Taste Disturbances
Useful Articles:

Dental Update 1999.  Halitosis and Disturbances of Taste, Orofacial Movement or Sensation

BDJ 2000.  Persistent impairment of taste with terbinafine

BMJ 2002.  Dysgeusia and burning mouth syndrome by eprosartan

Cleveland Clinic Journal of Medicine 2002.  Management of smell & taste problems

American Dental Association 2005.   Burning Mouth Syndrome

CPJ  2006.  Taste disturbances linked to drug use

Encyclopedia of Neurological Disorders 2007.  Dysgeusia

Oral Diseases 2011.  Taste Dysfunction.  A Practical Guide for Oral Medicine

Cochrane Collaboration 2012.  Interventions for the Management of Taste Disturbances (Protocol)

Taste Disturbance.  Oral Medicine Clinic, Eastman Dental Institute

Taste Disturbances - 10 Steps Towards Control.  Oral Medicine Clinic, Eastman Dental Institute
Treatment Algorhithm for Taste Disturbances
Last Updated 27th November 2013
Smell & taste disorders are common in the general population, with loss of smell occurring more frequently.

The tongue can detect only sweet, salty, sour, bitter & ‘savoury’ (
umami) tastes.  Much of what is perceived as
"taste" is actually “smell”.  People who have taste problems often have a smell disorder that can make it hard to
identify a food's flavour.  (
Flavour is a combination of taste and smell [mainly] and texture & temperature).

Problems range from distorted taste (
dysgeusia), reduced sense of taste (hypogeusia) to a complete loss of the
sense of taste (
ageusia).  However, a complete inability to taste is rare.

Taste problems can be caused by anything that interrupts the transfer of taste sensations to the brain (or
) or by conditions that affect the way the brain interprets these sensations.

Advancing age has been associated with a natural impairment of smell and taste ability.
Types of Taste Loss

There are several ways of classifying taste disorders but the method most commonly applied in clinical practice, is
to distinguish
qualitative from quantitative taste disturbance as follows:

Dysgeusia: qualitative taste impairments, which include a multitude of complaints, such as metallic taste or
permanent bitter, sour, salty or (even rarer) sweet taste.

Hypogeusia: a quantitative taste disturbance producing reduced taste function

Ageusia: a quantitative taste disturbance producing absence of taste.

Any of these can be triggered, lowered or unaffected by eating.

According to testing with
taste strips, 5.3% of the people considered as healthy have hypogeusia and very few
complete ageusia.

Other classifications are based on the anatomical site of the lesion (e.g.
peripheral nerve lesion, brainstem lesion,
thalamic or fronto-orbital lesion).


Taste sensation often decreases after age 60.  Most often, salty and sweet tastes are lost first.  Bitter and sour
tastes last slightly longer.

Selected Possible Causes of Taste Disturbance

Common causes

Medications can be responsible for taste loss and should be reviewed in all patients with gustatory disturbance.

Xerostomia / excessive dryness of the oral cavity is a common side effect of a number of medications (e.g. anti-
, anti-depressants, anti-histamines) and disease states (e.g. Sjögren's syndrome, xerostomia, diabetes

Less Common Causes

  • Nutritional factors (e.g. vitamin deficiency [B3, B12], trace metal deficiency [zinc, copper], malnutrition, chronic
    renal failure, liver disease [including cirrhosis], cancer, AIDS)
  • Tumour or lesions associated with taste pathways (e.g. oral cavity cancer, neoplasm of skull base)
  • Head trauma / Injury to the mouth, nose or head
  • Toxic chemical exposure (e.g. benzene, benzol, butyl acetate, carbon disulfide, chlorine, ethyl acetate,
    formaldehyde, hydrogen selenide, paint solvents, sulphuric acid, tri-chloro-ethylene)
  • Industrial agent exposure (e.g. chromium, lead, copper)
  • Radiation treatment of head and neck

Uncommon Causes

  • Psychiatric conditions (e.g. depression, anorexia nervosa, bulimia)
  • Epilepsy (gustatory aura)
  • Migraine headache (gustatory aura)
  • Sjögren's syndrome
  • Multiple sclerosis
  • Endocrine disorders (e.g. adreno-cortical insufficiency, Cushing's syndrome, diabetes mellitus, hypo-
    thyroidism, pan-hypo-pituitarism, pseudo-hypo-parathyroidism, Kallmann's syndrome, Turner's syndrome)

Step-by-Step Diagnostic Approach

The evaluation of a patient presenting with taste dysfunction comprises the patient's history (including drug intake
and nutritional elements), a detailed clinical examination (of the head, neck, ears, nose & mouth), and investigations
to determine the underlying ætiology.


It is important to determine whether the patient can discern salt, sweet, bitter, sour and whether the taste
disturbance is
quantitative (hypogeusia / ageusia) or qualitative (dysgeusia).

It is important to determine whether the taste disturbance was acute in onset or was gradual.  Acute taste loss is
associated with
iatrogenic (medically-related) or toxic causes whereas a more insidious onset may suggest a
neurological (nerve dysfunction) or neoplastic (benign or malignant cancer) origin.  Any concomitant loss of nasal
(i.e. smell & flavour) should also be ascertained.

A full medical history is taken including what medications / drugs the patient is on.  Assessment of existing medical
conditions (such as
endocrinopathies or neurological conditions) can put the taste disturbance in context.  A history
of any precipitating event (such as recent trauma, medical procedure or radiotherapy) is needed as well.

