Disorders of smell and taste
Disorders of smell and taste
复制标题
嗅觉和味觉障碍
DOI：
10.1016/s0025-7125(05)70087-0
复制
发表时间：
1999-01-01
影响因子：
5.9
通讯作者：
Leopold, DA
中科院分区：
文献类型：
--
作者：
Cullen, MM;Leopold, DA
我们通过我们的感官与环境互动：听觉，触觉，视觉，味觉和嗅觉。任何感官的丧失或损伤都可能导致严重的后果。我们的嗅觉对于提醒我们注意危险是很重要的，比如火灾、汽油和变质的食物，并且通过感知令人愉快的气味，比如香水、食物和鲜花，来帮助我们享受生活。由于嗅觉神经元的再生潜力，嗅觉系统已成为脊髓损伤研究中的一个集中兴趣和重要领域。我们的味觉在提醒我们注意危险食物（有毒或变质），帮助识别各种食物，并有助于食物的风味，从而使我们享受生活和提高生活质量方面非常重要。在这篇文章中提出的是相关的信息，为一般临床医生的嗅觉和味觉障碍。这包括通常用于描述嗅觉和味觉功能障碍的定义，相关的脊柱解剖学，生理学，功能障碍的原因和功能障碍的诊断。
We interact with our environment via our senses: hearing, touch, sight, taste, and smell. Loss or injury to any of our senses can result in significant consequences. Our sense of smell is important for alerting us to danger, such as fire, gasoline, and spoiled foods, and contributing tn our enjoyment of life through the perception of pleasant odors, such as perfume, food, and flowers. Because of the regeneration potential of the olfactory neuron, the olfactory system has become an area of concentrated interest and importance in spinal cord injury research. Our sense of taste is important in alerting us to dangerous foods (poisonous or spoiled), assisting in the identification of various foods, and contributing to the flavor of foods and thus our enjoyment and quality of life. Presented in this article is pertinent information for the general clinician on disorders of smell and taste. This includes definitions commonly used to describe smell and taste dysfunction, pertinent spine anatomy, physiology, causes of dysfunction, and the diagnosis of dysfunction.