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Aim: To investigate somatosensory, gustative and olfactory characteristics of subjects according to their chronic diseases and the presence of chronic pain complaints. Materials & methods: A total of 254 chronic pain patients and 52 healthy subjects were evaluated with a clinical and sensory systematized evaluation. Statistical analysis consisted of Fisher’s exact, Student’s t-tests, Pearson’s co-efficient and multivariate nonlinear/logistic regressions. Results: Patients had more chronic diseases (p

Sensory perception alterations are common in relation to COVID-19 disease, but less is known about the characteristic of the sensory alterations, and how they associate with alterations in appetite and eating behaviour. The current study aims to investigate the acute and long-term effects of COVID-19 disease on (1) the desire for food, hunger, and satiety sensations, (2) smell, taste, and flavour perception, (3) meals and intake of food types, and (4) the frequency of commonly applied strategies to tackle potential changes in appetite and sensory perception. An online survey was conducted among Danish adults (n = 102) who had experienced changes in appetite, sensory perception, and/or food-related pleasure due to COVID-19 disease. Key results include appetite-altering effects at all times during the day when suffering from COVID-19 and often associated with impaired sensory function. Severe sensory perception alterations were found, namely, for the perception of taste, ageusia &gt, hypogeusia &gt, hypergeusia, and for the perception of smell, anosmia &gt, parosmia &gt, hyposmia &gt, hyperosmia. Eating behavioural changes included alteration in quantitative and qualitative aspects of intake. The effects were, in general, more pronounced during the acute phase of disease than during the post-acute phase. The findings illustrate the complexity by which COVID-19 affects human appetite, sensory perception, and eating behaviour, but also point to strategies to cope with these changes.

Taste and other neurosensory defects have been reported postoperatively in a number of patients who have undergone mandibular third molar extraction (TME). Although the taste deficits are generally believed to resolve within a year, the long-term effects of TME remain unknown. We retrospectively examined the whole-mouth taste function of 891 individuals who had received TMEs, on average, more than 2 decades earlier, and 364 individuals who had not undergone TME. All had been extensively tested for chemosensory function at the University of Pennsylvania Smell and Taste Center over the course of the last 20 years. The whole-mouth identification test incorporated 2 presentations each of 5 different concentrations of sucrose, sodium chloride, citric acid, and caffeine. Analyses of covariance (age = covariate) found those with histories of TME to exhibit better overall test scores for all 4 taste qualities than nonoperated controls. Such scores were not associated with the time since the TME. In both groups, women outperformed men and function declined with age. The basis of this phenomenon, which requires confirmation from prospective studies, is unknown, but could reflect sensitization of CN VII nerve afferents or the partial release of the tonic inhibition that CN VII exerts on CN IX via central nervous system processes.

Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia) are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia), partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia). Taste impairments are not life-threatening conditions, but they can cause sufficient discomfort and lead to appetite loss and changes in eating habits, with possible effects on health. Determinants of such alterations are multiple and consist of both genetic and environmental factors, including aging, exposure to chemicals, drugs, trauma, high alcohol consumption, cigarette smoking, poor oral health, malnutrition, and viral upper respiratory infections including influenza. Disturbances or loss of smell, taste, and chemesthesis have also emerged as predominant neurological symptoms of infection by the recent Coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome Coronavirus strain 2 (SARS-CoV-2), as well as by previous both endemic and pandemic coronaviruses such as Middle East Respiratory Syndrome Coronavirus (MERS-CoV) and SARS-CoV. This review is focused on the main causes of alteration, reduction, and loss of taste and their potential repercussion on dietary habits and health, with a special focus on the recently developed hypotheses regarding the mechanisms through which SARS-CoV-2 might alter taste perception.

