The Experts below are selected from a list of 2355 Experts worldwide ranked by ideXlab platform
Harry T Lawless - One of the best experts on this subject based on the ideXlab platform.
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Effects of nasal occlusion and oral contact on perception of Metallic Taste from metal salts
Food quality and preference, 2008Co-Authors: Effie M. Epke, Scott T. Mcclure, Harry T LawlessAbstract:Iron and copper salts have complex olfactory and gustatory properties including a Metallic flavor component that is decreased by nasal occlusion. To examine the sensory properties of ferrous sulfate and copper sulfate, a trained descriptive panel evaluated these compounds at equal molarity and perceived equal intensity with and without nasal occlusion. Ferrous sulfate exhibited a Metallic Taste and Metallic afterTaste and copper sulfate exhibited a more pronounced Metallic afterTaste. Metallic sensations were decreased by nasal occlusion, which in the absence of any orthonasal Metallic smell, implies that the sensations were retronasally perceived volatiles in the nose open condition. Ferrous sulfate showed a larger effect of nasal occlusion. A second experiment isolated ferrous sulfate solutions from oral contact via a plastic barrier. In comparison to a condition in which oral contact was allowed, intensity ratings were decreased. This result is consistent with the hypothesis that rinses with solutions of metal salts, particularly ferrous sulfate, generate volatile lipid oxidation products in the mouth that are perceived retronasally as Metallic flavors.
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A direct comparison of the Taste of electrical and chemical stimuli.
Chemical senses, 2008Co-Authors: David A Stevens, Diane Baker, Elizabeth Cutroni, Alexander Frey, David Pugh, Harry T LawlessAbstract:Three multidimensional scaling studies were conducted to compare the Taste qualities evoked from electrical and chemical stimulation, including ferrous sulfate as a typical "Metallic" Taste stimulus. Bipolar, anodal, and cathodal stimulation were delivered by 1.5- or 3-V batteries applied to the tongue. Solutions of chemical stimuli including prototypical Tastes and binary mixtures were evaporated on small metal disks to provide tactile impressions similar to those of the battery stimuli and avoid any potential response biases induced by the subjects' knowledge of the form of the stimulus. Multidimensional unfolding was performed to place stimuli and verbal descriptors in common perceptual spaces. Bipolar, anodal, and cathodal stimuli were tested in separate experiments but generated very similar perceptual spaces and were differentiated from the chemical stimuli. Electrical stimuli were associated with descriptors, such as Metallic, copper penny, and iron nail, regardless of the polarity of stimulation. Taste qualities evoked by electric stimuli may not be fully described by commonly used Taste stimuli or their binary mixtures and appear most adequately described by a unique Metallic Taste.
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Metallic Taste from electrical and chemical stimulation
Chemical Senses, 2005Co-Authors: Harry T Lawless, David A Stevens, Kathryn W Chapman, Anne J KurtzAbstract:A series of three experiments investigated the nature of Metallic Taste reports after stimulation with solutions of metal salts and after stimulation with metals and electric currents. To stimulate with electricity, a device was fabricated consisting of a small battery affixed to a plastic handle with the anode side exposed for placement on the tongue or oral tissues. Intensity of Taste from metals and batteries was dependent upon the voltage and was more robust in areas dense in fungiform papillae. Metallic Taste was reported from stimulation with ferrous sulfate solutions, from metals and from electric stimuli. However, reports of Metallic Taste were more frequent when the word 'Metallic' was presented embedded in a list of choices, as opposed to simple free-choice labeling. Intensity decreased for ferrous sulfate when the nose was occluded, consistent with a decrease in retronasal smell, as previously reported. Intensity of Taste evoked by copper metal, biMetallic stimuli (zinc/copper) or small batteries (1.5-3 V) was not affected by nasal occlusion. This difference suggests two distinct mechanisms for evocation of Metallic Taste reports, one dependent upon retronasal smell and a second mediated by oral chemoreceptors.
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Metallic Taste and retronasal smell.
