Decrease or disappearance of taste

Hypogeusia and ageusia refer to the decrease and loss of the ability to detect food flavours.


Try to detect if there are any foods or food groups with a higher taste impact.

It is possible that the perception of some tastes becomes stronger or weaker than others during treatment. Check the degree of alteration in tastes (sour, bitter, sweet, salty, umami) and enhance dishes using the tastes that are better perceived. The following recipe can be used as an example.

Choosing liquid or juicy foods helps the dissolution of flavours and their access to the taste buds.

Helps to release flavours and increase saliva production.

Choose strong flavours, such as matured cheese, and mix them with creams or vegetables to enhance their flavour.

Use mint, basil, oregano, thyme, bay leaf, fennel, garlic, citrus juices, salt (as long as it is not contraindicated) or flavour enhancers (stock cubes).

Maintain good oral hygiene.