Table 3. The correlations for differences in the changes of before and after treatment of olfactory-taste functions and thyroid function tests in subclinical hypothyroid patients.
| fT4 | fT3 | TSH | ||||
|---|---|---|---|---|---|---|
| Variable | r* | p* | r* | p* | r* | p* |
| Threshold | -0.334 | 0.082 | -0.124 | 0.529 | -0.145 | 0.46 |
| Discrimination | 0.109 | 0.58 | 0.135 | 0.495 | 0.014 | 0.942 |
| Identification | -0.097 | 0.625 | 0.031 | 0.874 | 0.096 | 0.627 |
| TDI | 0.01 | 0.96 | 0.119 | 0.545 | -0.085 | 0.667 |
| Bitter | 0.318 | 0.099 | 0.445 | 0.018 | -0.012 | 0.952 |
| Sweet | 0.014 | 0.945 | -0.235 | 0.229 | -0.088 | 0.657 |
| Salty | 0.128 | 0.515 | 0.045 | 0.82 | -0.164 | 0.403 |
| Sour | 0.052 | 0.795 | -0.069 | 0.728 | -0.155 | 0.432 |
| Total Taste | 0.29 | 0.134 | 0.112 | 0.571 | -0.148 | 0.451 |
fT4, free thyroxine; fT3, free Triiodothyronine; TSH, Thyroid-stimulating hormone.
*Pearson Corelation analysis was used