- How common are taste disorders?
- How does our sense of taste work?
- What are the taste disorders?
- What causes taste disorders?
- How are taste disorders diagnosed?
- Are taste disorders serious?
- Can taste disorders be treated?
- What research is being done?
- Patient Comments: Taste Disorders - Experience
- Find a local Ear, Nose, & Throat Doctor in your town
How common are taste disorders?
Many of us take our sense of taste for granted, but a taste disorder can have a negative effect on a person's health and quality of life. If you are having a problem with your sense of taste, you are not alone. More than 200,000 people visit a doctor each year for problems with their chemical senses, which include taste and smell.
The senses of taste and smell are very closely related. Some people who go to the doctor because they think they have lost their sense of taste are surprised to learn that they have a smell disorder instead.
How does our sense of taste work?
Our ability to taste occurs when tiny molecules released by chewing, drinking, or digesting our food stimulates special sensory cells in the mouth and throat. These taste cells, or gustatory cells, are clustered within the taste buds of the tongue and roof of the mouth, and along the lining of the throat. Many of the small bumps on the tip of your tongue contain taste buds. At birth, we have about 10,000 taste buds, but after age 50, we may start to lose them.
When the taste cells are stimulated, they send messages through three specialized taste nerves to the brain, where specific tastes are identified. Each taste cell expresses a receptor, which responds to one of at least five basic taste qualities: sweet, sour, bitter, salty, and umami. Umami, or savory, is the taste we get from glutamate, which is found in chicken broth, meat extracts, and some cheeses. A common misconception is that taste cells that respond to different tastes are found in separate regions of the tongue. In humans, the different types of taste cells are scattered throughout the tongue.
Taste quality is just one aspect of how we experience a certain food. Another chemosensory mechanism, called the common chemical sense, involves thousands of nerve endings, especially on the moist surfaces of the eyes, nose, mouth, and throat. These nerve endings give rise to sensations such as the coolness of mint and the burning or irritation of chili peppers. Other specialized nerves give rise to the sensations of heat, cold, and texture. When we eat, the sensations from the five taste qualities, together with the sensations from the common chemical sense and the sensations of heat, cold, and texture, combine with a food's aroma to produce a perception of flavor. It is flavor that lets us know whether we are eating a pear or an apple.
Many people who think they have a taste disorder actually have a problem with smell. When we chew, aromas are released that activate our sense of smell by way of a special channel that connects the roof of the throat to the nose. If this channel is blocked, such as when our noses are stuffed up by a cold or flu, odors cannot reach sensory cells in the nose that are stimulated by smells. As a result, much of our enjoyment of flavor is lost. Without smell, foods tend to taste bland and have no flavor.
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