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Tasting History
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Taste, in its most basic form, is a chemical reaction in the mouth in which an individual perceives sweetness, sourness, saltiness, bitterness, and umami. Yet, I have argued that taste and taste perceptions are far from simply a chemical reaction. Beyond the science of taste which includes olfaction, or even ideas of flavor that are created through sight, hearing, and touch in addition to taste and smell, our sense of taste shapes not just what is good to eat, but a wide array of other economic, political, social, and cultural institutions that are historically contingent. Rather than being a strictly biological function that is hard-wired, our sense of taste changes over time and space.
Oral Nutritional Supplements and Appetite Stimulation Therapy
Published in Michael M. Rothkopf, Jennifer C. Johnson, Optimizing Metabolic Status for the Hospitalized Patient, 2023
Michael M. Rothkopf, Jennifer C. Johnson
Our sense of taste is derived from three types of papillae on the surface of the tongue, soft palate, cheeks, epiglottis and upper esophagus (see Figure 16.3). These chemosensory organs are able to detect sweet, salt, sour and bitter tastes. A fifth taste called umami has been described, which refers to a savory or meaty flavor. Umami receptors respond to glutamates and nucleotides.
Dysgeusia/Abnormal Taste
Published in Charles Theisler, Adjuvant Medical Care, 2023
Dysgeusia, also known as parageusia, is a distortion or perversion of the sense of taste. It often causes a lingering foul, rancid, metallic, or salty taste perception.1 Dysgeusia is the most frequent form of taste disturbance and is often idiopathic. The condition has been attributed to certain diseases, vitamin deficiencies, prescription medications, and cancer treatment.1 Treatment must address the underlying problem whenever possible. In two-thirds of cases, dysgeusia resolves spontaneously after about 10 months.2
Chemotherapy-Induced Oral Complications and Prophylaxis Strategies
Published in Cancer Investigation, 2023
Aleksandra Śledzińska, Paulina Śledzińska, Marek Bebyn, Oskar Komisarek
Dysgeusia treatment mainly focuses on the treatment of the underlying cause. In cases of nutritional deficiency, dietary supplements can be helpful (150). Medication-induced changes in taste appear to be relieved by reducing the drug dosage or replacing it with an alternative drug (151). According to a large longitudinal study, the majority of COVID-19 patients who lost their olfactory and gustatory senses recovered in less than one month (152). Patients are advised to use non-metallic cutlery, avoid metallic or bitter-tasting foods, increase protein consumption, flavor foods with spices and seasonings, serve cold food to reduce unpleasant taste or odor, brush teeth frequently and use mouthwash, or use sialogogues such as sugar-free gum or sour-tasting drops that stimulate the taste buds (136,153). For severe dysgeusia, topical anesthetics such as lidocaine gel are suggested (154).
Neurological manifestations and pathogenic mechanisms of COVID-19
Published in Neurological Research, 2022
Matteo Galea, Michaela Agius, Neville Vassallo
Gustation is also closely linked with olfaction, as during mastication there is the release of odorants which then bind to the odorant receptors. Indeed, the perception of flavor is actually an amalgamation of olfactory and gustatory sensation [95]. This could potentially imply that the gustatory dysfunction being observed amongst those infected may actually be attributed to the onset of anosmia. In fact, the exact mechanism through which SARS-CoV-2 may cause disruption in taste perception has not been fully elucidated. However, studies have observed a high ACE2 receptor expression on tongue epithelial cells [96]. Moreover, potential activation of toll-like receptors through cytokine release, particularly IL-6 and interferon gamma, may lead to taste bud inflammation and death. This in turn may cause alterations in taste perception.
The Relationship between Malnutrition and Subjective Taste Change Experienced by Patients with Cancer Receiving Outpatient Chemotherapy Treatment
Published in Nutrition and Cancer, 2022
İlknur Özkan, Seçil Taylan, Nermin Eroğlu, Nurcan Kolaç
In the current study, it was found that taste changes experienced (decrease in basic taste, discomfort, phantogeusia and parageusia, and general taste changes) decreased as the age of patients with cancer receiving chemotherapy increased. Consistent with the study findings, in a study conducted in Italy with patients with cancer (n = 243) who received chemotherapy, it was determined that older patients reported fewer taste changes than other patient populations (4). Similarly, in two separate studies on patients with breast cancer receiving chemotherapy (3) and patients with lung cancer receiving chemotherapy (25), taste changes decreased with the increase in age. Studies have determined that older patients tend to have higher taste thresholds for detection and recognition (26, 27). For this reason, elderly patients may perceive taste changes later or less.