Chemosensory interaction: acquired olfactory impairment is associated with decreased taste function
Chemosensory interaction: acquired olfactory impairment is associated with decreased taste function
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DOI：
10.1007/s00415-010-5513-8
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发表时间：
2010-08-01
影响因子：
6
通讯作者：
Hummel, Thomas
中科院分区：
文献类型：
--
作者：
Landis, Basile N.;Scheibe, Mandy;Hummel, Thomas
嗅觉、味觉和三叉神经功能是三种不同的模式。然而，在日常生活中，它们经常同时被激活。在健康和疾病方面，研究表明，在其中两种感觉（三叉神经和嗅觉）中，一种感觉的改变会导致另一种感觉的变化，反之亦然。该研究的目的是调查第三种形态（味觉）是否以及（如果是的话）如何受到嗅觉障碍的影响。我们测试了 210 名嗅觉功能正常 (n = 107) 或受损 (n = 103) 的受试者的味觉识别能力。经过验证的测试用于嗅觉和味觉测试（嗅探棒、味觉条）。在另一项实验中，健康志愿者接受了可逆性嗅裂阻塞，以研究嗅觉改变后味觉功能的短期变化。嗅觉受损受试者的平均味觉识别（味觉试纸评分）为 19.4 +/- A 0.6 分，嗅觉功能正常的受试者为 22.9 +/- A 0.5 分（t = 4.6，p < 0.001）。嗅觉和味觉障碍的频率显着相互作用（Chi(2)，F = 16.4，p < 0.001），嗅觉和味觉功能相关（r (210) = 0.30，p < 0.001）。年龄和嗅觉障碍都不会干扰这种嗅觉-味觉相互作用。相反，在短暂诱导嗅觉下降后，味觉功能保持不变。本研究表明，嗅觉功能长期受损与味觉功能下降有关。这些发现似乎将先前描述的相互化学感应相互作用扩展到嗅觉和味觉。它进一步提出了一个问题：在获得性损伤后，化学感觉是否总体上会相互减弱。
Olfaction, taste and trigeminal function are three distinct modalities. However, in daily life they are often activated concomitantly. In health and disease, it has been shown that in two of these senses, the trigeminal and olfactory senses, modification of one sense leads to changes in the other sense and vice versa. The objective of the study was to investigate whether and (if so) how, the third modality, taste, is influenced by olfactory impairment. We tested 210 subjects with normal (n = 107) or impaired (n = 103) olfactory function for their taste identification capacities. Validated tests were used for olfactory and gustatory testing (Sniffin' Sticks, Taste Strips). In an additional experiment, healthy volunteers underwent reversible olfactory cleft obstruction to investigate short-time changes of gustatory function after olfactory alteration. Mean gustatory identification (taste strip score) for the subjects with impaired olfaction was 19.4 +/- A 0.6 points and 22.9 +/- A 0.5 points for those with normal olfactory function (t = 4.6, p < 0.001). The frequencies of both, smell and taste impairments interacted significantly (Chi(2), F = 16.4, p < 0.001), and olfactory and gustatory function correlated (r (210) = 0.30, p < 0.001). Neither age nor olfactory impairment cause effects interfered with this olfactory-gustatory interaction. In contrast, after short-lasting induced olfactory decrease, gustatory function remained unchanged. The present study suggests that longstanding impaired olfactory function is associated with decreased gustatory function. These findings seem to extend previously described mutual chemosensory interactions also to smell and taste. It further raises the question whether chemical senses in general decrease mutually after acquired damage.