Zinc status and taste acuity in older Europeans: the ZENITH study

B Stewart-Knox, EEA Simpson, H Parr, G Rae, A Polito, F Intorre, N Meunier, M Andriollo-Sanchez, JM O'Connor, C Coudray, JJ Strain

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Abstract

Background: Age-related decline in taste acuity may be both a cause and an effect of depleted zinc and/or increased zinc requirement. Objective: The aim of this study was to explore associations between zinc status and taste acuity in healthy older European adults aged 55-90 y. Sample: Volunteers were recruited within Italy (n = 108 aged 70-90 y), the United Kingdom (UK) (n = 93 aged 55-70) and two regions of France (n = 186), Grenoble (aged 70-90 y) and Clermont-Ferrand (aged 55-70 y). Methods: A signal detection theory approach was adopted, employing a three-alternative, forced-choice procedure. The data were converted to R-indices and bivariate correlations were computed to explore relationships between serum zinc, erythrocyte zinc and taste acuity. ANOVA was undertaken to determine regional differences in zinc status. Results: Higher erythrocyte zinc status was associated with better acuity for salt (sodium chloride) taste in the sample as a whole (P = 0.012) (n = 385). Higher serum zinc levels were associated with greater sensitivity to sour taste (citric acid) (P = 0.015) only in the older groups (aged 70-90 y). There were no apparent associations between serum or erythrocyte zinc status and acuity for bitter (quinine) or sweet (sucrose) tastes irrespective of age. Conclusion: These results agree with those previously suggesting that age-related detriment in sensitivity for salt taste may be associated with depleted zinc.
LanguageEnglish
PagesS31-S36
JournalEuropean Journal of Clinical Nutrition
Volume59
Issue numberSuppl.
DOIs
Publication statusPublished - Nov 2005

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Zinc
Erythrocytes
Salts
Serum
Quinine
Sodium Chloride
Citric Acid
Italy
France
Sucrose
Volunteers
Analysis of Variance

Cite this

Stewart-Knox, B ; Simpson, EEA ; Parr, H ; Rae, G ; Polito, A ; Intorre, F ; Meunier, N ; Andriollo-Sanchez, M ; O'Connor, JM ; Coudray, C ; Strain, JJ. / Zinc status and taste acuity in older Europeans: the ZENITH study. In: European Journal of Clinical Nutrition. 2005 ; Vol. 59, No. Suppl. pp. S31-S36.
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abstract = "Background: Age-related decline in taste acuity may be both a cause and an effect of depleted zinc and/or increased zinc requirement. Objective: The aim of this study was to explore associations between zinc status and taste acuity in healthy older European adults aged 55-90 y. Sample: Volunteers were recruited within Italy (n = 108 aged 70-90 y), the United Kingdom (UK) (n = 93 aged 55-70) and two regions of France (n = 186), Grenoble (aged 70-90 y) and Clermont-Ferrand (aged 55-70 y). Methods: A signal detection theory approach was adopted, employing a three-alternative, forced-choice procedure. The data were converted to R-indices and bivariate correlations were computed to explore relationships between serum zinc, erythrocyte zinc and taste acuity. ANOVA was undertaken to determine regional differences in zinc status. Results: Higher erythrocyte zinc status was associated with better acuity for salt (sodium chloride) taste in the sample as a whole (P = 0.012) (n = 385). Higher serum zinc levels were associated with greater sensitivity to sour taste (citric acid) (P = 0.015) only in the older groups (aged 70-90 y). There were no apparent associations between serum or erythrocyte zinc status and acuity for bitter (quinine) or sweet (sucrose) tastes irrespective of age. Conclusion: These results agree with those previously suggesting that age-related detriment in sensitivity for salt taste may be associated with depleted zinc.",
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Stewart-Knox, B, Simpson, EEA, Parr, H, Rae, G, Polito, A, Intorre, F, Meunier, N, Andriollo-Sanchez, M, O'Connor, JM, Coudray, C & Strain, JJ 2005, 'Zinc status and taste acuity in older Europeans: the ZENITH study', European Journal of Clinical Nutrition, vol. 59, no. Suppl., pp. S31-S36. https://doi.org/10.1038/sj.ejcn.1602295

Zinc status and taste acuity in older Europeans: the ZENITH study. / Stewart-Knox, B; Simpson, EEA; Parr, H; Rae, G; Polito, A; Intorre, F; Meunier, N; Andriollo-Sanchez, M; O'Connor, JM; Coudray, C; Strain, JJ.

