Contemporary clinical dentistry · 2016
Alteration in salivary properties and taste perception in OSMF.
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Dyasanoor Sujatha, Abdul Khader Nishat Fatima
Аннотация
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.
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.