Kumbargere Nagraj, Sumanth Naresh, Shetty Srinivas, Kandula Renjith George, P Shrestha, Ashish Levenson, David Ferraiolo, Debra M and Kumbargere Nagraj, Sumanth 2014. Cochrane Database of Systematic Reviews.
Aliani, Michel Udenigwe, Chibuike C. Girgih, Abraham T. Pownall, Trisha L. Bugera, Jacqeline L. and Eskin, Michael N. A. 2013. Aroma and Taste Perceptions With Alzheimer Disease and Stroke. Critical Reviews in Food Science and Nutrition, Vol. 53, Issue. 7, p. 760.
Aliani, Michel Udenigwe, Chibuike C. Girgih, Abraham T. Pownall, Trisha L. Bugera, Jacqeline L. and Eskin, Michael N. A. 2013. Zinc Deficiency and Taste Perception in the Elderly. Critical Reviews in Food Science and Nutrition, Vol. 53, Issue. 3, p. 245.
Noh, Hwayoung Paik, Hee-Young Kim, Jihye and Chung, Jayong 2013. Salty Taste Acuity Is Affected by the Joint Action of αENaC A663T Gene Polymorphism and Available Zinc Intake in Young Women. Nutrients, Vol. 5, Issue. 12, p. 4950.
Bae, Jae-Woong Kim, Un-Kyung Oh, Se-kyung Rhyu, Mee Ra Shin, Seung Heon and Ye, Mi-Kyung 2012. The Relationship between Single Nucleotide Polymorphisms of theCarbonic Anhydrase 6Gene andPhenylthiocarbamide Taste Sensitivity, Taste Disorder. Korean Journal of Otorhinolaryngology-Head and Neck Surgery, Vol. 55, Issue. 3, p. 155.
Kato, Yoshiko and Roth, Roswith 2012. Relationship between Taste Sensitivity and Eating Style in Japanese Female University Students. Food and Nutrition Sciences, Vol. 03, Issue. 03, p. 302.
Simpson, Ellen E.A. Rae, Gordon Parr, Heather O’Connor, Jacqueline M. Bonham, Maxine Polito, Angela Meunier, Nathalie Andriollo-Sanchez, Maud Intorre, Federica Coudray, Charles Strain, J.J. and Stewart-Knox, Barbara 2012. Predictors of taste acuity in healthy older Europeans. Appetite, Vol. 58, Issue. 1, p. 188.
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Mocchegiani, E. Malavolta, M. Costarelli, L. Giacconi, R. Cipriano, C. Piacenza, F. Tesei, S. Basso, A. Pierpaoli, S. and Lattanzio, F. 2010. Zinc, metallothioneins and immunosenescence. Proceedings of the Nutrition Society, Vol. 69, Issue. 03, p. 290.
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Taste acuity declines with age and may be dependent upon Zn status. The aim of the present double-blind, randomised controlled intervention trial has been to determine taste acuity in response to Zn supplementation (placebo, or 15 or 30 mg Zn/d). Healthy older European adults aged 70–87 years were recruited within Italy (Rome) (n 108) and France (Grenoble) (n 91) to the European Commission-funded Zenith project. A signal detection theory approach was adopted for taste assessment. The data were converted to R indices and analysed by repeated-measures ANOVA controlling for baseline taste acuity as well as serum and erythrocyte Zn. Serum Zn increased post-intervention, indicating compliance with the intervention. Results differed across geographical region. Salt taste acuity was greater in response to Zn (30 mg) than placebo post-intervention among those recruited in Grenoble. There was no apparent change in acuity for sweet, sour or bitter taste in response to Zn. Supplemented Zn may have potential to enhance salt taste acuity in those over the age of 70 years. Further research is required to determine if enhanced salt taste acuity is reflected in the eating experiences of older individuals.
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