Taste alteration after gastrectomy in patients with gastric cancer
Taste alteration after gastrectomy in patients with gastric cancer
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DOI：
10.1007/s00595-020-02194-1
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发表时间：
2021-01
期刊：
影响因子：
2.5
通讯作者：
T. Hagi;Y. Kurokawa;Tsuyoshi Takahashi;Takuro Saito;K. Yamashita;Koji Tanaka;T. Makino;M. Yamasaki;M. Motoori;Y. Kimura;K. Nakajima;H. Eguchi;Y. Doki
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文献类型：
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作者：
T. Hagi;Y. Kurokawa;Tsuyoshi Takahashi;Takuro Saito;K. Yamashita;Koji Tanaka;T. Makino;M. Yamasaki;M. Motoori;Y. Kimura;K. Nakajima;H. Eguchi;Y. Doki
PurposeTo调查由于手术操作和其他临床因素导致的味觉变化之间的关系，我们对接受胃切除术的患者的味觉改变进行了详细的调查。方法2018年7月至2019年1月期间，将关于味觉改变的调查问卷分发给来我们门诊进行胃癌术后评估的患者。四个主要的味道类型（甜，酸，咸，苦）的敏感性的变化的临床特征的关联examined.ResultsOf 243个合格的患者，42（17.3%）经历了胃切除术后的味觉改变;味觉敏感性下降21（8.6%）的患者和增加31（12.7%）的患者。行全胃切除术的患者对甜味敏感性降低的发生率显著高于行远端胃切除术的患者（18.8%比3.3%，P = 0.001）。与接受远端胃切除术的患者相比，接受全胃切除术的患者对酸味（分别为12.5% vs. 2.2%;P= 0.004）和苦味（分别为15.6% vs. 3.8%;P= 0.007）的敏感性显著增加。多变量分析显示，全胃切除术是一个独立的风险因素，总味道alteration.ConclusionsPatients谁接受了全胃切除术表现出很高的可能性，损失和获得的味觉敏感性。
PurposeTo investigate the relationship between changes in taste due to surgical procedures and other clinical factors, we performed a detailed investigation of taste alteration in patients who underwent gastrectomy.MethodsQuestionnaires on taste alteration were distributed to patients who visited our outpatient clinic from July 2018 to January 2019 for the postoperative evaluation of gastric cancer. Associations of clinical characteristics with changes in sensitivity to the four major taste types (sweet, sour, salty, and bitter) were examined.ResultsOf the 243 eligible patients, 42 (17.3%) experienced taste alteration after gastrectomy; taste sensitivity decreased in 21 (8.6%) patients and increased in 31 (12.7%) patients. The frequency of a decreased sensitivity to sweet was significantly higher in patients who underwent total gastrectomy than in those who underwent distal gastrectomy (18.8% vs. 3.3%,P= 0.001). Patients who underwent total gastrectomy were significantly more likely than those who received distal gastrectomy to experience increased sensitivity to sour (12.5% vs. 2.2%, respectively;P= 0.004) and bitter (15.6% vs. 3.8%, respectively;P= 0.007) tastes. A multivariate analysis revealed that total gastrectomy was an independent risk factor for total taste alteration.ConclusionsPatients who underwent total gastrectomy showed a high likelihood of both loss and gain of taste sensitivity.