A classification of dysgeusia

Abstract

The results of this study indicate that patients with dysgeusia can be classified into groups on the basis of the number and kinds of foods and beverages they perceive as distorted. Furthermore, a relationship between this classification and weight loss has been demonstrated, suggesting that caloric intake is decreased, particularly in patients with Type III and IV. The symptoms of dysgeusia worsened in 41% of all patients. These patients had sought medical help more quickly than any other patients with dysgeusia. An elevation in dysgeusia type (increase in severity) occurred in only a small number of patients, and no patient exhibited any improvement in dysgeusia once it occurred. Specific types of foods and beverages were commonly distorted in these patients. To characterize these abnormalities, we used six common food groups. On occasion, patients would eliminate an entire food group from their diets; if the nutrients contained in these foods could not be obtained from other dietary sources or if the food aversion persisted long enough (16), these patients could develop nutritional deficiencies. A nutritional history, using a standard form, was selected as the method for collecting data. Classification might have been even more accurate if a standardized food array had been used as part of this study. Indeed, we have developed such an array consisting of 120 food items and have since used it in conjunction with a diet history to evaluate patients with dysgeusia. Preliminary results confirm its usefulness in the classification described in this article.(ABSTRACT TRUNCATED AT 250 WORDS)