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Chemosensory dysfunction in Cushing's syndrome
Elena Heger1, German Rubinstein1, Leah T Braun1
1Medizinische Klinik und Poliklinik IV, Ludwig-Maximilians-Universität, München, Germany.
Endocrine
|April 6, 2021
Summary
Cushing's syndrome significantly impairs smell and taste, with many patients experiencing reduced senses. Successful treatment improves these chemosensory functions, highlighting a new clinical aspect of the condition.
Area of Science:
- Endocrinology
- Neuroscience
- Otolaryngology
Background:
- Cushing's syndrome (CS) is known to cause brain structural changes and cognitive deficits.
- Chemosensory function (smell and taste) in CS patients has not been previously investigated.
Purpose of the Study:
- To analyze the sense of smell and taste in patients diagnosed with Cushing's syndrome.
- To explore the impact of therapeutic interventions on chemosensory function in CS patients.
Main Methods:
- Compared 20 patients with active CS to 40 healthy controls matched for age, sex, and smoking status.
- Assessed smell and taste using standardized tests (Sniffin' Sticks, Taste Strips) at diagnosis and 3 months post-surgery.
- Collected self-reported chemosensory perception via questionnaires.
Main Results:
- CS patients exhibited significantly reduced smell and taste scores compared to controls (p < 0.0005).
- A higher prevalence of hyposmia (55%) and hypogeusia (40%) was observed in CS patients.
- Following successful surgery and remission, patients showed significant improvements in smell and taste functions (p < 0.003).
Conclusions:
- Chemosensory dysfunction, including impaired smell and taste, is a novel finding in Cushing's syndrome.
- Therapeutic success in CS leads to a significant recovery of chemosensory abilities.
- These findings identify chemosensory impairment as a clinically relevant feature of CS.
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