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Faculty of Medical Sciences

Invloed van tongbeslag op de smaakintensiteit van zout

Atefeh, F. (2018) Invloed van tongbeslag op de smaakintensiteit van zout. thesis, Dentistry.

Full text available on request.

Abstract

There is a tongue coating on the surface of the tongue that covers the taste buds. To increase the intensity of the taste perception for salt (NaCl), it is plausible that the removal of the coating has a positive effect on this. An increase in taste perception for NaCl may result in a decrease in NaCl intake in the diet with potentially positive results for the general health. The research question is: What is the difference between the taste perception for NaCl before and after cleaning the tongue and what is the influence of the thickness of the tongue coating on this? This research is patient-related and concerns a single-blind study. 91 volunteers participated in this study (29 men, 62 women). Average age of the participants was 45 years (ranging from 25-70 years). The thickness of the tongue coating was scored by the Winkel Tongue Coating Index (WTCI). The 91 volunteers had a total WTCI score of ≥ 3. The intensity of NaCl was tested by tasting tomato soup. Before and after cleaning the tongue with a tongue scraper, a drop of soup was offered on the dorsal part of the tongue. Before cleaning the tongue and after cleaning the tongue, the intensity of the NaCl sensation was asked to be indicated on a general Labeled Magnitude Scale (gLMS) Results: The statistical analysis showed that there is a significant difference for the taste intensity before and after cleaning the tongue. However, no significant difference was found for the taste intensity between participants with a light tongue coating (WTCI 1 ≤ 6) and a heavy tongue coating (WTCI 7 ≥ 12). It is concluded that removal of tongue coating results in an increase in the taste intensity for NaCl. However, the thickness of the tongue coating did not affect the taste intensity for NaCl. Daily cleaning of the tongue is recommended to reduce the intake of NaCl with which the overall health could be positively influenced.

Item Type: Thesis (UNSPECIFIED)
Supervisor name: Jüch, dr. P.J.W
Faculty: Medical Sciences
Date Deposited: 18 Nov 2021 08:46
Last Modified: 22 Nov 2021 11:21
URI: https://umcg.studenttheses.ub.rug.nl/id/eprint/2793

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