Decrease or disappearance of taste

Hypogeusia and Ageusia refer to the decrease and disappearance of the ability to detect food flavours.


Maintain good oral hygiene.

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

Choose strong flavours, such as matured cheese, and mix them with small quantities of soups or vegetables to enhance their flavour.

Helps to release flavours and increase saliva production.

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

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.

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