Decrease or disappearance of taste

They are called hypogeusia and ageusia, respectively, and 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, citrus or acidic juices, salt (provided it is not contraindicated) or flavour enhancers (stock cubes).

Choose strong flavours and mix them with 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.

The perception of some tastes may become 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.