Dysgeusia and Chronic Kidney Disease: a Scoping Review.
Chronic kidney disease
Dysgeusia
Malnutrition
Prevention
Treatment
Journal
Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation
ISSN: 1532-8503
Titre abrégé: J Ren Nutr
Pays: United States
ID NLM: 9112938
Informations de publication
Date de publication:
08 May 2024
08 May 2024
Historique:
received:
16
01
2024
revised:
15
04
2024
accepted:
26
04
2024
medline:
11
5
2024
pubmed:
11
5
2024
entrez:
10
5
2024
Statut:
aheadofprint
Résumé
Dysgeusia, a common altered taste perception in CKD patients, results in reduced taste acuity, impaired salt detection, and a metallic taste sensation, leading to nutritional alterations. The study aims to identify available treatments for educating, screening, and clinically managing dysgeusia in this population. A scoping review was conducted following the protocol of Arksey and O'Malley, incorporating the JBI methodology, and adhering to the PRISMA-ScR guidelines. The review protocol was registered on Open Science Framework (https://doi.org/10.17605/OSF.IO/RS2A6). Among the 424 identified records, 13 studies were included. Screening methodologies included taste acuity tests, evaluation scales, and chemical tests integrated with cotton swab applicators and rinsing solutions. Furthermore, educational strategies, particularly a hospital-based program focusing on salt reduction, showed a significant improvement in dysgeusia (p < 0.001). The identified clinical treatments exclusively included oral zinc supplementation, with dosages ranging from 50 to 220 mg, reporting heterogeneous results not consistent across different studies. The personalized management of dysgeusia associated with CKD is crucial, requiring targeted education and treatment protocols to prevent and address nutritional complications such as malnutrition. The heterogeneity of results emphasizes the need for further high-quality research to produce robust scientific evidence.
Sections du résumé
BACKGROUND/AIM
OBJECTIVE
Dysgeusia, a common altered taste perception in CKD patients, results in reduced taste acuity, impaired salt detection, and a metallic taste sensation, leading to nutritional alterations. The study aims to identify available treatments for educating, screening, and clinically managing dysgeusia in this population.
DESIGN/METHODS
METHODS
A scoping review was conducted following the protocol of Arksey and O'Malley, incorporating the JBI methodology, and adhering to the PRISMA-ScR guidelines. The review protocol was registered on Open Science Framework (https://doi.org/10.17605/OSF.IO/RS2A6).
RESULTS
RESULTS
Among the 424 identified records, 13 studies were included. Screening methodologies included taste acuity tests, evaluation scales, and chemical tests integrated with cotton swab applicators and rinsing solutions. Furthermore, educational strategies, particularly a hospital-based program focusing on salt reduction, showed a significant improvement in dysgeusia (p < 0.001). The identified clinical treatments exclusively included oral zinc supplementation, with dosages ranging from 50 to 220 mg, reporting heterogeneous results not consistent across different studies.
CONCLUSION
CONCLUSIONS
The personalized management of dysgeusia associated with CKD is crucial, requiring targeted education and treatment protocols to prevent and address nutritional complications such as malnutrition. The heterogeneity of results emphasizes the need for further high-quality research to produce robust scientific evidence.
Identifiants
pubmed: 38729584
pii: S1051-2276(24)00067-0
doi: 10.1053/j.jrn.2024.04.005
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Informations de copyright
Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.