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López-Plaza B, Álvarez-Mercado AI, Arcos-Castellanos L, Plaza-Diaz J, Ruiz-Ojeda FJ, Brandimonte-Hernández M, Feliú-Batlle J, Hummel T, Gil Á, Palma-Milla S. Efficacy and Safety of Habitual Consumption of a Food Supplement Containing Miraculin in Malnourished Cancer Patients: The CLINMIR Pilot Study. Nutrients 2024; 16:1905. [PMID: 38931260 PMCID: PMC11207068 DOI: 10.3390/nu16121905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 06/13/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Taste disorders (TDs) are common among systemically treated cancer patients and negatively impact their nutritional status and quality of life. The novel food approved by the European Commission (EFSA), dried miracle berries (DMB), contains the natural taste-modifying protein miraculin. DMB, also available as a supplement, has emerged as a possible alternative treatment for TDs. The present study aimed to evaluate the efficacy and safety of habitual DMB consumption in malnourished cancer patients undergoing active treatment. An exploratory clinical trial was carried out in which 31 cancer patients were randomized into three arms [standard dose of DMB (150 mg DMB/tablet), high dose of DMB (300 mg DMB/tablet) or placebo (300 mg freeze-dried strawberry)] for three months. Patients consumed a DMB tablet or placebo daily before each main meal (breakfast, lunch, and dinner). Throughout the five main visits, electrochemical taste perception, nutritional status, dietary intake, quality of life and the fatty acid profile of erythrocytes were evaluated. Patients consuming a standard dose of DMB exhibited improved taste acuity over time (% change right/left side: -52.8 ± 38.5/-58.7 ± 69.2%) and salty taste perception (2.29 ± 1.25 vs. high dose: 2.17 ± 1.84 vs. placebo: 1.57 ± 1.51 points, p < 0.05). They also had higher energy intake (p = 0.075) and covered better energy expenditure (107 ± 19%). The quality of life evaluated by symptom scales improved in patients receiving the standard dose of DMB (constipation, p = 0.048). The levels of arachidonic (13.1 ± 1.8; 14.0 ± 2.8, 12.0 ± 2.0%; p = 0.004) and docosahexaenoic (4.4 ± 1.7; 4.1 ± 1.0; 3.9 ± 1.6%; p = 0.014) acids in erythrocytes increased over time after DMB intake. The standard dose of DMB increased fat-free mass vs. placebo (47.4 ± 9.3 vs. 44.1 ± 4.7 kg, p = 0.007). Importantly, habitual patients with DMB did not experience any adverse events, and metabolic parameters remained stable and within normal ranges. In conclusion, habitual consumption of a standard 150 mg dose of DMB improves electrochemical food perception, nutritional status (energy intake, fat quantity and quality, fat-free mass), and quality of life in malnourished cancer patients receiving antineoplastic treatment. Additionally, DMB consumption appears to be safe, with no changes in major biochemical parameters associated with health status. Clinical trial registered (NCT05486260).
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Affiliation(s)
- Bricia López-Plaza
- Food, Nutrition and Health Platform, Hospital La Paz Institute for Health Research (IdiPAZ), 28046 Madrid, Spain; (L.A.-C.); (S.P.-M.)
- Medicine Department, Faculty of Medicine, Complutense University of Madrid, Plaza de Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Ana Isabel Álvarez-Mercado
- Department of Pharmacology, University of Granada, 18071 Granada, Spain;
- Instituto de Investigación Biosanitaria ibs.GRANADA, Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain; (J.P.-D.); (F.J.R.-O.); (Á.G.)
- Institute of Nutrition and Food Technology “José Mataix”, Centre of Biomedical Research, University of Granada, Avda. del Conocimiento s/n, Armilla, 18016 Granada, Spain;
| | - Lucía Arcos-Castellanos
- Food, Nutrition and Health Platform, Hospital La Paz Institute for Health Research (IdiPAZ), 28046 Madrid, Spain; (L.A.-C.); (S.P.-M.)
| | - Julio Plaza-Diaz
- Instituto de Investigación Biosanitaria ibs.GRANADA, Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain; (J.P.-D.); (F.J.R.-O.); (Á.G.)
- Department of Biochemistry and Molecular Biology II, University of Granada, 18071 Granada, Spain
- Children’s Hospital of Eastern Ontario Research Institute, Ottawa, ON K1H 8L1, Canada
| | - Francisco Javier Ruiz-Ojeda
- Instituto de Investigación Biosanitaria ibs.GRANADA, Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain; (J.P.-D.); (F.J.R.-O.); (Á.G.)
- Institute of Nutrition and Food Technology “José Mataix”, Centre of Biomedical Research, University of Granada, Avda. del Conocimiento s/n, Armilla, 18016 Granada, Spain;
- Department of Biochemistry and Molecular Biology II, University of Granada, 18071 Granada, Spain
- CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Marco Brandimonte-Hernández
- Institute of Nutrition and Food Technology “José Mataix”, Centre of Biomedical Research, University of Granada, Avda. del Conocimiento s/n, Armilla, 18016 Granada, Spain;
- Department of Biochemistry and Molecular Biology II, University of Granada, 18071 Granada, Spain
| | - Jaime Feliú-Batlle
- Oncology Department, Hospital La Paz Institute for Health Research—IdiPAZ, Hospital Universitario La Paz, 28029 Madrid, Spain;
- CIBERONC (CIBER Cancer), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Medicine Department, Faculty of Medicine, Autonomous University of Madrid, Arzobispo Morcillo 4, 28029 Madrid, Spain
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Fetscherstraße 74, 01307 Dresden, Germany;
| | - Ángel Gil
- Instituto de Investigación Biosanitaria ibs.GRANADA, Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain; (J.P.-D.); (F.J.R.-O.); (Á.G.)
- Institute of Nutrition and Food Technology “José Mataix”, Centre of Biomedical Research, University of Granada, Avda. del Conocimiento s/n, Armilla, 18016 Granada, Spain;
- Department of Biochemistry and Molecular Biology II, University of Granada, 18071 Granada, Spain
- CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Samara Palma-Milla
- Food, Nutrition and Health Platform, Hospital La Paz Institute for Health Research (IdiPAZ), 28046 Madrid, Spain; (L.A.-C.); (S.P.-M.)
