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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
There is a small issue of terminology we should discuss. Much of the literature refers to a loss of taste as dysgeusia. But in fact, there are three levels of alteration in taste sensation: dysgeusia, parageusia and ageusia. Technically, dysgeusia is the dysfunction, distortion or misinterpretation of a taste experience. Parageusia is the perception of an abnormal taste, often foul or spoiled, rather than the normal taste of foods. Ageusia is the complete absence of one or more of the basic taste inputs.
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
Psychophysical Measurement of Human Oral Experience
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Derek J. Snyder, Linda M. Bartoshuk
Dysgeusia refers to a chronic taste sensation that occurs in the absence of obvious stimulation (Snow, Doty, Bartoshuk, and Getchell 1991). Many clinical complaints of dysgeusia result from taste stimuli that are not readily apparent to the patient, such as medications tasted in saliva, crevicular fluid, or blood (Alfano 1974; Bradley 1973; Fetting, Wilcox, Sheidler, Enterline, Donehower, and Grochow 1985; Stephen, McCrossan, Mackenzie, Macfarlane, and Speirs 1980). However, some chronic taste sensations, known as phantoms, appear to arise from altered interactions in the central nervous system.
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).
My patient refers smell/taste disturbance. It may not be COVID-19. Dermatological drugs associated with olfactory and/or gustative disorders
Published in Journal of Dermatological Treatment, 2022
Luiz Guilherme Martins Castro, Isabella Parente Almeida
Initially approved in 2012, vismodegib is used for locally advanced and metastatic basal cell carcinomas (BCC). Dysgeusia is observed in up to 55% of patients. Its use is limited to these specific BCC types, therefore it is a drug not so commonly used by the average dermatologist. According to Wang and Lipner (6), taste disturbance was 6 times more common than smell disturbance. Adalimumab was the most common dermatological medication associated with anosmia in clinical trials while terbinafine (TBF), an antifungal commonly used to treat dermatophytosis, presented taste disturbance in 2.8% of phase III clinical trial patients (5,6). To identify risk factors associated with taste loss to TBF, Strycker et al. performed a case-control study of 87 reports of probable TBF-induced taste loss. The mean latent period between the first intake of TBF and taste loss was 35 days. Most patients recovered within 4 months after discontinuation (5). Cases were significantly older than controls. A low body mass index, a history of taste loss, and aging were identified as risk factors for developing taste loss to TBF (5).
Smoothened receptor inhibitor vismodegib for the treatment of basal cell carcinoma: a retrospective analysis of efficacy and side effects
Published in Journal of Dermatological Treatment, 2020
András Bánvölgyi, Pálma Anker, Kende Lőrincz, Norbert Kiss, Dalma Márton, Luca Fésűs, Nóra Gyöngyösi, Norbert Wikonkál
The management of alopecia for female patients was mainly a prescription for topical estradiol and prednisolone lotion without considerable effect. After the discontinuation of vismodegib therapy, we observed hair regrowth in all cases. In case of grade 2 and 3 muscle cramps, the combination of tizanidine and amlodipine, found mostly in the literature, did not result in marked improvement, tizanidine and tolperisone together only moderately relieved muscle cramps. Grade 1 muscle cramps were alleviated with magnesium and calcium supplementation. For the management of decreased appetite and weight loss, oral nutrition supplementation was introduced. Although weight loss initially slowed down, the treatment had to be discontinued in two patients due to further weight loss. For dysgeusia, specific treatment could not be applied; however, dietary guidelines were followed to alleviate food intake.