Sensory sensitivity to sour and bitter taste among people with Cohn's disease and folic acid supplementation

The aim of the study was to compare differences between healthy young people and young people with Crohn's disease in their sensory sensitivity to basic tastes. The investigations were conducted on a group of 185 people with Crohn's disease and 288 healthy people aged 20-31. The recognition thresholds of sweet, salty, sour, and bitter tastes were determined. The results showed that the young people with Crohn's disease were more sensitive to sour taste and less sensitive to bitter taste than the healthy subjects. The results also showed a relationship between the young Crohn's disease patients' sensitivity to bitter and sour tastes and the folic acid supplementation of their diet. However, there were no differences between the groups in their sensory sensitivity to salty and sweet tastes. Practical applications The sensory properties and perception of foods are very important aspects of food selection and consumption, as they might regulate the nutritional status. Increased or reduced taste sensitivity usually suppresses appetite and results in weight loss, malnutrition, impaired immunity, and deterioration of medical conditions. The knowledge of the taste sensitivity of people with Crohn's disease will help researchers design food products of the right taste intensity. This may improve the nutritional status and quality of life of people suffering from Crohn's disease.