Dysgeusia
Dysgeusia is a disorder in which taste perception is distorted, often making foods or substances taste unpleasant or unlike their usual flavor.
Taste: Taste is the sensory perception produced when chemical compounds stimulate receptors in the mouth. Dysgeusia is a disturbance of this broader sensory system.
Medication-induced dysgeusia: Medication-induced dysgeusia is distorted taste perception caused by a drug or its effects. Many drugs can alter taste directly or change saliva and oral sensation.
Ageusia: Ageusia is the complete loss of the ability to perceive taste. Dysgeusia distorts taste, whereas ageusia eliminates it.
Malnutrition: Malnutrition is impaired health caused by an insufficient, excessive, or imbalanced intake of energy or nutrients. Unpleasant taste can reduce food intake and contribute to nutritional problems.
Gustatory system: The gustatory system comprises the organs, nerves, and brain pathways that detect and process taste. Its peripheral receptors and neural pathways are possible sites of distorted taste perception.
Chemotherapy-induced dysgeusia: Chemotherapy-induced dysgeusia is altered taste perception associated with cancer chemotherapy. It can make eating difficult during treatment and may affect nutrition.
Hypogeusia: Hypogeusia is a reduced ability to perceive taste. Reduced taste sensitivity differs from the distorted perception characteristic of dysgeusia.
Quality of life: Quality of life describes a person's perceived well-being across physical, psychological, and social dimensions. Persistent taste changes can diminish enjoyment of food and daily well-being.
Olfaction: Olfaction is the sense of smell, produced by detecting airborne chemical compounds. Smell strongly shapes flavor, so olfactory impairment can be mistaken for a taste disorder.
COVID-19-associated taste dysfunction: COVID-19-associated taste dysfunction is a change or loss of taste occurring with SARS-CoV-2 infection. Infection can produce taste complaints, though changes in smell often contribute.