DOI:

10.37988/1811-153X_2026_2_80

Risk factors for changes in taste sensitivity in patients with polymorbidity

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Authors

  • N.A. Shevkunova 1, PhD in Medical Sciences, associate professor of the Prosthetic dentistry Department
    ORCID: 0000-0002-2540-3311
  • E.A. Bulycheva 2, 3, Doctor of Science in Medicine, full professor of the Department of additional education in dentistry specialties; professor of the Prosthodontics and material science Department
    ORCID: 0000-0002-1175-5682
  • Yu.V. Alpatyeva 2, 3, PhD in Medical Sciences, associate professor of the Department of additional education in dentistry; assistant professor of the Prosthodontics materials science Department
    ORCID: 0000-0001-7112-2310
  • D.S. Bulycheva 4, PhD in Medical Sciences, associate professor of the Pediatric dentistry and orthodontics Department
    ORCID: 0000-0003-0539-4830
  • 1 Izhevsk State Medical University, 426034, Izhevsk, Russia
  • 2 Yaroslav-the-Wise Novgorod State University, 173003, Veliky Novgorod, Russia
  • 3 Pavlov University, 197101, Saint-Petersburg, Russia
  • 4 RUDN University, 117198, Moscow, Russia

Abstract

Disorders of gustatory sensitivity in polymorbid patients with a combination of type 2 diabetes mellitus (DM2) and hypertension (HTN) represent a significant interdisciplinary problem, affecting eating behavior, adherence to necessary dietary restrictions, quality of life, and complicating dental rehabilitation. Objective: A comprehensive analysis of objective taste sensitivity thresholds, mixed saliva glucose levels, food preferences, and their relationship with the dental status of patients with combined DM2 and HTN.
Materials and methods.
The prospective study included 70 individuals aged 65–69 years. The main group consisted of patients with polymorbid pathology combining DM2 and HTN (n=40), and the second, control group comprised persons without somatic pathology (n=30). Dental status, taste sensitivity thresholds (using the filter paper disc method), salivary glucose levels (glucose oxidase method), and dietary habits (questionnaire) were assessed.
Results.
Taste alterations in cases of polymorbidity (the combination of DM2 and HTN) were pronounced, with thresholds for sweet increased 2.9 times (up to 58.0 g/L) and for salty increased 3.5-fold (up to 7.0 g/L; p<0.001). The salivary glucose level was 2.8±0.4 mmol/L compared to 0.17±0.05 mmol/L in the control group (p<0.001) and showed a positive correlation with the sweet taste threshold (r=0.62; p<0.001). Questionnaire data revealed a discrepancy between the objective decrease in taste perception and subjective preference for the “problematic” tastes. A direct correlation was found between the degree of taste impairment and the number of missing teeth (r=0.51; p<0.05).
Conclusion.
The presence of both DM2 and HTN in a single patient leads to specific, clinically significant taste disorders and alterations in the biochemical composition of saliva, which are exacerbated by tooth loss. The obtained data substantiate the need for an interdisciplinary approach and consideration of taste dysfunction when planning dental treatment and dietary correction.

Key words:

taste sensitivity, dysgeusia, type 2 diabetes mellitus, hypertension, comorbid pathology, salivary glucose, tooth loss, eating behavior

For Citation

[1]
Shevkunova N.A., Bulycheva E.A., Alpatyeva Yu.V., Bulycheva D.S. Risk factors for changes in taste sensitivity in patients with polymorbidity. Clinical Dentistry (Russia).  2026; 29 (2): 80—85. DOI: 10.37988/1811-153X_2026_2_80

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Received

March 24, 2026

Accepted

April 20, 2026

Published on

July 4, 2026