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首页> 外文期刊>The Annals of otology, rhinology, and laryngology >Taste Dysfunction after Tonsillectomy: A Meta-analysis
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Taste Dysfunction after Tonsillectomy: A Meta-analysis

机译：扁桃体切除术后味道功能障碍：荟萃分析

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Objectives: We aimed to provide information on the effects of tonsillectomy, in particular, its effects on taste dysfunction; also known as dysgeusia, and provide direction for future research in this area. Methods: We independently searched five databases (PubMed, SCOPUS, Embase, the Web of Science, and the Cochrane database) for related studies published as recently as December 2019. From the included studies, we reviewed the findings on tonsillectomy and taste disturbance through the use of a questionnaire, chemogustometry, and electrogustometry. We analyzed other conditions that were measured in these studies that included; postoperative pain intensity and other morbidities (eg, postoperative bleeding, hemostasis, tongue numbness and zinc, copper, and iron hemoglobin levels measured). Results: Postoperative taste disturbance based on questionnaire (VAS) scores at 14 days (SMD = -0.31 [-0.50, -0.12],Pvalue = .0012) tended to decrease significantly in the post-tonsillectomy group compared to the pre-tonsillectomy group. Patients showed significantly decreased taste sensation after tonsillectomy than in the preoperative test. Postoperative electrogusmetry at 7 days (SMD = 0.60 [0.27, 0.94],P = .0004) tended to increase significantly in the post-tonsillectomy group compared to the pre-tonsillectomy group. Conclusion: Tonsillectomy is a commonly performed surgery, and taste disturbance occurs frequently as a post operative effect. Taste dysfunction is important to patients with regard to their quality of life and the overall effects of taste on their day-to-day life. This study can be a useful meta-analysis of dysgeusia in tonsillectomy.
机译：目的：我们旨在提供扁桃体切除术的效果，尤其是其对味觉障碍的影响的信息；也被称为失语，并为这一领域的未来研究提供方向。方法：我们独立搜索了五个数据库（PubMed、SCOPUS、Embase、科学网和Cochrane数据库），以查找2019年12月发表的相关研究。从纳入的研究中，我们通过问卷调查、化学味觉测定和电味觉测定回顾了扁桃体切除术和味觉障碍的研究结果。我们分析了这些研究中测量的其他条件，包括：；术后疼痛强度和其他疾病（例如，术后出血、止血、舌头麻木以及测量的锌、铜和铁血红蛋白水平）。结果：扁桃体切除术后组与扁桃体切除术前组相比，术后第14天基于问卷（VAS）的味觉障碍评分（SMD=-0.31[-0.50，-0.12]，Pvalue=.0012）倾向于显著降低。扁桃体切除术后患者的味觉明显低于术前检查。与扁桃体切除术前组相比，扁桃体切除术后7天的术后电测（SMD=0.60[0.27,0.94]，P=0.0004）倾向于显著增加。结论：扁桃体切除术是一种常见的手术方式，术后味觉障碍的发生率较高。味觉障碍对于患者的生活质量以及味觉对其日常生活的整体影响非常重要。这项研究可以作为扁桃体切除术中嗅觉障碍的荟萃分析。

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