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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
Role of the Cortical Gustatory Area in Taste Discrimination
Published in Robert H. Cagan, Neural Mechanisms in Taste, 2020
If chemotopic organization exists in the CGA, the interesting cases reported by Börnstein32 and Sumner34 that bitter or salty tastes changed to sour taste after head trauma, a phenomenon called “parageusia”, might be explained at least in part in the following way. Figure 4 hypothesizes that there exist four spatially separate regions (A, B, C, and D) in the CGA, where taste inputs of each of the four basic taste stimuli are differentially projected. The pattern of responses across the regions is supposed to be important to elicit taste sensations. If a bitter substance (e.g., quinine hydrochloride), excites largely area D and slightly area C, followed by areas B and A, complete destruction of area D results in this substance stimulating predominantly area C, followed by areas B and A. Thus, the response patterns across the regions become very similar for quinine and HC1. This means that the bitter taste of quinine in the normal state changes to a sour taste after traumatic brain damage. As another example, if salty NaCl stimulates areas A, C, and D in addition to a large involvement of area B, as shown in Figure 4, then the taste of NaCl changes to a sour taste after selective destruction of area B. Takagi122 observed a patient who complained that the taste of sweet-tasting substances changed to a salty taste after trauma of the temporal part of the skull. This parageusia may also be explained by considering that sweet-tasting substances tend to stimulate region A extensively, in addition to region B weakly, and the trauma impaired the function of region A.
Smell and taste dysfunction in patients infected with the Omicron variant of severe acute respiratory syndrome coronavirus-2
Published in Acta Oto-Laryngologica, 2023
Yanping Chen, Yan Geng, Juan Jiang, Gaoyun Xiong, Chenyang Lei
In previous interviews and questionnaires, we collected the following information: basic characteristics such as sex, age, history of systemic diseases (such as hypertension, diabetes, cardiovascular and cerebrovascular diseases), history of nasal and oral diseases, history of trauma, vaccination times, history of smoking and alcohol drinking, and diet preference; associated symptoms after SARS-CoV-2 infection, such as fever, fatigue, nasal congestion and runny nose, sore throat, cough, headache, muscle or joint pain; drugs administration during the SARS-CoV-2 infection; status of anxiety and depression (by HADS); and changes of smell and taste, such as the visual assessment scale (VAS) of smell and taste and the Taste Strips (Burghart Messtechnik, Germany) to evaluate different types of flavors affected after SARS-CoV-2 infection. The alteration types of smell or taste (such as parosmia, phantosmia, phantogeusia, and parageusia) were also noted.
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
It was determined that 63.1% of the patients experienced taste change and that 23.6% defined the change mostly as a metallic taste (Table 2). The mean scores of patients from the sub-dimensions of the chemotherapy-induced taste alterations scale were as follows: decrease in basic taste, 2.58 ± 1.41; discomfort, 2.55 ± 1.38; and phantogeusia and parageusia and general taste changes sub-dimensions, 2.57 ± 1.37 (Table 2). Considering the lowest and highest scores (1–5) that can be obtained from the scale, chemotherapy-induced taste changes experienced can be interpreted as moderate .
Occurrence of Dysgeusia in Patients Being Treated for Cancer
Published in Nutrition and Cancer, 2022
Jaclyn Di Meglio, Monica Dinu, Laura Doni, Gemma Rossi, Roberta Giorgione, Barbara Colombini, Lorenzo Antonuzzo, Francesco Sofi
Finally, the four CiTAS dimensions of gustatory disorders were assessed in the patients reporting dysgeusia (Table 4). In the whole population (n = 52), the most affected dimension of gustatory disorders was phantogeusia and parageusia with a CiTAS score of 2.5 ± 0.9.