Incidence and prognosis of olfactory and gustatory dysfunctions related to infection of SARS-CoV-2 Omicron strain: a national multi-center survey of 35 566 population / 中华耳鼻咽喉头颈外科杂志

Objective: This cross-sectional investigation aimed to determine the incidence, clinical characteristics, prognosis, and related risk factors of olfactory and gustatory dysfunctions related to infection with the SARS-CoV-2 Omicron strain in mainland China. Methods: Data of patients with SARS-CoV-2 from December 28, 2022, to February 21, 2023, were collected through online and offline questionnaires from 45 tertiary hospitals and one center for disease control and prevention in mainland China. The questionnaire included demographic information, previous health history, smoking and alcohol drinking, SARS-CoV-2 vaccination, olfactory and gustatory function before and after infection, other symptoms after infection, as well as the duration and improvement of olfactory and gustatory dysfunction. The self-reported olfactory and gustatory functions of patients were evaluated using the Olfactory VAS scale and Gustatory VAS scale. Results: A total of 35 566 valid questionnaires were obtained, revealing a high incidence of olfactory and taste dysfunctions related to infection with the SARS-CoV-2 Omicron strain (67.75%). Females(χ2=367.013, P<0.001) and young people(χ2=120.210, P<0.001) were more likely to develop these dysfunctions. Gender(OR=1.564, 95%CI: 1.487-1.645), SARS-CoV-2 vaccination status (OR=1.334, 95%CI: 1.164-1.530), oral health status (OR=0.881, 95%CI: 0.839-0.926), smoking history (OR=1.152, 95%CI=1.080-1.229), and drinking history (OR=0.854, 95%CI: 0.785-0.928) were correlated with the occurrence of olfactory and taste dysfunctions related to SARS-CoV-2(above P<0.001). 44.62% (4 391/9 840) of the patients who had not recovered their sense of smell and taste also suffered from nasal congestion, runny nose, and 32.62% (3 210/9 840) suffered from dry mouth and sore throat. The improvement of olfactory and taste functions was correlated with the persistence of accompanying symptoms(χ2=10.873, P=0.001). The average score of olfactory and taste VAS scale was 8.41 and 8.51 respectively before SARS-CoV-2 infection, but decreased to3.69 and 4.29 respectively after SARS-CoV-2 infection, and recovered to 5.83and 6.55 respectively at the time of the survey. The median duration of olfactory and gustatory dysfunctions was 15 days and 12 days, respectively, with 0.5% (121/24 096) of patients experiencing these dysfunctions for more than 28 days. The overall self-reported improvement rate of smell and taste dysfunctions was 59.16% (14 256/24 096). Gender(OR=0.893, 95%CI: 0.839-0.951), SARS-CoV-2 vaccination status (OR=1.334, 95%CI: 1.164-1.530), history of head and facial trauma(OR=1.180, 95%CI: 1.036-1.344, P=0.013), nose (OR=1.104, 95%CI: 1.042-1.171, P=0.001) and oral (OR=1.162, 95%CI: 1.096-1.233) health status, smoking history(OR=0.765, 95%CI: 0.709-0.825), and the persistence of accompanying symptoms (OR=0.359, 95%CI: 0.332-0.388) were correlated with the recovery of olfactory and taste dysfunctions related to SARS-CoV-2 (above P<0.001 except for the indicated values). Conclusion: The incidence of olfactory and taste dysfunctions related to infection with the SARS-CoV-2 Omicron strain is high in mainland China, with females and young people more likely to develop these dysfunctions. Active and effective intervention measures may be required for cases that persist for a long time. The recovery of olfactory and taste functions is influenced by several factors, including gender, SARS-CoV-2 vaccination status, history of head and facial trauma, nasal and oral health status, smoking history, and persistence of accompanying symptoms.

