Clinical assessment of patients with smell and taste disorders.
Clinical assessment of patients with smell and taste disorders.
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DOI：
10.1016/j.otc.2004.06.010
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发表时间：
2004-12
影响因子：
1.7
通讯作者：
Leopold DA
中科院分区：
文献类型：
--
作者：
Wrobel BB;Leopold DA
嗅觉和味觉障碍会给耳鼻喉科医生带来诊断和治疗方面的挑战。对患者进行系统的评估，对嗅觉和味觉障碍的病因有详细的了解，并正确使用临床测试，有助于建立适当的诊断并评估感觉障碍的程度。嗅觉和味觉功能障碍的病因学知识是建立诊断和指导工作的基础。在过去的20年里，在发展广泛可用的、可靠的和可重复性的嗅觉功能评估方法方面取得了重大进展。对口味的评估仍然不那么标准化。虽然有嗅觉障碍的患者通常会抱怨味觉丧失，但真正的味觉障碍是罕见的[1-3]。因为一顿饭高达80%的味道是嗅觉输入的结果，患者经常将气味的丧失解释为味道的丧失。然而，对于大多数抱怨化学感觉丧失的患者来说，味觉--从生物学上讲是盐、苦、甜、酸和鲜味(味精)的感觉--是完整的。本文概述了对嗅觉和味觉障碍患者进行临床评估的系统方法，并讨论了嗅觉和味觉障碍的病因。
Disorders of sense of smell and taste can present diagnostic and therapeutic challenges for the otolaryngologist. A systematic approach to evaluating the patient, detailed knowledge about the etiology of olfactory and gustatory disorders, and proper use of clinical tests helps to establish an appropriate diagnosis and assess the degree of the sensory impairments. Knowledge of the etiology of olfactory and gustatory dysfunction is fundamental for establishing the diagnosis and directing the work-up. In the last 20 years, significant progress has been made in the development of widely available, reliable, and reproducible methods of evaluating olfactory function. The assessment of the taste remains less standardized. Although the patient who has olfactory dysfunction typically complains of loss of taste, true gustatory disorders are rare [1–3]. Because up to 80% of a meal’s flavor is a result of olfactory input, patients frequently interpret a loss of smell as a loss of taste. For most patients who complain of chemosensory loss, however, the sense of taste—biologically the sensation of salt, bitter, sweet, sour, and umami (monosodium glutamate)—is intact. This article outlines a systematic approach to the clinical evaluation of patients who have smell and taste disorders and discusses the etiology of smell and taste dysfunction.
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影响因子：
3.8
作者：
DOTY, RL;REYES, PF;GREGOR, T
通讯作者：
GREGOR, T
影响因子：
2.6
作者：
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通讯作者：
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影响因子：
2.1
作者：
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通讯作者：
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影响因子：
4.2
作者：
DAVIDSON, TM;MURPHY, C;JALOWAYSKI, AA
通讯作者：
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影响因子：
3.4
作者：
Hong, SC;Leopold, DA;Zinreich, SJ
通讯作者：
Zinreich, SJ