Molecular and Neural Mechanism of Dysphagia Due to Cancer
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- Ikuko Okuni
- Department of Rehabilitation Medicine, Toho University Graduate School of Medicine, Tokyo 143-8541, Japan
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- Yuta Otsubo
- Department of Rehabilitation Medicine, Toho University Graduate School of Medicine, Tokyo 143-8541, Japan
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- Satoru Ebihara
- Department of Rehabilitation Medicine, Toho University Graduate School of Medicine, Tokyo 143-8541, Japan
書誌事項
- 公開日
- 2021-06-29
- 資源種別
- journal article
- 権利情報
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- https://creativecommons.org/licenses/by/4.0/
- DOI
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- 10.3390/ijms22137033
- 公開者
- MDPI AG
説明
<jats:p>Cancer is one of the most common causes of death worldwide. Along with the advances in diagnostic technology achieved through industry–academia partnerships, the survival rate of cancer patients has improved dramatically through treatments that include surgery, radiation therapy, and pharmacotherapy. This has increased the population of cancer “survivors” and made cancer survivorship an important part of life for patients. The senses of taste and smell during swallowing and cachexia play important roles in dysphagia associated with nutritional disorders in cancer patients. Cancerous lesions in the brain can cause dysphagia. Taste and smell disorders that contribute to swallowing can worsen or develop because of pharmacotherapy or radiation therapy; metabolic or central nervous system damage due to cachexia, sarcopenia, or inflammation can also cause dysphagia. As the causes of eating disorders in cancer patients are complex and involve multiple factors, cancer patients require a multifaceted and long-term approach by the medical care team.</jats:p>
収録刊行物
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- International Journal of Molecular Sciences
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International Journal of Molecular Sciences 22 (13), 7033-, 2021-06-29
MDPI AG
