THAY ĐỔI VỊ GIÁC SAU PHẪU THUẬT VIÊM TAI GIỮA MẠN TÍNH

Abstract

Objectives: To investigate the gustatory changes after surgery for chronic suppurative otitis media. Patients and Methods: A prospective study was conducted on 58 patients (15 men and 43 women, aged from 18 to 68 years), who were diagnosed with chronic suppurative otitis media and underwent tympanoplasty. All patients were evaluated for taste thresholds with four basic tastes (sour, sweet, salty and bitter) before and after surgery. Results: The rate of patients who had taste changesafter surgery was 15.5% at one day, 13.8% at one week, 3.4% at one month, and 0% at three months. Taste thresholds of patients in the groups of intact, stretched, and sectioned chorda tympani increased, in which only patients in the sectioned nerve group had their thresholdssignificantly elevated at one day with sour, salty, bitter tastes (p <0.05), at one week with sweet, salty, bitter tastes (p<0.05). At one month, the taste thresholds for salty and sour tastes were still greater than before surgery (p>0.05). Conclusions: Changes in taste thresholds mainly occurred within one month after surgery. Taste thresholdsproportionally increased with the degree of chorda tympani injury, in which the salty and sour tastes were most affected. After three months, there was no patient toreportchanges in taste sensation.