Is Taste Altered in Patients with ALS?

Pelletier, Cathy A.; Abou‐Zeid, Elias; Bartoshuk, Linda M.; Rudnicki, Stacy A.

doi:10.1007/s12078-013-9144-1

Cited by 8 publications

(6 citation statements)

References 31 publications

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“…Regarding the whole‐mouth taste test, Doty et al 29 used 10 ml rather than 5 ml volume of tastants, which may provide more liquid stimuli for taste identification and intensity levels. In the current study, a 5 ml volume was chosen, based on the study by Pelletier et al 32 However, a change from 5 to 10 ml, or the use of both volumes is suggested for future studies, to find optimal methods for whole‐mouth taste tests in the future research.…”

Section: Discussionmentioning

confidence: 99%

“…A whole-mouth taste test 32,33 was administered using a 5-ml volume whole-mouth liquid taste test to assess taste identification and intensity of the four tastants: salt, sweet, sour, and bitter. 19,21,32,34,35 Tastant concentrations (in molar, M) were prepared and measured into a 5-ml volume measuring cup for each tastant: 1.0 M sodium chloride (salt), 1.0 M sucrose (sweet), 0.128 M citric acid (sour), and 0.001 M quinine hydrochloride (bitter). 19,36 The order of tastant presentation was not randomized.…”

Section: Whole-mouth Taste Testmentioning

confidence: 99%

“…19,36 The order of tastant presentation was not randomized. Taste intensity was rated by the patient using the general Labeled Magnitude Scale (gLMS), 14,32 a psychometric scale, which identifies the intensity of each tastant on a scale of 0-100 with higher scores indicating a higher level of taste intensity. Seven category labels were visible on the gLMS to measure the perceived intensity (strongest imaginable, very strong, strong, moderate, weak, barely detectable, and no sensation).…”

Section: Whole-mouth Taste Testmentioning

confidence: 99%

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Longitudinal comparisons of a whole‐mouth taste test to clinician‐rated and patient‐reported outcomes of dysgeusia postradiotherapy in patients with head and neck cancer and associations with oral intake

et al. 2021

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Background After head and neck cancer (HNC) treatment, dysgeusia may be a barrier to oral intake. In this exploratory study, we prospectively examined taste perception, clinician‐rated (CRO) and patient‐reported (PRO) taste changes and their effect on oral intake postradiotherapy. Methods Twenty‐eight patients were assessed at baseline, treatment weeks 2 and 4, and 1, 3, and 6 months post‐treatment using a whole‐mouth taste test and associated CRO and subjective PRO measures. Results Greater taste impairment was reflected by subjective than by a whole‐mouth taste test. The most significant and consistent decline occurred mid‐treatment. The Chemotherapy‐Induced Taste Alteration Scale (PRO) discomfort subscale correlated significantly with maintaining an oral diet, percent of oral intake, and appetite level from mid‐treatment to 6 months post‐treatment. Conclusions PRO results indicated ongoing oral intake issues. Whole‐mouth taste tests may fail to fully reflect functional taste‐loss. Dysgeusia prevention and treatment methods are needed to improve patient outcomes.

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Section: Discussionmentioning

confidence: 99%

Section: Whole-mouth Taste Testmentioning

confidence: 99%

Section: Whole-mouth Taste Testmentioning

confidence: 99%

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Longitudinal comparisons of a whole‐mouth taste test to clinician‐rated and patient‐reported outcomes of dysgeusia postradiotherapy in patients with head and neck cancer and associations with oral intake

et al. 2021

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“…Many participants reported how issues such as lack of appetite and the risk of choking can significantly affect patients’ attitude towards eating and nutrition in general. This is consistent with previous evidence of fear of choking (Greenwood, ; Muscaritoli et al ., ), as well as loss of appetite and the deterioration of the sense of taste (Holm et al ., ; Pelletier, Abou‐Zeid, Bartoshuk, & Rudnicki, ) in pwMND. Similar findings have been highlighted in qualitative research with people with Parkinson's disease, who reported psychosocial consequences such as feelings of stigma and disruption of eating habits (Miller, Noble, Jones, & Burn, ).…”

