A case‐control evaluation of fungiform papillae density in burning mouth syndrome

Naud, Jason M; Benca, Laura; Drangsholt, Mark; LeResche, Linda; Coldwell, Susan E.

doi:10.1002/lary.26828

Cited by 9 publications

(11 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In iBMS, pain intensity significantly correlated with detection thresholds at the tongue tip and lateral borders of the tongue . Contrasted effect of oral burning sensation on taste intensity was observed including increases intensity ratings assessed by whole mouth testing and no change when assessed using drop technique…”

Section: Resultsmentioning

confidence: 89%

“…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%

“…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%

“…Besides pain, gustatory complaints including bitter or metallic phantom tastes and dysgueusia may concern more than half of iBMS patients . Subjective symptoms experience in iBMS are frequently associated with taste disabilities and increased taste intensity . Previous studies have shown that local anaesthesia blocking nociceptive inputs affected taste sensation as much as topical anaesthesia of the mouth decreasing intensity rating of dysgueusic sensation in iBMS patients modulated their oral burning and that repeated topical application of bupivacaine reduced the pain but increased gustatory complaints in iBMS patients .…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

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

Boucher

2019

J of Oral Rehabilitation

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

Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

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

Boucher

2019

J of Oral Rehabilitation

View full text Add to dashboard Cite

show abstract

“…However, the opposite has been reported in other studies with no significant difference in the fungiform papillae density between BMS and controls. 46,76 The absence of chorda tympani nerve innervation was associated with atrophy of fungiform papillae, but there was no substantial loss of taste or tactile in the tongue. 76 Neurophysiology.…”

Section: Peripheral Neuropathymentioning

confidence: 99%

Burning mouth syndrome: An update

Tan

Renton

2020

Cephalalgia Reports

View full text Add to dashboard Cite

Background: Burning mouth syndrome (BMS) is a chronic and debilitating oral pain of the normal oral mucosa. It mainly affects women in their fifth to seventh decade. Its aetiopathogenesis remains unclear and is probably of multifactorial origin, with increasing evidence that BMS may be a neuropathic disorder. BMS is classified as an idiopathic (nociplastic) orofacial pain with or without somatosensory changes by International Classification of Orofacial Pain (ICOP 2020). The diagnosis of BMS, having excluded ‘oral burning mouth symptoms’, has evolved from basic intraoral exclusion screening to extensive clinical and laboratory investigations, which include the screening of comorbidities and other chronic pains and somatosensory testing. There is no standardised treatment in managing BMS, but a proposed combination of supportive and pharmacological treatment has been recommended. Aim: To review the current concepts of BMS definitions, classifications, aetiopathogenesis, diagnosis techniques, and evidence-based treatments in managing BMS patients. Conclusion: As BMS is a diagnosis by exclusion, thus a stratified approach is required for assessment of patients presenting BMS. A BMS diagnosis protocol is desired using a standardised screening to distinguish BMS from patient’s presenting with ‘oral burning symptoms’, and evaluation of comorbid chronic pain disorders or other medical comorbidities, which will include haematological, fungal, salivary flow, and qualitative sensory testing. Axis II and other additional quantitative sensory testing may further elucidate the causes of this condition. For future BMS prediction and prevention, will be based upon research on the relationship between other chronic pain disorders and familial history, environmental and genetic information.

show abstract

Causes of Smell, Taste, and Oral Somatosensory Disorders Affecting Eating and Drinking

Duffy

2020

Handbook of Eating and Drinking

View full text Add to dashboard Cite

A case‐control evaluation of fungiform papillae density in burning mouth syndrome

Abstract: 3b. Laryngoscope, 128:841-846, 2018.

Cited by 9 publications

References 16 publications

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

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

Burning mouth syndrome: An update

Causes of Smell, Taste, and Oral Somatosensory Disorders Affecting Eating and Drinking

Contact Info

Product

Resources

About