- Medicine Department, Faculty of Medicine, Autonomous University of Madrid, Arzobispo Morcillo 4, 28029 Madrid, Spain
- Nutrition Department, Hospital University La Paz, 28046 Madrid, Spain
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Zhu Y, Feng X, Wang Z, Zhang Y, Zhang Y, Chen J, Liu Y. Umami Altering Salivary Proteome: A Study across a Sensitivity Spectrum on Subjects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13451-13464. [PMID: 38728234 DOI: 10.1021/acs.jafc.4c01326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2024]
Abstract
This study delved into the relationship between umami taste sensitivity (UTS) and variations in the salivary proteome among 12 healthy nonsmokers utilizing 4D data-independent acquisition-based proteomics. By assessing UTS through monosodium l-glutamate (MSG) detection thresholds, we discovered notable differences: individuals with high UTS detected umami at significantly lower MSG concentrations (0.20 ± 0.12 mM) compared to their low UTS counterparts (2.51 ± 1.21 mM). Both groups showed an upregulation of the S100A1 protein under MSG stimulation, indicating a potent biochemical response to umami stimuli. The high UTS group exhibited enhanced metabolic pathways including those for amino acid, lipid, and organic acid biosynthesis, essential for maintaining taste receptor functionality and enhancing signal transduction. This group also demonstrated increased activity in cytochrome P450 enzymes and ribonucleoprotein complexes, suggesting a readiness to manage metabolic challenges and optimize umami perception. In contrast, the low UTS group showed adaptive mechanisms, possibly through modulation of receptor availability and function, with an upregulation of structural and ribosomal proteins that may support taste receptor production and turnover. These findings suggest that varying biological mechanisms underpin differences in umami perception, which could significantly influence dietary preferences and nutritional outcomes, highlighting the intricate interplay of genetic, physiological, and metabolic factors in taste sensitivity.
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Affiliation(s)
- Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyu Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Food Oral Processing Laboratory, Hangzhou, Zhejiang 310018, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
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Alp B, Kalaoglu EE, Mentes A. Investigation of the fungiform papillae number in children with tooth number anomalies. Clin Oral Investig 2024; 28:297. [PMID: 38700604 PMCID: PMC11068673 DOI: 10.1007/s00784-024-05696-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Accepted: 04/24/2024] [Indexed: 05/06/2024]
Abstract
OBJECTIVE This cross-sectional study investigated the association between fungiform papillae (FP) numbers and tooth number anomalies in children, considering variables related to hypodontia and hyperdontia. The aim was to explore this association while adjusting for age and sex differences. MATERIALS AND METHODS A total of 144 children (aged 8-10) were categorized into hypodontia (n = 48), hyperdontia (n = 48), and control groups (n = 48). Clinical and radiographic diagnoses were used to classify tooth number anomalies. Hypodontia was categorized by number and location, while hyperdontia was categorized by number, shape, and location. FP were assessed using the Denver Papillae Protocol. Data analyses were performed using NCSS software, with p < 0.05 considered statistically significant. RESULTS The hypodontia group (22.5 ± 8.4) exhibited significantly lower FP than the control group (30.4 ± 9.2) and the hyperdontia group (27.9 ± 7.8) (p < 0.0005, p = 0.003, respectively). No significant difference existed between the hyperdontia and control groups. FP numbers in hypodontia subgroups showed no significant differences based on teeth agenesis numbers or locations. Similarly, hyperdontia subgroup analyses revealed no significant differences in FP numbers based on supernumerary teeth shapes (supplemental, conical, tuberculoid, paramolar) or the numbers of supernumerary teeth. CONCLUSIONS The lower FP numbers in children with hypodontia suggested an association between teeth and FP number. However, the non-significant difference in FP numbers with hyperdontia underscored the complexity of tooth development, warranting further investigations. CLINICAL RELEVANCE Children with hypodontia may exhibit distinct FP numbers compared to those without tooth number anomalies.
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Affiliation(s)
- Belgin Alp
- Trabzon Dental Public Health Hospital, Trabzon, Turkey
| | - Elif Ece Kalaoglu
- Department of Pediatric Dentistry, Faculty of Dentistry, İstanbul Gelişim University, Istanbul, Turkey.
| | - Ali Mentes
- Department of Pediatric Dentistry, Faculty of Dentistry, Marmara University, Istanbul, Turkey
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Ponzo V, Bo M, Favaro E, Merlo F, Isaia G, Presta R, Collo A, Riso S, Bo S. Does presbygeusia really exist? An updated narrative review. Aging Clin Exp Res 2024; 36:84. [PMID: 38558357 PMCID: PMC10984891 DOI: 10.1007/s40520-024-02739-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Accepted: 03/17/2024] [Indexed: 04/04/2024]
Abstract
This review critically assessed the existence of presbygeusia, i.e., the impairment in taste perception occurring in the elderly, as a natural part of the aging process and its potential clinical implications. Several factors might contribute to age-related taste alterations (TAs), including structural changes in taste buds, alterations in saliva composition, central nervous system changes, and oral microbiota dysbiosis. A comprehensive literature review was conducted to disentangle the effects of age from those of the several age-related diseases or conditions promoting TAs. Most of the included studies reported TAs in healthy elderly people, suggesting that presbygeusia is a relatively frequent condition associated with age-related changes in the absence of pathological conditions. However, the impact of TAs on dietary preferences and food choices among the elderly seems to be less relevant when compared to other factors, such as cultural, psychological, and social influences. In conclusion, presbygeusia exists even in the absence of comorbidities or drug side effects, but its impact on dietary choices in the elderly is likely modest.
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Affiliation(s)
- Valentina Ponzo
- Department of Medical Sciences, University of Turin, Corso A. M. Dogliotti, 14, Turin, 10126, Italy
| | - Mario Bo
- Department of Medical Sciences, University of Turin, Corso A. M. Dogliotti, 14, Turin, 10126, Italy
- Section of Geriatrics, AOU Città della Salute e della Scienza - Molinette, Turin, Italy
| | - Enrica Favaro
- Department of Medical Sciences, University of Turin, Corso A. M. Dogliotti, 14, Turin, 10126, Italy
| | - Fabio Merlo
- Dietetic and Clinical Nutrition Unit, AOU Città della Salute e della Scienza - Molinette, Turin, Italy
| | - Gianluca Isaia
- Section of Geriatrics, AOU Città della Salute e della Scienza - Molinette, Turin, Italy
| | - Roberto Presta
- Department of Medical Sciences, University of Turin, Corso A. M. Dogliotti, 14, Turin, 10126, Italy.
- Section of Geriatrics, AOU Città della Salute e della Scienza - Molinette, Turin, Italy.
| | - Alessandro Collo
- Dietetic and Clinical Nutrition Unit, AOU Maggiore della Carità, Novara, Italy
| | - Sergio Riso
- Dietetic and Clinical Nutrition Unit, AOU Maggiore della Carità, Novara, Italy
| | - Simona Bo
- Department of Medical Sciences, University of Turin, Corso A. M. Dogliotti, 14, Turin, 10126, Italy
- Dietetic and Clinical Nutrition Unit, AOU Città della Salute e della Scienza - Molinette, Turin, Italy
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Novianti Y, Nur’aeny N. Identifying Chili as a Risk Factor for the Geographic Tongue: A Case Report. J Asthma Allergy 2023; 16:1279-1285. [PMID: 38022749 PMCID: PMC10680477 DOI: 10.2147/jaa.s434177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 11/10/2023] [Indexed: 12/01/2023] Open
Abstract
Introduction Geographic tongue (GT) is a chronic tongue condition triggered by various factors such as immune reactions, allergies, stress, hereditary factors, and nutritional deficiencies. The prevalence of GT in the population ranges from 1% to 3%, and its symptoms can cause discomfort to patients. Spicy foods are popular among Indonesians. Chili is one such food that can cause allergies and trigger GT. Objective This report highlights the significance of identifying the risk factors associated with symptomatic GT. Case A 19-year-old female patient complained of a rough and sore dorsal tongue for a year, particularly after consuming spicy food. Extra-oral examination revealed dry lips. Intra-oral examination showed red patches with white borders on the dorsal tongue. A complete blood count and allergy test were performed. The eosinophil count was 4%, the total IgE level was 698 IU/mL, and the skin prick test for chili was positive. The diagnosis of chili-induced GT was made. Case Management The patient was advised to avoid chilies, and benzydamine hydrochloride mouthwash was administered. One week after treatment, clinical improvement was observed. Severity decreased on the Geographic Tongue Area and Severity Index (GTASI) from 12 (moderate) to 0.4 (mild). Pain decreased from 6 to 0 on the numerical rating scale (NRS). Conclusion Management of symptomatic GT includes the avoidance of allergens such as chilies and appropriate pharmacological therapy. The identification of risk factors is required for effective management.
