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The Special Sense Organs and Their Disorders
Published in Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss, Understanding Medical Terms, 2020
Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss
Loss of the sense of taste is termed ageusia, meaning "without gustation," while a lesser loss resulting in a blunting of the sense of taste is called hypogeusia. A gustatory hallucination is the perception of a taste that is not actually present.
Oral Mucosal Reactions to Anticancer Therapies
Published in Gabriella Fabbrocini, Mario E. Lacouture, Antonella Tosti, Dermatologic Reactions to Cancer Therapies, 2019
Emmanuelle Vigarios, Vincent Sibaud
Taste alteration is the most frequent reported toxicity with vismodegib, after muscle spasms. Depending on the series, 51–84% and 22% of treated patients developed grade 1–2 dysgeusia and ageusia, respectively (Table 8.1) (81,82). Treatment interruption is reported in about 5% of treated patients. Management (Tables 8.3 and 8.7) relies on proactive education of the patients, including nutritional counseling, maintenance of good oral health, and rigorous follow-up of the weight curve.
Chemosensory Malingering
Published in Alan R. Hirsch, Neurological Malingering, 2018
Ageusia and hypogeusia can be of three types: (1) global, that is, to all areas involving the entire tongue and palate—in which case all tastes and all areas are affected—a condition which occurs with some toxic exposures; (2) localized or a patchy loss, that is, involving discrete regions of the tongue and palate—as often occurs with head trauma and upper respiratory infections; and (3) unilateral, that is, usually associated with chorda tympani damage from otitis media. These losses can affect all taste modalities, just a specific taste, or combination of tastes.
Individual Differences in Chemosensory Perception Amongst Cancer Patients Undergoing Chemotherapy: A Narrative Review
Published in Nutrition and Cancer, 2022
Alba Ruiz-Ceamanos, Charles Spence, Jordi Navarra
In fact, it has been estimated that 45–84% of these patients suffer from alterations to their sense of taste and somewhere between 5–60% from alterations to their sense of smell (15). Somewhat surprisingly, however, not all of those patients who suffer from alterations to their chemical senses necessarily describe them in quite the same way, nor suffer them with quite the same intensity (16). Taste alterations may, for example, include the absence of taste (ageusia), a decrease of taste sensitivity (hypogeusia), or the appereance of strange taste sensations in the absence of any flavorful inputs (phantogeusia). Other patients report an increase in the intensity of certain tastes (hypergeusia) and taste distortions when the taste receptors are activated by an external agent (dysgeusia; see 11).
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
This scale was developed by Kano and Kanda (2013), and its Turkish validity and reliability study was carried out by Sözeri and Kutlutürkan (18). It has a 5-point Likert-type scale and consists of 18 items and four sub-dimensions (decrease in basic taste, discomfort, phantogeusia and parageusia, and general taste changes). The decrease in the sense of basic tastes sub-dimension evaluates the sense of salty, sour, bitter, sweet, and umami tastes by the individual. The discomfort sub-dimension evaluates the relationship between the changes in the sense of taste and changes in the sense of smell, nausea-vomiting, difficulty in eating hot/fatty food or meat, and anorexia. The phantogeusia and parageusia sub-dimension evaluates the status of individual’s experience of phantogeusia and parageusia. The general alterations of taste sub-dimension evaluates the individual’s experiences of ageusia, cacogeusia, and hypogeusia. Scores obtained from the sub-dimensions of the scale are calculated by summing up the items and dividing the total by the number of items. Minimum and maximum scores that can be obtained from the sub-dimensions are 1 and 5, respectively. Increased scores from the scale indicate increased severity of taste changes and discomfort (19). In the Turkish adaptation study of the scale, Cronbach’s alpha value was found as 0.869 (18). In the present study, it was determined as 0.851.
Age-dependent effects on infectivity and susceptibility to SARS-CoV-2 infection: results from nationwide contact tracing data in Greece
Published in Infectious Diseases, 2022
Angeliki Bistaraki, Sotirios Roussos, Sotirios Tsiodras, Vana Sypsa
The most frequently reported symptom was fever (58.6%); this was the most common symptom across all age groups (Figure 2). Anosmia and ageusia were reported by 16.3% and 15.4% of index cases, respectively (12.3% reported both of these symptoms) (Table 1). Dyspnoea was present in 3.6% of the cases. The prevalence of this symptom increased with age (from 1.4%–1.9% in 0–17 years old to 6.9% in 65 years or older) (Figure 2). The prevalence of any clinical symptom in index cases was lower among children 0–11 years old (53.5%) as compared to the other age groups (76.5%–80.4%). As some symptoms can be only subjectively reported, the prevalence of objectively observed symptoms – such as cough and fever – was evaluated and it was found lower among children 0–11 years old as compared to the other age groups (Figure 2).