Clinical study of flavor disturbance

Fujii, Megumi; Fukazawa, Keijiro; Hashimoto, Yoshiteru; Takayasu, Sadamu; Umemoto, Masanori; Negoro, Atsushi; Sakagami, Masafumi

doi:10.1080/03655230410017788

Cited by 21 publications

(10 citation statements)

References 3 publications

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“…This example points to a very important interaction between taste and smell: our appreciation of food flavor is a complicated mix of taste (sweet, sour, salty, bitter, and umami), smell (aromas), texture (smoothness), and temperature (hot and cold) sensations felt through chewing or drinking. 58 Food aromas generated by chewing activate the sense of smell by way of a special channel in the roof of the throat (retronasal olfaction). If this channel is blocked due to nasal inflammation, for example, aromas cannot reach the person's sense of smell, and a major contributor to the enjoyment of flavor is lost.…”

Section: Assessing and Differentiating Smell And Taste Lossesmentioning

confidence: 99%

Perspectives on Population‐based Epidemiological Studies of Olfactory and Taste Impairment

Hoffman¹,

Cruickshanks

Davis

2009

Annals of the New York Academy of Sciences

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Epidemiological studies of the senses of olfaction (smell) and gustation (taste) are needed since impairments in these senses have important implications for health. Only a few attempts have been made to measure the prevalence of olfactory and gustatory or taste dysfunction and many methodological challenges remain to be addressed. These challenges differ from those faced in studies based in the clinic or research laboratory. Epidemiological studies of smell and taste represent translational research, since they can be used to understand how findings from laboratory or clinical studies apply to the general population. This paper briefly reviews existing methods for “how” to measure smell and taste dysfunction and then illustrates findings based on prior epidemiological studies to indicate “why” we wish to measure smell and taste functioning in population-based samples. Self report information collected on smell and taste loss in a national sample, the 1994–1995 Disability Sample (Phase I screening) of the National Health Interview Survey (NHIS-D), is contrasted with results provided by an exam-based measure of olfactory impairment in an epidemiological study conducted in Beaver Dam, WI. The comparison of self report and exam-based measures of smell or taste loss leads to the question of how to best define smell or taste impairment in population samples, since unlike other sensory domains (namely, vision and hearing), there are no internationally accepted standards of impairment for the chemosenses. In addition to highlighting existing epidemiological studies, the current development of an NIH Toolbox of brief exam measures is described. Through this symposium, we hope to advance the nascent field of olfactory and taste epidemiology.

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Section: Assessing and Differentiating Smell And Taste Lossesmentioning

confidence: 99%

Perspectives on Population‐based Epidemiological Studies of Olfactory and Taste Impairment

Hoffman¹,

Cruickshanks

Davis

2009

Annals of the New York Academy of Sciences

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“…We were interested in whether there would be differences regarding food preferences and selection as well as flavor/taste preferences in comparison to the conditions before the onset of smell loss. In this context we wanted to investigate the influence of the degree of olfactory loss (normosmia/hyposmia/anosmia), the presence of olfactory distortions (parosmia/phantosmia), the presence of changes in body weight, the duration of smell loss, and whether olfactory loss appeared gradually or suddenly 21 …”

Section: Introductionmentioning

confidence: 99%

The Influence of Olfactory Loss on Dietary Behaviors

Aschenbrenner

Hummel²,

Teszmer³

et al. 2008

The Laryngoscope

204

179

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“…Regarding the quality of studies, one study was level 2, three studies were level 3, and seven studies were level 4. Three studies analyzed patients presenting with olfactory or chemosensory disturbances with only a subset of the population having CRS—for these studies, only the patients with CRS were included in this analysis 4,31,32 . Mean MINORS score was 10.5/16 for non‐comparative studies and 16/24 for comparative studies, suggesting at least a moderate risk of bias in this data.…”

Section: Resultsmentioning

confidence: 99%

A Systematic Review and Meta‐Analysis of Taste Dysfunction in Chronic Rhinosinusitis

et al. 2020

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Objectives Patients with chronic rhinosinusitis (CRS) often describe alterations in sense of taste. These complaints have historically been attributed to olfactory dysfunction; however, there is evidence of direct, objective, gustatory disturbances in the setting of CRS that are not thoroughly characterized. This study sought to investigate and summarize gustatory dysfunction experienced by patients with CRS. Methods PubMed, EMBASE, Cochrane Library, Web of Science, and Scopus databases were reviewed following PRISMA guidelines. English language, original studies investigating objective taste in adult patients with CRS were included. A meta‐analysis with inverse variance, random‐effects model was performed. Results Of 2750 studies screened, 11 articles with 471 unique patients were included. Patients with CRS exhibit worse gustatory function compared to healthy controls (standardized mean difference 0.94 [95% CI, 0.44–1.45]). Hypogeusia was identified in 32/95 (33.7%) patients from three studies that used methods with a validated definition of hypogeusia. Older age, male gender, and smoking history were associated with taste dysfunction, while objective gustatory and olfactory dysfunction were not correlated. Subjective taste and quality of life measures were also not associated with objective taste. The impact of sinus surgery on objective taste is unclear. Conclusion Approximately 34% of patients with CRS experience hypogeusia. Neither olfactory function nor subjective taste were associated with objective gustatory function. Given the substantial prevalence of taste dysfunction patients with CRS, there is significant potential for growth in understanding of pathogenesis, impact on quality of life, and potential treatment strategies of taste impairment in the CRS patient population. Level of Evidence 1 Laryngoscope, 131:482–489, 2021

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Clinical study of flavor disturbance

Abstract: The patients with flavor disturbance tended to misrecognize that they had taste loss because of sudden smell loss, and there were more of these cases than we expected. When patients with smell and taste loss are treated, flavor disturbance should also be considered.

Cited by 21 publications

References 3 publications

Perspectives on Population‐based Epidemiological Studies of Olfactory and Taste Impairment

Perspectives on Population‐based Epidemiological Studies of Olfactory and Taste Impairment

The Influence of Olfactory Loss on Dietary Behaviors

A Systematic Review and Meta‐Analysis of Taste Dysfunction in Chronic Rhinosinusitis

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