Assessment of selective salivary properties and taste perception in subjects with oral submucous fibrosis - A case-control study.

BACKGROUND

The present study was conducted to evaluate and compare selective salivary properties and taste perception in subjects with and without oral submucous fibrosis (OSMF), since OSMF affects the properties of saliva and may lead to decline in the quality of life.

MATERIALS AND METHOD: Eighty subjects were enrolled in the study and equally divided into two groups based on the presence or absence of OSMF, for estimating, analysing and comparing the salivary flow rate (SFR), pH and taste perception using Modified Schirmer strip, pH strip and taste solutions respectively, in both groups. Chi-square test and unpaired t-test were applied.

RESULTS

Compared to the control group, a statistically significant decrease in SFR was noted among stage 4 OSMF subjects. Alkaline pH was present in OSMF group, regardless of the stage. Taste alterations were present in relation to sweet, salty and sour taste in subjects with OSMF.

CONCLUSION

There is a marked decrease in SFR, alteration in salivary pH and significant taste changes such as hypogeusia, dysgeusia and ageusia in sweet, salt and sour tastes in subjects with OSMF.