If you’re no longer able to taste that sour candy or those salty French fries, you may be at a higher risk of an early death.
A new study analyzing more than 7,000 Americans over the age of 40 who lost their sense of taste earlier in life had a 47 percent higher risk of dying prematurely than people who retained their full ability to taste.
And results showed women were more at risk than men. Women who reported a loss of taste in early- or mid-life were 56 percent more likely to die early than those who reported no change.
Among men, those with a change in their taste were at a 34 percent higher risk of early death.
While the study did not specify an age considered to be a premature death, the average life expectancy in America is 77 years.
The researchers found those experiencing an increasing decline in salty and sour tastes were at greatest risk, with about a 50 percent higher risk overall.
The paper said the loss of taste itself was not causing death — but it could be a warning sign of a serious underlying condition that could lead to an earlier death.
Previous studies have linked an impaired sense of taste – experienced by about 20 percent of people 40 and older – to being an early indicator of Alzheimer’s disease and heat conditions such as high blood pressure, which are both known to limit life.
Researchers claim that a person not being able to recognize saltiness and sourness as they go from early to mid and late adulthood may have about a 50 percent chance of all cause mortality
Writing in the paper, the researchers said: ‘These findings suggest that subjective perception of taste loss may serve as a simple and valuable indicator for screening high-risk populations in clinic and public health practice.’
In humans, the sense of taste is one of the five basic senses and allows people to interpret the world around them.
It is controlled by chemical reactions with taste receptors on the tongue, and also by responses to food from cells in the nose or smell system.
There are five primary tastes that humans experience: Sweet, salty, sour, bitter and savory.
Factors such as a cold or flu, sinus infections, allergies, head injuries, hormonal changes, smoking and nutritional deficiencies such as zinc and Vitamin B12 can affect taste buds.
Almost one in five – about 19 percent – of Americans over the age of 40 has reported some alteration in their sense of taste.
An all-time high of 27 percent of people aged 80 and above report the most alterations in their sense of taste.
The study, published Thursday in JAMA Otolaryngology–Head & Neck Surgery, focused on 7,340 Americans aged 40 and above.
The participants were tracked for nearly a decade and asked about their sense of taste.
The researchers wrote in their paper: ‘These findings support the US Healthy People 2030 Initiative–Sensory or Communication Disorders, which aims to screen for and prevent sensory disorders to improve the quality of life for affected individuals.
‘These findings suggest that subjective perception of taste loss may serve as a simple and valuable indicator for screening high-risk populations in clinic and public health practice.’
The group, which included 662 people with some form of perceived taste loss, were then monitored over a six to seven year period.
Over the years, the participants were also asked if their smell and ability to taste salt, sourness, sweetness, and bitterness were better, worse, or had no change as compared to when they were 25 years old in a detailed questionnaire.
In terms of cumulative decline, they were categorized into three groups: no decline in perception of any basic tastes; decline in perception of one or two basic tastes and decline in perception of three or four basic tastes
During this time, 1,011 people died – indicating the typical rate of premature deaths was around one in seven people.
Furthermore the study revealed that a loss of taste may also negatively impact eating habits.
Those unable to taste salt may end up easting more salty food and be more susceptible to high blood pressure.
While those with limited sense of sweetness may increase the intake of sweets and added sugars – resulting in metabolic disorders such as type 2 diabetes.
Researchers also found there was an increased risk of death in people who lost their sense of taste but were still fully able to smell.
Authors also noted that in an effort to compensate for the lack of a certain taste, an increased intake of anything associated may cause neurodegenerative diseases such as Alzheimer’s and cardiovascular diseases
Authors also noted in an effort to compensate for the lack of a certain taste, an increased intake of anything associated may cause neurodegenerative diseases such as Alzheimer’s and cardiovascular diseases.
Adding salt to every meal increases your risk of heart problems by just over a fifth, another study previously suggested
Those who always season their food were 22 percent more likely to suffer an irregular heartbeat than those who never or rarely use the condiment.
The condition, known as atrial fibrillation (AF), can increase your risk of a stroke by five times.
Professor James Leiper, of the British Heart Foundation, said the study was a ‘healthy reminder’ to not use too much salt.
Previous research has shown eating too much salt can raise your risk of high blood pressure, which can lead to AF.
