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Description:
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Objectives of this research were to evaluate and compare taste perception , hair zinc concentrations and dietary zinc intakes in elderly and young adults . Modified triangle tests were conducted on thirty -one elderly and thirty -one young adult volunteers to determine sweet , salty and bitter taste thresholds . Hair samples , diet histories and health information were collected during each personal interview . Hair samples were analyzed for zinc content using atomic absorption spectophotometry . Statistical treatment involved factorial analysis of variance and Spearman correlation coefficients .
Data indicated significant differences in tasting abilities between old and young subjects for sucrose (p < .01 ) , sodium chloride (p < .005 ) and urea (p < .005 ) . Increasing inability to recognize sucrose was demonstrated with advancing old age (p < .05 ) . Dentures affected the elderly's ability to recognize urea (p < .05 ) . Tobacco was insignificant for both groups . Hair zinc concentrations were lower for the elderly participants (p < .005 ) , and were correlated with taste acuity (rho < .05 ) . Seven per cent of the older sample were calculated to consume the 15 mg . RDA for zinc .
Recommendations implicated for the elderly are : consumption of a wide variety of foods and seasonings for increased palatability and zinc intakes , cautious use of low zinc meat alternates in institutional settings and an increased awareness by health professionals to the signs and symptoms of zinc deficiency . |