Subjective assessment of taste and smell disfunction in patients with COVID-19 in Paraguay / Evaluación subjetiva de las alteraciones del sentido del gusto y del olfato en pacientes con COVID-19 en Paraguay

The alteration of the senses of taste and smell in relation to COVID-19 is a widely known phenomenon; however, this alteration has not been exhaustively characterized in the international literature. The following study is proposed with the aim of describing the alterations in the senses of taste and smell in relation to COVID-19 by means of their subjective evaluation. The nature of the study is observational, descriptive and cross-sectional, and was applied to patients who sought medical attention via remote consultations carried out on virtual platforms of the Service of Otorhinolaryngology and Head and Neck Surgery of the Clínicas Hospital, San Lorenzo, between the months of March and October of 2021. We included 440 patients aged 31.3 ± 9.9 years (18 to 60 years), 308 (70%) female, 388 (88%) from urban areas, with evidence of infection by SARS-CoV-2 by RT-PCR in 260 (59%), predominantly without comorbidities 232 (53%), with fever as the most frequently reported symptom 352 (80%), treated more frequently with NSAIDs 208 (47%) and/or Paracetamol 216 (49%). Both taste and smell alterations in patients who have had COVID-19 have been shown to appear more frequently 1 to 7 days after the onset of symptoms (207 for smell, 184 for taste), occurring more frequently with a total decrease of both senses (anosmia 302 and ageusia 216), recovering completely in most cases (214 and 216) and within a period of 1 to 4 weeks (140 and 130).

La alteración de los sentidos del gusto y del olfato en relación con el COVID-19 es un fenómeno ampliamente conocido, sin embargo, esta alteración no ha sido caracterizada de forma exhaustiva en la literatura internacional. Se plantea el siguiente estudio con el objetivo de describir las alteraciones del sentido del gusto y del olfato en relación con el COVID-19 a través de la evaluación subjetiva del mismo. El mismo es observacional, descriptivo, de corte transversal, aplicado a pacientes que consultaron a través de teleconsultas realizadas sobre plataformas virtuales de la Cátedra y Servicio de Otorrinolaringología y Cirugía de Cabeza y Cuello del Hospital de Clínicas, de San Lorenzo, durante los meses de marzo a octubre del 2021. Fueron incluidos 440 pacientes de 31,3 ± 9,9 años (18 a 60 años), 308 (70%) de sexo femenino, 388 (88%) provenientes de zona urbana, con evidencia de infección por SARS-CoV-2 por RT-PCR en 260 (59%), predominantemente sin comorbilidades 232 (53%), con fiebre como síntoma asociado al COVID-19 más frecuentemente reportado 352 (80%), tratados más frecuentemente con AINES 208 (47%) y/o Paracetamol 216 (49%). Tanto la alteración del gusto como del olfato en pacientes que han cursado con COVID-19 ha demostrado ser aparecer más frecuentemente en 1 a 7 días del inicio del cuadro (207 para el olfato. 184 para el gusto), cursando más frecuentemente con disminución total de ambos sentidos (anosmia 302 y ageusia 216), recuperándose más frecuentemente de forma total (214 y 216) y en un plazo de 1 a 4 semanas (140 y 130).

Trastornos del gusto: actualización y aproximación clínica / Taste disorders: update and clinical approach

Resumen Los trastornos del gusto constituyen un grupo de alteraciones relativamente frecuentes en la práctica clínica. Son de etiología diversa, pudiendo afectar la vía gustativa en distintos niveles, manifestándose, clínicamente, con alteraciones cuantitativas y/o cualitativas de la sensibilidad gustativa. En gran parte de los casos se puede lograr un diagnóstico etiológico con una anamnesis adecuada, examen físico y exploraciones complementarias básicas. No obstante, existe poco entendimiento de su patogénesis, así como limitadas opciones terapéuticas, lo que implica la falta de algoritmos de diagnóstico y tratamiento completamente validados. El objetivo de la presente revisión es otorgar una actualización y un abordaje práctico de los trastornos del gusto.

Abstract Taste disorders represent a group of alterations relatively frequent in clinical practice. They have a diverse etiology, and they can affect the gustatory pathway at different levels, clinically manifesting with quantitative/qualitative alterations on taste sensitivity. In most of cases it is possibly to achieve an etiologically diagnosis with appropriate anamnesis, physical exploration, and basic complementary tests. However, their pathogenesis is not well understood, and they have limited therapeutic options, which determines a lack of well-validated diagnosis and treatment algorithms. The objective of this review is to provide and update and a practical approach to taste disorders.

