Skip Navigation
Skip to contents

JMD : Journal of Movement Disorders


Author index

Page Path
HOME > Browse Articles > Author index
Nattida Chotechuang 1 Article
Umami and Other Taste Perceptions in Patients With Parkinson’s Disease
Priya Jagota, Nattida Chotechuang, Chanawat Anan, Teeraparp Kitjawijit, Chanchai Boonla, Roongroj Bhidayasiri
J Mov Disord. 2022;15(2):115-123.   Published online March 22, 2022
  • 5,712 View
  • 229 Download
  • 4 Web of Science
  • 4 Crossref
AbstractAbstract PDF
Studies of taste perceptions in Parkinson’s disease (PD) patients have been controversial, and none of these studies have assessed umami taste. This study aimed to assess umami, along with the other 4 taste functions in PD patients.
Participants were tested for gustation using the modified filter paper disc method and olfaction using the modified Sniffin’ Stick-16 (mSS-16) test (only 14 culturally suitable items were used). A questionnaire evaluated patients’ subjective olfactory and gustatory dysfunction, taste preference, appetite, and food habits.
A total of 105 PD patients and 101 age- and sex-matched controls were included. The body mass index (BMI) of PD patients was lower than that of controls (PD = 22.62, controls = 23.86, p = 0.028). The mSS-16 score was 10.7 for controls and 6.4 for PD patients (p < 0.001) (normal ≥ 9). Taste recognition thresholds (RTs) for sweet, salty, sour, bitter and umami tastes were significantly higher in PD, indicating poorer gustation. All taste RTs correlated with each other, except for umami. Most patients were unaware of their dysfunction. Patients preferred sweet, salty and umami tastes more than the controls. Dysgeusia of different tastes in patients was differentially associated with poorer discrimination of tastes, an inability to identify the dish and adding extra seasoning to food. BMI and mSS-16 scores showed no correlation in either patients or controls.
PD patients have dysgeusia for all five tastes, including umami, which affects their appetite and diet. Patients preferred sweet, salty and umami tastes. This information can help adjust patients’ diets to improve their nutritional status.


Citations to this article as recorded by  
  • The missing piece of the puzzle – The key role of the dietitian in the management of Parkinson's disease
    Richelle Flanagan, Carley Rusch, Fiona E. Lithander, Indu Subramanian
    Parkinsonism & Related Disorders.2024; 121: 106021.     CrossRef
  • Body mass index in patients with Parkinson’s disease: a systematic review
    Yinghui Li, Yumei Liu, Chuanning Du, Jun Wang
    Journal of Neurophysiology.2024; 131(2): 311.     CrossRef
  • Apnea behavior in early- and late-stage mouse models of Parkinson's disease: Cineradiographic analysis of spontaneous breathing, acute stress, and swallowing
    Lorena Roberta de Souza Mendes Kawamura, Max Sarmet, Priscila Sales de Campos, Sachiko Takehara, Yasuhiro Kumei, Jorge Luis Lopes Zeredo
    Respiratory Physiology & Neurobiology.2024; 323: 104239.     CrossRef
  • Gustatory dysfunction is related to Parkinson's disease: A systematic review and meta‐analysis
    Il‐Youp Kwak, Kyung Soo Kim, Hyun Jin Min
    International Forum of Allergy & Rhinology.2023; 13(10): 1949.     CrossRef

JMD : Journal of Movement Disorders Twitter