Taste disorders in diabetes – An insight

Mohamed Faizal Asan; G Subhas Babu; Vidya Ajila; Sonika Achalli

Mohamed Faizal Asan Postgraduate, Nitte (Deemed to be University), AB Shetty Memorial Institute of Dental Sciences (ABSMIDS), Department of Oral Medicine and Radiology, Mangalore, India.
G Subhas Babu Professor
Vidya Ajila Head of the Department , Nitte (Deemed to be University), AB Shetty Memorial Institute of Dental Sciences (ABSMIDS), Department of Oral Medicine and Radiology, Mangalore, India.
Sonika Achalli Senior Lecturer, Nitte (Deemed to be University), AB Shetty Memorial Institute of Dental Sciences (ABSMIDS), Department of Oral Medicine and Radiology, Mangalore, India.

Keywords: Diabetes Mellitus, Low-Level Laser Therapy, Taste Buds, Taste Disorders

Abstract

Taste sensation or gustation is an important feature that determines the food selection and nutrition of human beings. Gustation is a complex process that takes place in the taste buds resulting in the chemosensory perception of the food substances. Humans have the ability to perceive a variety of tastes such as sweet, sour, bitter, salty and umami. Taste disorder is a broad term used to denote any alteration in the perception of tastes. Taste disorder is one of the commonly encountered oral manifestation of both type 1 and type 2 diabetes mellitus, which is often ignored. These disorders can have a direct impact on the glycemic control of the diabetic patients. There are various chairside investigations that can help in the detection of taste disorders. Early detection and appropriate management of taste disorders in patients with diabetes is essential for a better control of the glycemic levels.