Ovesen L, Hannibal J, Sørensen M
Department of Medicine C, Bispebjerg University Hospital, Copenhagen, Denmark.
J Cancer Res Clin Oncol. 1991;117(1):70-2. doi: 10.1007/BF01613200.
Recognition thresholds for the four basic tastes (salt, sour, sweet and bitter) were tested by the forced-choice technique in 27 patients with small-cell lung cancer, and 22 weight-matched control patients with non-malignant diseases. No significant differences in threshold concentrations could be demonstrated. When patients who were losing weight were compared with weight-stable patients, significantly lower taste thresholds for bitter substances were found in weight losing groups in both cancer and control patients. Small-cell lung cancer patients who responded to therapy had obtained an increased threshold for bitter taste at the time of reevaluation than at the time of diagnosis, an effect that may be explained by the chemotherapeutic regimen. The results suggest that in patients with small-cell lung cancer it is not the cancer disease per se but the weight loss that often accompanies it that causes an increased taste sensitivity for bitter substances.
采用强制选择技术，对27例小细胞肺癌患者和22例体重匹配的非恶性疾病对照患者的四种基本味觉（咸、酸、甜、苦）识别阈值进行了测试。未发现阈值浓度有显著差异。将体重减轻的患者与体重稳定的患者进行比较时，发现在癌症患者和对照患者的体重减轻组中，苦味物质的味觉阈值显著更低。对治疗有反应的小细胞肺癌患者在重新评估时比诊断时苦味阈值有所提高，这种效应可能由化疗方案来解释。结果表明，在小细胞肺癌患者中，导致对苦味物质味觉敏感性增加的往往不是癌症本身，而是常伴随癌症的体重减轻。