Genetic variability in the ability to taste thiourea compounds has been studied for 80+ years. Over the last 3 decades, many studies have reported perceived intensity of concentrated propylthiouracil (PROP) associates with greater intensity from a broad range of stimuli, including nonbitter tastants, irritants, and retronasally delivered odorants. Thus, PROP phenotype has become a common measure of individual differences in orosensation. Much, but not all, of the phenotypic variation in PROP bitterness is explained by TAS2R38 polymorphisms. While differences in PROP bitterness are clearly due to genetic variation, mechanistically it is challenging to envision how this receptor (narrowly tuned to the N–C=S moiety) relates to overall orosensory response. Here, we report data for 200+ individuals who had been genotyped for TAS2R38 and phenotyped for PROP in a laboratory setting. Participants also reported the intensity of quinine, capsaicin, and sucrose on a general Labeled Magnitude Scale. Our data recapitulate earlier reports associating PROP bitterness with the intensity of the predominant qualities of sucrose, quinine, and capsaicin; however, we also find correlations between the intensities of sucrose, quinine, and capsaicin were much stronger with each other than with PROP. As expected, TAS2R38 diplotype did not associate with the intensity of sucrose, quinine, or capsaicin. The strength of PROP–capsaicin and PROP–sucrose relationships increased after grouping participants by TAS2R38 diplotype, with the greatest increases in association observed within homozygotes. Collectively, this suggests the suprathreshold intensity of PROP is a confounded phenotype that captures both genetic variation specific to N–C=S compounds and overall orosensation.

Okus pripada jednom o pet glavnih osjetila kod čovjeka. Nastaje kao posljedica interakcije različitih kemijskih tvari s okusnim stanicama. Čovjek može osjetiti pet glavnih okusa poput slatkog, kiselog, gorkog, slanog i umami. Svaki od ovih okusa ima specifičnu ulogu kod čovjeka, poput detekcije visokokalorijske hrane ili potencijalno toksičnih tvari. Prije nego što se okus može percipirati sve kemijske tvari moraju biti u tekućoj formi. Bitnu ulogu u percepciji okusa ima slina. Slina otapa različite tvari i omogućava njihov transport do okusnih stanica. U okusnim stanicama dolazi do pretvorbe kemijske energije u elektrokemijsku. Elektrokemijska energija koja nastaje u okusnim stanicama prenosi se putem kranijalnih živaca prema središnjem živčanom sustavu u određeni centar u kojemu nastaje osjet okusa. Poremećaji okusa mogu se podijeliti na ageuziju, hipogeuziju, hipergeuziju i disgeuziju. Široki spektar uzročnika može dovesti do poremećaja okusa. Uzročnici mogu biti sve od lokalnih, koji zahvaćaju samo usnu šupljinu, pa sve do generalnih kao što su sistemske bolesti. Pri dijagnostici poremećaja osjeta okusa nužno je da terapeut od pacijenta uzme detaljnu medicnsku, dentalnu i socijalnu anamnezu i napravi detaljan klinički pregled usne šupljine, glave i vrata. Klinički dijagnostički testovi za poremećaj okusa dijele se na jednostvne i specifične. Oni služe kako bi diferencirali poremećaje okusa koji nastaju od oralnih ili neoralnih uzročnika. Liječenje poremećaja okusa ovisi o etiologiji. Za neke poremećaje potrebna je ciljanja terapija, za neke ne treba terapija dok neki poremećaji okusa nestaju spontano. U slučaju da ne postoji specifično liječenje, pacijenta je potrebno naučiti kako da se nosi s bolešću te ga uputiti u specijalističku ustanovu koja se bavi ovakvom problematikom Taste, one of the five basic human senses, is a result of interaction between different chemical substances and gustatory cells. Humans can recognize few submodalities within taste: sweet, sour, bitter, salty and umami. Each of these tastes has a specific role, such as detection of high calorific food or potential toxic substances. All chemical substances have to be in liquid form before taste perception can happen. Saliva has an important role in taste perception: it acts as a dissolving medium for various substances and enables their transport to gustatory cells, where chemical energy is transformed into electrochemical energy. This electrochemical energy then travels via cranial nerves towards the central nervous system to the specific center, where sense of taste is created. Taste disorders include ageusia, hypogeusia, hypergeusia and dysgeusia, and can be caused by a wide range of miscellaneous factors. Taste disorders can vary from local (affecting only oral cavity) to general (systemic diseases). Proper diagnosis is the first step in the treatment of taste disorders. It is important that clinician is familiar with patient's medical, dental and social history and thoroughly examines oral cavity, head and neck. Taste disorders can be evaluated via clinical tests (simple or specific), used to differentiate taste disorders caused by oral factors from those caused by non-oral factors. Taste disorder treatment depends on the etiology; some disorders require targeted therapy, while some may go away on their own. In case there is no specific treatment, patient should be taught to cope with the disorder and referred to an institution specialized in treating taste disorders.

