Clinical Evaluation of Taste Dysfunction Using a Salt-impregnated Taste Strip

Overview

Journal ORL J Otorhinolaryngol Relat Spec

Specialty Otorhinolaryngology

Date 1996 Sep 1

PMID 8936475

Citations 10

Authors

K Nishimoto

R Hirota

M Egawa

S Furuta

Affiliations

Soon will be listed here.

Abstract

We have used special tests to investigate taste function in detail. To evaluate acuity for a salty taste, we used a paper with salt crystals, Salsave. The procedure is simple and takes only a few minutes. We analyzed the relationships between the magnitude of the threshold of response to this test and the results of other taste function tests in 126 patients who visited our clinic. The mean magnitude of the response to Salsave significantly correlated with the results of other taste tests. Thus, this is a useful method for screening the detection and recognition threshold of a salty taste.

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