Olfactory and taste disorders in COVID-19: a systematic review / Desordens olfativas e gustativas na COVID-19: uma revisão sistemática

Abstract Introduction: The SARS-CoV-2 virus causes COVID-19, and it is responsible for the largest pandemic since the 1918 H1N1 influenza outbreak. The classic symptoms of the disease have been well defined by the World Health Organization; however, olfactory/gustatory disorders have been reported in some studies, but there are still several missing points in the understanding and in the consensus about the clinical management of these cases. Objective: To identify evidence in the scientific literature about olfactory/gustatory disorders, their clinical presentation, prevalence and possible specific treatments associated with COVID-19. Methods: A systematic review of articles published up to April 25, 2020 was performed in Medline, Cochrane Clinical Trials, ScienceDirect, Lilacs, Scopus and Google Schoolar, OpenGrey.eu, DissOnline, The New York Academy of Medicine and Reasearch Gate. Inclusion criteria: (1) Studies on patients with COVID-19; (2) Records of COVID-19 signs/symptoms, and olfactory/gustatory functions. Exclusion criteria: (1) Studies on non-human coronavirus; (2) Review articles; (3) Experimental studies (in animals or in vitro); (4) Olfactory/gustatory disorders initiated prior to SARS-CoV-2 infection. The risk assessment of bias of the selected studies was performed using the Newcastle-Ottawa scale. Results: Six articles from the 1788 records met the inclusion criteria and were analyzed. A total of 1457 patients of different ethnicities were assessed; of them, 885 (60.7%) and 822 (56.4%) had smell and taste disorders, respectively, with women being most often affected. There were olfactory/gustatory disorders even without nasal obstruction/rhinorrhea and beginning even before the signs/symptoms of COVID-19; the recovery of smell/taste, when it occurs, usually happened in the first two weeks after COVID-19 resolution. There is evidence that olfactory/gustatory disorders are strong predictors of infection by SARS-CoV-2, and it is possible to recommend patient isolation, as early as of the medical consultation, preventing the spread of the virus. No scientific evidence has been identified for effective treatments for any of the disorders. Conclusion: Olfactory/gustatory disorders may occur at varying intensities and prior to the general symptoms of COVID-19 and should be considered as part of the clinical features of COVID-19, even in mild cases. There is still no scientific evidence of specific treatments for such disorders in COVID-19 disease.

Resumo Introdução: O vírus SARS-CoV-2 causa a COVID-19 e é responsável pela maior pandemia desde o surto de influenza H1N1 de 1918. Os sintomas clássicos da doença já foram bem definidos pela Organização Mundial da Saúde; entretanto, distúrbios olfativo-gustativos têm sido relatados em alguns estudos, mas ainda com várias lacunas no entendimento e no consenso sobre a condução clínica desses casos. Objetivo: Identificar evidências na literatura científica sobre os distúrbios olfativo-gustativos acerca da apresentação clínica, prevalência e possíveis tratamentos específicos associados à COVID-19. Método: Revisão sistemática de artigos publicados até 25 de abril de 2020 nas bases de dados: Medline, Cochrane Clinical Trials, ScienceDirect, Lilacs, Scopus e Google Schoolar, OpenGrey.eu, DissOnline, The New York Academy of Medicine e Research Gate. Foram critérios de inclusão: 1) Estudos com indivíduos com COVID-19; 2) Registro dos sinais/sintomas da COVID-19 e das funções olfativo-gustativa. Foram critérios de exclusão: 1) Estudos sobre coronavírus não humano; 2) Artigos de revisão; 3) Estudos experimentais (em animais ou in vitro); 4) Distúrbios olfativos-gustativos iniciados previamente à infecção pelo SARS-CoV-2. A avaliação de risco de viés dos estudos selecionados foi feita por meio da escala de Newcastle-Ottawa. Resultados: Seis artigos dos 1.788 registros foram selecionados. Um total de 1.457 pacientes de diversas etnias foi avaliado; desses, 885 (60,7%) apresentaram perda do olfato e 822 (56,4%) perda do paladar, sendo as mulheres as mais afetadas. Os distúrbios olfativo-gustativos estiveram presentes mesmo sem obstrução nasal/rinorreia e com início mesmo antes dos sinais/sintomas clínicos da COVID-19; a recuperação do olfato/paladar, quando ocorre, geralmente se dá nas duas primeiras semanas após a resolução da doença. Há evidências de que os distúrbios olfativo-gustativos sejam fortes preditores de infecção pelo SARS-CoV-2, podendo-se recomendar o isolamento do paciente, já a partir da consulta médica, para evitar a disseminação do vírus. Não foram identificadas evidências científicas para tratamentos eficazes para qualquer dos distúrbios. Conclusão: Podem ocorrer distúrbios olfativo-gustativos em intensidades variáveis e prévios aos sintomas gerais da COVID-19, devem ser considerados como parte dos sintomas da doença, mesmo em quadros leves. Não há ainda evidências científicas de tratamentos específicos para tais distúrbios na COVID-19.

