名古屋学芸大学健康･栄養研究所年報

第4号

2010年

《Original Article》

The relationship between accurate conditions of taste anddiet for the School of Nutritional Sciences’ students
Chiaki Kojima＊, Hisashi Susaki＊, Shizuno Ishida＊
Yuuki Ito＊ and Katsumi Yamanaka＊

Abstract
Purpose: To reveal the accurate conditions of young people with taste disorder and the factors which influence
taste disorder.
Method: For subjects, we used students from our University School of Nutritional Sciences and carried out ataste examination in which we used taste discs (Sanwa Kagaku Kenkyusho Co.Ltd). We also considered theassociation between taste examination and a food intake frequency investigation.
Result: In the abnormal taste group (hereafter the abnormal group) there were 30 (58.9%) males, 121 (42.6%)
females. The relationship between taste and the quantity of food intake for males was as follows; there weremore subjects in the normal taste group (hereafter the normal group) than the abnormal group when theirmeal intake was significantly higher for seafood, egg products, other vegetables, fruits, sugar products andconfectionery. Among females, for all the food groups there was no significant difference, however, for mostof the food groups there was a tendency for the subjects to have a higher intake in the normal group than in
the abnormal group. Regarding the relationship of the quantity of nutrient intake for males (these included
vitamins B1, B2, C, D and E, saturated fatty acids, mono-saturated fatty acids, poly-unsaturated fatty acids,cholesterol, and sodium chloride equivalent) the normal group had an significantly higher intake than theabnormal group. Among females there was no significant difference in each of the nutrient groups, however
for most of the nutrient groups there was a tendency that the subjects have a higher intake in the normal groupthan the abnormal group.
Conclusion: Our university students suggest there is a correlation between the quantity of intake for foodgroups and nutritional intake and taste disorder, especially among males, it was considered that their living
circumstances may have an impact on taste disorder.

year and it is surmised that this has increased by 1.8

Purposetimes from the 1990’s survey 1). However this is justIn recent years, the number of patients with

the number of patients and there is a concern thattaste disorders has been increasing and has there-

there are latent patients who do not consult with afore become a problem. In a survey by the JAPANdoctor even if they have taste disorder, or the ones

SOCIETY OF STOMATO-PHARYNOGOLOGY

who are not aware of their symptoms. Actually it

2003, the number of patients with taste disorder who

is anticipated that there are more people with taste

had consulted an otolaryngologist was 240,000 per

disorder than the given survey number.

＊ School of Nutritional Sciences, Nagoya University of Arts and Science

19

There is a tendency to disregard taste disorders

sour and bitter (four kinds) and the measurements

as illnesses which do not lead to death; however itwere taken on the innervation regions of the fol-ought to be considered that this disorder may elevatelowing parts of the tongue left/right chorda tympanirisks leading to various diseases, so it is crucial tonerve (anterior 2/3 part of tongue), glossopharyn-detect and treat the problem early.

geal nerve (posterior 1/3 part of the tongue) and the

So far it has been said that taste disorder is preva-

greater petrosal nerve (soft palate). We tested on 6

lent among elderly people, but with an increasing

parts of the tongue overall. The method of evaluation

number of those with taste disorders and changes

was to take the average of all recognized thresholdin dietary habits, this problem has been noted in

numbers. If the total average value was below 3.0,

young people. However, in Japan, there have only

this was deemed as normal, over 3.0 and below 3.5

been a few surveys related to taste disorder in young

was borderline, over 3.5 and below 4.5 was mild dis-people, so there are many unknown points for ac-order, over 4.5 and below 5.5 was a minor disorder,

curate conditions and causes. Hence, in this study

over 5.5 was seen as a severe case 2). We followed

the subjects were from our University School of Nu-

details of other methods of practice according totritional Sciences and our purpose was to investigate

reference books 3) 4).

the correlation between the accurate conditions ofyoung people with taste disorder and meal intake.

3. Meal intake frequency investigation
We used a ‘congregational type’ method as ourform of investigation using survey forms which the

Subjects and Method

respondents completed themselves. We carried out

1. Subjects

this investigation using Food Frequency Question-

The subjects were from our University School ofnaire: FFQ (System Supply Corporation Ltd Ver.
1.21) 5).

