Trigemino-gustatory interactions: a randomized controlled clinical trial assessing the effects of selective anesthesia of dental afferents on taste thresholds

Lecor, Papa Abdou; Touré, Babacar; Boucher, Yves

doi:10.1007/s00784-017-2193-0

Cited by 3 publications

(7 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…First, no oral significant factor of dislike-related selectivity score was revealed. This was quite surprising because we thought that the pleasure encountered, while eating would be influenced by the number of contacts existing between posterior teeth, which may be either the consequence of impaired taste sensitivity secondary to dental deafferentation [62][63][64] or decreased flavour release from bolus fragmentation with reduced number of occluding teeth. 65,66 Then, oral discomfort-related food selective behaviour was found to be closely dependent on oral health-related quality of life and occlusal status.…”

Section: Food Selectivity and Oral Healthmentioning

confidence: 98%

Oral health–related food selectivity among French independently living elders

Maître

Lourtioux

Picouet

2020

J of Oral Rehabilitation

View full text Add to dashboard Cite

Impaired oral conditions are described as influencing food intake behaviour and contributing to poor nutritional status in elderly persons. In order to evaluate the influence of age and oral factors on food choice among independently living elderly, we investigated food selectivity and oral health status in elders (aged over 65 years) and in younger people (aged between 35 and 64 years). Food selective behaviour was appraised by using a food selectivity questionnaire based on traditional French dishes. A stepwise binary logistic regression analysis was done to sequentially identify age and oral conditions associated with oral discomfort–related food avoidance. Occlusal status and oral health–related quality of life contributed to food choice. Risk of oral discomfort–related food avoidance was significantly increased in people with fewer than seven occlusal functional units (OFUs) and with Geriatric Oral Health Assessment Index summary scores (GOHAI‐ADD) indicating poor and average oral health–related quality of life (P < .05). Age was never a significant factor of food selective behaviour. The present data support the impact of occlusal status and oral health–related quality of life on food behaviour. Specific attention should be given in maintaining or restoring good oral conditions throughout the lifespan, especially occluding teeth.

show abstract

Section: Food Selectivity and Oral Healthmentioning

confidence: 98%

Oral health–related food selectivity among French independently living elders

Maître

Lourtioux

Picouet

2020

J of Oral Rehabilitation

View full text Add to dashboard Cite

show abstract

“…Significant increase in lingual electrogustometric detection thresholds was also observed when more than 7 teeth were deafferented (removed or endodontically treated) . Transient nerve deafferentation (local anaesthesia) of the inferior alveolar nerve and the mandibular nerve led to a significant increase in electrogustometric detection thresholds within lingual papillae . Conversely, maxillary nerve branch anaesthesia had no effect on lingual taste detection thresholds …”

Section: Resultsmentioning

confidence: 97%

“…After duplicates removal, abstract article record and backward searching yielded 169 articles. After full‐text record, a total of 111 articles remained for complete data extraction . Among them, we identified 23 studies as having a controlled protocol (including two studies with a randomisation process .…”

Section: Resultsmentioning

confidence: 99%

“…Fifteen studies pertained to the effects of addition of capsaicin, menthol or CO2 on taste (Table ). Taste and dental deafferentation were assessed within 4 studies (Table ). The effects of chronic painful conditions such as idiopathic burning mouth syndrome (iBMS) and oral lichen planus were investigated within 9 studies (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Transient nerve deafferentation (local anaesthesia) of the inferior alveolar nerve and the mandibular nerve led to a significant increase in electrogustometric detection thresholds within lingual papillae . Conversely, maxillary nerve branch anaesthesia had no effect on lingual taste detection thresholds …”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

Boucher

2019

J of Oral Rehabilitation

Self Cite

View full text Add to dashboard Cite

In humans, food intake behaviour includes selecting, purchasing and cooking foods, organising meal patterns and actual ingestion. 1 Decisions concerning what, when and how much to eat may depend on physiological mechanisms (hunger and satiety), environmental influences, 2 social behaviour, 3,4 cognitive tasks, psychological attitudes and food sensory perception. Food perception is a multimodal sensation which implies cross-modal interplays, including aroma/ taste and texture/flavour interactions. 5During oral processing, food products are comminuted by the teeth and the tongue into small particle size, humidified and dissolved in saliva in order to form a swallowable food bolus. 3 Food's perceived flavour result from the simultaneous stimulation of three principal sensory processes: retronasal olfaction, taste and trigeminal sense. The sense of taste is closely related to food bolus formation and tastant dissolution by the combined action of saliva and mastication. Gustatory signals arise from tastant-mediated chemical stimulation of taste buds and are transduced by G-protein coupled receptors and ion channels constituting the molecular basis for basic tastes (ie sweet, bitter, salty, sour, umami and fatty acid taste). 6 Taste signals are then conveyed by the chorda tympani (CT), a branch of the facial nerve, the glossopharyngeal nerve (IX) and the vagus nerve (X) to the central nervous system. Taste, retronasal olfaction and oropharyngeal somatosensory modalities contribute to food flavour perception. Chemosensory impairments are frequently associated with reduced pleasure from eating 7 and can also cause unhealthy eating habits and unbalanced nutritional status. 8 Besides taste, oral somatosensory sensations related to food and oral conditions are generated during eating through Aβ, Aδ and C mechanosensory, chemosensory, thermosensory, proprioceptive and nociceptive trigeminal afferents innervating the mouth, oro-facial Abstract Food perception is a multimodal sensation which implies cross-modal interplays. Tactile, thermal, painful and kinaesthetic stimuli arising from food intake may impact on flavour perception, especially taste perception. The influence of oral somatosensory signals on food taste perception remains unclear. The aim of the present systematic review was to appraise the effects of oral mechanical, thermal, chemical and pain sensations on taste perception. In accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement, a search of the literature from 1968 to 2018 was conducted using MEDLINE via PubMed, EMBASE and clinical trials (PROSPERO registration reference: CRD42018100176). A total of 105 articles were included for analysis. The results from this review suggest that taste abilities and taste perception are frequently modified by food textural and chemical properties. Furthermore, saliva features, dental and prosthetic status and oral pain can also modulate taste perception. Biological and physiological phenomena underlying these results may be ...

show abstract