Fig. 2: Recognition threshold (the sample with lowest concentration resulting in the correct recognition of a taste category) for salty (NaCl), sweet (sucrose), umami (monosodium glutamate or MSG), sour (citric acid), and bitter (quinine hydrochloride or HCl) solutions in Control Group (C), in people with diabetic mellitus before (Db) and after (Da) hyperbaric oxygen therapy. | Nutrition & Diabetes

Fig. 2: Recognition threshold (the sample with lowest concentration resulting in the correct recognition of a taste category) for salty (NaCl), sweet (sucrose), umami (monosodium glutamate or MSG), sour (citric acid), and bitter (quinine hydrochloride or HCl) solutions in Control Group (C), in people with diabetic mellitus before (Db) and after (Da) hyperbaric oxygen therapy.

From: Taste perception and food preferences in patients with diabetic foot ulcers before and after hyperbaric oxygen therapy

Fig. 2

Number 11—no sensation; box—median, whisker—interquartile range; *p < 0.05, **p < 0.01, **p < 0.001.

Back to article page