© 2019 The Author(s). Background: Distortion of taste sensations is a common chemotherapy-induced side effect; however, treatment evidence is limited. Pilot data indicated that acupuncture might be able to improve symptoms of dysgeusia. Thus, the aim of this study is to investigate the effects and side effects of hypoglossal acupuncture in the treatment of dysgeusia in patients with breast cancer undergoing chemotherapy. Methods/design: The study is a randomized controlled trial comparing a single verum acupuncture treatment with two active comparators: sham acupuncture and dietary recommendations. Sample size calculation revealed a total of 75 patients pending an alpha of 0.05, a power of 0.8, and an estimated effect size of 0.80. Patients with breast cancer undergoing platinum- or taxane-based chemotherapy will be included if they present with phantogeusia (abnormal taste sensations without an external oral stimulus) with an intensity of 4 points or above on an 11-point numeric rating scale (NRS). The primary outcome is phantogeusia; secondary outcomes include parageusia (abnormal taste of food), hypogeusia (reduced taste sensations), hypergeusia (increased taste sensations), xerostomia (dry mouth), stomatitis, appetite, and functional impairment. All outcomes will be assessed at baseline and prior to the next chemotherapy administration using an 11-point NRS for each. All adverse events will be recorded. Discussion: The results of this study will demonstrate the extent to which hypoglossal acupuncture may influence the intensity of and functional impairment due to chemotherapy-induced dysgeusia. Trial registration: Clinical Trials.gov, NCT02304913. Registered on 19 November 2014.

Objective Taste disturbance is known to occur as one of the adverse events associated with chemotherapy for gynecological cancer, but few studies have attempted to assess it in practical terms. Therefore, a range of taste tests was performed in gynecological cancer patients. Methods The patients were 23 women with gynecological cancer being treated with anticancer agents. Subjective symptoms of altered taste were classified, and objective findings were obtained with the following four gustatory tests: serum trace element (zinc, copper, iron) levels, tongue cultures, electrogustometry, and the filter paper disc tests. Results Of the 23 subjects, 11 perceived taste disturbances. The serum zinc level was consistently below the lower limit of normal. On tongue cultures, indigenous bacteria were seen in all patients during the entire treatment period. Electrogustometry revealed a tendency for the development of hypogeusia in the chorda tympani nerve field. Conversely, hypergeusia tended to develop gradually in the greater petrosal nerve field. The filter paper disc test revealed a tendency for the development of hypergeusia for sweetness, saltiness, and sourness in the chorda tympani nerve field. Hypogeusia for bitterness tended to develop with increasing number of chemotherapy cycles. The glossopharyngeal nerve field exhibited the same tendencies as observed in the chorda tympani nerve field. In the greater petrosal nerve field, there was a tendency for the development of hypergeusia for sweetness, sourness, and bitterness. Conclusions Abnormal test results were seen in half of patients after cancer chemotherapy.

Oral chemosensation can vary greatly across individuals, both in terms of the lowest concentration that can be detected (threshold) and in the magnitude of perceived intensity for stimuli at higher concentrations (suprathreshold response). Individuals who experience greater taste intensity are often termed supertasters, and this phenotype has typically been measured via the suprathreshold bitterness of the tastant propylthiouracil (PROP). Notably, supertasting extends beyond bitterness and other tastants to include oral somatosensation and retronasal olfaction, and it may also include finer acuity as well. Here, we describe the evolution of the supertasting concept over the last 20 years, and summarize the current state of the field. Alternative phenotyping approaches that are not dependent on PROP are reviewed, and the molecular genetics of broadly tuned heightened taste and orosensory response are discussed. We conclude by initiating a conversation on nomenclature as we look toward the next 20 years of chemosensory research.

