If you’ve noticed a loss of taste for things like sour candies or salty fries, it could indicate a higher likelihood of premature mortality.

Recent research involving over 7,000 Americans aged 40 and older found that those who experienced a diminished ability to taste had a 47% increased risk of early death compared to those who maintained their taste sensitivity.

The study revealed that women were particularly vulnerable; those who reported taste loss in their early to mid-life faced a 56% higher chance of premature death than their counterparts with unaffected taste.

In contrast, men who experienced changes in their taste perception had a 34% elevated risk of dying early.

Although the study did not specify what age constitutes premature death, the average life expectancy in the U.S. is approximately 77 years.

Individuals reporting a growing decline in sour and salty tastes were found to be the most at risk, carrying about a 50% greater chance of early mortality overall.

The study authors clarified that the loss of taste itself isn’t the direct cause of death but could signal serious underlying health issues that may lead to earlier mortality.

Previous findings have associated a diminished sense of taste—which affects roughly 20% of individuals aged 40 and older—with potential early signs of conditions such as Alzheimer’s disease and cardiovascular diseases, including hypertension, both of which are known to impact longevity.

Research indicates that loss of taste perception in adulthood may correlate with a 50% increase in overall mortality risk.

The researchers noted in their paper, ‘These findings suggest that subjective perception of taste loss may serve as a practical and useful indicator for identifying high-risk groups in clinical and public health settings.’

Taste is one of the five fundamental senses, enabling individuals to interact with their environment. It is influenced by chemical reactions involving taste receptor cells on the tongue, as well as olfactory responses from the nasal cavity.

Humans perceive five main tastes: sweet, salty, sour, bitter, and umami.

Various factors, including respiratory infections, allergies, hormonal shifts, smoking, and deficiencies in nutrients like zinc and Vitamin B12, can disrupt taste capabilities.

Approximately 19% of Americans aged over 40 report experiencing some alteration in their ability to taste, with this figure rising to 27% among those aged 80 and older.

A study published in JAMA Otolaryngology–Head & Neck Surgery examined 7,340 American participants aged 40 and above.

The participants were monitored for nearly a decade and asked about changes in their sense of taste.

The researchers categorized the individuals based on their sense of taste and smell, with evaluations reflecting their taste experiences since the age of 25.

The study found that 1,011 participants had died during the follow-up period, indicating a mortality rate of about one in seven.

Moreover, the findings suggest that a diminished sense of taste may negatively alter eating habits. For instance, individuals unable to perceive saltiness may consume more salty foods, increasing their risk for hypertension, while those with reduced sensitivity to sweetness might ingest higher amounts of sugary foods—leading to metabolic disorders like type 2 diabetes.

The researchers also identified an elevated risk of death among participants who lost their sense of taste but retained their sense of smell.

Excessive consumption to compensate for taste loss may increase risks for Alzheimer’s and cardiovascular diseases.

The researchers pointed out that attempts to compensate for a diminished taste could lead to increased consumption of other flavors, potentially heightening the risk for neurodegenerative diseases like Alzheimer’s and cardiovascular disorders.

It’s been previously suggested that adding salt to meals can raise heart condition risks by over 20%, with frequent use of salt linked to a 22% higher likelihood of experiencing irregular heart rhythms compared to those who rarely or never use it.

Atrial fibrillation (AF), a condition that can increase stroke risk by fivefold, is associated with excessive salt intake.

Professor James Leiper from the British Heart Foundation emphasized that this study serves as an important reminder to watch salt consumption.

Research has shown that high salt intake can raise blood pressure levels, contributing to AF risk.