Hypersensitivity to taste, also known as gustatory hypersensitivity, is heightened sensitivity and hyposensitivity is reduced taste sensation. We can experience both of these in response to different tastes. You will find more information on both hypersensitivity and hyposensitivity by clicking on the red links above. Taste sensitivity is closely related to olfactory (smell) sensitivity and taste and smell are two of our eight key senses.

Examples of hypersensitivity to taste:  

  • Not being able to tolerate foods that are even mildly spicy
  • Preferring bland flavours
  • Preferring particular textures over others – often pureed or mashed foods and smooth juices, for instance
  • ARFID (Avoidant/Restrictive Food Intake Disorder is a common co-occurring condition that is closely connected to taste sensitivity (as well as smell and sound)

Examples of hyposensitivity to taste:  

  • Adding a lot of spices, garlic, sauces to meals
  • Preferring very hot curries and adding more chillies to a meal than is generally tolerable for others
  • Eating non-food items – this is an eating disorder known as pica

For broader information on hypersensitivity please click here ← and for more on hyposensitivity please click here ←