Nutritional Sciences. The number of second year
students was 177 (28 males, 149 females) and thirdyear students was 172 (25 males, 147 females).

4. Method of analysis
We used SPSS (Ver.15.0). Within the results we

2. Taste examination

received for the taste experiments, if the total av-

Taste examinations took place at the following

erage value is within normal range we designatedtimes: ­—the period September 2008 to Decemberthat as the normal taste group (hereafter the nor-

2008, January 2009, September 2009 to December

mal group). Values designated as borderline, mild,

2009 and January 2010, the taste examination wasminor and severe were grouped as abnormal taste

part of a laboratory experiment. For examinationgroup (hereafter abnormal group). In between these

purposes, we used taste discs (Sanwa Kagaku Ken-groups we conducted a T test for the quantity of foodkyusho Co.Ltd.) We took the results of these taste

group and nutrient intake and we carried out a χ2

examinations for our research. As a method of ex-

test as a correlation for each group and their living

amination we put filter papers, which were soaked

circumstances. Yet, we ruled that under P<0.05 hadin taste solutions, into the subjects’ mouths for threesignificant differences.

seconds and we asked the subjects to show the taste
they felt on the taste indication chart. The reagent

Results

density was from 1 to 5 and we examined the low
density values increasing in intensity, then we ruled

1. Taste evaluation distribution

the density they judged correctly as the recognized

From the results of the taste examination, thethreshold value. The taste solutions were sweet, salty,

number of males with normal taste was 21 (41.1%),

20

The relationship between accurate conditions of taste and diet for the School of Nutritional Sciences’ students

Table 1 Food intake in normal and abnormal taste group (male n=46)
Normal taste group (n=21)
1)

Abnormal taste group (n=25)p2)

Mean±SD

Mean±SD

Staple diet (g)742.7±234.0

746.9±266.9

0.956

Fat (g)18.9±8.7

14.2±7.2

0.055

Beans (g)28.9±18.924.3±26.4

0.505

Seafood (g)38.6±27.0

22.7±21.5

0.032*

Meat (g)62.8±32.0

49.9±28.0

0.153

Egg products (g)48.9±47.1

25.9±17.8

0.044*

Dairy products (g)340.2±310.0

243.0±295.1

0.285Green/Yellow vegetables (g)107.0±180.0

58.2±63.3

0.212

Other vegetables (g)84.7±40.8

58.5±37.1

0.027*

Fruits (g)100.9±105.5

43.8±43.4

0.028*

Sugar products (g)4.2±1.92.7±2.0

0.018*

Confectionary (g)146.4±129.984.4±53.3

0.034*

Alcohol (g)5.4±16.9

9.0±22.8

0.558

1) SD standard deviation
2) T test

and the number of people with taste disorder was 30

abnormal group had a higher intake of alcohol than

(58.9%). Within these groups of people with taste

the normal group (Table 1).

disorder, the number of borderline cases was 13

Among females, we were not able to determine a(43.3%), mild was 12 (40.0%), for minor disorders

significant difference between the normal group andthere were 4 (13.3%), and there was 1 severe casethe abnormal group for all food groups. However,(3.3%).

there was a tendency for more subjects to be in the

The number of females with normal taste was 163

normal group than the abnormal group when their(57.4%), people with taste disorder was 121 (42.6%).

meal intake was higher for seafood, meat, green/

Within the people with taste disorder group the num-

yellow vegetables, other vegetables, sugar products,

ber of borderline cases was 45 (37.2%), mild was 60

confectionery and alcohol (Table 2).

(49.6%), for minor disorders there were 13 (10.7%)
3. Relationship with quantity of nutrient intake

and there were 3 in the severe group (2.5%).

