Factors that Influence Taste Disorders Affect Salt Intake in Chronic Kidney Disease

Abstract

High sodium intake infuences the development of chronic kidney disease (CKD). Various factors can infuence sodium consumption, one of which is impaired taste perception. This study aims to evaluate factors infuencing taste disorders and the impact of high intake of sodium, saliva, and zinc, especially in CKD patients. The method used involved searching for articles using Google Scholar, PubMed, EBSCO, and ProQuest search engines. The inclusion, exclusion criteria, and journal selection method, using Problem/Population, Intervention, Comparison, Outcome form and Prisma Flow Diagram, focused on experimental studies in the last ten years (2013-2023) with specifc search keywords. A total of 28 suitable articles matched the criteria. The results revealed three sub-themes: (A) Factors afecting sodium intake: Taste disorder/dysgeusia in CKD, (B) Efect of zinc on sodium intake or CKD, and (C) Efect of sodium on CKD. This study discusses the three most signifcant factors that infuence taste distortion: salt intake, saliva quality, and zinc defciency, besides old age. Taste disorders due to old age can be overcome with education and behavior planning. The habit of high sodium intake and saliva quality can be improved by reducing sodium intake, while the management of zinc defciency is addressed through supplementation. In summary, tasting disorders in CKD are strongly infuenced by high intake of sodium, saliva, and zinc defciency.