Dysgeusia and Chronic Kidney Disease: A Scoping Review

IF 3.4 3区医学 Q2 NUTRITION & DIETETICS Journal of Renal Nutrition Pub Date : 2024-09-01 DOI:10.1053/j.jrn.2024.04.005

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Abstract

Dysgeusia is a common altered taste perception in chronic kidney disease patients. The study aims to identify available treatments for educating, screening, and clinically managing dysgeusia in this population. A scoping review was conducted following the protocol of Arksey and O'Malley, incorporating the Joanna Briggs Institute methodology, and adhering to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews guidelines. Among the 424 identified records, 13 studies were included. Screening methodologies, educational strategies, particularly a hospital-based program focusing on salt reduction, showed a significant improvement in dysgeusia (P < .001). The identified clinical treatments exclusively included oral zinc supplementation, with dosages ranging from 50 to 220 mg, reporting heterogeneous results not consistent across different studies. The personalized management of dysgeusia associated with chronic kidney disease is crucial, requiring targeted education and treatment protocols to prevent and address nutritional complications such as malnutrition.

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发音障碍与慢性肾病：范围界定综述。

背景/目的：味觉障碍是慢性肾脏病患者常见的味觉改变，会导致味觉敏锐度降低、盐检测能力受损和金属味觉，从而导致营养改变。本研究旨在确定教育、筛查和临床管理这类人群味觉障碍的现有治疗方法：按照Arksey和O'Malley的方案，结合JBI的方法，并遵循PRISMA-ScR指南，进行了范围界定综述。综述协议已在开放科学框架（https://doi.org/10.17605/OSF.IO/RS2A6）上注册：结果：在已确定的 424 条记录中，纳入了 13 项研究。筛选方法包括味觉敏锐度测试、评估量表以及与棉签涂抹器和冲洗溶液相结合的化学测试。此外，教育策略，尤其是以医院为基础的减盐计划，对口感障碍有显著改善（p < 0.001）。已确定的临床治疗方法仅包括口服锌补充剂，剂量从50毫克到220毫克不等，不同研究报告的结果并不一致：结论：与慢性肾脏病相关的排便困难的个性化管理至关重要，需要有针对性的教育和治疗方案，以预防和解决营养不良等营养并发症。研究结果的异质性强调了进一步开展高质量研究以获得可靠科学证据的必要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Renal Nutrition 医学-泌尿学与肾脏学

CiteScore

5.70

自引率

12.50%

发文量

146

审稿时长

6.7 weeks

期刊介绍： The Journal of Renal Nutrition is devoted exclusively to renal nutrition science and renal dietetics. Its content is appropriate for nutritionists, physicians and researchers working in nephrology. Each issue contains a state-of-the-art review, original research, articles on the clinical management and education of patients, a current literature review, and nutritional analysis of food products that have clinical relevance.