For the relationship for the quantity of nutritional
2. Relationship between the quantity of food intake

intake for males (these included protein, fat, iron,according to food grouppotassium, magnesium, vitamin A, retinol, carotene,

For males we report as follows; there were more

vitamins B1, B2, C, D and E, saturated fatty acids,

subjects in the normal group than the abnormal groupmono-saturated fatty acids, poly-unsaturated fatty

when their meal intake was statistically significantly

acids, cholesterol, and sodium chloride equivalent)higher for seafood, egg products, other vegetables,

the normal group had a statistically significantly

fruits, sugar products, confectionery. There was also

higher intake than the abnormal group. Also fora tendency for the subjects in the normal group toenergy, glucides, calcium, and dietary fibers, there

have a higher intake of fat, soy beans, meat, dairy

was a tendency that those in the normal group had a

products, and green/yellow vegetable than thosehigher intake than the abnormal group (Table 3).

in the abnormal group. Conversely for the alcohol

For females, we could not see any significant

group we could see a tendency that subjects in the

difference for the normal and abnormal groups in21

Table 2 Food intake in normal and abnormal taste group (female n=274)
Normal taste group (n=157) Abnormal taste group (n=117)p

Mean±SD

Mean±SD

Staple diet (g)571.7±161.6

551.6±170.0

0.319

Fat (g)17.2±8.1

17.2±8.1

0.984

Beans (g)31.9±29.8

38.0±96.4

0.451

Seafood (g)31.8±20.3

29.4±19.8

0.324

Meat (g)48.9±25.0

47.7±26.6

0.708

Egg products (g)41.6±30.0

44.2±35.2

0.505

Dairy products (g)142.6±299.4

143.2±187.7

0.983

Green/Yellow vegetables (g)74.6±87.974.0±80.4

0.949

Other vegetables (g)74.1±45.7

70.1±51.0

0.494

Fruits (g)77.5±90.987.0±116.7

0.452

Sugar products (g)4.4±3.3

4.4±3.2

0.421

Confectionary (g)99.0±81.8

90.0±104.4

0.423

Alcohol (g)1.0±4.4

0.5±2.4

0.296

Table 3 Nutrient intake in normal and abnormal taste group (male n=46)
Normal taste group (n=21)

Abnormal taste group (n=25)

Mean±SD

Mean±SD

Energy (kcal)

2247±680.5

1942±588.5

0.11

Protein (g)73.7±24.7

59.6±22.5

0.050*

p

Fat (g)64.8±23.1

49.2±23.1

0.028*

Glucide (g)330.6±105.0

302.4±91.0

0.334

Calcium (mg)682±382.6

493±369.4

0.097

Iron (mg)

7±2.9

6±2.3

0.042*

Potassium (mg)2417±1044.3

1686±826.9

0.011*

Magnesium (mg)244±87.6

192±78.7

0.041*

Zinc (mg)9.9±3.1

8.3±2.7

0.062

Vitamin A (μg)

588.3±264.4

372.5±223.2

0.004**

Retinol (μg)

377±197.4

250±185.6

0.029*

Carotene(μg)

2493±1634.9

1457±950.5

0.010*

Vitamin B1 (mg)0.81±0.3

0.59±0.3

0.013*

Vitamin B2 (mg)1.34±0.6

0.92±0.6

0.029*

Vitamin C (mg)71±42.840±28.1

0.005**

Vitamin D (μg)

7.3±5.94.2±2.9

0.024*

Vitamin E (mg)6.8±3.0

4.7±2.3

0.011*

Dietary fibers (g)10.5±4.2

8.4±3.9

0.097

Saturated fatty acid (g)21.5±9.7

15.9±9.0

0.048

Monounsaturated fatty acid (g)21.63±7.715.92±7.4

0.014

Polyunsaturated fatty acid (g)12.24±4.2

9.29±4.4

0.026

Cholesterol (mg)388±240.6

234±126.7

0.013

Sodium chloride equivalent (g)7.6±3.0

5.8±2.3

0.022

Ethanol (g)0.5±1.6

0.9±2.3

0.505*: p<0.05 **: p<0.01

22

The relationship between accurate conditions of taste and diet for the School of Nutritional Sciences’ students

Table 4 Nutrient intake in normal and abnormal taste group (Female n=274)
Normal Taste group (n=157) Abnormal Taste group (n=117)p

Mean±SD

Mean±SD

Energy (kcal)

1708±509.9

1651±480.8

0.344

Protein (g)56.8±21.5

55.0±18.7

0.471

Fat (g)49.8±21.3

48.2±19.2

0.514

Glucide (g)250.1±65.5

241.6±66.6

0.296

Calcium (mg)431±387.7

419±254.7

0.767

Iron (mg)

