Validity of the copper/zinc ratio as a diagnostic marker for taste disorders associated with zinc deficiency.
作者： Hiroyuki Yanagisawa , Toru Kawashima , Mai Miyazawa , Tadahiro Ohshiro
DOI: 10.1016/J.JTEMB.2016.04.012
关键词:
摘要: Although zinc (Zn) deficiency is often suspected in patients with taste disorders, it may be difficult to diagnose Zn deficiency, especially without any clear risk factors. Accordingly, the aim of present study was detect possible markers for disorders or deficiency. To achieve this aim, we analyzed data obtained from 122 Japanese men who were not using medicines and had no diseases requiring treatment. We evaluated following factors: awareness dysgeusia; salty recognition threshold (SRT); serum concentrations Zn, copper (Cu), iron, alkaline phosphatase, albumin; Cu/Zn ratio. The ratio positively correlated both SRT dysgeusia. concentration dysgeusia univariate analyses. However, multivariate logistic regression, associated In conclusion, a good diagnostic marker value 1.1 level detecting disorders.
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