Effect of using tobacco on taste perception

Kale, Yugandhara S; Vibhute, Nupura; Belgaumi, Uzma; Kadashetti, Vidya; Bommanavar, Sushma; Kamate, Wasim

doi:10.4103/jfmpc.jfmpc_457_19

Cited by 14 publications

(5 citation statements)

References 22 publications

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“…This condition is in line with previous studies stating that the more cigarettes smoked, the lower the number of papillae. 35,36 The results of this study indicated that 32 research subjects had a smoking habit and 24 of them had taste disorders.…”

Section: Discussionmentioning

confidence: 76%

The correlation of zinc serum levels and zinc intake with taste disorders in elderly patients at Babatan Public Health Center Bandung

Djou

Herawati

Dewi

2022

Majalah Kedokteran Gigi Indonesia

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Taste disorders, which can be caused by various factors, including deficiency of zinc levels in the body and lack of zinc, generally occur in the elderly. The aim of the study was to analyze the correlation between zinc serum levels and zinc intake, as well as the correlation between salivary volume, hypertension, and smoking with taste disorders in the elderly. This was analytical observational research with a cross-sectional method, which was conducted on 100 elderly patients, at Babatan Health Community Center, Bandung, Indonesia. The sampling was conducted through the following: interview about systemic disease history, drugs taken, and smoking habits; examination of oral cavity conditions; nutrition intake interviews; taste tests tests; and zinc serum measurement using the atomic absorption spectrometry. The data were obtained statistically. Among these one hundred elderly patients, 79 had low zinc serum levels and 94 had inadequate zinc intake. The average zinc serum in the elderly patients with taste disorders was 40.1 μg/dl, whereas those without taste disorders was 72.4 μg/dl, with a p value of <0.001. The average zinc intake in the elderly patients with taste disorders was 3.4, whereas in those without taste disorders was 6.0, with a p value of <0.027. Smoking correlated with taste disorders, while salivary volume and hypertension had no a correlation with taste disorders. There was correlation between zinc serum levels and zinc intake on taste disorders in the elderly patients. Smoking had a relationship with taste disorders in the elderly patients, whereas salivary volume and hypertension had no correlation with taste disorders in the elderly patients.

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Section: Discussionmentioning

confidence: 76%

The correlation of zinc serum levels and zinc intake with taste disorders in elderly patients at Babatan Public Health Center Bandung

Djou

Herawati

Dewi

2022

Majalah Kedokteran Gigi Indonesia

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“…O tabagismo também foi um fator que interferiu na percepção da identificação do sabor doce, em um estudo de caso controle [27]. Tais resultados podem ser explicados pela carga tabágica, tipo de cigarro (considerando que algumas marcas mascaram o sabor com aditivo mentolados, por exemplo), como pelo fato do tabaco interferir nas taxas de renovação do epitélio das papilas gustativas e na transdução do sinal aos nervos sensitivos associados ao paladar [27,28].…”

Section: Discussionunclassified

Atualização das apresentações clínicas que cursam com ageusia e disgeusia

Gonçalves Durães,

Kretli Oliveira,

Prates Correia

et al. 2023

Rev. Ciênc. Méd.

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Compreender as alterações gustativas é relevante para identificação de outras doenças ou agravos à saúde quando excluídos a infecção por SARS-CoV-2 e o tratamento antineoplásico. Assim, é necessário que os profissionais de saúde saibam reconhecer doenças queestão associadas às alterações de paladar, quando descartada a infecção em razão do coronavírus. Foram realizadas buscas nas bases de dados PubMed, MedLine e SciELO, através dos descritores: “Ageusia” e “Disgeusia”, limitando o período de busca entre os anos de 2017 a 2021. Foram incluídos artigos originais, no idioma inglês. Os dados obtidos foram submetidos a uma análise quantitativa simples, selecionando os resumos pertinentes a essa revisão. Foram excluídos artigos que relacionaram tais alterações de paladar ao coronavírus e ao tratamento antineoplásico. Foram selecionados seis estudos, dos 61 encontrados, que em conjunto analisaram uma amostra total de 573 indivíduos. O sabor metálico foi a alteração de paladar relatada com maior frequência, já o sabor doce foi o mais facilmente detectado pelos indivíduos testados, havendo maior facilidade de percepção entre a população feminina. A maioria dos indivíduos relata que a frequência com que este sintoma se apresenta é diária, mas a duração de persistência do sintoma não é descrita. É necessário compreender as alterações de paladar no contexto de outras doenças, quando excluída o coronavírus.

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“…In cases where both taste and dysgeusia were described, both scores were registered, for example (coffee taste = 8; chemical substance = 5 when exposed to a bitter solution). This taste evaluation is an adaptation of the Kale method [ 7 ].…”

Section: Methodsmentioning

confidence: 99%

COVID-19-Related Long-Term Taste Impairment: Symptom Length, Related Taste, Smell Disturbances, and Sample Characteristics

Soares¹,

Freitas²,

Eduardo³

et al. 2023

Cureus

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Introduction: The COVID-19 infection triggered in some patients a prolonged reduction in the perception of both gustatory and olfactory senses (ageusia and anosmia). These symptoms could be manifested during the first days after the contagion, acting as predictors of COVID-19 infection, and additionally, they could be the only symptoms manifested at all. Clinical resolution of anosmia and ageusia was expected to occur within a few weeks, yet in some cases, patients began to demonstrate COVID-19-related long-term taste impairment (CRLTTI), a condition that can persist for longer than two months, contradicting initial evidence. Objectives: The authors’ aimed to describe the characteristics of the sample of 31 participants with COVID-19-related long-term taste impairment, and their capacity to quantify taste and rate their smell perception. Material and Methods: Participants were submitted to a taste evaluation of four hyper-concentrated tastes perceived by the tongue (0-10), self-reported their smell (0-10), and answered a semi-structured questionnaire. Results: Different tastes seemed to be affected differently by COVID-19, despite the lack of statistical relevance observed in this study. Dysgeusia was only expressed in bitter, sweet, and acidic tastes. The mean age observed was 40.2 (SD 12.06) years, with women representing 71% of the sample. Taste impairment persisted for an average period of 10.8 months (SD 5.7). Self-reported smell impairment was reported by the majority of participants with taste impairment. Non-vaccinated people represented 80.6% of the sample. Conclusions: COVID-19 infection could trigger taste and smell disturbances that lasted as long as 24 months. CRLTTI seems not to affect the four main taste perceptions (hyper-concentrated) equally. Women represented the majority of the sample, with an average age of 40 years (SD 12.06). Previous diseases, medication use, and behavioral aspects seem not to be linked to CRLTTI development.

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Effect of using tobacco on taste perception

Cited by 14 publications

References 22 publications

The correlation of zinc serum levels and zinc intake with taste disorders in elderly patients at Babatan Public Health Center Bandung

The correlation of zinc serum levels and zinc intake with taste disorders in elderly patients at Babatan Public Health Center Bandung

Atualização das apresentações clínicas que cursam com ageusia e disgeusia

COVID-19-Related Long-Term Taste Impairment: Symptom Length, Related Taste, Smell Disturbances, and Sample Characteristics

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