Seeber H, Fikentscher R
Hals-Nasen-Ohrenklinik, Bezirkskrankenhauses Dessau.
Z Gesamte Hyg. 1990 Jan;36(1):33-4.
Taste thresholds were investigated by means of chemical and electric stimulation in order to prove the induction of taste disturbances by chrome dust. There were examined 46 persons with exposition by potassium bichromate, chromic acid and zinc chromate, 19 of them working under conditions of a lower chrome exposition level but 27 of them working under conditions of a higher chrome exposition level. We could find a increasing threshold in taste qualities "sweet", "poor", "salty" and "bitter" corresponding to an increase of chrome exposition on the one hand and likewise of electric stimuli on the other hand. The quantity of chrome exposition must be regarded more important than its quality and its duration. Finally we want to recommend the appliance of always as electrogustometry as chemogustometry for occupational taste investigations because both the methods seem to differ somewhat.
为了证明铬尘可引发味觉障碍，通过化学和电刺激对味觉阈值进行了研究。对46名接触重铬酸钾、铬酸和铬酸锌的人员进行了检查，其中19人在较低铬暴露水平的条件下工作，27人在较高铬暴露水平的条件下工作。一方面，我们发现随着铬暴露量的增加，“甜”“酸”“咸”“苦”等味觉品质的阈值升高，另一方面，电刺激也会导致同样的情况。必须认为铬暴露量比其质量和持续时间更为重要。最后，我们建议在职业味觉调查中，将电味觉测试和化学味觉测试结合使用，因为这两种方法似乎存在一定差异。
