COMPARISION OF TASTE THRESHOLD PARAMETERS ON PREGNANT AND NON-PREGNANT WOMEN
Journal Title: International Journal of Basic and Applied Physiology - Year 2014, Vol 3, Issue 1
Abstract
Background & objectives: Many physiological and behavioural changes take place during pregnancy, including changes in taste and an increase in food intake. These changes are necessary to ensure growth and development of a healthy fetus. Taste changes during pregnancy may be induced by sex hormones oestrogen and progesterone that are increased during pregnancy. The objective of this study was aimed at comparing testing ability in pregnant and non-pregnancy women for taste parameters like sweet, sour, salty and bitter. Material and Methods: The present study included 30 pregnant women from Obstratics and Gynaecology department, civil hospital, Ahmedabad. The taste sensitivity for each solution was carried out as per Harris & Kalmus method. Serial half dilutions for each taste type were made using de-ionized distilled water. Each taste modality had seven different test tubes. Subjects were tasted from lower to higher concentration until a definite taste was identified. Results: There was significantly decreased testing ability for salt and bitter solutions in pregnant women as compared to non-pregnant control group. Conclusion: Pregnancy seems to affect gustatory sensations like sweet, sour, salty, and bitter
Authors and Affiliations
Toral Goswami, Amita K Mevada, Vaishali Patel, J. M. Jadeja
Keywords
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