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Affiliation(s)
- Yessy Novianti
- Oral Medicine Residency Program, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
| | - Nanan Nur’aeny
- Oral Medicine Department, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
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Zhu Y, Joshi A, Thaploo D, Hummel T. Exploring brain functional connectivity in patients with taste loss: a pilot study. Eur Arch Otorhinolaryngol 2023; 280:4491-4499. [PMID: 37198301 PMCID: PMC10477147 DOI: 10.1007/s00405-023-08019-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Accepted: 05/08/2023] [Indexed: 05/19/2023]
Abstract
PURPOSE In a previous neuroimaging study, patients with taste loss showed stronger activations in gustatory cortices compared to people with normal taste function during taste stimulations. The aim of the current study was to examine whether there are changes in central-nervous functional connectivity in patients with taste loss. METHODS We selected 26 pairs of brain regions related to taste processing as our regions of interests (ROIs). Functional magnetic resonance imaging (fMRI) was used to measure brain responses in seven patients with taste loss and 12 healthy controls as they received taste stimulations (taste condition) and water (water condition). The data were analysed using ROI-to-ROI functional connectivity analysis (FCA). RESULTS We observed weaker functional connectivity in the patient group between the left and right orbitofrontal cortex in the taste condition and between the left frontal pole and the left superior frontal gyrus in the water condition. CONCLUSION These results suggested that patients with taste loss experience changes of functional connectivity between brain regions not only relevant to taste processing but also to cognitive functions. While further studies are needed, fMRI might be helpful in diagnosing taste loss as an additional tool in exceptional cases.
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Affiliation(s)
- Yunmeng Zhu
- Interdisciplinary Center Smell & Taste, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, Fetscherstrasse 74, 01307 Dresden, Germany
| | - Akshita Joshi
- Interdisciplinary Center Smell & Taste, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, Fetscherstrasse 74, 01307 Dresden, Germany
| | - Divesh Thaploo
- Interdisciplinary Center Smell & Taste, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, Fetscherstrasse 74, 01307 Dresden, Germany
| | - Thomas Hummel
- Interdisciplinary Center Smell & Taste, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, Fetscherstrasse 74, 01307 Dresden, Germany
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Blijleven EE, Fuchten D, Dullaart MJ, Stokroos RJ, Thomeer HGXM, Wegner I. Systematic review: Validity, reliability, and diagnostic accuracy of the electrogustometer. Laryngoscope Investig Otolaryngol 2023; 8:1068-1079. [PMID: 37621297 PMCID: PMC10446320 DOI: 10.1002/lio2.1108] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/07/2023] [Accepted: 06/25/2023] [Indexed: 08/26/2023] Open
Abstract
Objective What are the electrogustometer's (EGM) validity, reliability, and diagnostic accuracy in assessing taste sensation in adults compared to other taste tests? Data Sources PubMed Medline, Elseviers's Embase, and the six databases of Cochrane Library. Methods We conducted a systematic search on December 20, 2022, consisting of synonyms for EGM. We considered randomized controlled trials and observational studies with original data for inclusion if they included adults who underwent electrogustometry. Articles were excluded if no analysis regarding validity, reliability, or diagnostic accuracy had been performed or if these analyses could not be performed with the published data. Results Nineteen articles discussing 18 studies were included for data extraction. The included studies carry a high risk of bias. Overall, the association between a variety of reference taste tests and EGM was moderate or weak with correlation coefficients ranging from -0.51 to 0.40 with one outlier of -0.74 found in one study correlating EGM and taste solutions. Test-retest reliability was good with reported correlation coefficients between 0.78 and 1.0. The sensitivity, specificity, PPV, and NPV of EGM in identifying abnormal taste function varied widely between the four studies on diagnostic accuracy. Conclusion The included studies in this review lack the required standards regarding study design to draw firm conclusions about the validity, reliability, and diagnostic accuracy of the EGM. Future research is needed to assess these measurement properties. Based on the reported results, we would not recommend using the EGM as a screening test for taste disturbance in clinical practice. Level of Evidence NA.
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Affiliation(s)
- Esther E. Blijleven
- Department of Otorhinolaryngology—Head and Neck SurgeryUniversity Medical Center UtrechtUtrechtThe Netherlands
- University Medical Center Utrecht Brain Center, Utrecht UniversityUtrechtThe Netherlands
| | - Denise Fuchten
- Department of Otorhinolaryngology—Head and Neck SurgeryUniversity Medical Center UtrechtUtrechtThe Netherlands
- University Medical Center Utrecht Brain Center, Utrecht UniversityUtrechtThe Netherlands
| | - Max J. Dullaart
- Department of Otorhinolaryngology—Head and Neck SurgeryUniversity Medical Center UtrechtUtrechtThe Netherlands
| | - Robert J. Stokroos
- Department of Otorhinolaryngology—Head and Neck SurgeryUniversity Medical Center UtrechtUtrechtThe Netherlands
- University Medical Center Utrecht Brain Center, Utrecht UniversityUtrechtThe Netherlands
| | - Henricus G. X. M. Thomeer
- Department of Otorhinolaryngology—Head and Neck SurgeryUniversity Medical Center UtrechtUtrechtThe Netherlands
- University Medical Center Utrecht Brain Center, Utrecht UniversityUtrechtThe Netherlands
| | - Inge Wegner
- Department of Otorhinolaryngology—Head and Neck SurgeryUniversity Medical Center GroningenGroningenThe Netherlands
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Naciri LC, Mastinu M, Melis M, Green T, Wolf A, Hummel T, Tomassini Barbarossa I. A Supervised Learning Regression Method for the Analysis of the Taste Functions of Healthy Controls and Patients with Chemosensory Loss. Biomedicines 2023; 11:2133. [PMID: 37626630 PMCID: PMC10452470 DOI: 10.3390/biomedicines11082133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/17/2023] [Accepted: 07/24/2023] [Indexed: 08/27/2023] Open
Abstract
In healthy humans, taste sensitivity varies widely, influencing food selection and nutritional status. Chemosensory loss has been associated with numerous pathological disorders and pharmacological interventions. Reliable psychophysical methods are crucial for analyzing the taste function during routine clinical assessment. However, in the daily clinical routine, they are often considered too time-consuming. We used a supervised learning (SL) regression method to analyze with high precision the overall taste statuses of healthy controls (HCs) and patients with chemosensory loss, and to characterize the combination of responses that would best predict the overall taste statuses of the subjects in the two groups. The random forest regressor model allowed us to achieve our objective. The analysis of the order of importance of each parameter and their impact on the prediction of the overall taste statuses of the subjects in the two groups showed that salty (low-concentration) and sour (high-concentration) stimuli specifically characterized healthy subjects, while bitter (high-concentration) and astringent (high-concentration) stimuli identified patients with chemosensory loss. Although the present results require confirmation in studies with larger samples, the identification of such distinctions should be of interest to the health system because they may justify the use of specific stimuli during the routine clinical assessments of taste function and thereby reduce time and cost commitments.
