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Schmeckstörungen

Ein Update

Taste disorders

An update

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Zusammenfassung

Schmeckstörungen sind seltener als Riechstörungen, werden aber von den Patienten meistens als äußerst unangenehm empfunden, wobei die Ursache der Störung nicht immer leicht geklärt werden kann. Schmeckstörungen können unterschiedliche Ursachen haben, wobei iatrogene bzw. chirurgische oder medikamentös bedingte Schmeckstörungen sowie idiopathische Schmeckstörungen am häufigsten in der Klinik beobachtet werden. Trotz besserer Kenntnisse über die Physiologie und trotz verbesserter Techniken zur Messung der Schmeckfunktion gelingt es nicht immer, die Ursache einer Schmeckstörung zu eruieren. Dementsprechend sind wirksame, wissenschaftlich bewiesene Therapieansätze derzeit noch selten.

Abstract

Clinically, taste disorders are less frequent than smell disorders. Nevertheless, they are very distressing to the concerned patients. Unfortunately, the underlying causes are not always found and a majority of patients are considered idiopathic dysgeusia cases. Besides this taste disorder of unknown origin, medication side effects and surgical injuries are the most frequent origins of dysgeusia. Despite recent, impressive molecular biological and physiological insight into the taste system, few clinical improvements have been achieved. Consequently, curative treatment options remain sparse.

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Danksagung

BNL wurde vom Schweizer Nationalfonds für Wissenschaftliche Forschung unterstützt (SSMBS Fonds N° PASMA-119579/1).

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  1. Interdisziplinäres Zentrum Riechen und Schmecken, Hals-, Nasen- und Ohren-Universitätsklinik, Technische Universität Dresden, Fetscherstraße 74, 01307, Dresden, Deutschland

    B.N. Landis MD

  2. Hals-, Nasen- und Ohren-Universitätsklinik, Universität Rostock, Rostock, Deutschland

    T. Just

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Landis, B., Just, T. Schmeckstörungen. HNO 58, 650–655 (2010). https://doi.org/10.1007/s00106-010-2145-3

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