In: European Journal of Clinical Nutrition, Vol. 59, No. Suppl., 11.2005, p. S31-S36.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Zinc status and taste acuity in older Europeans: the ZENITH study

AU - Stewart-Knox, B

AU - Simpson, EEA

AU - Parr, H

AU - Rae, G

AU - Polito, A

AU - Intorre, F

AU - Meunier, N

AU - Andriollo-Sanchez, M

AU - O'Connor, JM

AU - Coudray, C

AU - Strain, JJ

PY - 2005/11

Y1 - 2005/11

N2 - Background: Age-related decline in taste acuity may be both a cause and an effect of depleted zinc and/or increased zinc requirement. Objective: The aim of this study was to explore associations between zinc status and taste acuity in healthy older European adults aged 55-90 y. Sample: Volunteers were recruited within Italy (n = 108 aged 70-90 y), the United Kingdom (UK) (n = 93 aged 55-70) and two regions of France (n = 186), Grenoble (aged 70-90 y) and Clermont-Ferrand (aged 55-70 y). Methods: A signal detection theory approach was adopted, employing a three-alternative, forced-choice procedure. The data were converted to R-indices and bivariate correlations were computed to explore relationships between serum zinc, erythrocyte zinc and taste acuity. ANOVA was undertaken to determine regional differences in zinc status. Results: Higher erythrocyte zinc status was associated with better acuity for salt (sodium chloride) taste in the sample as a whole (P = 0.012) (n = 385). Higher serum zinc levels were associated with greater sensitivity to sour taste (citric acid) (P = 0.015) only in the older groups (aged 70-90 y). There were no apparent associations between serum or erythrocyte zinc status and acuity for bitter (quinine) or sweet (sucrose) tastes irrespective of age. Conclusion: These results agree with those previously suggesting that age-related detriment in sensitivity for salt taste may be associated with depleted zinc.

AB - Background: Age-related decline in taste acuity may be both a cause and an effect of depleted zinc and/or increased zinc requirement. Objective: The aim of this study was to explore associations between zinc status and taste acuity in healthy older European adults aged 55-90 y. Sample: Volunteers were recruited within Italy (n = 108 aged 70-90 y), the United Kingdom (UK) (n = 93 aged 55-70) and two regions of France (n = 186), Grenoble (aged 70-90 y) and Clermont-Ferrand (aged 55-70 y). Methods: A signal detection theory approach was adopted, employing a three-alternative, forced-choice procedure. The data were converted to R-indices and bivariate correlations were computed to explore relationships between serum zinc, erythrocyte zinc and taste acuity. ANOVA was undertaken to determine regional differences in zinc status. Results: Higher erythrocyte zinc status was associated with better acuity for salt (sodium chloride) taste in the sample as a whole (P = 0.012) (n = 385). Higher serum zinc levels were associated with greater sensitivity to sour taste (citric acid) (P = 0.015) only in the older groups (aged 70-90 y). There were no apparent associations between serum or erythrocyte zinc status and acuity for bitter (quinine) or sweet (sucrose) tastes irrespective of age. Conclusion: These results agree with those previously suggesting that age-related detriment in sensitivity for salt taste may be associated with depleted zinc.

U2 - 10.1038/sj.ejcn.1602295

DO - 10.1038/sj.ejcn.1602295

M3 - Article

VL - 59

SP - S31-S36

JO - European Journal of Clinical Nutrition

T2 - European Journal of Clinical Nutrition

JF - European Journal of Clinical Nutrition

SN - 0954-3007

IS - Suppl.

ER -