Clinical Effects of Korean MedicineTreatments for Taste Disorders: A Literature Review with Emphasis on Acupuncture

The most frequently reported cause of taste disorders is upper respiratory infection, followed by chemotherapy and idiopathic etiologies. Considering the various underlying causes, we aimed to comprehensively review clinical studies evaluating the effects of acupuncture on taste disorders. We searched the following six domestic and international databases for articles published from January 2000 to June 2025: PubMed, China National Knowledge Infrastructure, the Cochrane Library, Embase, Research Information Sharing Service, and Oriental Medicine Advanced Integrated System. Altogether, 575 articles were initially identified. After applying the inclusion and exclusion criteria, six case reports, one randomized controlled trial (RCT), one retrospective chart review, and one clinical observation study were analyzed. The frequently used acupuncture points were LR3, ST36, LI4, and SP6, which are known to promote blood circulation, regulate visceral functions, and exert anti-inflammatory effects. Acupuncture led to improvements in taste disorders, either as a stand-alone treatment or in combination with Korean medicine, electroacupuncture, pharmacopuncture, and moxibustion. Our study data suggest that acupuncture treatment may be an effective treatment option for taste disorders. To validate its clinical efficacy, future research should include large-scale RCTs and the development of standardized assessment tools.