Table 1.
Comparisons of baseline characteristics between control and training groups.
| Control | Training | P-value | |
|---|---|---|---|
| Total participants, n | 21 | 21 | |
| Sex, male, n (%) | 15 (71.4) | 11 (52.4) | 0.34 |
| Age, mean (SD) | 26.81 (2.96) | 28.10 (4.30) | 0.27 |
| BMI, kg/m2, mean (SD) | 21.79 (2.55) | 22.05 (2.57) | 0.75 |
| Oral moisture degree, mean (SD) | 29.06 (1.78) | 30.13 (3.40) | 0.21 |
| Tongue pressure, kPa, mean (SD) | 38.21 (9.38) | 34.05 (9.28) | 0.16 |
| Taste sensitivity | |||
| Sweetness (sucrose) | 2.19 (0.51) | 2.19 (0.75) | 1.00 |
| Saltiness (NaCl) | 1.86 (0.65) | 2.00 (0.95) | 0.57 |
| Sourness (tartaric acid) | 2.33 (0.58) | 2.48 (0.60) | 0.44 |
| Bitterness (quinine HCl) | 2.05 (0.59) | 2.24 (0.77) | 0.37 |
No significant difference was observed between the two groups in gender, age, BMI, oral moisture content, and tongue pressure. Additionally, no significant differences were observed in the initial taste recognition thresholds for all taste qualities (sweetness, saltiness, sourness, and bitterness) between the two groups.
SD standard deviation, BMI body mass index.