Altered food preference after cortical infarction: Korean style
Altered food preference after cortical infarction: Korean style
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DOI：
10.1159/000047774
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发表时间：
2002-01-01
影响因子：
2.9
通讯作者：
Choi, S
中科院分区：
文献类型：
--
作者：
Kim, JS;Choi, S
背景。文献中很少描述中风后食物偏好改变或对某些食物的专注。方法：我们报告了四名继发于单侧皮质梗死后食物偏好改变的韩国患者。结果：两名患者表现出对肉类的专注，例如 Pulgogi 或 Kalbi（用配料调味的烤牛肉），而这在中风发生之前并不是他们的偏好。所有患者都无法忍受鲭鱼的气味和味道，还有两名患者不喜欢热泡菜（用辣椒腌制的卷心菜）。对患者进行的定量味觉评估显示，味觉感知以不同的方式下降，并伴有味觉障碍。影像学研究表明，通常受影响的区域是与味觉皮层相对应的额叶盖区域。结论：建议涉及味觉皮层的中风可能会导致与味觉下降相关的食物偏好改变。版权所有 (C) 2002 S. Karger AG，巴塞尔。
Background. Altered food preference or preoccupation with certain food after stroke has been rarely described in the literature.Methods: We report four Korean patients who developed altered food preference secondary to unilateral cortical infarction.Results: Two patients showed preoccupation with meat such as Pulgogi or Kalbi (roast beef flavored with ingredients), which had not been their preference prior to the occurrence of stroke. All the patients became intolerant to the smell and taste of mackerel, and two disfavored hot Kimchi (cabbage salted with hot pepper). Quantitative taste assessment done in the patients revealed decreased taste perception in a variable pattern along with dysgeusia. Imaging studies showed that the region commonly involved was the frontal opercular area corresponding to the taste cortex.Conclusion: It is suggested that strokes involving the taste cortex may produce altered food preference associated with decreased taste sensation. Copyright (C) 2002 S. Karger AG, Basel.