Smell and taste alterations in COVID-19 patients: a systematic review

SUMMARY OBJECTIVE: To present scientific evidence based on a systematic review of the literature (PRISMA) to systematize information on smell and taste alterations in patients diagnosed with COVID-19. METHODS: The studies were selected through combinations based on the Medical Subject Headings (MeSH). The MEDLINE (PubMed), LILACS, SciELO, and BIREME databases were used. The search encompassed articles published from January 2010 to May 2020, with no restriction of language or localization. RESULTS: A total of 665 retrieved articles had the potential for inclusion. Of these, two answered the research question, which was to verify the smell and taste alterations in patients diagnosed with COVID-19. CONCLUSION: The results found in this review demonstrated that there likely is an association between self-reported smell and taste dysfunctions and COVID-19 infection in such patients.

Ten-day Sequential Therapy versus Bismuth Based Quadruple Therapy as Second Line Treatment for Helicobacter pylori Infection / 대한소화기학회지

BACKGROUND/AIMS: Ten-day sequential therapy has been evaluated as the first line therapy for Helicobacter pylori eradication but studies on sequential therapy as a second line therapy is lacking. The aim of this study was to compare the efficacy of 10-day sequential therapy and quadruple therapy as second line treatment for H. pylori eradication after failure of standard triple therapy. METHODS: Patients who did not respond to standard triple therapy for H. pylori eradication were assigned to either 10-day sequential or bismuth based quadruple therapy as second line treatment from January 2009 to December 2014 at Yeungnam University Medical Center. Post treatment H. pylori status was determined by rapid urease test, giemsa staining, or 13C-urea breath test. Eradication rate and side effects of both therapies were compared. RESULTS: A total of 158 H. pylori infected patients were included and 70 patients were treated by bismuth based quadruple therapy and 88 patients by 10-day sequential therapy. Age and sex were not significantly different between the two groups. Eradication rate was 84.3% (59/70) in quadruple group and 56.8% (50/88) in sequential group. Side effects occurred significantly higher in quadruple group than sequential group (27.1% vs. 11.4%, p=0.011). CONCLUSIONS: For second line H. pylori eradication after failure of standard triple therapy, bismuth based quadruple therapy showed significantly higher H. pylori eradication rate than 10-day sequential therapy. Further prospective studies are needed to evaluate the efficacy of 10-day sequential therapy as a second line H. pylori eradication treatment.

Discomfort associated with fixed orthodontic appliances: determinant factors and influence on quality of life

