Pilot Study of Taste Sensations in Patients With End-stage Renal Disease on Hemodialysis
| Status: | Completed |
|---|---|
| Conditions: | Renal Impairment / Chronic Kidney Disease, Renal Impairment / Chronic Kidney Disease |
| Therapuetic Areas: | Nephrology / Urology |
| Healthy: | No |
| Age Range: | Any |
| Updated: | 4/17/2018 |
| Start Date: | February 6, 2017 |
| End Date: | April 19, 2017 |
Individuals on dialysis due to kidney failure have very prescriptive diets. These diets help
increase dialysis effectiveness and help patients control blood levels of electrolytes
including potassium and phosphate, acid-base balance, blood pressure, and fluid between
dialysis treatments. However, patient compliance with these diets often can be very low, and
one reason for this low compliance is disguesia (abnormal taste sensations) which can make
the diets unpalatable. We hypothesize this disguesia, and subsequent lack of adherence to a
dialysis friendly diet, is a result of either vascular taste (tasting your own blood through
the basolateral side of taste cells) or altered chemical composition of saliva in between
dialysis appointments. However, to study these hypotheses, we first need data on the types of
substances that may contribute to the disguesia. Substances for which the concentration is
influenced by kidney function (in healthy people) or dialysis (in patients) are the prime
candidates for the disguesia under our hypotheses. Thus, we plan to investigate whether taste
or flavours experienced from sodium, calcium, potassium, creatinine, urea, phosphates,
glutamate, and iron may be related to altered taste experienced by patients on dialysis.
increase dialysis effectiveness and help patients control blood levels of electrolytes
including potassium and phosphate, acid-base balance, blood pressure, and fluid between
dialysis treatments. However, patient compliance with these diets often can be very low, and
one reason for this low compliance is disguesia (abnormal taste sensations) which can make
the diets unpalatable. We hypothesize this disguesia, and subsequent lack of adherence to a
dialysis friendly diet, is a result of either vascular taste (tasting your own blood through
the basolateral side of taste cells) or altered chemical composition of saliva in between
dialysis appointments. However, to study these hypotheses, we first need data on the types of
substances that may contribute to the disguesia. Substances for which the concentration is
influenced by kidney function (in healthy people) or dialysis (in patients) are the prime
candidates for the disguesia under our hypotheses. Thus, we plan to investigate whether taste
or flavours experienced from sodium, calcium, potassium, creatinine, urea, phosphates,
glutamate, and iron may be related to altered taste experienced by patients on dialysis.
A. Background:
Individuals on dialysis due to kidney failure have very prescriptive diets. These diets help
increase dialysis effectiveness and help patients control blood levels of electrolytes
including potassium and phosphate, acid-base balance, blood pressure, and fluid between
dialysis treatments. However, patient compliance with these diets is often very low, and one
reason for this low compliance is disguesia (abnormal taste sensations) which can make the
diets unpalatable. The investigators hypothesize this disguesia, and subsequent lack of
adherence to a dialysis friendly diet, is a result of either vascular taste (tasting one's
own blood through the basolateral side of taste cells) or altered chemical composition of
saliva in between dialysis appointments. However, to study these hypotheses, data are needed
on the types of substances that may contribute to the disguesia. Substances for which the
concentration is influenced by kidney function (in healthy people) or dialysis (in patients)
are the prime candidates for the disguesia under our hypotheses.
B. Objectives:
The investigators will study how dialysis patients perceive sodium, calcium, potassium,
creatinine, urea, phosphate, glutamate (umami taste), and iron solutions, and whether
alterations in saliva may contribute to altered sensations from these compounds. These
solutions will be used to:
1. Determine whether dialysis patients recognize the flavour of specific stimuli as similar
to the disguesias experienced between dialysis treatments.
2. Determine if the intensity of the flavour from these solutions is more or less intense
at the beginning of dialysis compared to the end.
3. Determine if patients' ratings for the solutions differ from healthy, control
individuals.
4. Determine if saliva of patients contains different concentrations of analytes such as
sodium, potassium, creatinine, urea, phosphates, iron, or glutamates from healthy
controls.
5. Determine if concentrations of these analytes in saliva decrease over the course of
dialysis treatment.
Individuals on dialysis due to kidney failure have very prescriptive diets. These diets help
increase dialysis effectiveness and help patients control blood levels of electrolytes
including potassium and phosphate, acid-base balance, blood pressure, and fluid between
dialysis treatments. However, patient compliance with these diets is often very low, and one
reason for this low compliance is disguesia (abnormal taste sensations) which can make the
diets unpalatable. The investigators hypothesize this disguesia, and subsequent lack of
adherence to a dialysis friendly diet, is a result of either vascular taste (tasting one's
own blood through the basolateral side of taste cells) or altered chemical composition of
saliva in between dialysis appointments. However, to study these hypotheses, data are needed
on the types of substances that may contribute to the disguesia. Substances for which the
concentration is influenced by kidney function (in healthy people) or dialysis (in patients)
are the prime candidates for the disguesia under our hypotheses.
B. Objectives:
The investigators will study how dialysis patients perceive sodium, calcium, potassium,
creatinine, urea, phosphate, glutamate (umami taste), and iron solutions, and whether
alterations in saliva may contribute to altered sensations from these compounds. These
solutions will be used to:
1. Determine whether dialysis patients recognize the flavour of specific stimuli as similar
to the disguesias experienced between dialysis treatments.
2. Determine if the intensity of the flavour from these solutions is more or less intense
at the beginning of dialysis compared to the end.
3. Determine if patients' ratings for the solutions differ from healthy, control
individuals.
4. Determine if saliva of patients contains different concentrations of analytes such as
sodium, potassium, creatinine, urea, phosphates, iron, or glutamates from healthy
controls.
5. Determine if concentrations of these analytes in saliva decrease over the course of
dialysis treatment.
HD subjects:
Inclusion
- Men and women
- Any race
- Age 18 years or older
- Maintenance hemodialysis patients
Exclusion
• Patients with dysphagia who are not able consume the test solutions (clear, thin
liquids).
Control subjects:
Inclusion
- No tongue, lip, or cheek piercings
- Over 18 years of age
- Normal taste and smell function
- No known issues with salivation or dry mouth
- Willing to comply with study protocol (taste samples and provide saliva)
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