Chemical senses, 2004Co-Authors: Harry T Lawless, Kathryn W Chapman, Serena Schlake, John Smythe, Juyun Lim, Heidi Yang, Bryson BoltonAbstract:A series of experiments investigated the nature of Metallic Taste reports and whether they can be attributed to the development of a retronasal smell. Two studies showed that the Metallic sensation reports following oral stimulation with solutions of FeSO 4 were reduced to baseline when the nose was occluded. No such reduction was seen for CuSO 4 or ZnSO 4 , which were more bitter and astringent, respectively, and less Metallic. A discrimination test based on weak but equi-intense levels of FeSO 4 and CuSO 4 showed that FeSO 4 could be discriminated from water with the nose open but not when occluded, but that discrimination of CuSO 4 from water was not impaired by nasal occlusion. A discrimination test demonstrated that the headspace over solutions of FeSO 4 was not different from water, although some subjects could discriminate FeSO 4 solutions from water in the mouth when the nose was occluded, perhaps by tactile or astringent cues. These results confirm that Metallic Taste reports following oral stimulation with FeSO 4 are likely due to development of a retronasal smell, possibly following a lipid oxidation reaction in the mouth. However, Metallic Taste reports may arise from different mechanisms with copper and zinc salts.
An K.l. Reyners - One of the best experts on this subject based on the ideXlab platform.
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Metallic Taste in Cancer Patients Treated with Systemic Therapy: A Questionnaire-based Study
Nutrition and cancer, 2016Co-Authors: Irene Ijpma, Remco J. Renken, Erik R. Timmermans, Gert J. Ter Horst, An K.l. ReynersAbstract:A Metallic Taste is reported by cancer patients as a side effect of systemic therapy. Despite the high prevalence, this Taste alteration has received limited attention. The present study investigated: 1) the prevalence of Metallic Taste in cancer patients treated with systemic therapy; 2) possible predictors of Metallic Taste; and 3) characteristics of Metallic Taste. A heterogeneous population of 127 cancer patients, who had received systemic treatment in the past year or were still on treatment, completed a questionnaire developed for this study. Fifty-eight of 127 (46%) patients reported Taste changes in the preceding week. Of these patients, 20 (34%) reported a Metallic Taste. Patients treated with chemotherapy, concomitant radiotherapy, as well as targeted therapy reported Metallic Taste. Women experienced Metallic Taste more often than men. Patients experiencing a Metallic Taste also reported more frequently that they were bothered by sour food and that everything Tasted bitter. The experience of Metallic Taste was highly variable among patients. In conclusion, Metallic Taste is a frequently experienced Taste alteration by cancer patients. Patients treated with chemotherapy, concomitant radiotherapy, and targeted therapy are all at risk for this Taste alteration. However, not all patients reported this alteration as bothersome.
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The palatability of oral nutritional supplements: before, during, and after chemotherapy.
Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer, 2016Co-Authors: Irene Ijpma, Remco J. Renken, Gert J. Ter Horst, An K.l. ReynersAbstract:Purpose Oral nutritional supplements (ONS) are commonly prescribed to malnourished patients to improve their nutritional status. Taste and smell changes in patients with cancer can affect the palatability of ONS. The present study investigated: (1) the palatability of six ONS in testicular cancer patients before, during the first two cycles, and after chemotherapy; (2) the relation between the palatability and Taste and smell function; (3) the Metallic Taste of these ONS.
