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Taste perception and food preferences in patients with diabetic foot ulcers before and after hyperbaric oxygen therapy

Medicine and Health

Taste perception and food preferences in patients with diabetic foot ulcers before and after hyperbaric oxygen therapy

M. Hartman-petrycka, G. Knefel, et al.

Discover how hyperbaric oxygen therapy (HBOT) impacts taste perception in diabetic foot ulcer patients. This groundbreaking study by Magdalena Hartman-Petrycka and colleagues reveals that while HBOT enhances umami and sour taste sensitivity, it reduces enjoyment of beloved treats like chocolate and crisps. Dive into the fascinating findings that could reshape dietary preferences for those in need!

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Playback language: English
Abstract
This study evaluated the effect of hyperbaric oxygen therapy (HBOT) on taste perception and food preferences in patients with diabetic foot ulcers. 75 healthy individuals and 23 patients (before and after 25-30 HBOT treatments) were assessed using the sip and spit method for 5 basic tastes and food preference questionnaires. Diabetic patients showed impaired taste across all 5 basic flavors compared to healthy controls. HBOT improved umami and sour taste sensitivity, but decreased the pleasure derived from eating chocolate and crisps.
Publisher
Nutrition and Diabetes
Published On
Oct 05, 2022
Authors
Magdalena Hartman-Petrycka, Grzegorz Knefel, Agata Lebiedowska, Mariusz Nowak, Barbara Błońska-Fajfrowska
Tags
hyperbaric oxygen therapy
taste perception
diabetic foot ulcers
food preferences
umami taste
sour taste
chocolate

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