6±2.4

6±2.5

0.694

Potassium (mg)1725±908.4

1679±724.0

0.651

Magnesium (mg)185±77.8

180±67.3

0.597

Zinc (mg)7.3±2.5

7.0±2.3

0.42

Vitamin A (μg)

412.7±248.4

393.4±199.0

0.491

Retinol (μg)

228±151.9222±128.1

0.738

Carotene (μg)

2174±1797.4

2009±1473.3

0.419

Vitamin B1 (mg)0.60±0.3

0.58±0.2

0.597

Vitamin B2 (mg)0.88±0.6

0.86±0.4

0.692

Vitamin C (mg)57±40.4

57±40.9

0.939

Vitamin D (μg)

4.9±2.9

4.8±3.8

0.851

Vitamin E (mg)5.8±2.7

5.7±2.9

0.791

Dietary fibers (g)9.1±4.1

8.6±3.4

0.32

Saturated fatty acid (g)14.8±8.6

14.3±7.0

0.617

Monounsaturated fatty acid (g)16.92±6.8

16.44±6.6

0.555

Polyunsaturated fatty acid (g)10.32±3.910.07±4.1

0.614

Cholesterol (mg)306±161.7308±178.8

0.935

Sodium chloride equivalent (g)6.3±2.7

6.1±2.2

0.368

Ethanol (g)0.1±0.4

0.1±0.3

0.436

any of the nutrient groups. However, the quantity

any significant difference between the normal andof intake of the following-energy, protein, fat, glu-

abnormal groups; however, there was a tendency thatcides, calcium, iron, potassium, magnesium, zinc,

the percentage of students in lodging was lower invitamin A, retinol, carotene, vitamins B1, B2, C, D

the normal group than the abnormal group.

and E, saturated fatty acids, mono-saturated fatty

Also for males, in the normal group the percentage

acids, poly unsaturated fatty acids, dietary fibers,of people missing breakfast was significantly lower

sodium chloride equivalent and ethanol, there wascompared to the abnormal group (Table 5 and 6).

a tendency for the normal group to have a higher
intake for these than the abnormal group. Conversely

Discussion

there was a tendency that subjects in the abnormal

In this investigation, for both males and females

group had a higher intake of cholesterol than thewe could see that taste disorder was slightly lower

normal taste group (Table 4).

than 50% of students. However most were borderline or mild.

4. The relationship with living circumstances
For males, in the normal group the percentage of

The principle causes of taste disorder includes zincstudents in lodging was significantly lower compared

deficiency, drug induced problems, diseases of theto the abnormal group. For females, we could not see

oral cavity, e.g. xerostomia etc, peripheral problems

23

Table 5 The relationship between taste and life style (Male n=47)
Normal Taste group

Styles of living
Without breakfast

Abnormal Taste group

No. of people%

No. of people%

Live alone

6

28.6

17

56.7

Other

15

71.4

13

43.3

Not

18

85.7

15

57.7

Twice or more a week

3

14.3

11

42.3

p
0.047*
0.037**: p<0.05

Table 6 The relationship between taste and life style (Female n=284)
Normal Taste group

Styles of living
Without breakfast

Abnormal Taste group

No. of people%

No. of people

Live alone

39

23.9

37

30.6

Other

124

76.1

84

69.4

Not

132

83.5

100

84.7

Twice or more a week

26

16.5

18

15.3

p

%

0.225
0.869

caused by nerve disorders, systemic illnesses like

Previous research showed the rate of missing

diabetes etc, psychogenesis, radioactivity, endocrine

breakfast—students in lodging as significantly

6)

problems etc . However these causes are strongly

higher than those when attending school from theircorrelated with elderly people, we are unable to see

family homes. Also relating to the quantity of intake

the relationship with young people with taste disor-

for food groups and nutrient intake, students in lodg-

der and it has been reported and suggested that theing had a lower intake than those living with theirmain causes of taste disorder in young people is afamilies 5). From this, it would appear that there is adiet imbalance 4). In this investigation, the correlation

possibility that living circumstances especially for

between the quantity of intake for food groups andmales who live in lodgings influences taste.

nutrient intake and taste was particularly strong in

For young people, the method to prevent a re-males. For food groups such as seafood, egg prod-

duction in taste sensation is a well balanced diet.

