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At least 577 records · Page 32Linked to original sources
PubMed1991

Taste impairment for glucose in diabetic PTC tasters and non-tasters.

Effect of high blood glucose levels in diabetes mellitus was studied on gustatory responses to glucose in PTC tasters and non-tasters, before and after the ingestion of a glucose solution. After a 12-h overnight fast, prescreening for phenylthiocarbamide (PTC) sensitivity was done in each subject, and then each subject tasted, and rated, 7 concentrations of glucose solutions for intensity and hedonic responses. Blood glucose levels were also determined under fasting and then after a 100-g glucose load. A decrease in palatability of the glucose solutions induced by the glucose load (negative alliaesthesia) was evident in both groups of subjects. Tasters showed higher hedonic ratings (Mean 4-25), as compared to non-tasters (Mean 3-70) and this difference was more evident after the glucose load in non-tasters.

Adolescent↗
PubMed2005

Taste disturbance after tonsillectomy and laryngomicrosurgery.

OBJECTIVE: To investigate the incidence of taste disturbance after tonsillectomy and laryngomicrosurgery. STUDY DESIGN: A prospective study. METHODS: Thirty-five consecutive patients underwent tonsillectomy with electric coagulator at Kanebo Memorial Hospital from September 2002 to May 2004. Another 35 consecutive patients underwent laryngomicrosurgery in a routine way during the same period. Both procedures were performed by two experienced doctors. The postoperative taste function was evaluated with questionnaire, electrogustometry (EGM), and serum levels of Zn, Cu and Fe. RESULTS: After tonsillectomy, 3/35 patients (8.6%) complained of taste disturbance, due to the pressure on the tongue in two, and Zn deficiency after lack of intake in one. All three patients recovered taste within 1.5 months. None of our patients had taste disturbance due to surgical insult of the lingual branch of the glossopharyngeal nerve. After laryngomicrosurgery, only one patient (2.9%) complained of taste disturbance with elevation of the EGM threshold that resulted from the pressure on the tongue. In addition, abnormal sensation in the tongue occurred in 9 cases (25.7%) after tonsillectomy and in 2 cases (5.7%) after laryngomicrosurgery, and feeling of thirst occurred in 12 cases (34.3%) and in 8 cases (22.9%), respectively. CONCLUSION: Taste disturbance occurs in few cases when experienced surgeons perform tonsillectomy or laryngomicrosurgery. However, it is recommended to inform the patients of the potential postoperative complications such as taste disturbance and abnormal sensation of the tongue.

Adolescent↗
PubMed2006

Zinc nutrition in healthy subjects and patients with taste impairment from the view point of zinc ingestion, serum zinc concentration and angiotensin converting enzyme activity.

OBJECTIVE: To estimate the zinc nutrition in healthy subjects and patients with taste impairment. Dietary zinc intake, zinc concentration in the serum and the ratio of apo/holo-activities of angiotensin converting enzyme (ACE), a zinc dependent enzyme in the serum (ACE ratio) were used as indices. SUBJECTS: Healthy paramedical volunteers from a local hospital and patients with taste impairment seen in the Department of Otolaryngology, Tokushima University Hospital. MEASUREMENTS: Dietary zinc intake was estimated with the food frequency questionnaire (FFQ). Zinc concentration in the serum was measured by means of atomic absorption spectrometry. The ACE activity in the serum was measured spectrophotometrically as the activity of holo-ACE, which contains zinc and shows full ACE activity. The activity of apo-ACE, which dose not contain zinc, was determined as the increase of its activity over that of the initial holo-ACE activity after the addition of zinc to the serum in vitro. ACE ratio was used as a more sensitive indicator of zinc nutrition than measuring zinc concentration in the serum. RESULTS: There were no differences in dietary intake of zinc after adjusting for energy and zinc concentration in the serum between patients and age-adjusted healthy subjects. The ACE ratio in patients with taste impairment was significantly higher than that in age-adjusted healthy subjects (P<0.05). CONCLUSION: Our date demonstrate that zinc deficiency is a predominant factor underlying taste impairment and we hypothesize that patients with taste impairment may have malabsorption of dietary zinc.

Adult↗
PubMed2006

Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink.

