Evaluation of Gustatory Function in Oral Submucous Fibrosis Patients and Gutka Chewers

AIM: The aim of the study is to assess and compare taste perception among Oral submucous fibrosis (OSMF) patients, Gutka chewers without OSMF and healthy subjects. MATERIALS AND METHODS: Ninety subjects (30 OSMF, 30 Gutka chewers without OSMF and 30 controls) were enrolled in the study for assessing taste perception by filter paper strips impregnated with different taste qualities. Taste perception assessment was also done in stage I, II and III OSMF subjects. The obtained data were analyzed using SPSS 20.0 software. RESULTS: The gustatory defect was related to sweet, sour, bitter and salt, with significant changes in sour (33.3% showed hypoguesia) taste in OSMF subjects and 13.3%showed hypoguesia to all tastants in gutka chewers and hypoguesia to salt, sour and bitter to grade III compared in grade I and II. CONCLUSION: This study proved that there is significant alterations to taste perception with sour, salt, and bitter and then to sweet in OSMF subjects.