Twelve patients with untreated cancer of the esophagus and 14 control subjects matched for age, smoking, and alcohol consumption were tested for taste thresholds. Taste acuity for the four basic tastes was evaluated by three stimulus forced choice techniques (Henkin). There were no significant differences between the groups for detection and recognition thresholds for sour, salty, sweet, or bitter taste stimuli. Comparison of patients' detection and recognition thresholds with those of eight young healthy nonsmokers showed marked differences. Salivary urea nitrogen concentration was not different between patients and matched controls and did not correlate with bitter taste thresholds. Variable results have been reported for taste sensitivity in patients with malignant disease. In view of the results of this study and the many factors which influence taste acuity, it appears that a general statement regarding taste alterations in cancer patients cannot be made. Choice of appropriate control groups to correct for factors known to affect taste but not related to cancer per se is important for proper interpretation of taste testing results.
Cuncer 52:386-389, 1983.
NOREXIA is a frequent finding in cancer patients at
A the time of diagnosis and is considered a factor in reduced food Although many factors may contribute to anorexia,'-3 changes in taste acuity in patients with malignant disease have been reported. DeWys and Walters4 found that one half of the 50 patients they studied reported a subjective decline in taste sensitivity. Seventeen subjects were shown to have an increased sweet threshold and/or a reduced bitter threshold. Other studies have reported changes in various taste modalities: SOU^,^,^ sweet,7 salt,7 and bitter.6 In patients with cancer prior to treatment, however, results were contradictory and no clear pattern of taste alteration was observed.
Taste sensitivity may be influenced by several factors, including circulating substances' and salivary constitue n t ~. ~ It is not clear whether the persistence of a tastant in saliva diminishes taste acuity or enhances it by an