Assessment of Taste Sensation After Tonsillectomy Operation
American Journal of Clinical and Experimental Medicine
Volume 3, Issue 5, September 2015, Pages: 241-246
Received: Aug. 14, 2015;
Accepted: Sep. 6, 2015;
Published: Oct. 14, 2015
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Abd El-Hay Rashad AlAsy, Department of Otolaryngology, Faculty of Medicine, Menoufia University, Menoufia, Egypt
Ayman El-Said Abd Elaziz, Department of Otolaryngology, Faculty of Medicine, Menoufia University, Menoufia, Egypt
Heba Abd Elrheem AboEl-Naga, Department of Otolaryngology, Faculty of Medicine, Menoufia University, Menoufia, Egypt
Mohammed Mostafa Abed, Department of Otolaryngology, Shebin Elkom Teaching Hospital, Menoufia, Egypt
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Objectives: The chemical senses and their normal functioning constitute a necessity for a good quality of life as the gustatory system influence to a large extent food selection and affect nutrition. Altered taste perception seems to be more frequent than previously thought. Fortunately, most of prospective studies show that it remains a transient phenomenon with total recovery after several weeks. Background: It is well known that tonsillectomy is the most commonly performed operation in the otolaryngologicalfield. Although tonsillectomy is regarded as a safe surgery, it still has the risk of per- and postoperative complications. However, taste disturbance is an unusual complication with few reports on it. Patients and methods: This study was carried on 100 patients (60 females and 40 males).planned to do bilateral tonsillectomy, they was between 10 to 49 years of age. Chemogustometry was done one day prior to operation to assure intact and efficient taste sensation. Then one, seven, fifteen and thirteen days respectively post operative as follow up in abnormal findings. Four tastants with two concentrations for each were used: quininsulfate or caffeine (0.075%; 0.2%)=>for bitter taste, glucose (2%; 10%)=>for sweet taste, citric acid (0.5%; 7.5%) =>for sour taste, sodium chloride (0.5%; 2.5%)=>for salt taste One drops of each tastant was presented to the four regions of the tongue in two concentrations using plastic disposable sterile pipette. The patients were asked to verify the taste as identified on a list presented to them. Results: Bitter taste was the most affected followed by salt then sweet and sour less affected on using low concentration while on using high concentration, Bitter taste was the most affected followed by the sweet then the salt and the sour is less affected. Anterior and posterior parts of tongue was equaly affected, with more affection of LT side posteriorly but no side preference anteriorly. Improvement was more rapid and obvious in anterior part of tongue than posterior part. Conclusion: Taste dysfunction may follow tonsillectomy operation (this appeared in 29% of cases of this study) and it's transient. Affection is slightly more on posterior part of tongue than anterior part. The most affected taste was bitter then sweet, salt and sour respectively.
Dysgeusia, Tonsillectomy, Chemogustometry
To cite this article
Abd El-Hay Rashad AlAsy,
Ayman El-Said Abd Elaziz,
Heba Abd Elrheem AboEl-Naga,
Mohammed Mostafa Abed,
Assessment of Taste Sensation After Tonsillectomy Operation, American Journal of Clinical and Experimental Medicine.
Vol. 3, No. 5,
2015, pp. 241-246.
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