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Alteration in salivary properties and taste perception in OSMF

OBJECTIVE: To assess and compare the salivary flow rate (SFR), pH and taste perception among oral submucous fibrosis (OSMF) and apparently healthy subjects. MATERIALS AND METHODS: Ninety subjects (45 OSMF + 45 controls) were enrolled in the study for estimating and analogizing the SFR, pH, and taste...

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Autores principales: Dyasanoor, Sujatha, Abdul Khader, Nishat Fatima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4906854/
https://www.ncbi.nlm.nih.gov/pubmed/27307658
http://dx.doi.org/10.4103/0976-237X.183042
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author Dyasanoor, Sujatha
Abdul Khader, Nishat Fatima
author_facet Dyasanoor, Sujatha
Abdul Khader, Nishat Fatima
author_sort Dyasanoor, Sujatha
collection PubMed
description OBJECTIVE: To assess and compare the salivary flow rate (SFR), pH and taste perception among oral submucous fibrosis (OSMF) and apparently healthy subjects. MATERIALS AND METHODS: Ninety subjects (45 OSMF + 45 controls) were enrolled in the study for estimating and analogizing the SFR, pH, and taste perception executing modified Schirmer, pH, and taste strips. The SFR, pH, and taste perception were evaluated and compared between 14 Stage I and 31 Stage II OSMF subjects. The entered data were analyzed using SPSS 21.0 software. RESULTS: A statistically significant decrease in SFR among OSMF group (23.4 mm at 3(rd) min) and hypogeusia to salty (62.2%), and dysgeusia to sour taste (40%) when compared to apparently healthy subjects (30.7 mm at 3(rd) min) was noted. Statistical significance (P < 0.05%) inferring hyposalivation in Stage II OSMF (24.1 mm at 3(rd) min) juxtaposing with Stage I OSMF (31.4 mm at 3(rd) min). Statistically significant hypogeusia to salty (n = 23) and sweet (n = 16) and dysgeusia (n = 14) to sour among Stage II OSMF when differentiated with Stage I OSMF. The mean pH among the OSMF and control groups demonstrated no statistical significance. CONCLUSION: The findings from the study demonstrated marked decrease of SFR and taste perception to salty and sour among Stage II OSMF when compared to Stage I OSMF subjects.
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spelling pubmed-49068542016-06-15 Alteration in salivary properties and taste perception in OSMF Dyasanoor, Sujatha Abdul Khader, Nishat Fatima Contemp Clin Dent Original Article OBJECTIVE: To assess and compare the salivary flow rate (SFR), pH and taste perception among oral submucous fibrosis (OSMF) and apparently healthy subjects. MATERIALS AND METHODS: Ninety subjects (45 OSMF + 45 controls) were enrolled in the study for estimating and analogizing the SFR, pH, and taste perception executing modified Schirmer, pH, and taste strips. The SFR, pH, and taste perception were evaluated and compared between 14 Stage I and 31 Stage II OSMF subjects. The entered data were analyzed using SPSS 21.0 software. RESULTS: A statistically significant decrease in SFR among OSMF group (23.4 mm at 3(rd) min) and hypogeusia to salty (62.2%), and dysgeusia to sour taste (40%) when compared to apparently healthy subjects (30.7 mm at 3(rd) min) was noted. Statistical significance (P < 0.05%) inferring hyposalivation in Stage II OSMF (24.1 mm at 3(rd) min) juxtaposing with Stage I OSMF (31.4 mm at 3(rd) min). Statistically significant hypogeusia to salty (n = 23) and sweet (n = 16) and dysgeusia (n = 14) to sour among Stage II OSMF when differentiated with Stage I OSMF. The mean pH among the OSMF and control groups demonstrated no statistical significance. CONCLUSION: The findings from the study demonstrated marked decrease of SFR and taste perception to salty and sour among Stage II OSMF when compared to Stage I OSMF subjects. Medknow Publications & Media Pvt Ltd 2016 /pmc/articles/PMC4906854/ /pubmed/27307658 http://dx.doi.org/10.4103/0976-237X.183042 Text en Copyright: © Contemporary Clinical Dentistry http://creativecommons.org/licenses/by-nc-sa/3.0 This is an open access article distributed under the terms of the Creative Commons Attribution NonCommercial ShareAlike 3.0 License, which allows others to remix, tweak, and build upon the work non commercially, as long as the author is credited and the new creations are licensed under the identical terms.
spellingShingle Original Article
Dyasanoor, Sujatha
Abdul Khader, Nishat Fatima
Alteration in salivary properties and taste perception in OSMF
title Alteration in salivary properties and taste perception in OSMF
title_full Alteration in salivary properties and taste perception in OSMF
title_fullStr Alteration in salivary properties and taste perception in OSMF
title_full_unstemmed Alteration in salivary properties and taste perception in OSMF
title_short Alteration in salivary properties and taste perception in OSMF
title_sort alteration in salivary properties and taste perception in osmf
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4906854/
https://www.ncbi.nlm.nih.gov/pubmed/27307658
http://dx.doi.org/10.4103/0976-237X.183042
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