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Affiliation(s)
- Lala Chaimae Naciri
- Department of Biomedical Sciences, University of Cagliari, 09042 Cagliari, Italy; (L.C.N.); (M.M.); (M.M.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Cagliari, Italy; (L.C.N.); (M.M.); (M.M.)
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technical University of Dresden, 01307 Dresden, Germany;
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Cagliari, Italy; (L.C.N.); (M.M.); (M.M.)
| | - Tomer Green
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot 7610001, Israel;
| | - Anne Wolf
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technical University of Dresden, 01307 Dresden, Germany;
| | - Thomas Hummel
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technical University of Dresden, 01307 Dresden, Germany;
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Cagliari, Italy; (L.C.N.); (M.M.); (M.M.)
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Ha JG, Kim BR, Cho A, Jeong Y, Rha MS, Kang JW, Cho HJ, Yoon JH, Kim CH. Visualization of the relationship between electrogustometry and whole mouth test using multidimensional scaling. Sci Rep 2023; 13:8798. [PMID: 37258535 DOI: 10.1038/s41598-023-35372-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 05/17/2023] [Indexed: 06/02/2023] Open
Abstract
Interpreting the relationship between different taste function tests of different stimuli, such as chemical and electrical stimulation, is still poorly understood. This study aims to analyze visually as well as quantitatively how to interpret the relationship of results between taste function tests using different stimuli. Patients who underwent the whole mouth test and Electrogustometry (EGM) at a tertiary medical center between August 2018 and December 2018 were reviewed retrospectively with electronic medical records. Of the 110 patients, a total of 86 adults who self-reported that their taste function was normal through a questionnaire were enrolled. EGM measured the thresholds of the chorda tympani (CT) and glossopharyngeal nerve (GL) area of the tongue. The whole mouth test measured detection and recognition thresholds for sweet, salty, bitter, sour, and umami taste. Statistical analyses of Pearson's, Spearman's rank and polyserial correlation and multidimensional scaling (MDS) was performed. The EGM threshold for the average value of both CT regions and the recognition threshold of the whole mouth test were significantly correlated in sweet, salty, bitter, and sour taste (r = 0.244-0.398, P < 0.05), and the detection threshold was correlated only significant in sweet (r = 0.360, P = 0.007). In the MDS analysis results, the three-dimensional (D) solution was chosen over the 2-D solution because of the lower stress. Detection-, recognition threshold of whole mouth test and EGM thresholds of CT and GL area, those were standardized by Z-score, formed well-distinguished sections in the MDS analyses. The EGM threshold of the CT area was closer to the detection and recognition thresholds than the EGM threshold of the GL area. In general, the EGM threshold was closer to the recognition threshold than the detection threshold for each taste. Overall, visualization of the relationship of whole mouth test and EGM by MDS was in good agreement with quantitative analysis. EGM and whole mouth test seem to reflect different aspects of taste. However, when interpreting the EGM results, the EGM threshold of the CT area will show more similarity to the recognition threshold than the detection threshold for the whole mouth test.
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Affiliation(s)
- Jong-Gyun Ha
- Department of Otorhinolaryngology-Head and Neck Surgery, Chung-Ang University College of Medicine, Gwangmyeong Hospital, Gwangmyeong-Si, Korea
| | - Bo-Ra Kim
- Department of Medicine, Graduate School, Yonsei University, Seoul, Korea
| | - Ara Cho
- Department of Otorhinolaryngology, Yonsei University College of Medicine, 50-1 Yonsei-Ro, Seodaemun-Gu, Seoul, Korea
| | - Yeonsu Jeong
- Department of Otorhinolaryngology, Yonsei University College of Medicine, 50-1 Yonsei-Ro, Seodaemun-Gu, Seoul, Korea
| | - Min-Seok Rha
- Department of Otorhinolaryngology, Yonsei University College of Medicine, 50-1 Yonsei-Ro, Seodaemun-Gu, Seoul, Korea
| | - Ju-Wan Kang
- Department of Otorhinolaryngology, Gangnam Severance Hospital, Yonsei University College of Medicine, Seoul, Korea
| | - Hyung-Ju Cho
- Department of Otorhinolaryngology, Yonsei University College of Medicine, 50-1 Yonsei-Ro, Seodaemun-Gu, Seoul, Korea
- The Airway Mucus Institute, Yonsei University College of Medicine, Seoul, Korea
- Korea Mouse Sensory Phenotyping Center, Yonsei University College of Medicine, Seoul, Korea
| | - Joo-Heon Yoon
- Department of Otorhinolaryngology, Yonsei University College of Medicine, 50-1 Yonsei-Ro, Seodaemun-Gu, Seoul, Korea
- The Airway Mucus Institute, Yonsei University College of Medicine, Seoul, Korea
- Korea Mouse Sensory Phenotyping Center, Yonsei University College of Medicine, Seoul, Korea
- Global Research Laboratory for Allergic Airway Diseases, Seoul, Korea
| | - Chang-Hoon Kim
- Department of Otorhinolaryngology, Yonsei University College of Medicine, 50-1 Yonsei-Ro, Seodaemun-Gu, Seoul, Korea.
- The Airway Mucus Institute, Yonsei University College of Medicine, Seoul, Korea.
- Global Research Laboratory for Allergic Airway Diseases, Seoul, Korea.
- Medical Research Center, Yonsei University College of Medicine, Seoul, Korea.
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10
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Schwartz M, Brignot H, Feron G, Hummel T, Zhu Y, von Koskull D, Heydel JM, Lirussi F, Canon F, Neiers F. Role of human salivary enzymes in bitter taste perception. Food Chem 2022; 386:132798. [PMID: 35344726 DOI: 10.1016/j.foodchem.2022.132798] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 11/25/2022]
Abstract
The molecules that elicit taste sensation are perceived by interacting with the taste receptors located in the taste buds. Enzymes involved in the detoxification processes are found in saliva as well as in type II cells, where taste receptors, including bitter taste receptors, are located. These enzymes are known to interact with a large panel of molecules. To explore a possible link between these enzymes and bitter taste perception, we demonstrate that salivary glutathione transferases (GSTA1 and GSTP1) can metabolize bitter molecules. To support these abilities, we solve three X-ray structures of these enzymes in complexes with isothiocyanates. Salivary GSTA1 and GSTP1 are expressed in a large panel of subjects. Additionally, GSTA1 levels in the saliva of people suffering from taste disorders are significantly lower than those in the saliva of the control group.