ucts, other vegetables, fruits, as well as for nutrient

Students in lodging are more prone to have an

purposes the intake of minerals and vitamins which

imbalanced diet; there is therefore a higher risk ofare included in the afore-mentioned foods was sig-

taste disorder. Students need to have a better diet tonificantly higher for those in the normal group thanprevent a reduction in taste.

those in the abnormal group. Our results showed
there was no contradiction between past studies andReferences

this investigation’s result 4). For this investigation it is1)

unclear how this is related to taste disorder, however,

Sakagami Masafumi Elderly people’s dysgeusia. Geriatric Medicine. 2006; 44: 819-824

it is indicated that for these university students there2)is a correlation between quantity of intake and taste

Ikeda Minoru Guidelines for treatment of dysgeusia.
Kanehara & Co. Ltd 2006

disorder.

3)

Satoh-Kuriwada S, Sasano T, Saito M, et al Epide-

In addition, in this investigation, for males, wemiological Study on Gustatory Disorder in the Elderly

could see a correlation between the students in lodg-—Part2: Influence of Hyposalivation on Gustatory Dis-ing and with those students who missed breakfast

order—. Sun Journal of Mouth Examination 2005; 18:
14-18

more than twice a week and taste disorder.

24

The relationship between accurate conditions of taste and diet for the School of Nutritional Sciences’ students

4)

Satoh-Kuriwada S, Sakamoto M, Sasano T Epidemiologic Study on Taste Disorders in Japanese Youth. The
Japanese Journal of Taste and Smell Research 2006; 13:499-500

5)

Yasutomo H, Kondo S, Tsukada M, et al. Assessment of
Anthropometric Measure, Blood Chemistry Data, andNutritional Intake of Students in School of Nutritional
Sciences (2nd report). Annal Report of Istitute of Healthand Nutrition,Nagoya University of Arts and Sciences
2009; 1: 39-51

6)

Shinsho F, Ueda K, Ushiyama K, et al. Q&A for Prevention for Dependence through Oral Functional Improvement. ISHIYAKU PUBLISHERS 2006; 69

25

和文抄録

管理栄養学部生の味覚の実態と食生活との関連
小島

＊

千明
伊藤

＊

須崎
＊
勇貴

尚
山中

石田
＊
克己

＊

静乃

要旨
目的：若年者における味覚異常者の実態と、味覚異常へ影響する因子を明らかにする。
方法：本学管理栄養学部生を対象とし、テーストディスク（三和科学研究所㈱）を使用した味覚検査を行った。また味覚検査と食事摂取頻度調査との関連性を検討した。味覚検査では、舌 6箇所の測定部位に4種類の味溶液をそれぞれ置き、認知閾値を測定し、この閾値結果の総平均値が3.0以下のものを味覚正常群（以下正常群とする）、3.0超のものを味覚異常群（以下異常群とする）とした。
結果：味覚異常群が男性で58.9％（30名）、女性で42.6％（121名）であった。味覚と食事摂取量との関連では、男性においては魚貝類、卵類、その他の野菜、果物、砂糖類、菓子類の間で味覚正常群の方が味覚異常群より有意に多く摂取していた。女性においては、どの食品群間にも有意な差は見られなかったが、ほとんどの食品群で正常群の方が異常群より多く摂取している傾向が見られた。栄養素摂取量との関連では、男性においてはビタミン B1、ビタミン B2、ビタミン C、ビタミン D、ビタミン E、飽和脂肪酸、一価不飽和脂肪酸、多価不飽和脂肪酸、
コレステロール、食塩の間で正常群の方が異常群より有意に多く摂取していた。女性においては、どの栄養素間にも有意な差は見られなかったが、ほとんどの栄養素で正常群の方が異常群より多く摂取している傾向が見られた。ライフスタイルとの関連については、住居状況（自宅か下宿か）において男性では味覚異常群の割合は下宿生の方が有意に高かった。朝食欠
食状況において男性では欠食をほとんどしない群より、週 2 回以上欠食する群の方が味覚異常の割合が有意に高かった。
結語：本学学生においては食品群および栄養素摂取量と味覚異常の関連が示唆された。また、特に男性においてはライフスタイルが味覚異常に影響を及ぼす可能性が考えられた。

＊名古屋学芸大学

管理栄養学部

26