Section: Discussionmentioning

confidence: 99%

Health care professionals’ views on psychological factors affecting nutritional behaviour in people with motor neuron disease: A thematic analysis

Zarotti

Coates

McGeachan

et al. 2019

British J Health Psychol

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Sheffield Teaching Hospitals NHS Foundation Trust, UKMotor neuron disease (MND), also known as amyotrophic lateral sclerosis, is a neurodegenerative disorder that causes progressive muscle paralysis and typically leads to death within 3 years. As no cure is currently available, symptomatic management is the mainstay of treatment. An important part of this is optimizing nutritional intake with evidence that this may positively affect survival and quality of life. Health care professionals (HCPs) play a pivotal role in nutritional management of people with MND (pwMND) but, to date, their views on the psychological barriers faced by pwMND have not been explored. Such an exploration may identify ways in which the delivery of nutritional care for pwMND can be optimized. Methods. Five qualitative focus groups were carried out across the United Kingdom in June 2018 with 51 participants, including 47 HCPs involved with MND care and four service user representatives. Data were analysed through thematic analysis.Results. Four overarching themes were identified: psychological adjustment and patient engagement; nutrition and the need for control; knowledge of nutrition and the complexity of MND; and the psychosocial nature of eating.Conclusions. The findings suggest that the nutritional management of pwMND should be mindful of factors such as the impact of distress at the time of diagnosis, the availability of clear information on nutrition and MND, as well as the importance of illness perceptions and coping strategies. Moreover, tailored psychological interventions should be considered to mitigate the impact on MND on the experience of eating.

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“…Interestingly, some life-limiting diseases traditionally known for dysphagia symptoms have been associated with taste changes as the primary means of nutritional compromise. In a small prospective study (n = 16), Pelletier et al [6] determined that patients with amyotrophic lateral sclerosis (ALS) exhibited decreased taste perception as compared to healthy, age-matched controls. Individuals with Parkinson's disease may exhibit taste dysfunction, presumably due to loss of neurons in the anterior olfactory nucleus [7].…”

Section: Introductionmentioning

confidence: 99%

It's not only swallowing: a clinician primer to adult food refusal beyond dysphagia

Kershner

Askren

2022

Current Opinion in Otolaryngology &Amp; Head &Amp; Neck Surgery

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Purpose of reviewMedical teams are frequently faced with challenging clinical scenarios when their patients exhibit reduced intake of food and drink. Speech-language pathologists, who serve as oropharyngeal swallowing specialists in medical settings, are frequently the first to be summoned with the referral, ‘Poor PO intake. Please evaluate and treat.’ As our practices have illuminated, many differentials other than oropharyngeal dysphagia are often at play.Recent findingsChanges to taste, salivary supply/dry mouth, hunger drive, and psychosocial circumstances will significantly impact intake per os – each scenario to be explored further in this paper. Consequences to diminished nutrition and hydration include medical complications, lengthier hospital stays, and diminished quality of life.SummaryIn this review, two medical speech-language pathologists detail more common alternative diagnoses that explain reduced intake by mouth amongst adults with acute and chronic diseases. Ultimately, a multidisciplinary approach should be considered when evaluating such patients to ensure a comprehensive and effective care plan.

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Is Taste Altered in Patients with ALS?

Cited by 8 publications

References 31 publications

Longitudinal comparisons of a whole‐mouth taste test to clinician‐rated and patient‐reported outcomes of dysgeusia postradiotherapy in patients with head and neck cancer and associations with oral intake

Longitudinal comparisons of a whole‐mouth taste test to clinician‐rated and patient‐reported outcomes of dysgeusia postradiotherapy in patients with head and neck cancer and associations with oral intake

Health care professionals’ views on psychological factors affecting nutritional behaviour in people with motor neuron disease: A thematic analysis

It's not only swallowing: a clinician primer to adult food refusal beyond dysphagia

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