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Affiliation(s)
- Mathieu Schwartz
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Hélène Brignot
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Gilles Feron
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Yunmeng Zhu
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Dorothee von Koskull
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Jean-Marie Heydel
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Frédéric Lirussi
- PACE, Plateau d'Analyses Chromatographiques et Elémentaires, Department of Pharmacology-Toxicology & Metabolomics, University hospital of Besançon (CHU), 2 Boulevard Fleming, 25030, BESANCON, France; INSERM UMR1231, LipSTIC, University of Burgundy Franche-Comté, Dijon, France
| | - Francis Canon
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Fabrice Neiers
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France.
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11
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The role of saliva in taste dysfunction among cancer patients: Mechanisms and potential treatment. Oral Oncol 2022; 133:106030. [PMID: 35868097 DOI: 10.1016/j.oraloncology.2022.106030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/21/2022] [Accepted: 07/15/2022] [Indexed: 01/17/2023]
Abstract
Two of the highest prevalent symptoms reported by cancer patients are taste dysfunction (17.6-93%) and dry mouth/xerostomia (40.4-93%). While it has been hypothesized that reduced saliva may impair taste function, few studies investigate the co-occurrence of taste and dry mouth symptoms in cancer patients. This review provides a summary of the physiological relationship between saliva and taste, focusing on taste transduction mechanism, regulation of the taste sensitivity, and protection of taste receptor cells, including the impact of cancer treatments and malignancy on saliva function, salivary components, and the mechanisms in which it can negatively impact the taste function. Here, the authors present a scoping review of the recent literature reporting on the association between taste dysfunction and dry mouth in cancer patients, including reports of non-pharmaceutical liposomal agents or drugs taken to improve dry mouth symptoms that also assess taste dysfunction. Considering the complexities of cancer and cancer treatment, understanding the physiological relationship between saliva and taste function may provide important insight into identifying treatments for alleviating taste dysfunction and dry mouth symptoms. There are substantial research gaps given the limited studies assessing the co-occurrence of taste loss and dry mouth and inconsistencies in the assessment of these symptoms. Clinical studies examining taste dysfunction will provide a foundational groundwork that will help understand the relationship between taste and saliva. Considering the increased rates in survivorship and the significant negative impact of taste dysfunction on quality of life, more research is needed to reduce the suffering of cancer patients.
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12
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Karl CM, Vidakovic A, Pjevac P, Hausmann B, Schleining G, Ley JP, Berry D, Hans J, Wendelin M, König J, Somoza V, Lieder B. Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners. Front Nutr 2022; 9:831726. [PMID: 35694162 PMCID: PMC9174746 DOI: 10.3389/fnut.2022.831726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 03/23/2022] [Indexed: 12/05/2022] Open
Abstract
Emerging evidence points to a major role of salivary flow and viscoelastic properties in taste perception and mouthfeel. It has been proposed that sweet-tasting compounds influence salivary characteristics. However, whether perceived differences in the sensory properties of structurally diverse sweet-tasting compounds contribute to salivary flow and saliva viscoelasticity as part of mouthfeel and overall sweet taste perception remains to be clarified. In this study, we hypothesized that the sensory diversity of sweeteners would differentially change salivary characteristics in response to oral sweet taste stimulation. Therefore, we investigated salivary flow and saliva viscoelasticity from 21 healthy test subjects after orosensory stimulation with sucrose, rebaudioside M (RebM), sucralose, and neohesperidin dihydrochalcone (NHDC) in a crossover design and considered the basal level of selected influencing factors, including the basal oral microbiome. All test compounds enhanced the salivary flow rate by up to 1.51 ± 0.12 g/min for RebM compared to 1.10 ± 0.09 g/min for water within the 1st min after stimulation. The increase in flow rate was moderately correlated with the individually perceived sweet taste (r = 0.3, p < 0.01) but did not differ between the test compounds. The complex viscosity of saliva was not affected by the test compounds, but the analysis of covariance showed that it was associated (p < 0.05) with mucin 5B (Muc5B) concentration. The oral microbiome was of typical composition and diversity but was strongly individual-dependent (permutational analysis of variance (PERMANOVA): R2 = 0.76, p < 0.001) and was not associated with changes in salivary characteristics. In conclusion, this study indicates an impact of individual sweet taste impressions on the flow rate without measurable changes in the complex viscosity of saliva, which may contribute to the overall taste perception and mouthfeel of sweet-tasting compounds.
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Affiliation(s)
- Corinna M. Karl
- Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | - Ana Vidakovic
- Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | - Petra Pjevac
- Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria
- Department of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, Austria
| | - Bela Hausmann
- Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria
- Department of Laboratory Medicine, Medical University of Vienna, Vienna, Austria
| | - Gerhard Schleining
- Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria
| | | | - David Berry
- Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria
- Department of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, Austria
| | | | | | - Jürgen König
- Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, Austria
| | - Veronika Somoza
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- Chair of Nutritional Systems Biology, School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Barbara Lieder
- Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
- *Correspondence: Barbara Lieder,
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13
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Olarte Mantilla SM, Shewan HM, Shingleton R, Hort J, Stokes JR, Smyth HE. Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104391] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Zhu JH, Zheng X, Peng X, Xu X, Margolskee R, Zhou XD. Regulation effect of lipopolysaccharide on the alternative splicing and function of sweet taste receptor T1R2. HUA XI KOU QIANG YI XUE ZA ZHI = HUAXI KOUQIANG YIXUE ZAZHI = WEST CHINA JOURNAL OF STOMATOLOGY 2021; 39:469-474. [PMID: 34409805 DOI: 10.7518/hxkq.2021.04.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
OBJECTIVES To identify the alternative splicing isoform of mouse sweet taste receptor T1R2, and investigate the effect of lipopolysaccharide (LPS) local injection on T1R2 alternative splicing and the function of sweet taste receptor as one of the bacterial virulence factors. METHODS After mouse taste bud tissue isolation was conducted, RNA extraction and reverse transcription polymerase chain reaction (PCR) were performed to identify the splicing isoform of T1R2. Heterologous expression experiments in vitro were utilized to detect how the T1R2 isoform regulated the function of sweet taste receptors. The effect of local LPS injection on the expression of the T1R2 isoform was measured by real-time fluorescent quantitative PCR. RESULTS T1R2 splicing isoform T1R2_Δe3p formed sweet taste receptors with T1R3, which could not be activated by sweet taste stimuli and significantly downregulated the function of canonical T1R2/T1R3. Local LPS injection significantly increased the expression ratio of T1R2_Δe3p in mouse taste buds. CONCLUSIONS LPS stimulation affects the alternative splicing of mouse sweet taste receptor T1R2 and significantly upregulates the expression of non-functional isoform T1R2_Δe3p, suggesting that T1R2 alternative splicing regulation may be one of the mechanisms by which microbial infection affects host taste perception.
