Hostname: page-component-78c5997874-fbnjt Total loading time: 0 Render date: 2024-11-14T10:21:24.334Z Has data issue: false hasContentIssue false

82 Ice Melts Phantogeusia: Cold Inhibition of Gustatory Hallucinations

Published online by Cambridge University Press:  12 March 2019

Suhanna Mutti
Affiliation:
Medical Student, Aureus University School of Medicine, Oranjestad, Aruba
Alan R. Hirsch
Affiliation:
Medical Director, Smell and Taste Treatment and Research Foundation, Chicago, IL
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Introduction

Relief of phantogeusia through ice cube stimulation has not heretofore been noted.

Methods

This 70-year-old left handed (familial) female noted the onset, three and a half years ago, of reduced taste 80 percent of normal, distorted taste, hallucinated metallic taste, and BMS. Upon application of an ice cube to the tongue, both the metallic taste and the BMS resolved for a few seconds, without impairing her true taste ability. With repeat application, the alleviation effect persists.

Results

Abnormalities in Neurologic Examination: Sensory Examination: Decreased pinprick and temperature bilateral lower extremities. Reflexes: 3+ throughout. Bilateral positive Hoffman’s reflexes. Chemosensory testing: Olfaction: Brief Smell Identification Test: 9 (normosmia). Retronasal Smell Index: 10 (normosmia). Gustation: Propylthiouracil Disc Taste Test: 5 (normogeusia).

Discussion

Transient Receptor Potential 5, is expressed in tongue taste buds, facilitating sweet perception, and is temperature dependent (Fujiyama, 2010). Ice may act to reduce such sweet taste receptor discharge, causing an imbalance in taste fiber discharge thus inhibiting the perceived metallic taste. In those who suffer from intractable phantogeusia, a trial of ice cubes or mechanisms to reduce temperature of the tongue is warranted.

Type
Abstracts
Copyright
© Cambridge University Press 2019