Nutrition et troubles du goût en pratique courante

The taste is a sense, mainly oral, including five basic flavors: sweet, salty, bitter, sour and umami. It is linked with olfaction and salivation. The most frequent taste disorders are dysgeusia or hypogeusia. Ageusia is scarce and hypergeusia very uncommon. Taste assessment needs a precise discussion with the patient, in order to find a cause of the trouble. Otorhinolaryngological and neurological examinations are needed. Chemical or electrical stimulation tests are possible by a specialist. A large number of causes for taste troubles have been recognized. Age, pregnancy and menopause are physiologically involved. Many treatments have been incriminated, especially radiotherapy or chemotherapy. Oral disorders, vitamins or trace-elements insufficiency, alcohol or tobacco intoxication, salivary troubles or some psychiatric disorders are frequently in cause as well as several chronic or post-traumatic diseases. Taste troubles are deleterious on quality of life, appetite, and are well-known risk factors for malnutrition in elderly. Their treatment is difficult, needing if possible the suppression of cause. Taste enhancers can be used as well as advices by a dietician. An associated malnutrition has to be treated.