Evaluation of Gustatory and Olfactory Perception in Type II Diabetic Patients - A Clinical Observational Study.

INTRODUCTION

Diabetes mellitus is a metabolic syndrome characterized by hyperglycemia and disturbances in the metabolism of carbohydrates, proteins, and lipids. Taste and smell may influence the acceptance or rejection of food, and abnormalities in taste and smell receptors are known to influence the intake of specific foods, thus increasing the risk of obesity, diabetes, and metabolic syndrome.

AIM: To estimate the random blood sugar (RBS) levels, assess the taste and smell perception in type II diabetic patients and healthy individuals.

MATERIALS AND

METHODS

This study was carried out in 120 individuals (Group A-60 type II diabetics and Group B-60 healthy individuals). Blood samples of 120 participants were collected, and RBS levels were measured. The smell test was conducted by Sniffin's sticks test using six commercially available scent-tip pens. The taste test was conducted by soaking sterile cotton pads in 4 different solutions (quinine sulfate, sucrose, sodium chloride, and citric acid) and applying them over the dorsum of the tongue one after the other, and the results were recorded.

RESULTS

Among the 120 subjects, Group A subjects showed reduced taste identification than the Group B subjects. A highly statistically significant difference was found in age, smell, and RBS (mg%) between Group A and Group B. Furthermore, among the two groups, impairment of taste identification was higher in the group A subjects. There was a statistically significant association in the identification of sweet, salt, and sour taste among the Group A and Group B subjects.

CONCLUSION

From the results of the study, we infer that the identification of smell, salty, sweet, and sour taste was impaired in type II diabetic patients.