Gustatory Dysfunction
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BJCP Mead Exam Study Guide
BJCP Mead Exam Study Guide What you need to know to pass the Mead Exam September 2009 Initial release: September 22, 2009 Contributing Authors Gordon Strong Susan Ruud Kristen England Ken Schramm Curt Stock Petar Bakulić Michael Zapolski, Sr. (Hightest) Copyright © 2009 by the authors and the BJCP TABLE OF CONTENTS 1. Introduction............................................................................................................................. 1 1.1. Recommended Reading.................................................................................................. 1 1.2. Advanced Reading.......................................................................................................... 3 1.3. Important BJCP References............................................................................................ 3 2. The BJCP Mead Exam............................................................................................................ 4 2.1. Mead Exam Details......................................................................................................... 4 2.1.1. Written Section..................................................................................................... 4 2.1.2. Tasting Section..................................................................................................... 5 2.2. BJCP Mead Judge Question Pool ................................................................................... 5 2.2.1. Section 1.............................................................................................................. -
Taste and Smell Laboratory Experiments Activity 1
Name ___________________ Per._____________________ Taste and Smell Laboratory Experiments Activity 1 : Use a mirror to examine your tongue. Describe the location and structure of the three types of papillae. Papillae Location Observation of structure circumvallate filiform fungiform Activity 2: Stimulating your taste buds. 1. Dry the superior surface of your tongue with a paper towel. 2. Place a few sugar crystals on your dried tongue. Do not close your mouth. 3. Time how long it takes to taste the sugar. ____________ sec. 4. Why couldn’t you taste the sugar immediately? Activity 3: Plotting taste bud distribution. 1. Prepare to make a taste sensation map of your lab partner’s tongue by obtaining the following: cotton-tipped swabs, salt solution, bitter solution, sweet solution and sour solution. 2. Before each test, the subject should rinse his or her mouth thoroughly with water and lightly dry his or her mouth with paper towel. 3. Generously moisten a swab with the sweet solution and touch it to the center, back, tip, and sides of the dorsal surface of the subject’s tongue. 4. Map, with O’s on the tongue outline below, the location of the sweet receptors. 5. Using a fresh swab in each case, repeat the procedure with the other solutions. Use a “B” to map location the bitter receptors, a “+” to map the salt receptors and a “–“ to map the sour receptors. 6. What area of the tongue seems to lack receptors? _________________________________ Tongue Map Activity 4: Examining the combined effects of smell and texture on taste. 1. Ask the subject to sit with eyes closed and to pinch his or her nostrils shut. -
Evaluation of Antibiotic-Induced Taste and Smell Disorders Using the FDA
www.nature.com/scientificreports OPEN Evaluation of antibiotic‑induced taste and smell disorders using the FDA adverse event reporting system database Yusuke Kan1,2, Junko Nagai1 & Yoshihiro Uesawa1* Adverse efects can occur owing to anorexia, which can reduce treatment compliance and worsen the patients overall condition. One such side efect, namely drug‑induced taste and smell disorders, reduces patients quality of life. Although antibiotics can cause taste and smell disorders, a few studies have examined antibiotic‑induced taste and smell disorders. Therefore, this study comprehensively analyzed the relationship between taste and smell disorders and antibiotic usage. The side efects of antibiotics were investigated using the FDA Adverse Event Reporting