Irradiation impairment of umami taste in patients with head and neck cancer
Irradiation impairment of umami taste in patients with head and neck cancer
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DOI：
10.1016/j.anl.2004.05.002
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发表时间：
2004-12-01
影响因子：
1.7
通讯作者：
Komiyama, S
中科院分区：
文献类型：
--
作者：
Shi, HB;Masuda, M;Komiyama, S
背景：以往的研究报道了头颈癌（HNC）患者放疗期间四种基本味觉（甜、咸、酸、苦）的改变。鲜味是近年来人们认识到的一种新的基本味觉，但在头颈部辐照过程中鲜味的作用尚未得到研究。目的：探讨头颈部肿瘤放疗中不同剂量间隔对鲜味及四种基本味的识别阈值。方法：应用全口法对30例头颈部恶性肿瘤患者进行馅饼放射治疗时的客观味觉阈值检测。辐照剂量分别为15、30、45和60戈瑞。同时记录主观味觉丧失和一些痛苦。结果：在治疗过程中，甜、酸、咸、苦的味觉阈值均出现暂时性和轻度升高，但放疗前的阈值与15、30、45、60 Gy时的味觉质量阈值均无统计学差异（P < 0.05）。在30 G时鲜味阈值明显受损（P < 0.05），并在随后的45和60 Gy治疗中持续存在。P < 0.01)。主观味觉障碍。在辐照期间，食欲减退和对现状的满意度有明显恶化的趋势。患者的平均体重持续下降，从治疗前的60.4 kg下降到60 Gy时的57.3 kg （P < 0.01）。当前状态满意度得分与鲜味味觉阈值呈显著相关（P = 0.035）。结论：HNC患者放疗期间鲜味味觉的临床损害模式不同于其他四种基本味觉。鲜味敏锐度受损对头颈部放疗患者的生活质量有重要影响。2004爱思唯尔爱尔兰有限公司版权所有。
Background: Previous studies have reported the alteration of the four basic tastes (sweet, salty, sour and bitter) in patients with head and neck cancer (HNC) during radiotherapy. However, there has been no investigation on the function of umami taste, a novel basic taste recognized recently, during head and neck irradiation. Objective: To investigate the recognition threshold of umami and the four basic tastes at different irradiation dose intervals during radiotherapy for head and neck cancer. Methods: In 30 patients with malignant neoplasm of head and neck, objective taste thresholds were examined by use of a whole-mouth method at pie-radiotherapy. irradiation doses at 15, 30, 45, and 60 Gy, respectively. Subjective taste loss and some distresses were recorded simultaneously. Results: Sweet, sour, salty, and bitter tastes showed temporarily and slightly increased thresholds during the treatment, but no statistical difference was found between the threshold at pre-radiotherapy and that at 15, 30, 45, and 60 Gy in any taste quality (all P > 0.05). Significantly impaired threshold of umami taste was revealed at 30 G, (P < 0.05) and remained throughout the following treatment (at 45 and 60 Gy. both P < 0.01). Subjective taste impairment. appetite loss and satisfaction with the current state tended to deteriorate significantly during the irradiation. Mean body weight of the patients experienced a continuous loss, decreasing from an average of 60.4 kg before treatment to 57.3 kg at 60 Gy (P < 0.01). Scores of satisfaction with current state showed a significant correlation with umami taste thresholds (P = 0.035). Conclusion: The clinical impairment pattern of umami taste is different from that of the other four basic tastes in HNC patients during radiotherapy. Impaired umami taste acuity plays an important role in impacting the quality of life of the patients irradiated to the head and neck. (C) 2004 Elsevier Ireland Ltd. All rights reserved.