Smell and Taste Abilities in Laryngectomized Patients
Chalisara Subongkot, Paraya Assanasen, Pongsakorn Tantilipikorn, Chaweewan Bunnag, Cheerasook Chongkolwatana, Paiboon Sureepong, Kawita AtipasBackground:
Total laryngectomy, a surgical procedure typically performed for advanced laryngeal cancer, results in patients breathing through a stoma instead of the nose. This alteration can impair their sense of smell and taste.
Objective:
The objective is to compare the smell and taste abilities of laryngectomized patients with those of healthy controls.
Materials and Methods:
A total of 56 subjects were included in the study, consisting of 28 laryngectomized patients and 28 healthy controls. Olfactory function was assessed using the smell detection threshold test, smell discrimination test, and smell identification test. Gustatory function was assessed through a modified taste strip test, electrogustometry, and regional (spatial) taste testing.
Results:
The smell detection threshold differed significantly between the two groups when analyzing the right and left nasal cavities separately (
Conclusion:
Laryngectomized patients exhibited significantly higher smell detection thresholds compared with controls when each nasal cavity was tested separately, but not when bilateral testing was performed. Smell discrimination scores were also significantly lower in the laryngectomized group. However, their ability to identify familiar odors and perceive taste did not differ significantly from that of the control group. Techniques aimed at enhancing olfactory function may help improve the quality of life in laryngectomized patients.