Taste Alteration Analysis during Hematopoietic Steam Cells Transplantation

Abstract

Taste changes during hematopoietic steam cells transplantation (HSC) are often acknowledged after the transplantation, however little is known about which flavors and what types of perception changes are experienced by patients during this treatment. The aim of this study was to characterize taste and taste buds atrophy alterations present during the HSC, as well as to verify if there is association among these alterations and clinical variables related to the transplant and oral mucosal toxicity. The impact of taste and oral mucosa alterations on patients' quality of life was also evaluated. We selected 54 patients holding autologous and allogenic HSC, who underwent taste acuity tests prior to conditioning (T0), during neutropenia (T1) and engraftment (T2). It was carried out an acuity test in the perception of sweet, bitter, sour and salty flavors, offered in solutions containing low and high concentrations of watery substances stimulating these flavors. Patients were also submitted to oroscopy for evaluation of oral mucositis and taste buds atrophy. It was found that 69% of patients suffered taste alteration in T1 and 70% in T2. Also flavor intensity was wrongly reported more times by patients in T1 (79%) and T2 (78%) than prior to conditioning. Taste buds atrophy was observed in 74% of patients at T1 and 78% at T2, being correlated to change in the flavor (p = 0.037) at T2. Taste buds atrophy was inversely correlated to TBI treatment in their conditioning, with 42% of patients affected (p = 0.036). Finally, patients suffering mucositis for 7 days or longer presented more taste buds atrophy (p = 0.048).Conclusion: The oral mucositis duration, the conditioning regime and taste buds atrophy are factors that may be associated with greater taste alteration in patients submitted to HSC.