OBJECTIVE: To investigate the determinant factors of discomfort attributed to the use of fixed orthodontic appliance and the effect on the quality of life of adolescents. MATERIAL AND METHODS : Two hundred and seventy-two individuals aged between 9 and 18 years old, enrolled in public and private schools and undergoing orthodontic treatment with fixed appliance participated in this cross-sectional study. The participants were randomly selected from a sample comprising 62,496 individuals of the same age group. Data was collected by means of questionnaires and an interview. Discomfort intensity and bio-psychosocial variables were assessed using the Oral Impact on Daily Performance questionnaire. Self-esteem was determined using the Global Negative Self-Evaluation questionnaire. Statistical analysis involved the chi-square test and both simple and multiple Poisson regression analyses. RESULTS: Although most individuals did not present discomfort, there was a prevalence of 15.9% of impact on individuals' daily life exclusively due to the use of fixed orthodontic appliance . Age [PR: 3.2 (95% CI: 1.2-8.5)], speech impairment [PR: 2.2 (95% CI: 1.1-4.6)], poor oral hygiene [PR: 2.4 (95% CI: 1.2-4.8)] and tooth mobility [PR: 3.9 (95% CI: 1.8-8.1)] remained independently associated with a greater prevalence of discomfort (P ≤ 0.05). CONCLUSIONS: Discomfort associated with the use of fixed orthodontic appliances exerted a negative influence on the quality of life of the adolescents comprising the present study. The determinants of this association were age, poor oral hygiene, speech impairment and tooth mobility. .

OBJETIVO: investigar os fatores determinantes do desconforto atribuído ao uso do aparelho ortodôntico fixo e sua influência na qualidade de vida de adolescentes. MÉTODOS: participaram desse estudo transversal 272 indivíduos, com idades entre 9 e 18 anos, estudantes de escolas públicas e privadas, que usavam aparelhos ortodônticos fixos (braquetes). Os participantes foram selecionados aleatoriamente, entre 62.496 indivíduos da mesma faixa etária. A coleta de dados foi feita em forma de entrevista e questionário. A intensidade do desconforto e variáveis biopsicossociais foram avaliadas por meio do Oral Impact on Daily Performance (OIDP). A autoestima foi determinada pela Global Negative Self-Evaluation (GSE). A análise estatística envolveu o teste qui-quadrado e a análise de regressão de Poisson, simples e múltipla. RESULTADOS: embora a maioria dos indivíduos não apresentasse desconforto, observou-se uma prevalência de impacto na vida diária devido, exclusivamente, ao uso do aparelho ortodôntico fixo, de 15,9%. Variáveis idade de 15 a 18 anos [RP = 3,2 (IC 95% = 1,2-8,5)], dificuldade de falar [RP = 2,2 (IC 95% = 1,1-4,6)], dificuldade de limpar a boca [RP = 2,4 (IC95% = 1,2-4,8)] e mobilidade dos dentes [RP = 3,9 (IC 95% = 1,8-8,1)] permaneceram associadas, de forma independente, à maior prevalência de desconforto (p ≤ 05). CONCLUSÕES: desconforto associado ao uso de aparelhos ortodônticos fixos influenciou negativamente a qualidade de vida de adolescentes. Os fatores determinantes foram idade, dificuldade de limpar a boca, de falar e mobilidade dentária. .

Disfuncao gustatoria e olfatoria em laringectomizados / Gustatory and olfactory dysfunction in laryngectomized patients

Após a cirurgia de laringectomia total, o fluxo aéreo nasal é transferido definitivamente para o traqueostoma, comprometendo a chegada de moléculas odoríferas até a cavidade nasal, podendo repercutir em alterações na percepção olfatória e gustatória nesses indivíduos. OBJETIVO: Avaliar as funções do olfato e do paladar em laringectomizados totais. Desenho do estudo: Estudo de série. MÉTODO: A amostra envolveu um grupo com 25 pacientes submetidos à laringectomia total e outro grupo de comparação com 25 pacientes não laringectomizados. A função gustatória foi avaliada por tiras gustativas de papel de filtro. Para avaliação da função olfatória, foi aplicado o teste Brief Smell Identification Test. RESULTADOS: No grupo de laringectomizados, houve maior frequência de hipogeusia (80%; p < 0,05), assim como de hiposmia (88%; p < 0,001), isoladas e concomitantes (72%; p < 0,001). Na discriminação dos sabores, o sabor amargo não diferiu entre os grupos, diferentemente dos demais sabores. No aspecto olfatório, os laringectomizados tiveram pior desempenho na detecção de odores de alerta e os relacionados à alimentação. Identificou-se que história de tabagismo e de alcoolismo foi significantemente mais frequente dentre laringectomizados. CONCLUSÃO: A diminuição das funções olfatória e gustatória em laringectomizados totais foi evidenciada nesse estudo. .

