抄録
The zinc appears to play a significant roles in enzymatic activities as well as taste qualities, and it has been given cosiderable attention to the decreased serum zinc concentration patients who has been suffering from changes in taste acuity. There is, however, no report regarding the influence of the zinc concentration related to the denture wearers taste qualities.
This study was undetaken to elucidate the correlation between serum zinc concentration and taste acuity in denture wearers. Total of 66 subjects were selected on 35 male and 31 female, aged 22 to 81 years. Within 66 subjects, 16 male and 18 female were denture wearers on aged 35 to 81 years. Serum zinc levels were made using atomic-absorption flame spectrophotometry, and taste thresholds were tested using electrogustometer on the anterior and posterior part of thetongue and on the soft palate.
The results were as follows:
1. Significant decrease in serum zinc concentration with advancing age were obtained in both male and female subjects (Male: Y=123.1 - 0.4 X, R= -0.67, p < 0.01, Female: Y = 103.5-0.2 X, R= -0.37, p< 0.05, where Y is serum zinc concentration in μg/dl and X is age in years).
2. Significant increase in taste-thresholds in every area with advancing age were obtained in both male and female subjects.
3. Denture wearers showed low value of serum zinc concentration (Male: 90.7 μg/dl, Female: 91.7 μg/dl) compared to young subjects (Male: 110.8 μg/dl, Female: 102.6 μg/dl).
4. Denture weares showed high value of taste thresholds (Anterior part of the tongue: 18.8 dB, Posterior part of the tongue: 15.8 dB, Soft palate: 18.9 dB) compared to young subjects (Anterior part of the tongue: 6.6 dB, Posterior part of the tongue: 7.6 dB, Soft palate: 8.8 dB).
