2017 Volume 32 Issue 3 Pages 1168-1173
Purpose: Chemotherapy-induced dysgeusia has been reported to occur in 60% of patients that undergo chemotherapy. However, very few studies have objectively evaluated chemotherapy-induced dysgeusia. The aim of this study was to evaluate time-dependent changes in dysgeusia by using a taste test reagent (the Taste disk®) and a questionnaire survey.
Patients and Methods: We enrolled 45 patients with malignant lymphoma undergoing CHOP therapy and R-CHOP therapy between January 2014 and October 2015 that agreed to participate in this study. We measured three types of taste threshold values (sweet, salty, and bitter) by using the Taste disk® and asked patients whether the taste (salty and sweet) changed by using a questionnaire at each of the four evaluation periods (pretreatment and after courses 1, 3 and 6).
Results: The results of the Taste disk® for salty taste indicated that 11 patients (25%) developed dysgeusia after the first course of chemotherapy, 13 patients (33.3%) after the third course and 14 patients (35.9%) after the sixth course. As the treatment progressed, the salty taste became significantly dull (p < 0.05). Similarly, the results of the questionnaire survey indicated that patients felt that the salty taste changed with time.
Conclusions: The sensation of the salty taste significantly decreased during the course of chemotherapy. It was suggested the patient wished for highly seasoned savory cuisine.
