Abstract
The present retrospective study aimed to determine the taste thresholds of persons with dysgeusia. This study included 38 （20 male and 18 female） patients with a complaint of dysgeusia that were not complicated by any other symptoms of taste disorders. Taste functions in all patients were measured using filter paper discs （FPD）, and the whole mouth test （WMT）. Levels of serum zinc, copper, and iron were examined and saliva flow rate was assessed using a gum test. Cultures were tested for Candida species. The patients were assigned to either a group that had difficulty recognizing all tastes （DRA）, or one that had difficulty recognizing some tastes （DRS）, and data were statistically analyzed.
In the DRA group, the WMT technique showed that the only one patient in this group had higher thresholds for all tastes. In the DRS group, increasing sensitivity to salty taste mostly matched both FPD and WMT techiques.
