Taste sensitivity in pregnancy.
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Date
1991-04-01
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Taste sensitivity to Phenyl-thio-Carbamide (PTC) and glucose were studied in 150 females during the 3 trimesters of their pregnancy periods. The taste sensitivity to PTC was determined by Harris and Kalmus method. For taste intensity and hedonic evaluation, 7 concentrations of glucose solutions were used. Taste sensitivity to both PTC and glucose increases during the 1st trimester of pregnancy. In comparison to non-pregnant females (from previous study) taste thresholds and hedonics decreases in pregnancy.
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Bhatia S, Puri R. Taste sensitivity in pregnancy. Indian Journal of Physiology and Pharmacology. 1991 Apr; 35(2): 121-4