Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients
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Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients. / Riantiningtyas, Reisya Rizki; Valenti, Alexandre; Dougkas, Anestis; Bredie, Wender L.P.; Kwiecien, Camille; Bruyas, Amandine; Giboreau, Agnès; Carrouel, Florence.
I: Supportive Care in Cancer, Bind 31, Nr. 12, 627, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients
AU - Riantiningtyas, Reisya Rizki
AU - Valenti, Alexandre
AU - Dougkas, Anestis
AU - Bredie, Wender L.P.
AU - Kwiecien, Camille
AU - Bruyas, Amandine
AU - Giboreau, Agnès
AU - Carrouel, Florence
N1 - Publisher Copyright: © 2023, The Author(s).
PY - 2023
Y1 - 2023
N2 - Purpose: Patients with head and neck cancer (HNC) are at high risk of malnutrition due to eating difficulties partly mediated by sensory alterations and salivary dysfunction. Clinical studies have mostly focused on taste and smell alterations, while changes in oral somatosensory perception are largely understudied. The study aimed to investigate oral somatosensory (tactile, texture, chemesthetic, and thermal) responses and salivary functions of HNC patients in comparison to healthy controls. Methods: A cross-sectional study was conducted using psychophysical tests in HNC patients (n = 30) and in age- and gender-matched control subjects (n = 30). The tests included measurements of point-pressure tactile sensitivity, whole-mouth chemesthetic stimulation, food texture discrimination, and temperature discrimination. Salivary functions, including hydration, saliva consistency, pH, volume, and buffering capacity, were also evaluated. Results: HNC patients demonstrated significantly lower chemesthetic sensitivity (for medium and high concentrations, p < 0.05), thermal sensitivity (p = 0.038), and salivary functions (p = 0.001). There were indications of lower tactile sensitivity in the patient group (p = 0.101). Patients were also less sensitive to differences in food roughness (p = 0.003) and firmness (p = 0.025). Conclusion: This study provided evidence that sensory alterations in HNC patients extend beyond their taste and smell. The measurements demonstrated lower somatosensory responses, in part associated with their reduced salivary function. Oral somatosensory alterations and salivary dysfunction may consequently impart the eating experience of HNC patients. Thus, further investigations on food adjustments for this patient group seem warranted.
AB - Purpose: Patients with head and neck cancer (HNC) are at high risk of malnutrition due to eating difficulties partly mediated by sensory alterations and salivary dysfunction. Clinical studies have mostly focused on taste and smell alterations, while changes in oral somatosensory perception are largely understudied. The study aimed to investigate oral somatosensory (tactile, texture, chemesthetic, and thermal) responses and salivary functions of HNC patients in comparison to healthy controls. Methods: A cross-sectional study was conducted using psychophysical tests in HNC patients (n = 30) and in age- and gender-matched control subjects (n = 30). The tests included measurements of point-pressure tactile sensitivity, whole-mouth chemesthetic stimulation, food texture discrimination, and temperature discrimination. Salivary functions, including hydration, saliva consistency, pH, volume, and buffering capacity, were also evaluated. Results: HNC patients demonstrated significantly lower chemesthetic sensitivity (for medium and high concentrations, p < 0.05), thermal sensitivity (p = 0.038), and salivary functions (p = 0.001). There were indications of lower tactile sensitivity in the patient group (p = 0.101). Patients were also less sensitive to differences in food roughness (p = 0.003) and firmness (p = 0.025). Conclusion: This study provided evidence that sensory alterations in HNC patients extend beyond their taste and smell. The measurements demonstrated lower somatosensory responses, in part associated with their reduced salivary function. Oral somatosensory alterations and salivary dysfunction may consequently impart the eating experience of HNC patients. Thus, further investigations on food adjustments for this patient group seem warranted.
KW - Chemesthetic sensitivity
KW - Food texture sensitivity
KW - Head and neck cancer
KW - Oral somatosensation
KW - Oral tactile sensitivity
KW - Salivary function
KW - Thermal sensitivity
U2 - 10.1007/s00520-023-08086-7
DO - 10.1007/s00520-023-08086-7
M3 - Journal article
C2 - 37828382
AN - SCOPUS:85174183194
VL - 31
JO - Supportive Care in Cancer
JF - Supportive Care in Cancer
SN - 0941-4355
IS - 12
M1 - 627
ER -
ID: 372830196