System database (FAERS). The reporting odds ratios between the listed drugs and taste and smell disorders P values were comprehensively calculated. Adjusted odds ratios were calculated to account for patient background. Furthermore, to clarify the feature of this adverse efect, shape parameters indicating the expression pattern were calculated. Signals that induced taste and smell disorders were detected for six antibiotics, including drugs for which this event is not described in the package insert in Japan. Multiple logistic regression analysis suggested an association of taste and smell disorders with gender, hypertension, mental disorder, and cancer. The median time to onset of antibiotic‑induced taste and smell disorders was 2–5 days. Six antibiotics could be analyzed, and four of these drugs matched those with detected signals. Our study supported previous fndings on gender and age. Furthermore, antibiotic‑induced taste and smell disorders are likely to develop in the early stage of treatment. -
Loss of Taste Is Very Common After HCT: Taste in Wine Is Very Important
Bone Marrow Transplantation (2020) 55:995–996 https://doi.org/10.1038/s41409-019-0775-y EDITORIAL Loss of taste is very common after HCT: taste in wine is very important. Shaun R. McCann1 Received: 24 November 2019 / Revised: 26 November 2019 / Accepted: 3 December 2019 / Published online: 17 December 2019 © Springer Nature Limited 2019 ‘The first taste of a wine is like the first kiss; you look Of course, taste and smell are intimately related [4] forward to the second’. and smelling a wine cork or a small sample of wine, Andre Tcelistcheff. American winemaker. 1901–1994 without swilling, to detect contamination with TCA (2,4,6—Trichloroanisole) is paramount (Fig. 1). We are all Tchelistcheff’s words remind me of the lyrics ‘… a kiss is familiar with the tongue map wherein certain areas of the just a kiss…’ from the song ‘As Time Goes by’ written by tongue were believed to detect certain tastes, (sweetness, Herman Hupfeld in 1931 and made famous in the film sourness, bitterness and saltiness), with bitterness at the 1234567890();,: 1234567890();,: ‘Casablanca’ in 1942 sung by Sam (played by the American back, sourness and saltiness at the sides and sweetness at actor, singer and musician Arthur ‘Dooley’ Wilson) in the tip (Fig. 2). You can add ‘umami’ to this list a word Rick’s Café. derived from Japanese that refers to detection of a savoury Most physicians who look after patients who have taste (yes, I only learnt this word when researching this received a haematopoietic cell transplant (HCT) are not particularly concerned with dysgeusia (a distortion of the sense of taste). -
COVID-19 Mrna Pfizer- Biontech Vaccine Analysis Print
COVID-19 mRNA Pfizer- BioNTech Vaccine Analysis Print All UK spontaneous reports received between 9/12/20 and 22/09/21 for mRNA Pfizer/BioNTech vaccine. A report of a suspected ADR to the Yellow Card scheme does not necessarily mean that it was caused by the vaccine, only that the reporter has a suspicion it may have. Underlying or previously undiagnosed illness unrelated to vaccination can also be factors in such reports. The relative number and nature of reports should therefore not be used to compare the safety of the different vaccines. All reports are kept under continual review in order to identify possible new risks. Report Run Date: 24-Sep-2021, Page 1 Case Series Drug Analysis Print Name: COVID-19 mRNA Pfizer- BioNTech vaccine analysis print Report Run Date: 24-Sep-2021 Data Lock Date: 22-Sep-2021 18:30:09 MedDRA Version: MedDRA 24.0 Reaction Name Total Fatal Blood disorders Anaemia deficiencies Anaemia folate deficiency 1 0 Anaemia vitamin B12 deficiency 2 0 Deficiency anaemia 1 0 Iron deficiency anaemia 6 0 Anaemias NEC Anaemia 97 0 Anaemia macrocytic 1 0 Anaemia megaloblastic 1 0 Autoimmune anaemia 2 0 Blood loss anaemia 1 0 Microcytic anaemia 1 0 Anaemias haemolytic NEC Coombs negative haemolytic anaemia 1 0 Haemolytic anaemia 6 0 Anaemias haemolytic immune Autoimmune haemolytic anaemia 9 0 Anaemias haemolytic mechanical factor Microangiopathic haemolytic anaemia 1 0 Bleeding tendencies Haemorrhagic diathesis 1 0 Increased tendency to bruise 35 0 Spontaneous haematoma 2 0 Coagulation factor deficiencies Acquired haemophilia -
