Alterations in taste thresholds in men with chronic obstructive pulmonary disease

Objective: Weight loss is a common occurrence in chronic obstructive pulmonary disease (COPD), and efforts to increase energy intake are often unsuccessful. The objectives of this study were to determine if there were any taste threshold differences between normal-weight and underweight men with COPD, and to determine if there was any association between absolute and recognition taste thresholds and biochemical data associated with COPD. Design: Cross-sectional comparative. Subjects/setting: Potential subjects were identified by their physicians. Forty-six men were willing and eligible to participate. Subjects were given sets of triangle taste tests for 4 tastants: sweet, salty, bitter, and sour. Additional information collected included health history data and biochemical data. Subjects were classified as underweight or normal weight for comparison. Statistical analyses performed: Independent t tests and one-way analysis of variance were used to determine differences between persons in the underweight (n=17) and normal- weight (n=29) groups, and the influence of confounding variables. Bivariate correlations were used to determine associations between tastant thresholds and biochemical indexes for the entire group (N=46). Stepwise regression analysis was used to determine significant variables in prediction of thresholds of the 4 tastants for the entire group (N=46). Results: Underweight subjects had a significantly higher bitter taste threshold than normal-weight subjects (5.76 vs 5.10, P=.016). A significant negative correlation was found between absolute bitter and bicarbonate (r=-.39, P=.01) and PCO₂ (r=-.34, P=.02). A significant regression equation for absolute bitter taste threshold was determined (P=.011) on the basis of bicarbonate values; and upon body mass index for bitter taste recognition threshold (P=.031). Applications: Recognition that patients with COPD may have alterations in taste that are associated with weight status and/or biochemical status can guide dietitians in their recommendations for meal plans targeting individual weight goals.