Alterations of Chemosensory Function in End-Stage Liver Disease

Bloomfeld, Richard S.; Graham, Brevick G.; Schiffman, Susan S.; Killenberg, Paul G.

doi:10.1016/s0031-9384(98)00266-2

Cited by 31 publications

(19 citation statements)

References 10 publications

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“…Olfactory function in patients with nasopharyngeal carcinoma deteriorates after radiotherapy (Ho et al 2002), and anticancer drugs such as tegafur cause olfactory dysfunction (Nakamura et al 1995). As with taste, left posterior insular stroke can lead to increased sensitivity to smell contralateral to the lesion (Mak et al 2005), and olfactory disorders occur in end-stage liver disease (Bloomfeld et al 1999). Furthermore, the sense of smell is severely impaired in chronic renal failure (Griep et al 1997).…”

Section: Critical Illnessmentioning

confidence: 99%

Critical illness and changes in sensory perception

Schiffman

2007

Proc. Nutr. Soc.

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Impairments of sensory perception that occur during a period of critical care can seriously impact on health and nutritional status, activities of daily living, independence, quality of life and the possibility of recovery. It is emphasized from the outset that sensory losses in criticallyill patients may or may not be related to their current medical condition. The present paper provides an overview of all five senses (vision, hearing, taste, smell and touch) and describes the factors that contribute to sensory losses in critically-ill patients, including medications, medical conditions and treatments and the process of aging itself. Cancer and stroke are two critical illnesses in which profound sensory decrements often occur. Many sensory complaints in patients with cancer are related to alteration in sensory signals caused by damage to the sensory receptors. However, some complaints, such as taste aversions in patients with cancer, are not related to altered sensory physiology per se but to learned aversions that arise during the noxious effects of radiotherapy and chemotherapy. The paper also reviews a study in which the sensory performance (of all five senses) was compared in three groups of elderly subjects: (1) patients who had undergone coronary artery bypass surgery; (2) patients with cardiovascular conditions but with no history of surgery; (3) healthy non-medicated age-matched controls. Performance of patients who had undergone coronary artery bypass surgery was worse than that for the other two groups, with taste and smell losses greater than for the other senses. The study demonstrates that critical illness (e.g. coronary artery bypass surgery) can exacerbate sensory losses in an older cohort.

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Section: Critical Illnessmentioning

confidence: 99%

Critical illness and changes in sensory perception

Schiffman

2007

Proc. Nutr. Soc.

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“…Taste thresholds are modified by multiple factors including genetics [5], age [6], body weight [7], consumption of alcohol [8], smoking [9], acute and chronic diseases [10] and surgical interventions [11]. …”

Section: Introductionmentioning

confidence: 99%

Sweet taste sensitivity in pre-diabetics, diabetics and normoglycemic controls: a comparative cross sectional study

2014

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BackgroundIncreasing prevalence of pre-diabetes is an emerging public health problem. Decrease in sweet taste sensitivity which can lead to an increase in sugar intake might be a factor driving them to overt diabetes. The aim of the present study was to assess the sweet taste sensitivity in pre-diabetics in comparison with diabetics and with normoglycemic controls.MethodsForty pre-diabetics, 40 diabetics and 34 normoglycemic controls were studied. The three groups were matched for age, sex and BMI. The division into groups was based on their glycated hemoglobin levels. The detection and recognition thresholds were determined by the multiple forced-choice method using sucrose solutions prepared in ¼ log dilutions. The intensities of perceived sensations for a series of suprathreshold concentrations of sucrose solutions prepared in ½ log dilution were determined by rating on a visual analogue scale. Statistical analyses were performed by SPSS version 21.ResultsThe mean (SD) detection thresholds of diabetic, pre-diabetic and normoglycemic groups were 0.025 (0.01), 0.018 (0.01) and 0.015 (0.01) respectively with a significant increase in diabetic group compared to normoglycemic group (p = 0.03). The mean recognition thresholds were not different among the three groups. When the intensity ratings for suprathreshold concentrations of sucrose were compared between the three groups, for all suprathreshold concentrations tested, significant differences were observed across the four concentrations (p < 0.001) and between groups in suprathreshold ratings (p < 0.05). Further analysis showed that the diabetic group had significantly lower suprathreshold ratings than the normoglycemic group (p < 0.001). Although all mean suprathreshold intensity ratings of the pre-diabetic group were between the normoglycemic and diabetic groups, the differences were not significant.ConclusionsThis is the first study to demonstrate the sweet taste sensitivity in pre-diabetics. The findings of the present study do not support the hypothesis of decreased sweet taste sensitivity of pre-diabetics. However, the results confirm the previous findings of blunted taste response in diabetics. The observation of pre-diabetics having intermediate values for all taste thresholds and suprathreshold ratings warrants a future investigation with a larger pre-diabetic sample recruited with more specific screening criteria to test this hypothesis further.

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“…Older adults tend to report a decrease in appetite, food intake, food choice and nutrition (Bloomfield et al, 1999;Rikkert & Rigaud, 2003), which has implications for health and well-being (Rolls, 1999) and may increase the risk of diseases such as coronary heart disease and diabetes in older adults. Further support for this comes from evidence that older adults eat foods high in salt and sugar (Corwin et al, 1995) and prefer food that contains flavour enhancers (Schiffman & Warwick, 1993), possibly as a result of decreased taste sensitivity.…”

Section: Introductionmentioning

confidence: 99%

Health and lifestyle characteristics of older European adults: the ZENITH study

et al. 2005

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Objective: To describe health and lifestyle factors of participants in the ZENITH study. Design: A prospective multicentre intervention study employing a randomised double-blind design. Participants: Community dwelling older adults (n ¼ 387), aged 55-87 y were recruited from regions in France, Italy and the UK. Intervention: A self-report questionnaire comprising socio-demographic variables, dietary habits, physical activity in the home, at work and recreation. Results: Participants differed with regards dietary habits and physical activity for each region. Recreational activity was higher in France and women generally tend to perform less hours of recreational activity per week than men. Conclusions: The differences found for these regions of Europe in relation to lifestyle factors will affect health and well-being within these countries and may mediate the impact of zinc supplementation on various biological and psychological parameters.

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Alterations of Chemosensory Function in End-Stage Liver Disease

Cited by 31 publications

References 10 publications

Critical illness and changes in sensory perception

Critical illness and changes in sensory perception

Sweet taste sensitivity in pre-diabetics, diabetics and normoglycemic controls: a comparative cross sectional study

Health and lifestyle characteristics of older European adults: the ZENITH study

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