dysgeusia

   The term dysgeusia comes from the Greek adjective dus (bad) and the Latin noun gustum (taste). It refers to an alteration or distortion of the sense of taste in response to normal chemore-ceptor stimulation, as in eating or drinking. It typically presents in the form of an excessively sweet, bitter, salty or metallic taste, referred to as sweet dysgeusia, bitter dysgeusia, salt dysgeu-sia, and metallic dysgeusia, respectively. Dysgeu-sia is often associated with - and may be confused with - " parosmia. It may also be confused with " parageusia, which refers to a foul or spoiled taste rather than a mere alteration or distortion of the sense oftaste. Etiologically, dysgeusia is associated primarily with diseases of the upper respiratory tract, viral influenza, general anaesthesia, iatrogenic damage of the chorda tympani, the use of illicit substances such as alcohol, opium, and amphetamines, and the use of therapeutics. The list of therapeutics associated with dysgeusia includes captopril, acetazolamide, allopurinol, lithium, metronidazole, flurazepam, and at least 70 other substances. In some cases dysgeusia may be attributable to central disorders of the gustatory tract. Dysgeusia is classified as a "gustatory illusion (i.e. a taste illusion) or a "chemosensory disorder.

   References

   Ackerman, B.H., Kasbekar, N. (1997). Disturbances of taste and smell induced by drugs. Pharmacotherapy, 17, 482-496.

   Schiffman, S.S., Gatlin, C.A. (1993). Clinical physiology of taste and smell. Annual Review of Nutrition, 13, 405-436.