Oral Sensation
Oral sensation Beata Keremi DMD, PhD Department of Oral Biology General sensation in the oral cavity Protopathic: – touch A beta and A delta fibers – pressure (II and III types sensory neurons) – temperature – pain Epicritic: – stereognosia: detect the shape of objects General sensation in the oral cavity http://joecicinelli.com/homunculus-training/ Temperature sensation mucous membranes – very sensitive protective mechanism receptors are bare nerve endings – cold receptor - below a threshold – hot receptor - above a threshold – skin temperature receptor - around 25ºC - same on the lips – maximum tolerable temperature: 70-80 ºC A delta and C fibers – relatively slow (III or IV types sensory neurons) Pressure sensation teeth are sensitive – axially and laterally applied pressure – receptors in the periodontal ligaments end-organs of the Ruffini type - A beta nerve fibers – slow adaptation http://faculty.washington.edu/chudler/receptor.html http://people.usd.edu/~cliff/Courses/Behavioral%20Neuroscience/Lordosis/Lordosisfigs/lorsenspics.html excitability depend on the position Proprioception Proprioceptive impulses from: – muscles of the tongue Muscle spindle – masticatory muscles • elevator • depressor - few – temporomandibular joint http://medical-dictionary.thefreedictionary.com/muscle+spindle Neuropeptide - suggesting the presence of nerve endings – joint capsules – synovial discs Taste and smell Nose and mouth are sentinels of chemical world In dysfunction can be an early indicator of serious diseases – Alzheimer’s; Parkinson’s diseases -
Product Monograph
PRODUCT MONOGRAPH VYVANSE®* lisdexamfetamine dimesylate Capsules: 10 mg, 20 mg, 30 mg, 40 mg, 50 mg, 60 mg and 70 mg Chewable Tablets: 10 mg, 20 mg, 30 mg, 40 mg, 50 mg and 60 mg Central Nervous System Stimulant Takeda Canada Inc. Date of Preparation: 22 Adelaide Street West, Suite 3800 19 February 2009 Toronto, Ontario M5H 4E3 Date of Revision: July 21, 2020 Submission Control No.: 240669 *VYVANSE® and the VYVANSE Logo are registered trademarks of Shire LLC, a Takeda company. Takeda and the Takeda Logo are trademarks of Takeda Pharmaceutical Company Limited, used under license. © 2020 Takeda Pharmaceutical Company Limited. All rights reserved. Pa ge 1 of 60 TABLE OF CONTENTS PART I: HEALTH PROFESSIONAL INFORMATION .................................................... 3 SUMMARY PRODUCT INFORMATION ................................................................... 3 INDICATIONS AND CLINICAL USE ........................................................................ 3 CONTRAINDICATIONS ............................................................................................ 5 WARNINGS AND PRECAUTIONS ............................................................................ 6 ADVERSE REACTIONS........................................................................................... 12 DRUG INTERACTIONS ........................................................................................... 23 DOSAGE AND ADMINISTRATION ........................................................................ 25 OVERDOSAGE ....................................................................................................... -
Dictionary of Epilepsy
DICTIONARY OF EPILEPSY PART I: DEFINITIONS .· DICTIONARY OF EPILEPSY PART I: DEFINITIONS PROFESSOR H. GASTAUT President, University of Aix-Marseilles, France in collaboration with an international group of experts ~ WORLD HEALTH- ORGANIZATION GENEVA 1973 ©World Health Organization 1973 Publications of the World Health Organization enjoy copyright protection in accord ance with the provisions of Protocol 2 of the Universal Copyright Convention. For rights of reproduction or translation of WHO publications, in part or in toto, application should be made to the Office of Publications and Translation, World Health Organization, Geneva, Switzerland. The World Health Organization welcomes such applications. PRINTED IN SWITZERLAND WHO WORKING GROUP ON THE DICTIONARY OF EPILEPSY1 Professor R. J. Broughton, Montreal Neurological Institute, Canada Professor