Physical Examination

A thorough examination of the head, neck, mouth & ears should be performed to look for obstruction, inflammation,
previous surgery & infection.

  • A complete examination of the oral cavity (mouth) & naso-pharynx is done with particular attention to signs of
    previous surgery (such as missing 3rd molars [wisdom teeth] & tonsils).

    Mucous membranes should be evaluated for dryness, leukoplakia (white patches) & exudates.  The patient's
    teeth and gingivæ (gums) should also be examined as severe dental caries (tooth decay), gingivitis (gum
    disease) & intra-oral abscess can result in a malodorous and caustic oral environment that disturbs the senses
    of smell and taste.  Evidence of mucosal inflammation suggests possible nutritional deficiencies (such as
    chronic iron, zinc or B12) or inflammatory process.

    Oral candidal infections in immuno-compromised patients (e.g., those who have received chemotherapy or who
    have AIDS) can produce white patches or diffuse erythema (redness).  Viral infections (e.g. herpes simplex
    virus, coxsackie virus) tend to cause the development of vesicles (blisters) with surrounding erythema, which
    then evolve into erosions or ulcers.

    A dry mouth (xerostomia) is looked for – signs include angular cheilitis, cervical (around the ‘neck’ of the tooth)
    dental decay, tooth loss & mucous threads.

  • The eyes should be checked for any sign of dryness (xerophthalmia) such as kerato-conjunctivitis sicca.

  • The neck should be checked for any previous neck surgery or thyroid enlargement.

  • The major salivary glands (the parotid & submandibular) should be checked for possible enlargement
    (suggestive of Sjögren’s Syndrome).

  • Depending on the clinical history, a neurological examination may be warranted.  This should include a careful
    evaluation of cranial nerve function.

Chemo-Sensory Gustatory Testing

It is difficult for patients to measure taste disturbances objectively, so chemical gustometry / electro-gustometry
should be used.

Chemical Gustometry

Solutions of the 4 fundamental tastes (sweet, sour, sweet & bitter; occasionally, umami) are applied to the tongue

Results are reported as any decrease of taste sensation on the area of the tongue tested.


An electrode is used to breakdown water (hydrolysis) in the saliva.  This stimulates the taste buds eliciting a sour,
sometimes metallic, taste recognised by the patient.

Results are reported as non-detectable or increased thresholds on the areas of the tongue tested.

Olfactory Testing

In most patients with taste disturbances, olfactory function should be assessed.  This is more objective if tested
than just asking the patient.

There are a number of validated olfactory testing methods (such as the
Smell Identification Test, the Pocket Smell
Test, the Brief Smell Identification Test and the Odor Threshold Test); these are all based on similar principles.

Odours are presented to the patient & they have to identify the smelled odour from 4 possibilities.  According to the
number of correctly identified odours, the patient is categorised as
normosmic, hyposmic or anosmic.

Laboratory Investigations

Clinical laboratory tests may be helpful in ruling out co-existing medical conditions suggested by the history &
physical examination, such as infection, nutritional deficiency, allergy, diabetes mellitus & thyroid, liver or kidney
disease (such as
FBC, peripheral blood smear, serum ferritin, vitamins B12 & folate, zinc, thyroid function tests,
liver function tests, oral glucose tolerance test, serum fasting morning glucose test, Ro-La antibodies &
acetylcholine receptor antibody [if myasthenia gravis suspected]).


When structural or inflammatory causes of smell or taste loss are suspected, imaging studies may be helpful in
selected patients.  However, all imaging techniques have limitations & negative tests cannot rule out structural

Computed tomographic (CT) scanning is the most useful technique for assessing skull fractures, intra-cranial
, sub-dural hæmatoma or areas of ischæmia.  It also picks up well Alzheimer’s Disease, Multiple Sclerosis,
sino-nasal tract inflammatory disorders.

The use of
intravenous contrast media helps to better identify vascular lesions, tumours, abscess cavities &
meningeal or para-meningeal processes.

MRI is superior to CT scanning in the evaluation of soft tissues but it poorly defines bony structures.  MRI is the
technique of choice for assessing the
olfactory bulbs, olfactory tracts, facial nerve & intra-cranial causes of chemo-
sensory dysfunction
.  It is also the preferred technique for evaluating the skull base for invasion by sino-nasal
.  Gadolinium enhancement is useful for detecting dural or lepto-meningeal involvement at the skull base.

Many taste disorders (dysgeusias) resolve spontaneously within a few years of onset.

However, several immediate steps can be taken to help correct a taste disturbance.  For example, some drug-
dysgeusias can be reversed with cessation of the offending drug.

Conditions such as
radiation-induced xerostomia & Bell's Palsy generally improve over time.  An artificial saliva (e.
Xerolube) may be helpful in patients with xerostomia.

The causes of
olfactory dysfunction that are most amenable to treatment include obstructing polyps or other
masses (treated by
excision) and inflammation (treated with steroids).

Enhancement of food flavour & appearance can improve quality of life in patients with irreversible taste
disturbance.  Patients should be cautioned not to overindulge as compensation for the bland taste of food.

For example, patients with
diabetes may need help in avoiding excessive sugar intake as an inappropriate way of
improving food taste.  Patients with taste disturbance should use measuring devices when cooking, not “cook by
taste.”  Optimising food texture, aroma, temperature and colour may improve the overall food experience when
taste is limited.