1035 Therapeutic Response of Taste and Smell Disorders and Influence of Certain Foods Parosmiques. about 252 Cases

Sunday, 6 December 2015
Ivanka Trump Ballroom (Trump National Doral)

Zoubida Serradji , Medecin, CHU Oran, oran, Algeria

This is a retrospective study conducted in three years, where 252 patients are collected. All patients have benefited questioning by the same team. All have summers explored by anterior rhinoscopy and nasofibroscopie.

The average age is 37 years with 2 or frequency peaks : : 20-29 years and 40-49 years. . The anosmia was found in 59.2% and bilateral symmetrical pansinusites, at 13.3% of chronic rhinitis and sinusitis 4.6% earlier. Dysgeusia was found in 23.7% of bilateral pansinusites, 8.3% of chronic rhinitis and sinusitis 7.1% earlier.

The parosmia was found in 12% of patients. Food giving parosmia being coffee, fish.

Coffee was implicated in 11%. The fish in 66% of cases.

In 135 patients with SFN, 62.9% have presented anosmia and 29% of disorders of the flavor. This rate of anosmia ranged from 37.7% to 85.7% stage II and stage III disease Widal. Therapeutic response was favorable after 3and 6 months for stage II of the PNS.

The evolution after 2years 1a was improved by 70% anosmia first year and drop to 57.9% in the 2nd year. The evolution of quantitative disorders of smell namely anosmia was favorable in the immediate involuait but hindsight is after 2 years. Only one third of patients recovering from dysgeusia.

Thus disorders of taste and smell are the result of a malfunction in transmission or perception, whose origin is still not clear. Treatment consists of topical steroids, with or without surgery, though the unpredictable course especially anosmia and qualitative disturbances encourage us to perhaps revisit the developing profile of certain diseases such as nasosinusiennne polyposis.

Learning Objectives:
The authors report the therapeutic response of taste disorders and the smell in 252 patients with inflammatory disease rhinosinusienne and influence of certain foods and giving parosmia t compare it with the literature review.