H. Collomb, Neuropsychiatric Clinic, University of Dakar, Senegal Professor H. Gastaut, Dean, Joint Faculty of Medicine and Pharmacy, University of Aix-Marseilles, France Professor G. Glaser, Yale University School of Medicine, New Haven, Conn., USA Professor M. Gozzano, Director, Neuropsychiatric Clinic, Rome, Italy Dr A. M. Lorentz de Haas, Epilepsy Centre "Meer en Bosch", Heemstede, Netherlands Professor P. Juhasz, Rector, University of Medical Science, Debrecen, Hungary Professor A. Jus, Chairman, Psychiatric Department, Academy of Medicine, Warsaw, Poland Professor A. Kreindler, Institute of Neurology, Academy of the People's Republic of Romania, Bucharest, Romania Dr J. Kugler, Department of Psychiatry, University of Munich, Federal Republic of Germany Dr H. Landolt, Medical Director, Swiss Institute for Epileptics, Zurich, Switzerland Dr B. A. Lebedev, Chief, Mental Health, WHO, Geneva, Switzerland Dr R. L. Masland, Department of Neurology, College of Physicians and Surgeons, Columbia University, New York, USA Professor F. -
A Review of Hyperacusis and Future Directions: Part I. Definitions and Manifestations
AJA Review Article A Review of Hyperacusis and Future Directions: Part I. Definitions and Manifestations Richard S. Tyler,a Martin Pienkowski,b Eveling Rojas Roncancio,a Hyung Jin Jun,a Tom Brozoski,c Nicolas Dauman,d Claudia Barros Coelho,a Gerhard Andersson,e,f Andrew J. Keiner,a Anthony T. Cacace,g Nora Martin,a and Brian C. J. Mooreh Purpose: Hyperacusis can be extremely debilitating, and at Results: Hyperacusis encompasses a wide range of present, there is no cure. We provide an overview of the reactions to sound, which can be grouped into the field, and possible related areas, in the hope of facilitating categories of excessive loudness, annoyance, fear, and future research. pain. Many different causes have been proposed, and it will Method: We review and reference literature on be important to appreciate and quantify different subgroups. hyperacusis and related areas. We have divided the Reasonable approaches to assessing the different forms of review into 2 articles. In Part I, we discuss definitions, hyperacusis are emerging, including psychoacoustical epidemiology, different etiologies and subgroups, and measures, questionnaires, and brain imaging. how hyperacusis affects people. In Part II, we review Conclusions: Hyperacusis can make life difficult for many, measurements, models, mechanisms, and treatments, forcing sufferers to dramatically alter their work and social and we finish with some suggestions for further habits. We believe this is an opportune time to explore research. approaches to better understand and treat hyperacusis. yperacusis can be devastating for those who suf- refereed publications, books, and conference proceedings. fer from it. This review is intended to clarify what We highlighted what we believe are key issues that are im- H is known at present about hyperacusis and its portant to move forward, sometimes even drawing from underlying mechanisms to focus research and to promote areas not normally associated with hyperacusis. -
Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits
nutrients Review Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits Davide Risso 1,* , Dennis Drayna 2 and Gabriella Morini 3 1 Ferrero Group, Soremartec Italia Srl, 12051 Alba, CN, Italy 2 National Institute on Deafness and Other Communication Disorders, NIH, Bethesda, MD 20892, USA; [email protected] 3 University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, Bra, 12042 Pollenzo, CN, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0173-313214 Received: 3 September 2020; Accepted: 23 October 2020; Published: 27 October 2020 Abstract: Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia) are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia), partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia). Taste impairments are not life-threatening conditions, but they can cause sufficient discomfort and lead to appetite loss and changes in eating habits, with possible effects on health. Determinants of such alterations are multiple and consist of both genetic and environmental factors, including aging, exposure to chemicals, drugs, trauma, high alcohol consumption, cigarette smoking, poor oral health, malnutrition, and viral upper respiratory infections including influenza. Disturbances or loss of smell, taste, and chemesthesis have also emerged as predominant neurological symptoms of infection by the recent Coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome Coronavirus strain 2 (SARS-CoV-2), as well as by previous both endemic and pandemic coronaviruses such as Middle East Respiratory Syndrome Coronavirus (MERS-CoV) and SARS-CoV. -
