Differences in dental caries experience between super-tasters and non-tasters: A systematic review and meta-analysis.

INTRODUCTION

The investigation into the interplay between taste perception and caries experience is not only relevant from a clinical standpoint but also holds implications for public health interventions and personalized oral health care. This systematic review comprehensively examined and synthesized the existing body of literature on the differences in caries experience in super- and non-tasters of PROP (6-n-propylthiouracil).

METHODS

An electronic literature search was conducted on PubMED, EMBASE, OVID, Google Scholar, CENTRAL, and ISI Web of Knowledge. The keywords/medical subject headings (MeSH) were: (dental caries) AND ((taste) OR (non-taster) OR (super-taster) OR (taste sensitivity) OR (taste buds) OR (gustation)) AND ((6-n-propylthiouracil) OR (PROP)). Only prospective clinical studies that had distinct groups of super-tasters and non-tasters were included. Meta-analysis of the standardized mean differences of Decayed, Missing, and Filled Surfaces (DMFS) and Decayed, Missing, and Filled Teeth (DMFT) indices was carried out as well as a risk of bias assessment using the JBI tool.

RESULTS

Nine cross-sectional studies were included. In the majority of studies, non-tasters had a higher rate of dental caries, which was also evident in the results of the meta-analysis. However, four studies had a high level of bias.

CONCLUSION

Within the limitations of this review, it may be concluded that non-tasters have a higher risk of dental caries. However, future studies should adjust for variables such as age, oral hygiene, fluoride intake, and salivary flow to improve the generalizability of these observations.