{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T11:15:44Z","timestamp":1778152544067,"version":"3.51.4"},"reference-count":33,"publisher":"Oxford University Press (OUP)","issue":"3","license":[{"start":{"date-parts":[[2019,1,10]],"date-time":"2019-01-10T00:00:00Z","timestamp":1547078400000},"content-version":"vor","delay-in-days":1,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"name":"Indiana CTSI Project Development Team","award":["K01 DK102864"],"award-info":[{"award-number":["K01 DK102864"]}]},{"name":"Indiana CTSI Project Development Team","award":["K23 DK102824"],"award-info":[{"award-number":["K23 DK102824"]}]},{"DOI":"10.13039\/100000002","name":"National Institutes of Health","doi-asserted-by":"publisher","award":["UL1TR00118"],"award-info":[{"award-number":["UL1TR00118"]}],"id":[{"id":"10.13039\/100000002","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2019,3,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Dysgeusia (abnormal taste) is common in those with chronic kidney disease and contributes to poor nutritional intake. Previous sensory work has shown that taste improves after dialysis sessions. The goal of this pilot study was to characterize altered taste perceptions in patients on dialysis compared with healthy adults, and to evaluate relationships between serum parameters with taste perceptions. We hypothesized that patients undergoing dialysis would experience blunted taste intensities compared with controls, and that serum levels of potential tastants would be inversely related to taste perception of compounds. Using a cross-sectional design, we carried out suprathreshold sensory assessments (flavor intensity and liking) of tastants\/flavors potentially influenced by kidney disease and\/or the dialysis procedure. These included sodium chloride, potassium chloride, calcium chloride, sodium phosphate, phosphoric acid, urea, ferrous sulfate, and monosodium glutamate. Individuals on maintenance hemodialysis (n= 17, 10 males, range 23\u201387 years) were compared with controls with normal gustatory function (n=29, 13 males, range 21\u201361 years). Unadjusted values for intensity and liking for the solutions showed minimal differences. However, when values were adjusted for participants\u2019 perceptions of water (as a control for taste abnormalities), intensity of monosodium glutamate, sodium chloride, and sodium phosphate solutions were more intense for patients on dialysis compared with controls. Some significant correlations were also observed between serum parameters, particularly potassium, for dialysis patients and sensory ratings. These results suggest altered taste perception in patients during dialysis warrants further study.<\/jats:p>","DOI":"10.1093\/chemse\/bjz001","type":"journal-article","created":{"date-parts":[[2019,1,8]],"date-time":"2019-01-08T22:53:56Z","timestamp":1546988036000},"page":"165-171","source":"Crossref","is-referenced-by-count":35,"title":["Characterizing Dysgeusia in Hemodialysis Patients"],"prefix":"10.1093","volume":"44","author":[{"given":"Ciara","family":"Fitzgerald","sequence":"first","affiliation":[{"name":"Department of Nutrition Science, Purdue University, West Lafayette, IN, USA"},{"name":"School of Biological Sciences, The Dublin Institute of Technology, Dublin, Ireland"},{"name":"Health Sciences, Trinity College, Dublin, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gretchen","family":"Wiese","sequence":"additional","affiliation":[{"name":"Department of Nutrition Science, Purdue University, West Lafayette, IN, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ranjani N","family":"Moorthi","sequence":"additional","affiliation":[{"name":"Department of Medicine, Division of Nephrology, Indiana University School of Medicine, Indianapolis, IN, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sharon M","family":"Moe","sequence":"additional","affiliation":[{"name":"Department of Medicine, Division of Nephrology, Indiana University School of Medicine, Indianapolis, IN, USA"},{"name":"Department of Medicine, Roudebush Veterans Affairs Medicine Center, Indianapolis, IN, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kathleen","family":"Hill Gallant","sequence":"additional","affiliation":[{"name":"Department of Nutrition Science, Purdue University, West Lafayette, IN, USA"},{"name":"Department of Medicine, Division of Nephrology, Indiana University School of Medicine, Indianapolis, IN, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Cordelia A","family":"Running","sequence":"additional","affiliation":[{"name":"Department of Nutrition Science, Purdue University, West Lafayette, IN, USA"},{"name":"Department of Food Science, Purdue University, West Lafayette, IN, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"286","published-online":{"date-parts":[[2019,1,9]]},"reference":[{"key":"2019070323224481800_CIT0001","doi-asserted-by":"crossref","first-page":"17","DOI":"10.15171\/jcs.2018.003","article-title":"Dietary and fluid regime adherence in chronic kidney disease patients","volume":"7","author":"Beerendrakumar","year":"2018","journal-title":"J Caring Sci"},{"issue":"4","key":"2019070323224481800_CIT0002","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1111\/1747-0080.12101","article-title":"\u2018Taste\u2019 changes: a problem for patients and their 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