, N., ROHBANI NOUBAR, M., GHORBANI HAGHJOU, A., MAHDAVI, R., & RAHIMI ARDABILI, B.. (2007). THE EFFECT OF ZINC SUPPLEMENTATION ON TASTE ACUITY IN CHRONIC HEMODIALYSIS PATIENTS. MEDICAL JOURNAL OF TABRIZ UNIVERSITY OF MEDICAL SCIENCES, 29(1), 77-82. SID. https://sid.ir/paper/47623/en

Vancouver: Copy

MAZANI MOHAMMAD, ARJANI H., RASHTCHIZADEH N., ROHBANI NOUBAR M., GHORBANI HAGHJOU A., MAHDAVI R., RAHIMI ARDABILI B.. THE EFFECT OF ZINC SUPPLEMENTATION ON TASTE ACUITY IN CHRONIC HEMODIALYSIS PATIENTS. MEDICAL JOURNAL OF TABRIZ UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2007;29(1):77-82. Available from: https://sid.ir/paper/47623/en

IEEE: Copy

MOHAMMAD MAZANI, H. ARJANI, N. RASHTCHIZADEH, M. ROHBANI NOUBAR, A. GHORBANI HAGHJOU, R. MAHDAVI, and B. RAHIMI ARDABILI, “THE EFFECT OF ZINC SUPPLEMENTATION ON TASTE ACUITY IN CHRONIC HEMODIALYSIS PATIENTS,” MEDICAL JOURNAL OF TABRIZ UNIVERSITY OF MEDICAL SCIENCES, vol. 29, no. 1, pp. 77–82, 2007, [Online]. Available: https://sid.ir/paper/47623/en

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