Changes of Taste Function after Tonsillectomy / 대한이비인후과학회지

ABSTRACT

BACKGROUND AND OBJECTIVES: The objective of the study was to investigate changes in taste sensation after tonsillectomy by using filter paper discs (FPD )method and visual analogue scale (VAS ). MATERIALS AND METHOD: Thirty healthy adult patients who had undergone tonsillectomy were included in this study. A taste test using the FPD method and a subjective rating of taste function based on VAS were performed preoperatively and postoperatively on the 14th day. Serum zinc level was checked at the operation day. Operative findings regarding adhesion, size, and inflammation were recorded. RESULTS: Four patients (13.3%)showed 2 points above the elevated taste identification threshold (TIT). Nine patients (30%)felt their taste sensitivity decreased more than 2 points in the VAS system after the operation. At the postoperative 2 week period, there were significant decrease in sensitivity to sweet and salty TIT, tendency to decrease in sour TIT, and tendency to increase in bitter TIT. The mean VAS decreased significantly. The changes in TIT (dTIT )to each taste stimuli and the changes of VAS (dVAS) had no significant correlation. The degree of adhesion, size and inflammation of the tonsil and serum zinc level showed no significant correlation with dTIT to each taste stimuli and dVAS. CONCLUSION: At 2 weeks after tonsillectomy, the taste sensitivity generally increased except for bitter stimuli. But this changes were not correlated with subjective taste assessment, which may be due to various postoperative discomforts. Tonsil adhesion, size, inflammation and serum zinc level did not influence acute postoperative changes in taste function.