Taste Detection and Recognition Thresholds among Young Adults of Different Blood Groups: A Pilot Study

Abstract

Introduction: Individuals differ, sometimes extremely in their ability to perceive and enjoy the different qualities of taste and flavor. Present study tried to explore the relationship between different blood groups (ABO blood groups) and taste thresholds for five basic taste sensations. Aim: To compare taste detection and recognition thresholds for basic taste sensations among individuals of different blood groups. Materials and Methods: An observational cross-sectional pilot study was conducted in which total 100 young adults (males and females) in age group of 19-25 years were tested for taste Detection Threshold (DT) and Recognition Threshold (RT) for five basic taste sensations (sweet, sour, salty, bitter and umami). ABO and Rh blood groups of the subjects were determined, taste detection and RTs for basic taste sensations were compared among individuals of different blood groups. Data was analysed using SPSS V16 software and two-way ANOVA test was used. Results: AB blood group subjects have low mean RT (0.0218±0.0085 Molar) for sweet taste and B blood group subjects have shown low mean DT value (0.0120±0.0079 Molar) for sweet taste. AB blood group subjects have low mean DT value (0.0078±0.0047 M) for salty taste. Low mean RT (0.0027±0.0017 Molar) for sour taste was seen for Blood group O. Bitter taste has lowest mean RT (0.0000117±0.0000039 Molar) for blood group A. Blood group O was found to have lowest values for both RT (0.037364±0.018087 Molar) and DT (0.011549±0.005707 Molar) for umami taste sensation. However, all the observed detection and RT were statistically nonsignificant. Conclusion: Blood group alone cannot explain taste sensitivity as well as variations for particular taste sensation.

Keywords

• abo blood groups
• taste sensations
• taste threshold