味觉减退

味觉减退是指人的舌頭接觸食物時無法立即分辨出甜味、酸味、苦味或咸味，即使分辨出具體味道，速度也要比正常人慢不少。舌頭完全無法分辨出味道則是味觉丧失。造成味觉减退的原因有接觸到博来霉素[1]以及缺锌。[2][3][4][5]

参考文献
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  2. Pisano, Michele; Hilas, Olga. . The Consultant Pharmacist. 2016-05-01, 31 (5): 267–270 [2023-11-23]. PMID 27178656. doi:10.4140/TCP.n.2016.267. （原始内容存档于2021-12-11）.
  3. Heyneman, Catherine A. . Annals of Pharmacotherapy. 2016-06-28, 30 (2): 186–187. PMID 8835055. S2CID 20569450. doi:10.1177/106002809603000215 （英语）.
  4. Ikeda, M.; Ikui, A.; Komiyama, A.; Kobayashi, D.; Tanaka, M. . The Journal of Laryngology & Otology. 25 June 2007, 122 (2): 155–160. ISSN 1748-5460. PMID 17592661. S2CID 35435439. doi:10.1017/S0022215107008833 （英语）.
  5. Stewart-Knox, Barbara J.; Simpson, Ellen E. A.; Parr, Heather; Rae, Gordon; Polito, Angela; Intorre, Federica; Sanchez, Maud Andriollo; Meunier, Natalie; O'Connor, Jacqueline M.; Maiani, Giuseppe; Coudray, Charles. . British Journal of Nutrition. 26 July 2007, 99 (1): 129–136. ISSN 1475-2662. PMID 17651517. doi:10.1017/S0007114507781485 可免费查阅 （英语）.
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