METHODS: Two-hundred participants (120 women, 80 men) with a good sense of taste performed a whole-mouth identification test using 12 filter-paper strips impregnated with low and high concentrations of sweet, sour, salty, bitter, astringency, and spiciness. Fifty of them repeated the task, with a median interval of 122 days from the first visit. Test-retest reliability was determined using Spearman correlation and the Bland-Altman plot method.
RESULTS: There was a significant correlation in identification score between the first and the second session for both versions of the test (r ≥ 0.28; p ≤ 0.048). The Bland-Altman plot reflected a good congruence between the results of the two sessions. Additionally, frequencies of correct identification were consistent between sessions, with women outperforming men (p = 0.005). Hypogeusia was established at Seven-iTT score of 3 of less.
METHODS: The identification test combines taste and somatosensory perception, thus creating a more detailed diagnosis tool. Scores were correlated with self-rated taste perception.
CONCLUSIONS: The present results confirmed the applicability of Seven-iTT for a reliable, fast evaluation of taste and somatosensory perception in the general population, that can be extended to clinical practice.
方法:两百名参与者(120名女性,80名男性)具有良好的味觉,使用12条浸渍有低浓度和高浓度甜味的滤纸条进行了全口识别测试,酸,咸,苦涩,收敛性,和辣味。他们中的50人重复了这项任务,从第一次访问开始的中位数间隔为122天。使用Spearman相关性和Bland-Altman图法确定重测可靠性。
结果:对于两个版本的测试,第一和第二会话之间的识别得分存在显着相关性(r≥0.28;p≤0.048)。Bland-Altman的情节反映了两次会议结果之间的良好一致性。此外,正确识别的频率在会话之间是一致的,女性表现优于男性(p=0.005)。在7-iTT得分为3分以下时,建立了缺省感。
方法:识别测试结合了味觉和体感知觉,从而创建一个更详细的诊断工具。得分与自我评估的味觉感知相关。
结论:本结果证实了Seven-iTT对于可靠的,快速评估普通人群的味觉和体感知觉,这可以扩展到临床实践。