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Pediatr Nephrol ; 25 : — Download references. I thank the Austin Medical Research Foundation for financial support and Dr Leonid Churlov for the assistance in the statistical analysis. You can also search for this author in PubMed Google Scholar. Correspondence to K J Manley. Reprints and Permissions. Manley, K. Taste genetics and gastrointestinal symptoms experienced in chronic kidney disease. Eur J Clin Nutr 69, — Download citation.
Received : 11 January Revised : 09 April Accepted : 11 April Published : 27 May Issue Date : July Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative. BMC Infectious Diseases Advanced search.
Skip to main content Thank you for visiting nature. Download PDF. Subjects Chronic kidney disease Clinical genetics Nutrition. Introduction Fluid imbalance, toxin accumulation and metabolic derangements are a feature of chronic kidney disease CKD. Statistical analysis The participants' demographic, clinical and laboratory characteristics were compared using independent sample t -tests for continuous data and Fisher's exact tests for ordinal data.
Figure 1. Taste genetics comparing the non-symptomatic group with the symptomatic group. Full size image. Figure 2. Thiourea taste genetics of CKD patients compared with the severity of symptoms experienced. Its high level of acidity also allows it to create a generally inhospitable environment for other microorganisms as well.
Like all acidic substances, sodium benzoate has a noticeably sharp and bitter flavor, with some salty undertones as well. It also pairs well with many hot sauces and other sources of capsaicin heat, which also tend to be sour or bitter.
This compound in concentrations of around 0. State regulations regarding the use of benzoates as preservatives vary widely; some states prohibit their use, others place severe restrictions on their use, and still others have liberal regulations which control the utilization of benzoates as food preservatives.
Albert Blakeslee reports that a 0. Information received as personal communication from Arthur L. Fox , says that both tasters and non-tasters for PTC can be subdivided into five subgroups depending on whether sodium benzoate is to them 1 salty, 2 sweet, 3 sour, 4 bitter, or 5 tasteless. Pierce Foundation Laboratory.
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