The Association Between Taste Impairment and Serum Zinc Concentration in Adult Patients With Type 2 Diabetes.

What Was Tested

Researchers studied Vitamin D, K2, Magnesium and Zinc in this controlled clinical trial publication.

In this study, the researchers aimed to elucidate the association between taste acuity and serum zinc concentration in patients with type 2 diabetes.

Who Took Part

According to the abstract, 29 patients were involved.

The age groups tagged for this paper are adults, middle-aged adults and older adults, both men and women.

The researchers enrolled 29 patients who were hospitalized and asked them to attend a 2-week diabetes education program.

How the Study Was Run

Fasting blood samples were obtained on the morning of the first day and 2 weeks after hospitalization.

The acuity of sweet, salty, sour or bitter taste was evaluated by a filter-paper disc method.

Correlations among taste acuity, glycemic control and serum zinc concentration were analyzed using the Spearman rank correlation coefficient.

What Was Measured

Topics PubMed links to this paper include Blood Glucose, Diabetes Mellitus, Type 2, Food Preferences, Hospitalization, Patient Education as Topic, Taste and Taste Disorders.

The authors tagged it with the keywords altération de la perception gustative, diabète de type 2, enseignement de courte durée, glycemic control, régulation de la glycémie and short-duration education.

What This Means in Plain Language

This is a controlled clinical trial of Vitamin D, K2, Magnesium and Zinc in 29 patients.

With fewer than 40 people, it is a small study, so it is better read as an early signal for further research than as a settled answer.

Its findings take up roughly 4 sentences of the abstract and are left out here on purpose; the source paper is the place to read them.

The publication is from 2018 (Canadian journal of diabetes), a journal based in Canada.

More context: the Vitamin D, K2, Magnesium and Zinc compound page, all human trials.