Asano Sanae, Ueno Kazumi, Niitani Mayumi, Uemura Kenichiro, Murakami Yoshiaki, Sudo Takeshi, Hirata Eiji, Suzuki Takahisa, Tsutani Yasuhiro, Narahara Hiroyuki, Kataoka Tsuyoshi
Graduate School of Health Science, Hiroshima University.
Gan To Kagaku Ryoho. 2012 Sep;39(9):1389-93.
For cancer patients undergoing chemotherapy, there is an onset of a variety of adverse events related to treatment. Among the adverse events at the moment is taste disorder, for which there is no established effective supportive care. We report the measurement and study their relationship across the changes in serum zinc and changes in the taste of patients undergoing chemotherapy. For cancer patients undergoing chemotherapy, taste threshold and serum zinc levels were measured on the day before administration of the therapeutic anti-cancer agent, and after administration of anticancer drugs on day 4 and day 7. Of taste thresholds in the test results, the threshold was salty on day 4 and day 7 after administration of anticancer agents, and a significant difference was found on day 7 after treatment with anticancer drugs on a day prior to administration of anticancer agents on day 1 (p<0. 001, p=0. 007), respectively. The serum zinc level was measured. There was no significant difference on day 7 after administration of anticancer agents and anti-cancer agent before administration on day 1 and day 7 after administration of anticancer drugs on day 4(p<0. 001, p<0. 05), respectively. A negative correlation was shown between the "salt of the fourth day threshold" and "serum zinc levels" (r=-0. 418, p<v0. 05). From the results of this study, salty and low serum zinc values tended to be blunted. The higher the serum zinc level was, the more sensitivity there was to salty taste.
对于正在接受化疗的癌症患者，会出现各种与治疗相关的不良事件。目前不良事件之一是味觉障碍，对此尚无成熟有效的支持性护理措施。我们报告了对接受化疗患者血清锌变化与味觉变化之间关系的测量和研究。对于接受化疗的癌症患者，在给予抗癌治疗药物前一天、给药后第4天和第7天测量味觉阈值和血清锌水平。在测试结果的味觉阈值中，抗癌药物给药后第4天和第7天的阈值为咸味，与给药前第1天相比，抗癌药物治疗后第7天有显著差异（分别为p<0.001，p = 0.007）。测量了血清锌水平。抗癌药物给药后第7天与给药前第1天以及抗癌药物给药后第4天第7天之间无显著差异（分别为p<0.001，p<0.05）。“第4天咸味阈值”与“血清锌水平”之间呈负相关（r = -0.418，p<0.05）。从本研究结果来看，咸味和低血清锌值趋于减弱。血清锌水平越高，对咸味的敏感度越高。
