Top 5 tips for battling taste changes

Up to 50% of patients with chronic kidney disease experience taste changes. This can be due to genetics, a build up of toxins in the body, fluid imbalances, reduced number of taste buds, and changes to saliva composition. Patients typically report blandness, metallic taste, bitter taste and dry mouth. These changes can lead to a loss of interest in food, which can result in a decline in nutrition status and worsening of condition for patients with kidney disease.

Our dietitian Joanna Stockings uses the Chronic Kidney Disease Taste Plate developed by Brennan, Dawson and Brown (2021) to help patients combat their taste changes. Her key tips are:

Bitter taste in your mouth? Try adding vinegar, lemon or lime juice to cooking to help balance out the bitterness. Carbohydrate-based foods like honey, maple syrup, fruit juice, tomato and beetroot can also stimulate the sweet taste sensation. Try cold alternatives to food and drinks which will leave less of a bitter taste, like iced coffee and sandwiches with mustard or pickle for flavour. A small glass of soda or sparkling water before a meal can also help.

Heavy metal sensations? Trial before eating a meal either menthol-based products like mints and chewing gum, a small glass of ginger ale or soda water, or a small glass of fruit juice (check with your dietitian).

Feeling salty? Limit salty foods like processed meats, savoury sauces and pickled vegetables, and opt for carbohydrate-based dishes which help to activate sweet taste buds.

Mouth feel like cotton wool? Salty foods will increase your thirst, so avoid these. Stimulate more saliva by sucking on hard peppermints or chewing gum, or suck on chilled or frozen fruit slices, like mandarin, apple and grapes. Rinsing with sodium bicarbonate mouthwash or using artificial saliva from a pharmacy can help moisten your mouth too.

Food tasting blah? Bland food can make eating a chore. Avoid salt, but try adding extra flavours to your food to elevate taste sensations: Herbs, spices, chilli, pepper, vinegars and lemon juice, and marinating meats before cooking with any combination of these.

Book an appointment with Jo today for more helpful guidance on managing your chronic kidney disease.

References:

Brennan, F. , Dawson, J. and Brown, M.A. (2021) A Novel Clinical Tool for the Management of Taste Changes in Patients With Chronic Kidney Disease: The Chronic Kidney Disease Taste Plate. Journal of Renal Nutrition, 32(4), 483-488.

https://doi.org/10.1053/j.jrn.2021.06.010

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