Differences between elderly subjects (n=52, 60-85 years) and young subjects (n=55, 18-35) in their food liking and their olfactory capability were investigated. Two food systems were used: custard desserts and tomato drinks. Flavor enhancement/enrichment, textural change, and/or irritant addition were incorporated as compensatory strategies into these foods. The addition of low concentrations of both cherry flavor and cream flavor to the custard desserts influenced their pleasantness for the majority of the elderly. The addition of cream topping increased the pleasantness of the custard desserts for both the elderly and the young. The elderly equally liked the tomato drinks with no or with low irritant addition, whereas the young generally disliked an irritant addition. However, the food liking of the elderly was not generally increased by these different compensatory strategies. Instead, subgroups were observed for each compensatory strategy, in which applied compensatory strategies led to an increase in product pleasantness. Age-associated losses in olfactory capabilities did not sufficiently explain differences in food liking, as only elderly with similar olfactory capabilities to the young demonstrated a liking of enhanced flavor. The present study does not support the assumption that age-associated impairment in olfactory capability will inevitably lead to changes in food liking.

Adolescent↗
PubMed2004

Biochemical analysis of saliva and taste acuity evaluation in patients with burning mouth syndrome, xerostomia and/or gustatory disturbances.

OBJECTIVE: In the current study, we performed taste and salivary analysis on patients suffering from burning mouth syndrome and xerostomia or taste disturbances. STUDY DESIGN: A total of 180 patients who complained of idiopathic burning mouth syndrome (BMS) and taste aberrations and/or xerostomia that may accompany BMS were evaluated. These patients were compared with 90 healthy, age- and sex-matched controls. Salivary flow rate, biochemical and immunological analysis and taste acuity by the forced-choice drop technique were performed for all subjects. These analyses were found to be conclusive in distinguishing controls from patients with complaints. RESULTS: The great similarity of both salivary and taste analysis in the BMS, taste aberration and xerostomia groups, which were significantly different from the results obtained in the control group, was found to be the most striking result. Higher salivary concentrations in the experimental group were consistent with a lower saliva (water) flow rate. CONCLUSION: An oral neuropathy and/or neurological transduction interruption induced by salivary compositional alterations is suggested as the possible aetiology for the complaints. This report may add an important objective diagnostic tool to the clinician treating these patients.

Adolescent↗
PubMed2005

Relationships between age, drugs, oral sensorial complaints and salivary profile.

The aim of this study was to investigate the relationships between oral sensorial complaints (OSCs) and salivary flow rate, composition and drug consumption of subjects aged 18-90 years. The results were correlated with both drug consumption and OSCs. Only individuals who were free of conditions that are already known to cause OSCs were included in the study. The three most significant observations were as follows: (1) elderly people have significantly reduced and altered salivary secretion compared with younger people. While specific concentrations increased, the total values of most salivary components decreased in the elderly; (2) 50% of the elderly population have OSCs regarding taste, burning mouth syndrome or xerostomia; and (3) OSCs were more prevalent in elderly people who use drugs than in those who do not. In conclusion, a reduction in salivary function and altered composition are age related. A compensatory capacity that prevents OSCs appears to exist in elderly patients who do not use drugs, but drugs were found to have an extensive effect on OSCs. The finding that the total amounts of salivary components and not only the salivary flow rate were reduced in elderly people is of great clinical relevance, since such a reduction is expected to be reflected in compromising various salivary functions.

Adolescent↗
PubMed2006

Differential alcohol drinking behaviour and dependence in the Naples low- and high-excitability rat lines.

Alcoholism is composed of a series of phenomena, which can be approached in model systems. Our aim was to investigate psychogenetics of alcohol drinking behaviour and dependence in the Naples rat lines. Thus, adult male rats of the Naples low- (NLE), high-excitability (NHE) and random-bred control (NRB) lines had 24-h access to a four-bottle system with tap water and 5, 10 and 20% alcohol solutions. Total voluntary alcohol intake and preference were measured during a 6-week period. In order to analyze behavioural dependence, two abstinence periods were introduced, followed by re-exposure to the bottles. The first was a pure re-test and the second was a quinine test (adding 0.02% quinine alcohol solution). Finally, to verify the role of opioids on alcohol drinking behaviour, rats received naltrexone (5 mg/kg i.p.). Thirty minutes later, they had access for 2 h to a three-bottle system with water, 5 and 20% alcohol solution, respectively. Results indicate that (i) total alcohol intake on day 1 was higher in both NLE/NHE, becoming higher in NLE rats during the 6-week period, (ii) different alcohol preference patterns in the Naples lines were observed over time of testing, (iii) during re-test, NLE rats showed neither reversibility nor alcohol deprivation effect, (iv) during quinine test, only NLE rats reduced alcohol intake to a lower extent and (v) naltrexone reduced by 50% the intake of the preferred solution. Therefore, the NLE rats appear as a new model for studying the neural substrates of the dependence behaviour.

