Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Standard

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 tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Riantiningtyas, RR, Valenti, A, Dougkas, A, Bredie, WLP, Kwiecien, C, Bruyas, A, Giboreau, A & Carrouel, F 2023, 'Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients', Supportive Care in Cancer, bind 31, nr. 12, 627. https://doi.org/10.1007/s00520-023-08086-7

APA

Riantiningtyas, R. R., Valenti, A., Dougkas, A., Bredie, W. L. P., Kwiecien, C., Bruyas, A., Giboreau, A., & Carrouel, F. (2023). Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients. Supportive Care in Cancer, 31(12), [627]. https://doi.org/10.1007/s00520-023-08086-7

Vancouver

Riantiningtyas RR, Valenti A, Dougkas A, Bredie WLP, Kwiecien C, Bruyas A o.a. Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients. Supportive Care in Cancer. 2023;31(12). 627. https://doi.org/10.1007/s00520-023-08086-7

Author

Riantiningtyas, Reisya Rizki ; Valenti, Alexandre ; Dougkas, Anestis ; Bredie, Wender L.P. ; Kwiecien, Camille ; Bruyas, Amandine ; Giboreau, Agnès ; Carrouel, Florence. / Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients. I: Supportive Care in Cancer. 2023 ; Bind 31, Nr. 12.

Bibtex

@article{86dc4686e7d549a99af0b875d0fdc2f9,
title = "Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients",
abstract = "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.",
keywords = "Chemesthetic sensitivity, Food texture sensitivity, Head and neck cancer, Oral somatosensation, Oral tactile sensitivity, Salivary function, Thermal sensitivity",
author = "Riantiningtyas, {Reisya Rizki} and Alexandre Valenti and Anestis Dougkas and Bredie, {Wender L.P.} and Camille Kwiecien and Amandine Bruyas and Agn{\`e}s Giboreau and Florence Carrouel",
note = "Publisher Copyright: {\textcopyright} 2023, The Author(s).",
year = "2023",
doi = "10.1007/s00520-023-08086-7",
language = "English",
volume = "31",
journal = "Supportive Care in Cancer",
issn = "0941-4355",
publisher = "Springer",
number = "12",

}

RIS

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