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Metallic Taste in cancer patients treated with chemotherapy
Cancer treatment reviews, 2014Co-Authors: Irene Ijpma, Remco J. Renken, Ter Gert Horst, An K.l. ReynersAbstract:Abstract Background Metallic Taste is a Taste alteration frequently reported by cancer patients treated with chemotherapy. Attention to this side effect of chemotherapy is limited. This review addresses the definition, assessment methods, prevalence, duration, etiology, and management strategies of Metallic Taste in chemotherapy treated cancer patients. Methods Literature search for Metallic Taste and chemotherapy was performed in PubMed up to September 2014, resulting in 184 articles of which 13 articles fulfilled the inclusion criteria: English publications addressing Metallic Taste in cancer patients treated with FDA-approved chemotherapy. An additional search in Google Scholar, in related articles of both search engines, and subsequent in the reference lists, resulted in 13 additional articles included in this review. Cancer patient forums were visited to explore management strategies. Findings Prevalence of Metallic Taste ranged from 9.7% to 78% among patients with various cancers, chemotherapy treatments, and treatment phases. No studies have been performed to investigate the influence of Metallic Taste on dietary intake, body weight, and quality of life. Several management strategies can be recommended for cancer patients: using plastic utensils, eating cold or frozen foods, adding strong herbs, spices, sweetener or acid to foods, eating sweet and sour foods, using ‘miracle fruit’ supplements, and rinsing with chelating agents. Interpretation Although Metallic Taste is a frequent side effect of chemotherapy and a much discussed topic on cancer patient forums, literature regarding Metallic Taste among chemotherapy treated cancer patients is scarce. More awareness for this side effect can improve the support for these patients.
Charles Spence - One of the best experts on this subject based on the ideXlab platform.
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Tasting spoons: Assessing how the material of a spoon affects the Taste of the food
Food Quality and Preference, 2012Co-Authors: Betina Piqueras-fiszman, Zoe Laughlin, Mark Miodownik, Charles SpenceAbstract:Abstract This study investigated the effect that the Taste of certain metals has on the perception of food. Four spoons plated with different metals (gold, copper, zinc, and stainless steel) were used to Taste cream samples having different Tastes: sweet, sour, bitter, salty, and plain. The results revealed that the zinc and copper spoons, in addition to transferring a somewhat Metallic and bitter Taste, enhanced to a greater or lesser extent, each cream’s dominant Taste. Contrary to our expectations, the Metallic Taste of the copper and zinc spoons did not seem to affect the pleasantness of the samples significantly. These findings reveal that the effect that the metals from which cutlery can be made have on food perception differs from that found when the metal salts are added to the composition of the food itself.
Irene Ijpma - One of the best experts on this subject based on the ideXlab platform.
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Taste and smell changes in cancer patients
2017Co-Authors: Irene IjpmaAbstract:Patients with cancer often experience changes in Taste and smell perception during chemotherapy. The aim of this dissertation was to investigate Taste and smell changes and short- and long-term effects of chemotherapy in a homogeneous population of testicular cancer patients treated with cisplatin-based chemotherapy. Moreover, Metallic Taste experienced by patients treated for cancer was explored. The Taste and smell function, food preference, dietary intake, and body composition were investigated in testicular cancer patients before, during and after chemotherapy. These parameters were also explored in testicular cancer survivors 1-7 years post-chemotherapy. Over time, Taste and smell function was highly variable within and between patients. A transient decrease of subjective Taste, appetite, and hunger feelings was observed per chemotherapy cycle. The percentage of fat mass of patients increased during chemotherapy. The bone density decreased. The survivors had a higher body mass index, and more (abdominal) fat than healthy controls. Testosterone level was an important determinant of body composition. The survivors had a lower total Taste function and a higher bitter Taste threshold. Results indicate that given the heterogeneity of Taste and smell changes, dietary advice on an individual base is needed. Additionally, intervention strategies aimed to limit the impact of cardiovascular risk factors should start early, since the body composition of patients already changes during chemotherapy. Literature review showed that the prevalence of Metallic Taste ranges from 10% to 78% among patients treated with chemotherapy. Subsequent research demonstrated that also patients treated with concomitant radiotherapy and targeted therapy experienced Metallic Taste and that it was not characteristic for chemotherapy.