Publisher Summary This chapter presents a study on anosmia, ageusia, and other disorders of chemosensation. The chapter provides the nomenclature used to characterize disorders of tasting and smelling, examines a number of commonly encountered chemosensory pathologies, and describe up-to-date means for quantitatively assessing, managing, and treating taste and smell disorders. Disorders of the chemical senses are varied, ranging from phantom sensations that appear in the absence of any obvious stimuli to altered or reduced sensations in response to modality-appropriate stimuli. Anosmia reflects the inability to perceive odors, whereas ageusia reflects the inability to perceive tastants. Such losses can be for all modality-specific stimuli or for just some such stimuli. Lessened function for odorants or tastants are termed hyposmia or hypogeusia respectively, and can be further subdivided, on the basis of quantitative testing, into mild, moderate, and severe categories. Hypergeusia or hyperosmia reflects abnormally heighted taste or smell sensations, whereas taste or smell agnosia reflects the inability to recognize a taste or smell sensation even though sensory processing, language, and general intellectual functions are essentially intact, as in some stroke patients. Distorted smell sensationsare termed dysosmias or parosmias, whereas distorted taste sensations are termed dysgeusias or parageusias. Proper oral hygiene and routine dental care are of paramount importance for proper chemosensory function. The chapter discusses natural course of olfactory disorders, natural course of taste disorders, principles of therapy, and others.

Gustatory function is not static within an individual. Taste sensitivity and preferences are modified by numerous, well-documented external factors (e. g. smoking) as well as less widely recognized physiologic or internal idiosyncratic attributes such as salivary composition and genetic make-up. In addition, no single gustatory attribute adequately characterizes an individual's taste world. Measures of threshold sensitivity, suprathreshold sensitivity and preference may vary independently necessitating the assessment of each to derive a reliable assessment of an individual's gustatory status. Measures of taste preference, however, appear to hold the greatest predictive power for dietary behavior. Gustatory disorders may be manifest in the following forms: hypergeusia, hypogeusia, dysgeusia, ageusia, food aversions and food cravings. Each of these disorders is defined and, to the extent that information is available, the prevalence, etiology and clinical significance of each is discussed. Following this, a general scheme is presented along with numerous examples for evaluating the potential impact health or nutritional disorders may have on gustatory function. Finally, implications of health and nutritional disorders for applied sensory research are briefly considered.

Summary In 102 cases, comparisons were made between gastric acidity as determined by a gastrotest, and the perception rate of individual tastes (sweet, saline, sour, bitter). Of these, 65 were patients with rheumatoid arthritis, 6 with ankylosing spondylitis, 18 with degenerative joint diseases, 5 with other articular diseases, and 8 controls.Four groups were found: concurrently adequate acidity and taste perception, achlorhydria with inadequate taste perception, delayed taste perception with adequate gastric acidity, and hypergeusia for bitter taste with achlorhydria.In 110 patients (53 with RA, 34 with ankylosing spondylitis, 13 with degenerative joint diseases, 10 with other articular diseases) comparisons were made for the heredity-related character of perception of the bitter phenylthiocarbamide taste. In inflammatory diseases (rheumatoid arthritis and ankylosing spondylitis) and in all of the patients under test there was a significant decrease in the percentage of PTC non-tasters. The control group...

Taste and smell acuity were determined in 50 normal subjects and 48 epileptic patients by means of Henkin's method. Smell detection thresholds are greatly reduced in epileptic patients, mainly those suffering from partial seizures with complex symptomatology. Epileptic patients show also a reduced threshold for sweet and bitter taste. Age, sex and antiepileptic drugs do not affect taste and smell acuity. The significance of these findings in the pathogenesis of epileptic seizures is discussed.