Alteration in salivary properties and taste perception in OSMF

Evaluation of Salivary Opiorphin, pH and Flow Rate in Oral Submucous Fibrosis - A Case - Control Observational Study

Aim and Objectives

The aim of the study was to evaluate the salivary pH, flow rate and opiorphin in Oral submucous fibrosis patients and to compare them with healthy individuals.

Materials and Methods

A comparative study was conducted to evaluate the salivary opiorphin levels, pH and flow rate among 78 patients (39 Oral submucous fibrosis + 39 control). Burning sensation was assessed using VAS score. Opiorphin levels were assessed using Cusabio Human Salivary Opiorphin ELISA kit. Salivary flow rate was assessed using graduated syringes and salivary pH was assessed using Hydrion salivary pH strips. Kolmogorov-Smirnov and Shapiro Wilk test were assessed for normality testing and distribution. Inferential statistics was done by using Unpaired t test/Independent sample t test to compare the mean values of variables included in the study among the OSMF and healthy patients.

Results

There was statistically significant difference in pH and flow rate with a reduction in the mean pH (p=0.024) and flow rate (p<0.01) among the oral submucous fibrosis patients compared to the control group. A statistically significant increase (p<0.01) in salivary opiorphin levels was noted in the oral submucous fibrosis patients. Majority of the study participants had mild to moderate burning sensation.

Conclusion

This study was a pilot evaluation of salivary opiorphin in OSMF. Salivary opiorphin could be used as an objective marker for chronic subjective conditions The pre-treatment and post treatment evaluation of salivary opiorphin could provide more insight on its role.

Differences in Oral Lesions Associated with Tobacco Smoking, E-Cigarette Use and COVID-19 Infection among Adolescents and Young People in Nigeria

COVID-19 infection is associated with oral lesions which may be exacerbated by tobacco smoking or e-cigarette use. This study assessed the oral lesions associated with the use of e-cigarettes, tobacco smoking, and COVID-19 among adolescents and young people in Nigeria. A national survey recruited 11-23-year-old participants from the 36 States of Nigeria and the Federal Capital Territory, Abuja. Data were collected using Survey Monkey^®. Binary logistic regression analysis was conducted. Statistical significance was set at p-value less than 0.05. There were 2870 participants, of which 386 (13.4%) were tobacco smokers, 167 (5.8%) e-cigarette users, and 401 (14.0%) were both e-cigarette and tobacco users; and 344 (12.0%) had ever tested positive to COVID-19. Adolescents and young people who smoked tobacco had more than twice the odds of reporting gingival inflammation, oral ulcers, dry mouth, and changes in taste than those who did not smoke. Those who used e-cigarettes had 1.5 times higher odds of reporting oral lesions. Respondents who had COVID-19 infection had higher odds of reporting gingival inflammation and lower odds of reporting dry mouth than those who did not have COVID-19 infection. These findings were significant, and may help clinicians to screen for tobacco use and COVID-19 among adolescents and young people in Nigeria.

Comparative evaluation of alteration in taste perception among Gutkha chewers with and without OSMF and healthy subjects: A prospective case-control study

Context and Aim

The major afflictions such as odynophagia (painful swallowing) and trismus that occur in patients with oral submucous fibrosis (OSMF) are well documented, but the impairment of gustatory functions has not received much consideration in the past. The present study was planned with a similar intent to assess and compare the alteration in taste perception among gutkha chewers with and without OSMF and healthy subjects.

Materials and Methods

The present study was designed as a prospective case-control study comprising 90 individuals within an age range of 15-50 years who were divided into three groups with Group A consisting of 30 patients who were gutkha chewers with OSMF, Group B consisting of 30 individuals who were gutkha chewers but without OSMF and Group C consisting of 30 healthy subjects who were included as normal controls. The taste intensity response scores for the four basic tastes were recorded and the results obtained were, then, subjected to statistical analysis.

Statistical Analysis Used

The data were analyzed using SPSS version 16.0 (SPSS Inc., Chicago, IL, USA). Comparison of the said parameters was done using Chi-square test, analysis of variance and Tukey's post-hoc test. P < 0.05 was considered statistically significant.

Results

The findings of the present study suggested that all taste sensations were affected more in Group A patients than the Group B and Group C individuals.

Conclusion

The results obtained in the present study were found to be encouraging as it was demonstrated that taste perception varied significantly among the patients with OSMF as against those having habit of betel nut/gutkha chewing but those who did not develop OSMF and the normal healthy controls and this data, though, initial, might be used on a scientific basis to improve the quality of life in the affected patients as well as to prevent the further progression of the disease process.

Olfactory and gustatory abnormalities in COVID-19 cases

Purpose

At the time of writing, there is a pandemic affecting virtually every country on Earth. There is considerable discussion amongst clinicians as well as lay people about anosmia and ageusia in COVID-19 sufferers. We aimed to report the results from comprehensive olfactory and gustatory testing in a series of hospital in-patients.

Methods

The prospective study evaluated 81 individuals with a COVID-19 infection, as confirmed by 2019 n-cov Real-Time PCR laboratory testing. The control group consisted of forty individuals with COVID-19 negative. Olfactory and gustatory testings were carried out by an examiner utilizing stringent safety standards and wearing full personal protective equipment. The results obtained in the case group were then compared with those obtained for the controls.

Results

In the case group, 41(50.6%) of patients were male and 40 (49.4%) were female, mean age of 54.16 ± 16.98 years (18–95). In the control group, 21 (52.5%) of subjects were male and 19 (47.5%) were female, and mean age was 55 ± 15.39 years (18–90). Fifty (61.7%) COVID-19-positive patients had complaints related to olfaction. The distribution of olfactory symptoms in the case group differed at the level of statistical significance from the control group (p < 0.001). Turning to gustatory abnormalities, within the case group, 22 individuals (27.2%) had taste malfunction. A statistically significant difference was found in the distribution of gustatory abnormalities between cases and controls (p < 0.001).

Conclusions

Olfactory and gustatory dysfunctions are strongly associated with SARS-CoV-2 infection. Hyposmia with or without hypogeusia is potentially a reliable indicator of latent COVID-19.

Effect of using tobacco on taste perception

Background:

Impaired taste perception has impact on quality of life. Tobacco is a perilous factor that contributes to an impaired taste.

Objective:

To evaluate and compare taste perception among tobacco chewers and nonchewers.

Materials and Methods:

Sixty subjects (30 tobacco chewers + 30 nonchewers as controls) were enrolled in the study for evaluating taste perception. Taste identification time using four aqueous solutions of basic tastes – sweet, salty, sour, and bitter – was recorded (in seconds) and compared between tobacco chewers and controls. The data were analyzed using Student's t-test and analysis of variance using SPSS 20 version software.

Results:

A statistically significant increase in taste identification time for salty taste in tobacco chewers (12.32 s) was noted compared with nonchewers (10.21 s) (P = 0.03). The average taste identification time was higher for tobacco chewers than nonchewers for sweet and salty taste. However, the average taste identification time was lower for tobacco chewers than nonchewers for sour and bitter taste. In nonchewers, the average taste identification time was 13.01, 10.21, 8.43, and 7.56 s for sweet, salty, bitter, and sour taste, respectively. In tobacco chewers, the average taste identification time was 15.16, 12.32, 7.75, and 7.04 s for sweet, salty, bitter, and sour taste, respectively.

Conclusion:

The results of the study demonstrated noticeable decrease in taste perception to salty taste among tobacco chewers when compared with tobacco nonchewers. There is a remarkable difference in taste perception to basic tastes among tobacco chewers and controls.

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.