The effect of barium on perceptions of taste intensity and palatability

Angela M. Dietsch, Nancy Pearl Solomon, Catriona M. Steele, Cathy A. Pelletier

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants prepared in deionized water with and without 40 % w/v barium: noncarbonated and carbonated water, diluted ethanol, and high concentrations of citric acid (sour), sodium chloride (salty), caffeine (bitter), and sucrose (sweet). Mixed-model analyses explored the effects of barium, taster status, and age on perceived taste intensity and acceptability of stimuli. Barium was associated with lower taste intensity ratings for sweet, salty, and bitter tastants, higher taste intensity in carbonated water, and lower palatability in water, sweet, sour, and carbonated water. Older subjects reported lower palatability (all barium samples, sour) and higher taste intensity scores (ethanol, sweet, sour) compared to younger subjects. Supertasters reported higher taste intensity (ethanol, sweet, sour, salty, bitter) and lower palatability (ethanol, salty, bitter) than nontasters. Refusal rates were highest for younger subjects and supertasters, and for barium (regardless of tastant), bitter, and ethanol. Barium suppressed the perceived intensity of some tastes and reduced palatability. These effects are more pronounced in older subjects and supertasters, but younger supertasters are least likely to tolerate trials of barium and strong tastant solutions.

Original languageEnglish (US)
Pages (from-to)96-108
Number of pages13
JournalDysphagia
Volume29
Issue number1
DOIs
StatePublished - Feb 2014

Fingerprint

Taste Perception
Barium
Carbonated Water
Ethanol
Water
Deglutition Disorders
Caffeine
Sodium Chloride
Citric Acid
Sucrose

Keywords

  • Barium
  • Deglutition
  • Dysphagia
  • Mixture suppression
  • Palatability
  • Taste

ASJC Scopus subject areas

  • Otorhinolaryngology
  • Gastroenterology
  • Speech and Hearing

Cite this

The effect of barium on perceptions of taste intensity and palatability. / Dietsch, Angela M.; Solomon, Nancy Pearl; Steele, Catriona M.; Pelletier, Cathy A.

In: Dysphagia, Vol. 29, No. 1, 02.2014, p. 96-108.

Research output: Contribution to journalArticle

Dietsch, Angela M. ; Solomon, Nancy Pearl ; Steele, Catriona M. ; Pelletier, Cathy A. / The effect of barium on perceptions of taste intensity and palatability. In: Dysphagia. 2014 ; Vol. 29, No. 1. pp. 96-108.
@article{12557cfc42f04459b8f5878d64b95bcd,
title = "The effect of barium on perceptions of taste intensity and palatability",
abstract = "Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants prepared in deionized water with and without 40 {\%} w/v barium: noncarbonated and carbonated water, diluted ethanol, and high concentrations of citric acid (sour), sodium chloride (salty), caffeine (bitter), and sucrose (sweet). Mixed-model analyses explored the effects of barium, taster status, and age on perceived taste intensity and acceptability of stimuli. Barium was associated with lower taste intensity ratings for sweet, salty, and bitter tastants, higher taste intensity in carbonated water, and lower palatability in water, sweet, sour, and carbonated water. Older subjects reported lower palatability (all barium samples, sour) and higher taste intensity scores (ethanol, sweet, sour) compared to younger subjects. Supertasters reported higher taste intensity (ethanol, sweet, sour, salty, bitter) and lower palatability (ethanol, salty, bitter) than nontasters. Refusal rates were highest for younger subjects and supertasters, and for barium (regardless of tastant), bitter, and ethanol. Barium suppressed the perceived intensity of some tastes and reduced palatability. These effects are more pronounced in older subjects and supertasters, but younger supertasters are least likely to tolerate trials of barium and strong tastant solutions.",
keywords = "Barium, Deglutition, Dysphagia, Mixture suppression, Palatability, Taste",
author = "Dietsch, {Angela M.} and Solomon, {Nancy Pearl} and Steele, {Catriona M.} and Pelletier, {Cathy A.}",
year = "2014",
month = "2",
doi = "10.1007/s00455-013-9487-4",
language = "English (US)",
volume = "29",
pages = "96--108",
journal = "Dysphagia",
issn = "0179-051X",
publisher = "Springer New York",
number = "1",

}

TY - JOUR

T1 - The effect of barium on perceptions of taste intensity and palatability

AU - Dietsch, Angela M.

AU - Solomon, Nancy Pearl

AU - Steele, Catriona M.

AU - Pelletier, Cathy A.

PY - 2014/2

Y1 - 2014/2

N2 - Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants prepared in deionized water with and without 40 % w/v barium: noncarbonated and carbonated water, diluted ethanol, and high concentrations of citric acid (sour), sodium chloride (salty), caffeine (bitter), and sucrose (sweet). Mixed-model analyses explored the effects of barium, taster status, and age on perceived taste intensity and acceptability of stimuli. Barium was associated with lower taste intensity ratings for sweet, salty, and bitter tastants, higher taste intensity in carbonated water, and lower palatability in water, sweet, sour, and carbonated water. Older subjects reported lower palatability (all barium samples, sour) and higher taste intensity scores (ethanol, sweet, sour) compared to younger subjects. Supertasters reported higher taste intensity (ethanol, sweet, sour, salty, bitter) and lower palatability (ethanol, salty, bitter) than nontasters. Refusal rates were highest for younger subjects and supertasters, and for barium (regardless of tastant), bitter, and ethanol. Barium suppressed the perceived intensity of some tastes and reduced palatability. These effects are more pronounced in older subjects and supertasters, but younger supertasters are least likely to tolerate trials of barium and strong tastant solutions.

AB - Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants prepared in deionized water with and without 40 % w/v barium: noncarbonated and carbonated water, diluted ethanol, and high concentrations of citric acid (sour), sodium chloride (salty), caffeine (bitter), and sucrose (sweet). Mixed-model analyses explored the effects of barium, taster status, and age on perceived taste intensity and acceptability of stimuli. Barium was associated with lower taste intensity ratings for sweet, salty, and bitter tastants, higher taste intensity in carbonated water, and lower palatability in water, sweet, sour, and carbonated water. Older subjects reported lower palatability (all barium samples, sour) and higher taste intensity scores (ethanol, sweet, sour) compared to younger subjects. Supertasters reported higher taste intensity (ethanol, sweet, sour, salty, bitter) and lower palatability (ethanol, salty, bitter) than nontasters. Refusal rates were highest for younger subjects and supertasters, and for barium (regardless of tastant), bitter, and ethanol. Barium suppressed the perceived intensity of some tastes and reduced palatability. These effects are more pronounced in older subjects and supertasters, but younger supertasters are least likely to tolerate trials of barium and strong tastant solutions.

KW - Barium

KW - Deglutition

KW - Dysphagia

KW - Mixture suppression

KW - Palatability

KW - Taste

UR - http://www.scopus.com/inward/record.url?scp=84896735025&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84896735025&partnerID=8YFLogxK

U2 - 10.1007/s00455-013-9487-4

DO - 10.1007/s00455-013-9487-4

M3 - Article

C2 - 24037100

AN - SCOPUS:84896735025

VL - 29

SP - 96

EP - 108

JO - Dysphagia

JF - Dysphagia

SN - 0179-051X

IS - 1

ER -