After total laryngectomy surgery, nasal airflow is moved permanently to the tracheostomy opening, compromising the contact of odorant molecules with the nasal cavity, which may reflect changes in the olfactory and gustatory perception in these individuals. OBJECTIVE: To evaluate the functions of smell and taste in total laryngectomized patients. Study design: a study of series. METHOD: The sample included a group of 25 patients submitted to total laryngectomy and another group of 25 patients who did not underwent the procedure. The taste function was evaluated by gustatory strips of filter paper. To assess the olfactory function we employed the Brief Smell Identification Test. RESULTS: Among the laryngectomized patients there was more hypogeusia (80%, p < 0.05), as well as hyposmia (88%, p < 0.001), alone and concomitant (72%, p < 0.001). Concerning flavor discrimination, the bitter taste did not differ between the groups - which was different from the other flavors. In the olfactory aspect, laryngectomized patients performed worse in detecting warning and food-related odors. We found that a history of smoking and alcohol consumption were significantly more frequent among laryngectomized patients. CONCLUSION: We found a decrease of gustatory and olfactory functions in total laryngectomized patients in this study. .

Dental consultation in patients planned for/undergoing/post radiation therapy for head and neck cancers: A questionnaire-based survey.

Background: Mouth and pharyngeal cancers account for approximately 6% of cancers worldwide. Radiotherapy is one of the means of treatment of head and neck cancer. Consultation with a dental team experienced in caring for patients undergoing treatment for head and neck cancer will improve the quality of life of such patients. Aims and Objectives: To evaluate the attitude of oncologists toward dental consultation to patients planning for/prior to/undergoing/post radiation therapy for head and neck cancers and to evaluate the number of radiation oncologists who encounter oral complaints and consider worth referring to a dentist. Materials and Methods: A questionnaire-based study was carried out following mailing of covering letter and self-administered questionnaire comprising 11 items, to 25 radiation oncology centers selected in India based on convenient sampling. Results: Out of the 25 centers, we received response from 20 centers with 60 completely filled questionnaires. Five centers did not respond for further correspondences. Conclusion: The study indicated a need for awareness and education among radiation oncologists regarding dental consultation in patients planned/undergoing /post radiation therapy for head and neck cancer.

Alterações e avaliação das funções do olfato e do paladar em laringectomizados totais: revisão sistemática / Modifications and evaluation of smell and taste functions in total laryngectomy: systematic review

O objetivo desse estudo foi rever de forma sistemática as alterações nas funções do olfato e do paladar em indivíduos submetidos à laringectomia total, bem como identificar na literatura os aspectos envolvidos na avaliação dessas funções nesta população. Foi realizada uma revisão sistemática a partir das bases de dados MedLine, LILACS e SciELO, tendo a busca de dados ocorrida em outubro/2010. Foram encontrados 84 artigos a partir da busca de descritores e termo livre, sendo 79 da Medline, via Pubmed, e cinco da LILACS e da SciELO. Destes, foram selecionados 16 artigos. A maioria dos estudos, nesta revisão, atestou diminuição das funções sensoriais do olfato e do paladar em indivíduos submetidos à laringectomia total e, embora haja consenso com relação aos prejuízos causados a essas funções pela interrupção do fluxo aéreo nasal, ainda não é possível evidenciar minuciosamente os mecanismos e estruturas envolvidas, principalmente no que se refere às alterações da mucosa olfatória.

The aim of this study was to systematically review the alterations in smell and taste functions in individuals who underwent total laryngectomy, as well as to identify in the literature some aspects involved in the evaluation of these functions in this population. We performed a systematic review on the databases Medline, LILACS and SciELO, and this data search occurred in October/2010. The search used keywords and free terms, and retrieved 84 articles, 79 from Medline, via Pubmed, and five form LILACS and SciELO. Sixteen of these articles were selected. Most studies in this review attested decline in sensory of smell and taste functions in individuals who underwent total laryngectomy and, although there is consensus regarding the damage caused to these functions by the nasal airflow interruption, it is not yet possible to evidence details in the mechanisms and structures involved, especially regarding the modifications in the olfactory mucous.