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Metallic Taste in Cancer Patients Treated with Systemic Therapy: A Questionnaire-based Study
Nutrition and cancer, 2016Co-Authors: Irene Ijpma, Remco J. Renken, Erik R. Timmermans, Gert J. Ter Horst, An K.l. ReynersAbstract:A Metallic Taste is reported by cancer patients as a side effect of systemic therapy. Despite the high prevalence, this Taste alteration has received limited attention. The present study investigated: 1) the prevalence of Metallic Taste in cancer patients treated with systemic therapy; 2) possible predictors of Metallic Taste; and 3) characteristics of Metallic Taste. A heterogeneous population of 127 cancer patients, who had received systemic treatment in the past year or were still on treatment, completed a questionnaire developed for this study. Fifty-eight of 127 (46%) patients reported Taste changes in the preceding week. Of these patients, 20 (34%) reported a Metallic Taste. Patients treated with chemotherapy, concomitant radiotherapy, as well as targeted therapy reported Metallic Taste. Women experienced Metallic Taste more often than men. Patients experiencing a Metallic Taste also reported more frequently that they were bothered by sour food and that everything Tasted bitter. The experience of Metallic Taste was highly variable among patients. In conclusion, Metallic Taste is a frequently experienced Taste alteration by cancer patients. Patients treated with chemotherapy, concomitant radiotherapy, and targeted therapy are all at risk for this Taste alteration. However, not all patients reported this alteration as bothersome.
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The palatability of oral nutritional supplements: before, during, and after chemotherapy.
Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer, 2016Co-Authors: Irene Ijpma, Remco J. Renken, Gert J. Ter Horst, An K.l. ReynersAbstract:Purpose Oral nutritional supplements (ONS) are commonly prescribed to malnourished patients to improve their nutritional status. Taste and smell changes in patients with cancer can affect the palatability of ONS. The present study investigated: (1) the palatability of six ONS in testicular cancer patients before, during the first two cycles, and after chemotherapy; (2) the relation between the palatability and Taste and smell function; (3) the Metallic Taste of these ONS.
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Metallic Taste in cancer patients treated with chemotherapy
Cancer treatment reviews, 2014Co-Authors: Irene Ijpma, Remco J. Renken, Ter Gert Horst, An K.l. ReynersAbstract:Abstract Background Metallic Taste is a Taste alteration frequently reported by cancer patients treated with chemotherapy. Attention to this side effect of chemotherapy is limited. This review addresses the definition, assessment methods, prevalence, duration, etiology, and management strategies of Metallic Taste in chemotherapy treated cancer patients. Methods Literature search for Metallic Taste and chemotherapy was performed in PubMed up to September 2014, resulting in 184 articles of which 13 articles fulfilled the inclusion criteria: English publications addressing Metallic Taste in cancer patients treated with FDA-approved chemotherapy. An additional search in Google Scholar, in related articles of both search engines, and subsequent in the reference lists, resulted in 13 additional articles included in this review. Cancer patient forums were visited to explore management strategies. Findings Prevalence of Metallic Taste ranged from 9.7% to 78% among patients with various cancers, chemotherapy treatments, and treatment phases. No studies have been performed to investigate the influence of Metallic Taste on dietary intake, body weight, and quality of life. Several management strategies can be recommended for cancer patients: using plastic utensils, eating cold or frozen foods, adding strong herbs, spices, sweetener or acid to foods, eating sweet and sour foods, using ‘miracle fruit’ supplements, and rinsing with chelating agents. Interpretation Although Metallic Taste is a frequent side effect of chemotherapy and a much discussed topic on cancer patient forums, literature regarding Metallic Taste among chemotherapy treated cancer patients is scarce. More awareness for this side effect can improve the support for these patients.
Betina Piqueras-fiszman - One of the best experts on this subject based on the ideXlab platform.
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Tasting spoons: Assessing how the material of a spoon affects the Taste of the food
Food Quality and Preference, 2012Co-Authors: Betina Piqueras-fiszman, Zoe Laughlin, Mark Miodownik, Charles SpenceAbstract:Abstract This study investigated the effect that the Taste of certain metals has on the perception of food. Four spoons plated with different metals (gold, copper, zinc, and stainless steel) were used to Taste cream samples having different Tastes: sweet, sour, bitter, salty, and plain. The results revealed that the zinc and copper spoons, in addition to transferring a somewhat Metallic and bitter Taste, enhanced to a greater or lesser extent, each cream’s dominant Taste. Contrary to our expectations, the Metallic Taste of the copper and zinc spoons did not seem to affect the pleasantness of the samples significantly. These findings reveal that the effect that the metals from which cutlery can be made have on food perception differs from that found when the metal salts are added to the composition of the food itself.