Abstract

TASTE SENSITIVITY AND ITS ASSOCIATION WITH DIETARY INADEQUACY AMONG OLDER ADULTS: A CROSS-SECTIONAL STUDY

Umamageshwari R. *Lally Hanna Luke

ABSTRACT

Aging is associated with physiological changes that can impair taste sensitivity, potentially affecting dietary intake and overall nutritional status. This study, titled ―Evaluation of Taste Sensitivity in Elder People and Its Association with Inadequate Dietary Intake,” aimed to assess how variations in taste perception influence nutrient consumption in elder individuals. A cross- sectional study was conducted among 70 participants aged 61 to 93 years. Taste sensitivity for sweet, salt, sour, and bitter were evaluated using graded concentrations, and dietary intake was assessed through a 3-day dietary recall and analyzed using DIETCAL software. Anthropometric indicators such as Body Mass Index (BMI), Mid-Upper Arm Circumference (MUAC), and calf circumference were used to assess nutritional status. The results showed that moderate taste sensitivity was most common for sweet, sour, and bitter tastes, while high sensitivity predominated for salt. Statistically significant associations were observed between sugar tastesensitivity and vitamin B6 intake, salt taste sensitivity and phosphorous intake, and bitter taste sensitivity and ascorbic acid intake. While most other associations were not statistically significant, high rates of deficiency in zinc, calcium, iron, and magnesium were prevalent across all taste sensitivity groups, indicating potential nutritional vulnerabilities. The findings highlight a complex relationship between taste perception and nutrient intake in elder individuals. Reduced taste sensitivity may limit food variety and contribute to nutrient deficiencies. Following the study, nutrition education was provided to promote healthy eating practices, emphasizing the use of natural flavor enhancers, colorful foods, and supportive strategies to enhance overall dietary intake and wellbeing.

Keywords: Aging, taste sensitivity, dietary intake, nutritional status, healthy eating, natural flavors, wellbeing.