Taste and flavour perception is standing in the way of treatment options for chronic disease patients experiencing taste problems.
Researchers have found that patients often confuse the two sensations, making it difficult for dieticians to understand or treat the cause of taste changes.
Cancer treatment, renal and liver conditions, diabetes and Alzheimer’s disease are some of the diseases linked with taste problems.
Dialysis patients are among the most affected, with similar studies reporting taste problems being experienced by up to 81% of patients.
Researchers recommend that dieticians develop consistent terminology and a taste classification system to help identify and categorise patient’s symptoms with appropriate treatments.
Read more at Cancer Council Victoria