4.5 Article

Taste and Smell Function in Head and Neck Cancer Survivors

期刊

CHEMICAL SENSES
卷 46, 期 -, 页码 -

出版社

OXFORD UNIV PRESS
DOI: 10.1093/chemse/bjab026

关键词

cancer; dysgeusia; hypogeusia; oncology; radiation; UPSIT

资金

  1. United States Department of Agriculture, National Institute of Food and Agriculture Hatch projects [698-921, 1011487]
  2. Academy of Nutrition and Dietetics Colgate-Palmolive Fellowship in Nutrition and Oral Health
  3. Division of Nutritional Sciences Vision 20/20 Grant
  4. NCI Cancer Prevention and Control Training Grant [5T32CA090314-17]
  5. Carle Illinois Cancer Scholars for Translational and Applied Research Fellowship

向作者/读者索取更多资源

Survivors of head and neck squamous cell cancers (HNSCC) often experience taste dysfunction long after radiation therapy, possibly due to localized damage in the chorda tympani or taste buds on the tongue tip. Compared to healthy controls, HNSCC survivors had difficulty identifying low concentrations of bitter, sweet, or salty stimuli on the tongue tip, suggesting ongoing sensory issues despite completing radiotherapy.
Survivors of head and neck squamous cell cancers (HNSCC) frequently complain of taste dysfunction long after radiation therapy is completed, which contradicts findings from most sensory evaluation studies that predict dysfunction should resolve few months after treatment. Therefore, it remains unclear whether taste and smell function fully recovers in HNSCC survivors. We evaluated HNSCC survivors (n = 40; age 63 +/- 12 years, mean +/- standard deviation) who received radiation therapy between 6 months and 10 years before recruitment and compared their responses to those of a healthy control group (n = 20) equivalent in age, sex, race, smoking history, and body mass index. We assessed regional (tongue tip) and whole-mouth taste intensity perception using the general Labeled Magnitude Scale and smell function using the University of Pennsylvania Smell Identification Test (UPSIT). To determine possible differences between groups in retronasal smell perception, we used solutions of sucrose with strawberry extract, citric acid with lemon extract, sodium chloride in vegetable broth, and caffeine in coffee and asked participants to rate perceived smell and taste intensities with and without nose clips. We found groups had similar UPSIT and taste intensity scores when solutions were experienced in the whole mouth. However, HNSCC survivors were less likely to identify low concentrations of bitter, sweet, or salty stimuli in the tongue tip relative to healthy controls. Our findings suggest persistent and subtle localized damage to the chorda tympani or to the taste buds in the fungiform papillae of HNSCC survivors, which could explain their sensory complaints long after completion of radiotherapy.

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