Gustatory alteration evaluation in patients with chronic otitis media / Avaliação de alteração gustatória em pacientes com otite média crônica

Many studies have shown the consequent gustatory alteration caused by ear surgeries. However, few have reported this alteration in patients with chronic otitis media (COM), prior to surgical treatment. AIM: to identify gustatory alterations due to chorda tympani nerve involvement in patients with COM without prior surgery. METHODS: Clinical essay, with tests based on "taste strips" with different concentrations of salt, sweet, bitter, and sour, was performed in 45 patients with unilateral cholesteatomatous or suppurated COM not previously submitted to otological surgery, using the disease-free ear on the contralateral side as control. The score ranged between 0 and 16. RESULTS: A total of 25 patients presented cholesteatoma and 20 had non-cholesteatomatous disease. The mean score was 6.65 for the affected side and 9.93 for the half of the tongue on the side of the healthy ear (p<0.001). No patients had complained of gustatory alterations before the examination. Among the 24 patients with unilateral hypogeusia, eight cases of unilateral ageusia were found on the affected side. There was an association between cholesteatoma (p=0.055), disease duration (p=0.07) and worsening in gustatory sensitivity. CONCLUSION: Patients with COM can have gustatory alterations, even in the absence of complaints.

Muitos estudos mostraram a consequente alteração do paladar após cirurgia otológica. Entretanto, poucos reportaram essa alteração como uma queixa de pacientes com otite média crônica (OMC) previamente à cirurgia. OBJETIVO: Avaliar alterações na função gustatória na área inervada pelo nervo corda do tímpano em pacientes com OMC ainda não submetidos à cirurgia. MATERIAL E MÉTODOS: O ensaio clínico, com teste gustatório baseado em "tiras gustativas" com diferentes concentrações de sal, doce, amargo e azedo, foi realizado em 45 pacientes com OMC colesteatomatosa e não-colesteatomatosa unilateral, nunca antes submetidos à cirurgia otológica, utilizando a metade da língua do lado livre de doença otológica como controle. As notas variavam de 0 a 16. RESULTADOS: 25 pacientes apresentavam colesteatoma e o restante OMC não-colesteatomatosa. A pontuação média foi de 6,65 para o lado afetado e 9,93 para a metade da língua do lado sadio (p<0,001). Nenhum paciente se queixava de alteração do paladar antes do exame. Encontramos 24 casos de hipogeusia do lado afetado, sendo 8 (17,7 por cento) casos de ageusia. Houve uma relação entre tempo de doença (p=0,07) e colesteatoma (p=0,055) com piora da sensibilidade gustativa. CONCLUSÃO: Pacientes com OMC podem apresentar alteração gustativa, mesmo na ausência de queixas.

Trastornos del gusto posestapedostomías / Post stapedectomy taste disorders

Introducción: En su trayecto por el oído medio el nervio cuerda del tímpano (CT), se ve expuesto a lesiones quirúrgicas. Los trastornos del gusto se presentan como posibles secuelas del daño sobre la CT, lo cual puede afectar la calidad de vida de los pacientes. En las estapedostomías, la CT debe ser movilizada frecuentemente, y a veces seccionada para accederá la platina del estribo. Objetivo: Evaluar la evolución temporal de los trastornos del gusto posestapedostomías y su correlación con la preservación de la CT. Material y método: Estudio retrospectivo entre los años 2002 y 2007. Se analizaron las fichas clínicas y protocolos operatorios en busca de preservación o sección de la CT durante la cirugía. Se aplicó un mini cuestionario para evaluar la función gustativa y su evolución en el tiempo. Resultados: La CT fue preservada en 131 pacientes (93 por ciento) y seccionada en 10 pacientes (7 por ciento). La incidencia de alteraciones del gusto fue 7,6 por ciento> (10 pacientes) en el grupo con preservación de la CT y 20 por ciento> (2 pacientes) en el grupo que se seccionó (p >0,05). Todos los pacientes tuvieron una recuperación completa en su función gustativa antes de 12 meses luego de la cirugía, siendo más rápida en el grupo con preservación que en el que se seccionó la CT(5 meses versus 11 meses respectivamente). Conclusiones: Las alteraciones del gusto están presentes en pacientes sometidos a estapedostomías incluso cuando la CT es preservada. Cuando es seccionada no siempre se presentan trastornos del gusto, pero cuando están son más severos y duraderos.

