Conclusions

In conclusion, this study found that certain biochemical markers were independently associated with taste problems after adjusting for demographic characteristics; partially supporting the study hypothesis. Hematological markers however, were not independently associated. Specifically, lower saturated fatty acid and albumin levels, as well as higher monounsaturated fatty acid and copper levels, were independently associated with taste dysfunction. Among sociodemographic factors, older age, Non-Hispanic White and Black race, lower educational attainment, and lower annual household income were all independently associated. These findings underscore the multifactorial nature of taste dysfunction and highlight the need for larger prospective studies to elucidate causal pathways and determine whether modifying biochemical factors can improve taste dysfunction.