The effect of taste sense on nutritional status, quality of life and food choice in the elderly

Aim: This study was conducted to investigate the effects of taste changes in elderly individuals on nutritional status, quality of life and food selection. Methods: This descriptive and cross-sectional study was conducted in Erzurum Palandöken district between January and October 2024. The universe of the study consisted of elderly individuals over the age of 65 residing in Erzurum Palandöken district. In calculating the sample size, power analysis was performed and it was determined that 80% power would be achieved if 44 people were included, taking 0,05% significance and large effect size (d=0,5) at 95% confidence interval as reference. Data were collected using the Socio-Demographic Characteristics Information Form, SF-36 Quality of Life Scale, Food Choice Test and Taste Perception Tests. Data were analyzed with SPSS 22.0 program and descriptive statistics, parametric and nonparametric tests were used in the evaluation of the data. Results: It was determined that taste perceptions were statistically significantly higher in individuals without chronic diseases and non-smokers (p<0,05). In addition, it was found that sweet taste perception was positively related to sensory appeal and weight control; sour taste perception was positively related to health, sensory appeal, weight control and ethical concerns; salty taste perception was positively related to sensory appeal and weight control; and bitter taste perception was positively related to food choice sub-dimensions such as health and weight control (p<0,05). It was observed that taste perceptions positively affected quality of life sub-dimensions such as physical function, energy and general health. Conclusion: By revealing the effect of the sense of taste on nutritional preferences and quality of life in elderly individuals, it shows that supporting taste perception can play an important role in improving health and quality of life in the elderly. Keywords: Elderly, Nutritional status, Quality of life, Sense of taste