Cross-sectional analysis of taste impairment in relation with the serum urea in Moothira Uthira Vaatham
Year: 2025
Type: article
Study design: Observational Study
Abstract: Background: Integrative medicinal approach to a disease is possible when the disease is well understood and is explained in both modern and traditional medical systems, in addition to when each other sectors have a doubtless acceptance of other medical systems. This report describes the case where uremic breath is a primary complaint. A Siddha diagnosis term called Moothira uthira vaatham (MUV) describes the complication of end-stage renal disease (ESRD). Thus, uremia has a major role in complication and prognosis in renal disease, including taste impairment. Materials and Methods: A cross-sectional study was carried out at the nephrology division of SRM Medical College and Hospital to examine taste sensitivity in patients with chronic renal disease. One hundred and twenty participants aged 30 to 85, including 60 pre-dialysis and 60 dialysis patients, were included. Taste thresholds for sweet, sour, bitter, and salty were measured using a modified Harris–Kalmus method. Both detection and recognition thresholds were assessed. Results: In this study, we found that the elevated serum urea levels in MUV in ESRD patients significantly impact the taste perception, particularly for bitter and sour tastes. The strongest correlations were found for the detection threshold and recognition threshold of these tastes, indicating increased sensitivity. The salt taste detection threshold was also significantly correlated with urea levels, although less so for recognition. The sweet taste recognition threshold, however, showed a weak and statistically insignificant correlation, suggesting it is less affected by increased urea levels in ESRD. Conclusion: In MUV, serum elevation of urea causes uremic odor and taste dysfunction. There were significant differences in how flavor was perceived between the pre-dialysis and dialysis stages of chronic kidney disease (CKD). Hypogeusia is common in people with CKD, manifesting as a reduced ability to taste sweet, sour, salty, bitter, or umami flavors. This can lead to decreased appetite, malnutrition, and a lower quality of life.
Authors: Balasubramaniyan Veeraputhiran, P. Kalyani Prabha, Saravanan Appavu, Prabhavathi Krishnan, Balamurugan Venkatachalam, Swaminathan Arumugam
Language: English
Subfield: Sensory Systems
Field: Neuroscience
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4411783970