Objective Taste impairment is prevalent among post-laryngectomy head and neck cancer survivors. Previous studies report resolution of taste changes after treatment. This study aimed to determine the taste function of ...Objective Taste impairment is prevalent among post-laryngectomy head and neck cancer survivors. Previous studies report resolution of taste changes after treatment. This study aimed to determine the taste function of post-laryngectomy head and neck cancer survivors and examine associations with dietary intake and malnutrition status. Materials and Methods Six participants (5 males and 1 female) were tested in their ability to identify solutions of the five basic tastes of bitter (caffeine), salty (sodium chloride), sour (citric acid), sweet (sucrose), and umami (monosodium glutamate) at three different concentrations in triplicate. Participants completed a 24-hour dietary recall to determine dietary intake, and were screened for positive markers of malnutrition. Results Participants had a mean time of 17?10.8 years since treatment. At the lowest concentration, 33.3% of participants identified bitter, 16.7% salty, 16.7% sour, 0% sweet, and 0% umami. No participants presented positive features of malnutrition, though 83.3% of participants’reported energy intake below recommendations. Positive correlations were found between energy intake and correct identification scores for sour at medium (P=0.003) and low (P=0.01) concentrations and for umami at low concentration (P=0.03). Conclusions As evidenced by a lack of malnutrition features and maintenance of weight status, adaptation in taste function appears to occur in post-laryngectomy head and neck cancer survivors. Interventions for taste impairment through stimulation of salivation by sour or umami taste may prevent alterations in dietary intake and maximize quality of life in this population. Further research is required to understand post-treatment taste impairment and recovery.展开更多
文摘Objective Taste impairment is prevalent among post-laryngectomy head and neck cancer survivors. Previous studies report resolution of taste changes after treatment. This study aimed to determine the taste function of post-laryngectomy head and neck cancer survivors and examine associations with dietary intake and malnutrition status. Materials and Methods Six participants (5 males and 1 female) were tested in their ability to identify solutions of the five basic tastes of bitter (caffeine), salty (sodium chloride), sour (citric acid), sweet (sucrose), and umami (monosodium glutamate) at three different concentrations in triplicate. Participants completed a 24-hour dietary recall to determine dietary intake, and were screened for positive markers of malnutrition. Results Participants had a mean time of 17?10.8 years since treatment. At the lowest concentration, 33.3% of participants identified bitter, 16.7% salty, 16.7% sour, 0% sweet, and 0% umami. No participants presented positive features of malnutrition, though 83.3% of participants’reported energy intake below recommendations. Positive correlations were found between energy intake and correct identification scores for sour at medium (P=0.003) and low (P=0.01) concentrations and for umami at low concentration (P=0.03). Conclusions As evidenced by a lack of malnutrition features and maintenance of weight status, adaptation in taste function appears to occur in post-laryngectomy head and neck cancer survivors. Interventions for taste impairment through stimulation of salivation by sour or umami taste may prevent alterations in dietary intake and maximize quality of life in this population. Further research is required to understand post-treatment taste impairment and recovery.