Molecular Gastronomy and Sensory Science
Sensory Science – myth busting Jannie Vestergaard Michael Bom Frøst, PhD Project manager Associate Professor, Director of Studies Taste Skåne Department of Food Science Skåne food Innovation Sensory Science Group Network [email protected] jannie.vestergaard@ livsmedelsakademin.se OVERVIEW • An envelope with unusual content • The senses at work in real life • Matching coffee with foods • Complexity enters the equation – Is really good coffee complex? • Learning to taste – train and be challenged – Tricks of the sensory trade The envelope Taste kit for the lecture 1. Take a piece of chewing gum (the white rectangular piece) Nordic Barista Cup, August 25 2011, Jannie Vestergaard & Michael Bom Frøst 3 THE SENSES AT WORK IN REAL LIFE Three basic properties by sense perception The quality (Qualitas) • Identification • What is the property? • Recognition of objects (= a number of properties) Intensity (magnitude = the size) • How much is there of it? Affective dimension • Affect: The experience of emotion • Is it something I like/don’t like Nordic Barista Cup, August 25 2011, Jannie Vestergaard & Michael Bom Frøst 5 The senses – 5 classic + some less known The remote senses Vision The higher senses Audition Olfaction The lower The near senses senses Gustation The chemical Somesthesis ( ~ sense of touch) senses Pressure Temperature Pain / irritation / chemesthesis Balance Body and joint position Nordic Barista Cup, August 25 2011, Jannie Vestergaard & Michael Bom Frøst 6 Taste – Myth busting : The tongue map The different basic tastes are experienced at different locations in the mouth: Bitter only in the back Tongues on scientific evidence: Take out the chewing gum Apply the filter paper to the tip of your tongue Taste-receptor cells, buds and papillae. -
Hypoglossal Acupuncture for Acute Chemotherapy
Haller et al. Trials (2019) 20:398 https://doi.org/10.1186/s13063-019-3525-y STUDYPROTOCOL Open Access Hypoglossal acupuncture for acute chemotherapy-induced dysgeusia in patients with breast cancer: study protocol of a randomized, sham-controlled trial Heidemarie Haller1* , Taige Wang1,2, Romy Lauche3, Kyung-Eun Choi4, Petra Voiß1,2, Sabine Felber1,5, Holger Cramer1, Beyhan Ataseven5, Sherko Kümmel2, Anna Paul1 and Gustav Dobos1 Abstract Background: Distortion of taste sensations is a common chemotherapy-induced side effect; however, treatment evidence is limited. Pilot data indicated that acupuncture might be able to improve symptoms of dysgeusia. Thus, the aim of this study is to investigate the effects and side effects of hypoglossal acupuncture in the treatment of dysgeusia in patients with breast cancer undergoing chemotherapy. Methods/design: The study is a randomized controlled trial comparing a single verum acupuncture treatment with two active comparators: sham acupuncture and dietary recommendations. Sample size calculation revealed a total of 75 patients pending an alpha of 0.05, a power of 0.8, and an estimated effect size of 0.80. Patients with breast cancer undergoing platinum- or taxane-based chemotherapy will be included if they present with phantogeusia (abnormal taste sensations without an external oral stimulus) with an intensity of 4 points or above on an 11-point numeric rating scale (NRS). The primary outcome is phantogeusia; secondary outcomes include parageusia (abnormal taste of food), hypogeusia (reduced taste sensations), hypergeusia (increased taste sensations), xerostomia (dry mouth), stomatitis, appetite, and functional impairment. All outcomes will be assessed at baseline and prior to the next chemotherapy administration using an 11-point NRS for each.