Biology of taste buds and the clinical problem of taste loss

Nelson, Gina

doi:10.1002/(sici)1097-0185(199806)253:3<70::aid-ar3>3.0.co;2-i

Cited by 63 publications

(47 citation statements)

References 22 publications

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“…184,209,211,[213][214][215][216][217][218] However, reduced taste sensitivity may continue indefinitely. Persisting taste loss may be due to damage to taste receptors 214,219 and hyposalivation.…”

Section: Taste Alterations In Cancermentioning

confidence: 99%

Oral complications of cancer and cancer therapy

Epstein

Thariat

Bensadoun

et al. 2012

CA A Cancer J Clinicians

395

356

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Answer questions and earn CME/CNEOral complications resulting from cancer and cancer therapies cause acute and late toxicities that may be underreported, underrecognized, and undertreated. Recent advances in cancer treatment have led to changes in the incidence, nature, and severity of oral complications. As the number of survivors increases, it is becoming increasingly recognized that the aggressive management of oral toxicities is needed to ensure optimal long‐term oral health and general well‐being. Advances in care have had an impact on previously recognized oral complications and are leading to newly recognized adverse effects. Here, the authors briefly review advances in cancer therapy, including recent advances in surgery, oral care, radiation therapy, hematopoietic cell transplantation, and medical oncology; describe how these advances affect oral health; and discuss the frequent and/or severe oral health complications associated with cancer and cancer treatment and their effect upon long‐term health. Although some of the acute oral toxicities of cancer therapies may be reduced, they remain essentially unavoidable. The significant impact of long‐term complications requires increased awareness and recognition to promote prevention and appropriate intervention. It is therefore important for the primary oncologist to be aware of these complications so that appropriate measures can be implemented in a timely manner. Prevention and management is best provided via multidisciplinary health care teams, which must be integrated and communicate effectively in order to provide the best patient care in a coordinated manner at the appropriate time. CA Cancer J Clin 2012. © 2012 American Cancer Society.

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Section: Taste Alterations In Cancermentioning

confidence: 99%

Oral complications of cancer and cancer therapy

Epstein

Thariat

Bensadoun

et al. 2012

CA A Cancer J Clinicians

395

356

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“…For example, it has been demonstrated by numerous laboratories that alterations in chemosensory function in cancer patients predict dietary intake patterns, as well as quality of life (e.g., 9,21). The use of radiation and/or cytotoxic agents to combat the cancer is thought to be the major cause of taste dysfunction in cancer patients (17,18,31,64,73) via influences on taste bud cell survival, replacement, and proliferation (3,44,45,48). Collectively, these data provide powerful support for the role of taste in maintaining eating habits and quality of life.…”

Section: Perspectives and Significancementioning

confidence: 99%

The consequences of gustatory deafferentation on body mass and feeding patterns in the rat

Dotson

Colbert

Garcea

et al. 2012

American Journal of Physiology-Regulatory, Integrative and Comp

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Dotson CD, Colbert CL, Garcea M, Smith JC, Spector AC. The consequences of gustatory deafferentation on body mass and feeding patterns in the rat. Am J Physiol Regul Integr Comp Physiol 303: R611-R623, 2012. First published July 11, 2012 doi:10.1152/ajpregu.00633.2011.-The contribution of orosensory signals, especially taste, on body mass, and feeding and drinking patterns in the rat was examined. Gustatory deafferentation was produced by bilateral transection of the chorda tympani, glossopharyngeal, and greater superficial petrosal nerves. Total calories consumed from sweetened-milk diet and oil-chow mash by the nerve-transected rats significantly decreased relative to shamoperated controls, mostly attributable to decreases in bout number, but not size. Nevertheless, caloric intake steadily increased over the postsurgical observation period, but body mass remained below both presurgical baseline and control levels and did not significantly increase over this time. After the sweetened-milk diet/oil-chow mash phase, rats received a series of sucrose preference tests. Interestingly, the nerve-transected rats preferred sucrose, and intake did not differ from controls, likely due to the stimulus sharing some nontaste chemosensory properties with the sweetened-milk diet. The neurotomized rats initiated a greater number of sucrose-licking bouts that were smaller in size and slower in licking rate, compared with control rats, and, unlike in control rats, the latter two bout parameters did not vary across concentration. Thus, in the absence of gustatory neural input, body mass is more stable compared with the progressive trajectory of weight gain seen in intact rats, and caloric intake initially decreases but recovers. The consequences of gustatory neurotomy on processes that determine meal initiation (bout number) and meal termination (bout size) are not fixed and appear to be influenced by presurgical experience with food stimuli coupled with its nongustatory chemosensory properties. ageusia; body mass regulation; taste loss; taste nerves DECADES OF RESEARCH HAVE SHOWN that nutritional intake contributes to the development of human disease mainly by influencing the development of obesity and its associated conditions (e.g., cardiovascular disease, hypertension, Type 2 diabetes mellitus) [e.g., (8,28,35)]. Collectively, these studies suggest that a majority of obesity-related diseases could be prevented by the adoption of healthier eating habits. In the act of feeding, specialized chemosensory, thermosensory, and mechanosensory receptors, positioned in the nasal and oropharyngeal cavities, provide information to the brain related to the macronutrient composition, caloric density, osmolarity, and potential toxicity of food ingested (1,43,49,76). Chief among these neural signals are those provided by the gustatory system, which is the final guardian of the alimentary tract and provides a chemical analysis of stimulus components that do not typically have sufficiently high vapor pressures to effectively stimulate olfacto...

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“…16,17 After several weeks of radiation, it is common for patients to complain of no sense of taste. It will generally take upwards of 6 to 8 weeks after the end of radiation therapy for taste receptors to recover and become functional.…”

Section: Taste Dysfunctionmentioning

confidence: 99%