■慢性肾脏病(CKD)患者经常抱怨味觉功能障碍。CKD患者普遍存在的味觉功能障碍使他们容易营养不良,生活质量差,并恶化疾病预后。为了适当治疗这组患者的味觉功能障碍,确定预测味觉功能障碍及其严重程度的因素以进行及时治疗是当务之急。
■在CKD患者中确定与味觉功能障碍及其严重程度相关的因素。
■这是一项在大学学院医院对CKD成年患者进行的基于医院的病例对照研究,伊巴丹,尼日利亚。对照组由年龄和性别匹配的健康志愿者组成,没有CKD的临床和实验室证据。获得的相关临床和社会数据包括人口统计学,症状,和味觉功能障碍的迹象及其危险因素。4个基本的味道模式,即甜,酸,苦涩,参与者的盐味觉用经过验证的“味条”测试。“在疾病谱中确定了预测味觉功能障碍的因素。
■有100名CKD患者和100名健康对照,年龄范围在19至86岁(平均值±标准差[SD]=46.3±13.9岁)和20至85岁(平均值±SD=43.4±14.9岁)之间,分别。病例与对照组性别分布差异无统计学意义(P=0.57)。在27.0%的CKD患者中发现了缺陷,而所有对照的总味觉功能评分均在正常范围内。CKD持续时间的增加被确定为CKD患者味觉功能障碍的预测因子(比值比:4.889,P=.038)。CKD的分期与味觉障碍的严重程度无统计学意义(P=.629)。
■CKD患者味觉功能障碍的患病率很高,这与CKD持续时间的增加显着相关;相反,CKD的严重程度在味觉功能障碍的发展中并不显着。
UNASSIGNED: Patients with chronic kidney disease (CKD) often complain of taste dysfunction. The prevalent taste dysfunction among patients with CKD predisposes them to malnutrition, poor quality of life, and worsen disease prognoses. To appropriately treat the taste dysfunction in this group of patients, it\'s imperative that factors that predict taste dysfunction and its severity are identified for prompt treatment.
UNASSIGNED: To identify factors associated with taste dysfunction and its severity among patients with CKD.
UNASSIGNED: This was a hospital-based case-control study of adult patients with CKD at the University College Hospital, Ibadan, Nigeria. The control group was made up of age- and gender-matched healthy volunteers with no clinical and laboratory evidence of CKD. Relevant clinical and social data obtained include demographics, symptoms, and signs of taste dysfunction and its risk factors. The 4 basic taste modalities namely sweet, sour, bitter, and salt taste senses of the participants were tested with validated \"taste strips.\" Factors that predict taste dysfunction were identified among the spectrum of the disease.
UNASSIGNED: There were 100 patients with CKD and 100 healthy controls, age ranges between 19 and 86 years (mean ± standard deviation [SD] = 46.3 ± 13.9 years) and 20 and 85 years (mean ± SD = 43.4 ± 14.9 years), respectively. There was no statistically significant difference between cases and control gender distribution (P = .57). Hypogeusia was found in 27.0% of patients with CKD, while total taste function score of all the control was within normal range. Increasing duration of CKD was identified as a predictor of taste dysfunction among patients with CKD (odds ratio: 4.889, P = .038). The stages of CKD had no statistically significant relationship with the severity of taste dysfunction (P = .629).
UNASSIGNED: The prevalence of taste dysfunction among patients with CKD was high and this showed significant correlation with increasing duration of CKD; in contrast, the severity of CKD is not significant in the development of taste dysfunction.