Loss of Taste in Adulthood Closely Linked to Higher All-Cause Mortality: Study

The study identified that the type of taste affected plays a critical role in mortality risk. The individuals reporting a decline in their ability to taste salt faced a 65% higher mortality risk (aHR, 1.65; 95% CI, 1.21-2.26). The participants with reduced sensitivity to sourness experienced a 69% increased risk (aHR, 1.69; 95% CI, 1.19-2.40).

Also, the study highlighted gender-specific variations where a decline in the ability to taste bitterness was linked to increased mortality risk only in women (aHR, 1.63; 95% CI, 1.05-2.53). The reduced sensitivity to sourness was associated with increased mortality only in men (aHR, 1.69; 95% CI, 1.03-2.75). 

The study also examined whether the ability to smell could reduce the mortality risk associated with taste loss. Among both men and women without reported smell function decline, those who still experienced taste loss remained at higher risk of death. This suggests that the increased mortality risk linked to taste loss is independent of olfactory function.

In participants without perceived smell loss, the mortality risk was 64% higher for those who experienced taste loss (aHR, 1.64; 95% CI, 1.12-2.40). For women, this risk increased even further to 71% (aHR, 1.71; 95% CI, 1.14-2.56). Overall, the outcomes indicate that self-reported taste function loss could be a simple yet powerful indicator for identifying individuals at higher risk of death.

Source:

Zhu, R., Wang, R., He, J., Zhang, L., An, P., Li, K., Ren, F., Xu, W., & Guo, J. (2025). Perceived taste loss from early adulthood to mid to late adulthood and mortality. JAMA Otolaryngology-Head & Neck Surgery. https://doi.org/10.1001/jamaoto.2024.5072