Kaur Harneet, Kaur Surinder, Sharma Dinesh Kumar, Bhagat Sanjeev, Yadav Vishav, Goel Khushboo
Department of Otorhinolaryngology, CH, Rajpura, Punjab India.
Department of Paediatric and Preventive Dentistry, Government Dental College and Hospital, Patiala, Punjab India.
Indian J Otolaryngol Head Neck Surg. 2023 Sep;75(3):1670-1675. doi: 10.1007/s12070-023-03703-7. Epub 2023 Mar 24.
Introduction the ability to taste is among the life's finest pleasures and perception of taste can be altered by various disorders or therapeutic regimens as colds or dental procedures. Head trauma patients, patients on certain drugs such as phenylbutanone, carbamazepine and baclofen and patients with inflammatory diseases of the middle ear frequently complain about alterations in their ability to taste. So, assessment of gustatory sensitivity is the prerequisite for the correct diagnosis of taste dysfunction which uses taste strips impregnated with taste stimulants. Material and method in this prospective study, 40 patients were enrolled after assessment of history, general and local examination of ear and finally assessment of gustatory function was done according to Muller technique using taste strips. Results in present study out of 40 patients, 16 (40%) patients had COM squamous, 24 patients (60%) had COM mucosal. In the ipsilateral diseased ear (both COM squamous & mucosal) the mean taste score for various taste sensation was 11.65 ± 2.59. In the contralateral normal ear, the mean taste score was 15.42 ± 0.78. The difference between the two was found to be statistically significant (p < 0.0001). Conclusion a significant difference was obtained in taste scores between diseased (ipsilateral) and normal (contralateral) ears both overall and also when subtypes were compared. Thus, the present prospective study indicates that COM squamous as well as mucosal can induce taste dysfunction.
The online version contains supplementary material available at 10.1007/s12070-023-03703-7.
味觉是人生最大的乐趣之一,味觉感知可能会因各种疾病或治疗方案(如感冒或牙科手术)而改变。头部外伤患者、服用某些药物(如苯丁酮、卡马西平和巴氯芬)的患者以及患有中耳炎性疾病的患者经常抱怨味觉能力发生改变。因此,评估味觉敏感性是正确诊断味觉功能障碍的前提,味觉功能障碍可通过浸渍有味觉刺激剂的味觉试纸进行评估。材料与方法:在这项前瞻性研究中,40名患者在进行病史评估、耳部的全身及局部检查后被纳入研究,最后根据穆勒技术使用味觉试纸对味觉功能进行评估。结果:在本研究的40名患者中,16名(40%)患有中耳鳞状上皮病变,24名患者(60%)患有中耳黏膜病变。在患侧患病耳朵(中耳鳞状上皮病变和黏膜病变)中,各种味觉感觉的平均味觉评分为11.65±2.59。在对侧正常耳朵中,平均味觉评分为15.42±0.78。发现两者之间的差异具有统计学意义(p<0.0001)。结论:患病(患侧)耳朵和正常(对侧)耳朵之间在总体味觉评分以及比较各亚型时均获得了显著差异。因此,本前瞻性研究表明,中耳鳞状上皮病变以及黏膜病变均可诱发味觉功能障碍。
在线版本包含可在10.1007/s12070-023-03703-7获取的补充材料。