舌癌幸存者味觉功能障碍的现状调查及影响因素分析

Investigation of taste dysfunction in tongue cancer survivors and analysis of its influencing factors

目的:探讨舌癌幸存者的味觉功能障碍现状及其影响因素。方法 :采用自制味觉情况调查表和味觉试验对92例舌癌幸存者进行味觉功能评价。结果:92.39%(85/92)舌癌幸存者有味觉功能障碍的表现,酸、苦味相对于甜、咸味更不容易被识别;味觉功能障碍与其临床分期、随访时间有关。结论:舌癌幸存者广泛存在味觉功能障碍,正确评估味觉改变和功能障碍程度是帮助舌癌幸存者治疗后促进食欲、改善生活质量的关键。

Objective: To investigate the status quo of taste dysfunction in tongue cancer survivors and its influencing factors. Methods: A total of 92 tongue cancer survivors were selected to do taste function evaluation by undertaking a home-made taste questionnaire and a taste test. Results: The 92. 39%( 85/92) of tongue cancer survivors had taste dysfunction. Sourness and bitterness were more difficult to recognize than sweet and salty taste; taste dysfunction was related to clinical staging and follow-up time. Conclusion: Most tongue cancer survivors have taste dysfunction,so the key to helping tongue cancer survivors promote appetite and life quality after treatment is to correctly assess the change of taste and the degree of dysfunction.