Taste Acuıty Of The Hemodıalysıs Patıents Wıth Chronıc Renal Faılure

Abstract

In this study, the levels of hair, serum zinc and taste acuity of the hemodialysis patients vvith chronic renal failure have been examined. For this reason 30 hemodialysis patients have been included and 10 control subjects have been chooscn to make a comparison. For zinc analysis atomic absorption spcctrophotometric method has been used. 57.9% of male and 54.5 % of female patients have been found undcrvvcight. The mean serum zinc level of the patients has been found 63.86 ± 14.02 |J.g/dL before and 59.79±16.12 |ig/dL after dialysis. For the control grup this figüre is 92.17±10.53 |j.g/dL. The hair zinc level has been found 137±37.04 Lig/g for patients an 166.43±18.18 |ig/g for control subjects. The diffcrences betvveen serum zinc level and svveet, salty, sour and bitter taste has been found significant (p<0.05). On the other hand the difference betvveen hair zinc level and taste acuity has been found not significant (p>0.05).