Table 2 Changes shown by the subjects with umami taste disorder after about one year
Parameters | Low umami taste sensitivity (n = 22) | Control group (n = 25) | p value |
|---|---|---|---|
Increased BMI (%) | 63.6 | 80.0 | 0.238 |
Increased abdominal girth (%) | 57.1 | 33.3 | 0.097 |
Increased T-Cho (%) | 54.5 | 76.0 | 0.139 |
Increased TG (%) | 63.6 | 64.0 | 0.962 |
Decreased HDL (%) | 45.5 | 36.0 | 0.496 |
Increased LDL (%) | 63.6 | 48.0 | 0.299 |
Increased UA (%) | 22.7 | 36.0 | 0.355 |
Increased FBS (%) | 54.5 | 40.0 | 0.286 |
Increased HbA1c (%) | 22.7 | 16.0 | 0.379 |
Increased f-Insulin (%) | 63.6 | 72.0 | 0.606 |
Increased HOMA-IR (%) | 68.2 | 68.0 | 0.885 |
Increased caloric intake (%) | 68.2 | 36.0 | 0.032* |
Increased carbohydrate (%) | 72.7 | 48.0 | 0.184 |
Increased fat (%) | 36.4 | 48.0 | 0.459 |
Increased protein (%) | 50.0 | 44.0 | 0.683 |
Increased salt (%) | 81.8 | 64.0 | 0.177 |
Increased saturated fatty acid (%) | 40.9 | 48.0 | 0.677 |
