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Abstract：
Taste dysfunction has been associated with chronic kidney disease (CKD) especially end stage kidney disease (ESKD) and also implicated as one of the predisposing factors for the prevalent malnutrition, muscle wasting and impaired quality of life among patients with CKD. To assess the taste function and determine the pattern of taste dysfunction in patients with CKD attending the University College Hospital, Ibadan. This was a cross sectional, hospital-based case-control study of adult patients with CKD. The control group were age and sex matched without CKD. Interviewer-assisted questionnaires were administered on all participants to obtain clinical information concerning demographics, clinical data on kidney disease and taste dysfunction. The four basic taste modalities namely; sweet, sour, bitter and salt taste senses of the participants were tested with validated \"taste strips\". There were 100 patients with CKD and 100 healthy controls, age ranges between 19 and 86 years (mean ± SD = 46.3 ± 13.9 years) and 20 and 85 years (mean ± SD = 43.4 ± 14.9 years), respectively. There was no statistically significant difference between cases and control gender distribution (p = 0.57). Hypogeusia was found in 27.0% of CKD patients with specific taste modalities dysfunction for salt, sour, sweet and bitter taste of 13.0, 24.0, 13.0 and 17.0%, respectively. The controls only had specific taste modalities dysfunction for salt, sour and bitter taste of 1.0% for each of the taste modalities. The mean total taste scores in the cases and controls were - 9.8 ± 3.2 and 13.4 ± 1.5 (p = 0.001), respectively. The mean taste scores were significantly lower among the cases than controls, salt taste-2.82 ± 1.1 and 3.7 ± 0.7 (p = 0.001), sour taste - 2.2 ± 1.0 and 3.2 ± 0.7 (p = 0.001), sweet taste-, 2.9 ± 1.8 and 3.8 ± 0.5 (p = 0.001), bitter taste - 1.9 ± 1.2 and 2.8 ± 0.9 (p = 0.001). Taste dysfunction is prevalent among patients with CKD and the affectation involves all taste modalities.
摘要：
味觉功能障碍与慢性肾脏病（CKD）特别是终末期肾脏病（ESKD）有关，也被认为是普遍营养不良的诱发因素之一。CKD患者的肌肉萎缩和生活质量受损。评估大学学院医院CKD患者的味觉功能并确定味觉功能障碍的模式，伊巴丹.这是一个横截面，成人CKD患者的医院病例对照研究.对照组年龄和性别相匹配，无CKD。对所有参与者进行采访员辅助问卷，以获取有关人口统计学的临床信息，肾脏疾病和味觉功能障碍的临床数据。四种基本的味道模式，即；甜，酸,用经过验证的“味条”测试参与者的苦味和盐味觉。有100名CKD患者和100名健康对照，年龄范围在19至86岁（平均±SD=46.3±13.9岁）和20至85岁（平均±SD=43.4±14.9岁）之间，分别。病例与对照组性别分布差异无统计学意义(p=0.57)。27.0％的CKD患者存在盐的特定味觉障碍，酸,甜味和苦味13.0，24.0，13.0和17.0％，分别。对照组只有盐的特定味觉模式功能障碍，酸味和苦味1.0％的每个味道模式。病例和对照组的平均总味觉评分分别为-9.8±3.2和13.4±1.5（p=0.001），分别。病例的平均味觉评分明显低于对照组，盐味-2.82±1.1和3.7±0.7（p=0.001），酸味-2.2±1.0和3.2±0.7（p=0.001），甜美的味道-，2.9±1.8和3.8±0.5（p=0.001），苦味-1.9±1.2和2.8±0.9（p=0.001）。味觉功能障碍在CKD患者中普遍存在，情感涉及所有味觉模式。