Alcohol Drinking↗
PubMed2006

Reward system and addiction: what dopamine does and doesn't do.

Addictive drugs share with palatable food the property of increasing extracellular dopamine (DA), preferentially in the nucleus accumbens shell rather than in the core. However, by acting directly on the brain, drugs bypass the adaptive mechanisms (habituation) that constrain the responsiveness of accumbens shell DA to food reward, abnormally facilitating Pavlovian incentive learning and promoting the acquisition of abnormal DA-releasing properties by drug conditioned stimuli. Thus, whereas Pavlovian food conditioned stimuli release core but not shell DA, drug conditioned stimuli do the opposite, releasing shell but not core DA. This process, which results in the acquisition of excessive incentive-motivational properties by drug conditioned stimuli, initiates the drug addiction process. Neuroadaptive processes related to the chronic influence of drugs on subcortical DA might secondarily impair the function of prefronto-striatal loops, resulting in impairments in impulse control and decision making that form the basis for the compulsive feature of drug seeking and its relapsing character.

Animals↗
PubMed2006

Radiotherapy-induced taste impairment.

Changes in taste perception occur in a significant proportion of cancer patients. Among cancer patients treated with radiotherapy (RT) in head and neck area, the vast majority reports an altered taste sense during and after treatments. Taste impairment starts a few weeks after the beginning of irradiation, and almost all such patients experienced loss of taste acuity at a dose of 60 Gy. Some studies investigated the four basic taste intensities (sweet, salty, sour and bitter) and the umami taste, and several of these reports identified diminished threshold sensitivity for at least one taste quality. Six months to one year after RT, taste acuity recovers to its previous level in many patients, but some patients show incomplete or no recovery even several years later. Taste impairment has profound effects on patients' quality of life because is associated with weight loss through reduced appetite and altered patterns of food intake. Damage to the major salivary glands during head and neck RT leads to disturbance in taste acuity. With the implementation of new radiation techniques, such as conformal and intensity-modulated RT in head and neck irradiation, the late-radiation effects can probably be reduced, but the remaining sequelae are still bothersome to the patients.

Head and Neck Neoplasms↗
PubMed2005

Aspects of taste and compliance in patients with cancer.

Taste alterations are common in patients with cancer, and can be the result of the disease itself and/or its treatment(s). Specifically, chemotherapy and/or radiotherapy to the head and neck area have been shown to induce significant taste changes. Alterations in taste are distressing for patients and can lead to food aversions, a reduction in food intake and nutritional deficits. Ultimately, this can lead to weight loss and, in severe cases, malnutrition, which has been associated with poor patient outcomes, including a negative effect on survival. Dietary counselling and advice tailored to the individual can improve nutritional status, and several effective strategies are available to accommodate taste changes and increase nutritional intake. Oral supplements may provide additional nutritional support when dietary intake is insufficient. The success of supplementation depends, however, on the product acceptability and on patient compliance over the long term. Patient compliance is linked to perceived supplement taste, which may be affected by a variety of taste changes reported by patients both before and after therapy, or as a consequence of disease progression. Supplements which offer a variety of flavours are likely to prove beneficial by helping to prevent taste fatigue. In addition, individuals appear to exhibit distinct preferences for particular flavours at different time points during treatment.

Antineoplastic Agents↗
PubMed2006

Taste disturbance after uvulopalatopharyngoplasty for obstructive sleep apnea.

OBJECTIVES: This study investigated factors that may attribute to taste disturbance (TD) following uvulopalatopharyngoplasty (UPPP) for obstructive sleep apnea (OSA). STUDY DESIGN: This longitudinal intervention study enrolled 108 patients who received UPPP for OSA. Patients who reported TD in the postoperative questionnaire were examined using the three-drop-method gustatory function test (GFT). RESULTS: The GFT revealed that 5 patients (4.6%) reporting TD lost at least one of the four basic tastes 3 months after surgery. Deficiency of sweet sense was the most common type of TD (80%). The use of electrocautery for developing the uvulopalatal flap was the only significant predictor that may attribute to TD (odds ratio: 14.1). Repeating the GFT 9 months after operation showed a restoration of tastes in 4 patients. CONCLUSIONS: Development of the uvulopalatal flap using electrocautery may increase the likelihood of postoperative TD. Patients with taste disturbance after UPPP may eventually recover their taste function over time. EBM RATING: C-4.

Adolescent↗