The Relationship between Serum Zinc Level and Taste Change Related Factors in Cirrhotic Patients

Autor: LIN, YU-TNG, 林宥彤
Rok vydání: 2017
Druh dokumentu: 學位論文 ; thesis
Popis: 105
Background Cirrhosis is a high prevelance disease in Asia. In Taiwan, cirrhosis was ranked 10th death cause in 2015. Despite high rate of mortality, these patients have to combat the comorbidity everyday, including malnutrition, poor appetite, immunodeficiency. In previous studies, serum zinc deficiency was a potential problem to cirrhotic patients and cause dysgeusia. Therefore, the aim of the study is to identify the relationship between serum zinc and other factors that would affect dysgeusia and appetites. Method This was a cross-sectional study. 48 in-patient cirrhortic patients were enrolled into the study. The taste scores and appetite were scored by means of VAS (visual analog scale). Meanwhile, we screened their nutrition statuses by malnutrition universal screen tool (MUST), and disease severity by Child-Turccotte-Pugh (CTP) scoring. The cirrhortic patients were also required to take 5ml blood sampling and the questionnaire interview. Exlusion criteria included unconsciousness and the patients who received peripheral nutrition therapy. Result The result showed serum zinc level was correlated with cirrhosis severity and serum albumin. Besides, serum AST was significantly negative correlated with appetite and taste score. On the contrary, vegetable intake frequency was positively correlated with appetite and taste score. In the study, we found out age was negatively correlated with vegetable and grains. Conclusion Therefore, when cirrhosis was experienced in the early stage, it’s believed that biochemistry data might have not been affected by disease, so serum AST and vegetable consumption frequency might be the markers to predict the taste change and appetites of the cirrhotic patients and age can be the single item to predict taste as well.
Databáze: Networked Digital Library of Theses & Dissertations
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