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Affiliation(s)
- Jian-Hui Zhu
- State Key Laboratory of Oral Diseases & National Clinical Research Center for Oral Diseases & Dept. of Cariology and Endodontics, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | - Xin Zheng
- State Key Laboratory of Oral Diseases & National Clinical Research Center for Oral Diseases & Dept. of Cariology and Endodontics, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | - Xian Peng
- State Key Laboratory of Oral Diseases & National Clinical Research Center for Oral Diseases & Dept. of Cariology and Endodontics, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | - Xin Xu
- State Key Laboratory of Oral Diseases & National Clinical Research Center for Oral Diseases & Dept. of Cariology and Endodontics, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | | | - Xue-Dong Zhou
- State Key Laboratory of Oral Diseases & National Clinical Research Center for Oral Diseases & Dept. of Cariology and Endodontics, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
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15
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Abstract
Taste disorders, impacting well-being and physical health, can be caused by many etiologies including the use of medication. Recently, taste disturbance is also considered as one of the predominant symptoms of COVID-19 although its pathogenesis requires further research. Localized taste disorders may be overlooked considering that whole-mouth taste perception is insured through several mechanisms. Individuals often fail to discern taste from flavor, and interviews/surveys are insufficient to properly assess taste function. Hence, various taste assessment methods have been developed. Among them, psychophysical methods are most widely applied in a clinical context. Less-biased electrophysiological, imaging, or morphological methods are used to a much lesser degree. Overall, more research is needed in the field of taste.
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Affiliation(s)
- Y Zhu
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden University Hospital, Dresden, Germany
| | - T Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden University Hospital, Dresden, Germany.
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16
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Jeon S, Kim Y, Min S, Song M, Son S, Lee S. Taste Sensitivity of Elderly People Is Associated with Quality of Life and Inadequate Dietary Intake. Nutrients 2021; 13:nu13051693. [PMID: 34067560 PMCID: PMC8155931 DOI: 10.3390/nu13051693] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 12/19/2022] Open
Abstract
Aging has been implicated in the alteration of taste acuity. Diet can affect taste sensitivity. We aimed to investigate the types of tastes altered in elderly Korean people and factors associated with taste alteration in relation to dietary intake and other factors. Elderly participants (≥65 years) and young adults were assessed to determine their recognition thresholds (RT) for sweet, salty, bitter, sour, and umami tastes. Elderly participants were further surveyed for dietary intake and non-nutritional factors. Five taste RTs were correlated with age, but only four taste RTs, except sweetness, differed between the elderly participants and young adults. Inadequate intake of iron, thiamin, folic acid, zinc, and phosphorus among the elderly participants was related to elevated taste RT levels, except for bitter taste. In both correlation and regression analyses, only salty and sour RTs were associated with energy, iron, thiamin, fiber, vitamin C, and riboflavin levels in the elderly participants. The elderly participants’ taste RTs exhibited strong associations with quality of life (QOL) but showed partial relationships with physical activity, number of medicine intakes, social gatherings, and education. Taste sensitivity may decrease with age, which is further influenced by insufficient dietary intake, especially iron and thiamin, and QOL.
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Affiliation(s)
- Soyeon Jeon
- Clinical Nutrition Program, Graduate School of Human Environmental Sciences, Yonsei University, Seoul 03722, Korea;
| | - Yeonhee Kim
- Department of Food and Nutrition, BK21 FOUR Project, College of Human Ecology, Yonsei University, Seoul 03722, Korea; (Y.K.); (S.M.); (M.S.)
| | - Sohyun Min
- Department of Food and Nutrition, BK21 FOUR Project, College of Human Ecology, Yonsei University, Seoul 03722, Korea; (Y.K.); (S.M.); (M.S.)
| | - Mina Song
- Department of Food and Nutrition, BK21 FOUR Project, College of Human Ecology, Yonsei University, Seoul 03722, Korea; (Y.K.); (S.M.); (M.S.)
| | - Sungtaek Son
- Department of Applied Statistics, College of Economics and Commerce, Yonsei University, Seoul 03722, Korea;
| | - Seungmin Lee
- Department of Food and Nutrition, BK21 FOUR Project, College of Human Ecology, Yonsei University, Seoul 03722, Korea; (Y.K.); (S.M.); (M.S.)
- Correspondence: ; Tel.: +82-2-2123-3118; Fax: +82-2-2123-3091
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17
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Sødal ATT, Singh PB, Skudutyte-Rysstad R, Diep MT, Hove LH. Smell, taste and trigeminal disorders in a 65-year-old population. BMC Geriatr 2021; 21:300. [PMID: 33964881 PMCID: PMC8105933 DOI: 10.1186/s12877-021-02242-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 04/20/2021] [Indexed: 01/10/2023] Open
Abstract
BACKGROUND Smell, taste and trigeminal disorders likely have a substantial impact on human daily life. However, data regarding the prevalence of these disorders in Norway are scarce. The aim of this study was to investigate the prevalence of smell, taste, trigeminal disorders and associated factors in a 65-year-old population in Oslo, Norway. METHODS A random sample of 223 individuals (123 men, 100 women) participated in the study. Medical history was obtained, and unstimulated whole saliva (UWS) and stimulated whole saliva (SWS) were collected to determine salivary secretion rates. Sniffin`n Sticks and Taste Strips (Burghart Messtechnik GmbH, Wedel, Germany) were used for quantitative testing of olfactory and gustatory function. In addition, the participants' self-reported perceptions of smell and taste, and burning mouth sensation were investigated. RESULTS The results showed that 34 % of the participants had reduced smell (28 % hyposmia and 6 % anosmia) and 28 % had reduced taste perception (21 % hypogeusia and 7 % ageusia). 13 % of the partcipants had a combination of smell and taste disorders. Dysgeusia was reported by 5 % and burning mouth sensation (syndrome) by 3 % of the participants. Hyposmia, hypogeusia and ageusia were significantly more prevalent among men. Significant associations were found between taste disorders and previous history of cerebral hemorrhage and heart attack, and between burning mouth sensation and gastrointestinal disorders. Disturbances in olfactory, gustatory and trigeminal function were significantly related to medication use. Ageusia and burning mouth sensation were significantly more prevalent among smokers. Except from higher prevalence of ageusia among participants with hyposalivation with respect to SWS, no significant associations were found between salivary secretion rate and chemosensory or trigeminal disorders in the present study. CONCLUSIONS The present study revealed that one-third of 65-year-old individuals had impaired smell and more than one-fourth had impaired taste function. The prevalence of dysgeusia and burning mouth sensation was very low. Reduced smell and taste perception were more common among men than women. Furthermore, some diseases and medications were associated with chemosensory and trigeminal disorders. Ageusia was associated with SWS hyposalivation.
