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The authors illustrate the technical characteristics of a low cost, pocket electrogustometer, which works on batteries and offers complete safety both for the patient and for the examiner; this model is able to carry out, both in normal and selected patients, the same functions as can be carried out with more sophisticated and costly equipment, currently available.
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This study completes a previous one in which the authors tested the electrogustometric threshold in 300 normal subjects used as controls. The collected datas has been computerized on a programable calculator according to a lognormal model. Comparison between the electrogustometric threshold in diabetic patients, ethylic ones and controls demonstrate that they are statistically different. More than a half of the diabetics and ethylics have abnormaly high electrogustometric thresholds. The responses have been studied as a function of the evolution of the disease, of the clinical form and of gravity. Diabete and chronic ethylism do not disturb the gustatic function at the same speed and with the same intensity: one year evolution is at least necessary for diabetics, and ten years for ethylics in order to detect abnormal electrogustometric thresholds. But if the action of ethylic intoxication is slower, it determines the most important gustometric deteriorations.
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For the first time in clinical routine testings impulse-gustometry was used in comparison to normal chemical or electrogustometric methods. Loss of taste caused by tympanoplasty, radiation of tumors in head and neck and accompanying facial nerve palsies was tested. The exactly defined location of the stimulus is known advantage in electrogustometry. Impulse-gustometry, however, is able to stimulate different taste sensations like the chemical methods. The sensible sensation, therefore, is eliminated. The stimulating pulses ranged between 0,5 and 2,0 ms at frequencies of 10 to 300 cps. Like with Krarup's method in impulsegustometry there is not always a taste sensation.
Diminished taste acuity (hypogeusia) and zinc deficiency have been reported in children on maintenance haemodialysis and with varying degrees of chronic renal failure. We have studied the effect of 6 weeks' zinc supplementation in 20 children with chronic renal impairment using a double-blind crossover trial. Although we achieved significant increases in serum zinc levels no significant improvement in taste acuity could be demonstrated. These studies provide no support for the belief that routine zine supplements are necessary in children with chronic renal failure.
A study was carried out with a Rion TR-03 type electro-gustometer for subjective and quantitative expression of the degree of taste deficiency due to radiation therapy and the effects of treatment. The changes of the electro-gustometric threshold due to irradiation were examined in patients who were divided into three groups: those receiving irradiation of the whole oral cavity, those receiving irradiation of the posterior tongue and the soft palate and those receiving irradiation of the gustatory nervous system. In the group receiving irradiation of the whole oral cavity, the threshold showed a tendency to increase when receiving 10 Gy/5 days, and the threshold became unmeasurable when more than 40 Gy/26 days was given. In the group receiving irradiation of the posterior tongue and the soft palate, almost no change of the threshold in the anterior was observed in spite of increasing irradiation doses. In the group receiving irradiation of the gustatory nervous system, the threshold in the intact hemicephalus did not changed even after irradiation, but a change was found on the pathological side. Based on these results, the authors originated a complication scoring system and a treatment scoring system both of which are divided into five stages. An electro-gustometric examination is used in order to provide effective treatment with a preserving function something which has been strongly desired for radiation therapy of cancer.
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Two methods of the chemical examination of taste were compared in view of its practicability. The "Three-Choice-Technique" is most profitable for the clinical use. It is carried out easily and quickly, and the results permit a sufficient and exact estimation of the taste sensitivity. The "Assorting-Technique" seems to be less useful. It provides lower thresholds, but the expense is higher. The Three-Choice-Technique, the special concentration sequences and the ascertained normal threshold for the four basic taste qualities enable a better registration of taste disturbances, at which side differences are of no consequence.
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Explore the source record for details and available documents.
Explore the source record for details and available documents.
Explore the source record for details and available documents.
Explore the source record for details and available documents.