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The best method of accurately determining zinc status is through measuring white blood cell levels. Since this test is not readily available and may be more expensive, serum zinc is routinely used as a screening tool. Hair levels may show deficiencies or excesses but are generally not considered as reliable as other tests of zinc status. The zinc taste test appears to be of some value in determining general zinc status. The test is based on the knowledge that the functions of taste and smell are dependent upon there being sufficient zinc available in the body. Thus, if zinc is deficient then taste function will be diminished. This principle is utilised in the taste test by offering a standard test solution of zinc sulphate for tasting.
The response is then compared with a series of defined standards and the zinc status thus determined. This simple, non-toxic test uses a test solution of zinc sulphate in purified water, at a concentration of 1gm/liter. Once prepared, the solution should be stored in a refrigerator and discarded after six months. The test involves taking a sip of the solution (approximately 5-10ml) and holding it in the mouth exactly ten seconds. Due to the possible influence of recently consumed food or drink on the taste experienced, it is essential that neither be taken for approximately one hour before the test.
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