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Affiliation(s)
- Anne Thea Tveit Sødal
- Department of Cariology and Gerodontology, Faculty of Dentistry, University of Oslo, P.O. Box 1109, Blindern, N-0317, Oslo, Norway.
| | - Preet Bano Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Oslo, Norway
| | - Rasa Skudutyte-Rysstad
- Department of Cariology and Gerodontology, Faculty of Dentistry, University of Oslo, P.O. Box 1109, Blindern, N-0317, Oslo, Norway
| | - My Tien Diep
- Department of Cariology and Gerodontology, Faculty of Dentistry, University of Oslo, P.O. Box 1109, Blindern, N-0317, Oslo, Norway
| | - Lene Hystad Hove
- Department of Cariology and Gerodontology, Faculty of Dentistry, University of Oslo, P.O. Box 1109, Blindern, N-0317, Oslo, Norway
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18
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Chen B, Benzien C, Faria V, Ning Y, Cuevas M, Linke J, Croy I, Haehner A, Hummel T. Symptoms of Depression in Patients with Chemosensory Disorders. ORL J Otorhinolaryngol Relat Spec 2021; 83:135-143. [PMID: 33756467 DOI: 10.1159/000513751] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 12/13/2020] [Indexed: 11/19/2022]
Abstract
INTRODUCTION Patients with chemosensory dysfunction frequently report symptoms of depression. The current study aims to clarify whether the type (smell dysfunction, taste dysfunction, and mixed smell and taste dysfunction), severity, duration, or cause of dysfunction have differential impacts on the symptoms of depression. METHODS 899 patients with chemosensory disorders and 62 controls were included. Following a structured interview and an otorhinolaryngological examination, subjects underwent olfactory tests (Sniffin' Sticks), gustatory tests (taste sprays) and an assessment of depressive symptoms (Beck Depression Inventory). Information on the cause and duration of disorders was also collected. RESULTS Patients with combined olfactory/gustatory dysfunction had higher depression scores than patients with smell dysfunction only and controls, and no significant difference was found between the smell dysfunction and controls. Anosmia patients, but not hyposmia patients, exhibited higher depression scores than controls. Among various causes of chemosensory disorders, patients from the posttraumatic group had higher depression scores than patients with other causes of chemosensory dysfunction (sinonasal, idiopathic, or postinfectious). Multiple linear regression analyses suggested that reduced olfactory function was associated with enhanced depression scores in the olfactory disorders group (B = -0.326, t = -2.294, and p = 0.02) and in all patients with chemosensory disorders (B = -0.374, t = -2.550, p = 0.017). DISCUSSION/CONCLUSION Simultaneously decreased input of olfaction and gustation seems to have an additive effect on the exacerbation of emotional dysfunction. Early intervention should be considered for depression symptoms in patients with mixed olfactory/gustatory dysfunction in clinical practice.
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Affiliation(s)
- Ben Chen
- Department of Otorhinolaryngology, Smell & Taste Clinic, TU Dresden, Dresden, Germany, .,Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University (Guangzhou Huiai Hospital), Guangzhou, China,
| | - Cara Benzien
- Department of Otorhinolaryngology, Smell & Taste Clinic, TU Dresden, Dresden, Germany
| | - Vanda Faria
- Department of Otorhinolaryngology, Smell & Taste Clinic, TU Dresden, Dresden, Germany.,Department of Psychology, Uppsala University, Uppsala, Sweden.,Department of Anesthesiology, Center for Pain and the Brain, Perioperative and Pain Medicine, Boston Children's Hospital, Harvard Medical School, Boston, Massachusetts, USA
| | - Yuping Ning
- Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University (Guangzhou Huiai Hospital), Guangzhou, China
| | - Mandy Cuevas
- Department of Otorhinolaryngology, Smell & Taste Clinic, TU Dresden, Dresden, Germany
| | - Jana Linke
- Department of Otorhinolaryngology, Smell & Taste Clinic, TU Dresden, Dresden, Germany
| | - Ilona Croy
- Department of Psychosomatic Medicine, TU Dresden, Dresden, Germany
| | - Antje Haehner
- Department of Otorhinolaryngology, Smell & Taste Clinic, TU Dresden, Dresden, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Smell & Taste Clinic, TU Dresden, Dresden, Germany
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19
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López-Jornet P, Collado Y, Zambudio A, Pons-Fuster E, Castillo Felipe C, Tvarijonaviciute A. Chemosensory Function in Burning Mouth Syndrome a Comparative Cross-Sectional Study. Nutrients 2021; 13:722. [PMID: 33668711 PMCID: PMC7996353 DOI: 10.3390/nu13030722] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/19/2021] [Accepted: 02/21/2021] [Indexed: 12/24/2022] Open
Abstract
Taste and smell are considered to be functions that contribute to the maintenance of good nutritional status. The present study evaluates taste and smell function in patients with burning mouth syndrome (BMS) versus a control group. A cross-sectional study was made of 36 consecutive patients with BMS and 56 healthy patients. Smell was assessed using the Sniffin' Sticks test, while taste was evaluated with Taste Strips. Oral quality of life was assessed with the Oral Health Impact Profile-14 (OHIP-14), and the severity of dry mouth with the Thompson Xerostomia Inventory. The patients with BMS had a mean age of 60.4 0 ± 10.5 years, while the controls had a mean age of 61.3 ± 19 years. No significant differences in smell were recorded between the two groups. In contrast, significant differences in taste function were observed between the patients with BMS and the controls. In the patients with BMS, 44.4% suffered taste alterations compared with the 3.4% healthy controls. Further studies in such patients are needed to allow improved management of the chemosensory problems, mouth dryness, and oral health-related quality of life in BMS.
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Affiliation(s)
- Pia López-Jornet
- Faculty of Medicine and Odontology, Biomedical Research Institute (IMIB-Arrixaca) Hospital Morales Meseguer, Clínica Odontológica, Marqués del los Vélez s/n, 30008 Murcia, Spain
| | - Yolanda Collado
- Faculty of Medicine and Odontology, Hospital Morales Meseguer, Clínica Odontológica, Marqués de los Vélez s/n, 30008 Murcia, Spain; (Y.C.); (A.Z.); (C.C.F.)
| | - Alfonso Zambudio
- Faculty of Medicine and Odontology, Hospital Morales Meseguer, Clínica Odontológica, Marqués de los Vélez s/n, 30008 Murcia, Spain; (Y.C.); (A.Z.); (C.C.F.)
| | - Eduardo Pons-Fuster
- Departamento de Anatomía Humana y Psicobiología, Faculty of Medicine and Odontology, Biomedical Research Institute (IMIB-Arrixaca), University of Murcia Spain, 30100 Murcia, Spain;
| | - Candela Castillo Felipe
- Faculty of Medicine and Odontology, Hospital Morales Meseguer, Clínica Odontológica, Marqués de los Vélez s/n, 30008 Murcia, Spain; (Y.C.); (A.Z.); (C.C.F.)
| | - Asta Tvarijonaviciute
- Interdisciplinary Laboratory of Clinical Analysis INTERLAB, International Campus Excellence “Campus Mare Nostrum”, University of Murcia Murcia, 30100 Espinardo, Spain;
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20
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Schwartz M, Neiers F, Feron G, Canon F. The Relationship Between Salivary Redox, Diet, and Food Flavor Perception. Front Nutr 2021; 7:612735. [PMID: 33585536 PMCID: PMC7876224 DOI: 10.3389/fnut.2020.612735] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 12/31/2020] [Indexed: 12/13/2022] Open
Abstract
The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.
