Abnormalities of Taste and Smell in Sjogren's Syndrome

Henkin, Robert I.; Talal, Norman; Larson, Alvin L.; Mattern, Carl F. T.

doi:10.7326/0003-4819-76-3-375

Cited by 179 publications

(83 citation statements)

References 22 publications

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“…In agreement with two previous reports (Henkin et al, 1972, Weiffenbach et al, 1995 this study shows that pSS patients are dysgeusic for the 4 basic tastes (Table 1). However, it is not possible to make objective comparisons between the three studies for different reasons.…”

Section: Discussionsupporting

confidence: 93%

“…Despite the fact that most of pSS patients report problems in taste perception (dysgeusia), a Pub Med search between 1970 and 2003 with 'Sjogren and Taste' produced only 20 references. Two of these references (Henkin et al 1972;Weiffenbach et al, 1995) were the only studies in which taste thresholds were determined, therefore, comparable to this study. It is important to note that six of the results were general reviews on the management or the treatment of Sjögren's syndrome, and some were written in Spanish, French, Japanese and even in Bulgarian.…”

Section: Discussionmentioning

confidence: 59%

“…Table 1 summarizes our results and the results from two previous studies. In all these studies, detection (Henkin et al, 1972;Weiffenbach et al, 1995) and recognition (Henkin et al, 1972) thresholds for the 4 basic tastes were higher in SS patients than in the control group.…”

Section: Oral Symptoms and Dysgeusiamentioning

confidence: 82%

“…In previous studies, it was suggested that saliva was necessary to maintain normal taste acuity (Henkin et al, 1972), while in others such relationship between salivary loss and taste complaints was not found (Weiffenbach et al, 1995). More importantly, a significant correlation between subjective oral dryness and salivary flow rates has been observed in 70% of the SS patients (Vissink et al, 1987).…”

Section: Lack Of Association Between Xerostomia and Dysgeusiamentioning

confidence: 95%

“…Saliva moisturizes the food and releases the substances responsible for taste stimuli, transporting them to the sensory papillae on the tongue to be detected (Matsuo, 2000;Pedersen et al, 2002). Henkin et al (1972), determined the detection and recognition thresholds for the 4 basic tastes in pSS patients and concluded that saliva was necessary to maintain normal taste acuity. Many years later, Weiffenbach et al (1986Weiffenbach et al ( , 1995 also determined the detection thresholds for the 4 basic tastes in pSS patients, concluding that there was no simple causal chain running from salivary gland dysfunction to sensory loss and to taste complaints.…”

Section: Introductionmentioning

confidence: 99%

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Detection and recognition thresholds to the 4 basic tastes in Mexican patients with primary Sjögren's syndrome

et al. 2004

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Background: Primary Sjögren's syndrome (pSS) is a chronic autoimmune disease characterized by inflammatory lymphocytic infiltration of the salivary glands, leading to dryness of the mouth (xerostomia). It has been postulated that xerostomia is the preceding stage for the development of alterations in taste acuity (dysgeusia) in this type of patients. Objectives: To determine detection and recognition thresholds to the 4 basic tastes (sweet, salty, sour and bitter) in pSS patients and compare them to a control group. To determine if the long-term consumption of chile peppers and spicy Mexican diets had an effect on the taste perception and acuity of the pSS patients. Interventions: Detection and recognition thresholds were determined by the method of least noticeable differences on three occasions during three nonconsecutive days. Saliva production was determined by Saxon's test on two separate occasions. Results: Although saliva production was severely reduced in pSS patients (1.3570.55 ml/2 min, Po0.001) compared to controls (6.2672.41 ml/2 min), all subjects recognized the 4 basic tastes when these were tested at suprathreshold concentrations. The detection thresholds for the sweet, sour and bitter tastes were higher in pSS patients, as well as the recognition thresholds for the salty, sour and bitter tastes. A relationship between time of evolution of the disease and saliva production with individual thresholds could not be established. Conclusions: pSS patients exhibited different degrees of dysgeusia depending on the taste being studied, that is, they were mildly dysgeusic for the sweet and salty tastes and clearly dysgeusic for the sour and bitter tastes. Although both pSS patients and controls had consumed 'typical Mexican diets' their entire lives, our results showed that the consumption of chile peppers and spicy foods did not have any effect on the taste perception and acuity of the pSS patients.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 59%