Introduction: In its course through middle ear, the chorda tympani nerve (CTN) is potentially exposed to surgical injury. Possible sequels of CTN injury are taste disorders, which can affect the life quality of patients. During stepedectomies, the CTN often must be displaced or even severed in order to gain access to the stapes footplate. Aim: To assess the temporal evolution of post stepedectomy taste disorders and their correlation with CTN preservation. Material and Method: A retrospective study was conducted between 2002 and 2007. Medical records of 141 patients subjected to stapedectomy were analyzed in search for CTN preservation or section during surgery. A questionnaire was applied to evaluate postoperative taste function and its evolution over time. Results: CTN was preserved in 131 patients (93 percent) and sectioned in 10 patients (7 percent). The incidence of taste disorders was 7.6 percent (10 patients) in the CTN preserved group and 20 percent> (2 patients) in the CTN severed group (p>0.05). All patients had fully recovered taste function by 12 months after surgery, recovery being faster in the CTN preserved group than in the CTN severed group (5 months vs. 11 months respectively). Conclusions: Taste disorders may be present in patients subjected to stapedectomy even when CTN is preserved; taste disorders are more severe and long lasting in cases where the CTN is sectioned.

Oral manifestations and analysis of salivary and blood urea levels of patients under going haemo dialysis and kidney transplant.

AIM AND OBJECTIVES: To evaluate oral manifestations in patients with renal diseases and to correlate blood and salivary urea levels in patients undergoing haemodialysis and kidney transplant. MATERIAL AND METHODS: Study group subjects were selected from patients undergoing hemodialysis and patients who had underwent kidney transplant. Adequate history was recorded. All the groups were examined extra orally and intra orally and findings were recorded. SAMPLE COLLECTION: Venous blood was collected from the antecubital fossa in control group. In patients with renal disease undergoing dialysis, blood was collectedjust prior to the dialysis. Renal transplant patients' blood samples were collected during review visit. Unstimulated saliva was collected and submitted to the laboratory immediately for urea examination by an automated analyzer. RESULTS: Extra oral manifestations like swollen face, pale skin, pedal edema, and bruises on the skin, nausea and vomiting in nearly 50% of the patiens, and oral manifestations like uraemic odour, dry mouth, and altered taste sensation were noted. There was a correlation between blood urea and salivary urea concentration in patients under going hemodialysis and kidney transplant. CONCLUSION: Saliva can be used as a non-invasive diagnostic tool.

Trastornos en el sentido del gusto. Revisión de la literatura / Taste sense disorders. Review of the literature

Las alteraciones en el sentido del gusto son problemas que por lo general han recibido poca atención de la comunidad médica, por una parte el diagnóstico es complicado, y por otra no existe un tratamiento estandarizado. Se hace una revisión de la literatura y se enfatiza la necesidad del estomatólogo de profundizar sobre estos trastornos, para formar parte del equipo multidisciplinario que se requiere en este tipo de pacientes

Herpes zoster oticus associated with facial, auditory and trigeminal involvement.

We report a case of herpes zoster oticus with involvement of the mandibular division of the trigeminal nerve and loss of taste sensation in the anterior two third of the tongue. Infranuclear facial palsy and sensorineural deafness were also present.

Taste disorder in hypo and hyperthyroidism.

Gustatory responses to the basic taste substances (sweet, salty, sour and bitter) were studied in hypothyroid and hyperthyroid subjects. The intensity and hedonic responses were evaluated using "category scaling" for 7 concentrations of glucose, sodium chloride, citric acid and quinine sulphate. The intensity and hedonic values decrease in hyperthyroidism for salt and bitter solution, and sourness is perceived as more unpleasant. In hypothyroid subjects intensity and hedonic value decreases for sweetness, the pleasant responses to salt and bitter increase, though intensity perception decreases for bitter solutions.