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Affiliation(s)
| | | | | | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Dijon, France
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21
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Zhu Y, Feron G, Von Koskull D, Neiers F, Brignot H, Hummel T. The association between changes of gustatory function and changes of salivary parameters: A pilot study. Clin Otolaryngol 2021; 46:538-545. [PMID: 33370507 DOI: 10.1111/coa.13705] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/30/2020] [Accepted: 12/13/2020] [Indexed: 12/16/2022]
Abstract
OBJECTIVE The aim of the pilot study was to explore which of the salivary parameters best reflects improvement or deterioration of taste function. METHODS A total of 14 patients were included. Taste ability was measured using taste strips and patients rated their symptom strength using visual analogue scales. Salivary parameters (flow rate, total proteins, proteolysis, catalase, total anti-oxidative capacity [TAC], carbonic anhydrase VI [caVI], and pH) were determined and the Beck Depression Inventory (BDI) was administered. All these parameters were measured twice with a one-year interval to acquire the changes of data. RESULTS Patients with decreased taste function exhibited a decrease in salivary proteolysis and caVI, and an increase in salivary total protein. Patients with increased taste function also showed an increase in salivary total protein. Δ Salivary flow rate was negatively correlated with Δ taste strip scores. Δ Salivary pH was significantly lower in patients with increased taste function compared to patients with decreased taste function. Δ BDI was positively correlated with both Δ symptoms ratings. Across all patients, symptom ratings decreased while salivary total protein increased; salivary flow rate, proteolysis and caVI decreased significantly compared with baseline. CONCLUSIONS The present longitudinal results suggest that changes of both taste function and taste complaints were accompanied by changes in salivary parameters, indicating that salivary parameters have the potential to be useful in the diagnosis of patients with qualitative taste disorders.
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Affiliation(s)
- Yunmeng Zhu
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Gilles Feron
- Centre des Sciences du Goûtet de l'Alimentation, CNRS, INRA, Université Bourgogne Franche -Comté, Dijon, France
| | - Dorothee Von Koskull
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Fabrice Neiers
- Centre des Sciences du Goûtet de l'Alimentation, CNRS, INRA, Université Bourgogne Franche -Comté, Dijon, France
| | - Helene Brignot
- Centre des Sciences du Goûtet de l'Alimentation, CNRS, INRA, Université Bourgogne Franche -Comté, Dijon, France
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
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22
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Schwartz M, Neiers F, Feron G, Canon F. Activités oxydo-réductrices dans la salive : modulation par l’alimentation et importance pour la perception sensorielle des aliments. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2020. [DOI: 10.1016/j.cnd.2020.06.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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23
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Kang M, Choi J, Kho H. Relationships between gustatory function tests. Oral Dis 2020; 26:830-837. [DOI: 10.1111/odi.13291] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 01/05/2023]
Affiliation(s)
- Min‐Goo Kang
- Department of Oral Medicine and Oral Diagnosis School of Dentistry and Dental Research Institute Seoul National University Seoul Korea
| | - Jee‐Hye Choi
- Department of Dental Hygiene Yonsei University Graduate School Seoul Korea
- School of Dentistry and Dental Research Institute Seoul National University Seoul Korea
| | - Hong‐Seop Kho
- Department of Oral Medicine and Oral Diagnosis School of Dentistry and Dental Research Institute Seoul National University Seoul Korea
- Institute on Aging Seoul National University Seoul Korea
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24
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Braud A, Boucher Y. Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review. J Oral Rehabil 2019; 47:258-269. [DOI: 10.1111/joor.12889] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/19/2019] [Accepted: 09/11/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Adeline Braud
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Pôle odontologie Hôpital Rothschild APHP Paris France
| | - Yves Boucher
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Service odontologie Groupe Hospitalier Pitie‐Salpêtrière‐Charles‐Foix APHP Paris France
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Díaz-González JM, Vega-Memije ME, Mosqueda-Taylor A, García-Edgar VN, Cuevas-González JC. Dermoscopic patterns of filiform papillae of the tongue in patients with and without connective tissue autoimmune diseases. Int J Dermatol 2018; 57:938-942. [PMID: 29774953 DOI: 10.1111/ijd.14038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Revised: 03/11/2018] [Accepted: 04/22/2018] [Indexed: 12/13/2022]
Abstract
BACKGROUND Connective tissue autoimmune diseases (CTADs) constitute a group of conditions, including rheumatoid arthritis; systemic lupus erythematosus; mixed connective tissue disease; calcinosis, Raynaud's phenomenon, esophageal dysmotility, sclerodactyly, and telangiectasia (CREST) syndrome; scleroderma; dermatomyositis; and Sjögren syndrome. There are few studies on the alterations in filiform papillae in CTAD. Thus, the objective of this work was to determine whether there are changes in the macroscopic and dermoscopic patterns of filiform papillae. METHODS This case-control study included patients who were diagnosed with CTAD. The dependent variable was the dermoscopic pattern of filiform papillae of the tongue, and the independent variables were age, gender, time of evolution, and current treatment. A photograph of the back of the tongue was taken, and subsequently, the same site was examined by dermatoscopy. The microscopic and dermoscopic patterns of filiform papillae were classified (Maeda). RESULTS We included 50 cases and 50 controls, 94% of whom were female. The mean age was 43.96 ± 14.65 years. Of the cases with CTAD, 25% presented with a normal macroscopic pattern, versus 36% (18) with pattern II, 12% (6) with pattern III, and 20% (10) with pattern IV. The dermoscopic pattern was type I in 23 cases (46%), type II in 16 (32%), type III in 10 (20%), and type IV in one patient (2%). CONCLUSIONS We have noted alterations in filiform papillae in CTADs, which emphasizes the importance of a detailed intraoral exploration and the macroscopic and dermoscopic evaluation of the dorsum of the tongue, specifically the filiform papillae.
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Affiliation(s)
- José Manuel Díaz-González
- Department of Dermatology, National Institute of Medical Sciences and Nutrition "Dr. Salvador Zubirán", Mexico City, Mexico
| | - María E Vega-Memije
- Department of Dermatology, General Hospital "Dr. Manuel Gea González", Mexico City, Mexico
| | | | - Víctor Noé García-Edgar
- Division of Epidemiological Research, General Hospital "Dr. Manuel Gea González", Mexico City, Mexico
| | - Juan Carlos Cuevas-González
- Department of Stomatology, Institute of Biomedical Sciences, Autonomous University of Ciudad Juárez, Ciudad Juárez, Chihuahua, Mexico
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