Altered Taste Perception in Oral Submucous Fibrosis: A Research

Deeplaxmi, R; Sakarde, Subhash B; Sur, Jaideep; Singh, Annette; Jain, Supreet; Mujoo, Sheetal; Kailasam, S

doi:10.5005/jp-journals-10011-1315

Cited by 6 publications

(11 citation statements)

References 14 publications

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“…It impairs the intestinal iron absorption and macrophage-associated iron release. [78910111213] Marked increase in serum hepcidin was noted in this study before iron supplementation. However, after oral supplementation with iron for 3 months, serum hepcidin levels reduced.…”

Section: Discussionmentioning

confidence: 62%

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Estimation of serum hepcidin in oral submucous fibrosis before and after supplementation with oral iron: A randomized control clinical trial

Nagaraj

Santosh

2018

J Oral Maxillofac Pathol

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Background: Iron-deficiency anemia is synonymous with oral submucous fibrosis (OSMF). The cause for the same has not been ascertained yet. OSMF by way of anemia of chronic disease could be a probable cause of iron deficiency. Aim and Objective: This study was intended to evaluate the level of hemoglobin (Hb) in OSMF and to establish a relationship between serum hepcidin and Hb with OSMF, before and after oral supplementation of iron. Materials and Methods: The clinical trial was registered with the Clinical Trial Registry of India (CTRI/2016/03/006761). Eighty participants were selected. Based on the hematocrit values, they were divided into equal number of case (Group I) and control (Group II). Serum hepcidin was evaluated in these eighty participants with clinically established OSMF. Participants in the case group with low hematocrit values indicative of iron-deficiency anemia were supplemented with oral iron capsules twice daily for 3 months. After an interval of 3 months, serum hepcidin and hematocrit were evaluated. Statistics: Statistical analysis was done using SPSS software version 11.5 (IBM, New York, USA). One-way ANOVA test was done to assess the correlation between Hb% and serum hepcidin. Unpaired t -test was done to correlate Hb% and hepcidin before and after oral supplementation of iron. Clinical significance was established by calculating the effect size. Results: There was a significant correlation between the values of serum hepcidin and Hb ( P < 0.001) before and after oral supplementation of elemental iron. After oral supplementation of iron, hematocrit improved in Group I along with reduction in serum hepcidin. Conclusion: It can be concluded that reduction of serum hepcidin is indicative of improvement in iron stores of body. Hence, serum hepcidin can be utilized as a diagnostic marker to assess iron stores in OSMF.

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Section: Discussionmentioning

confidence: 62%

“…Areca nut contains cholinergic muscarinic alkaloids, notably arecoline and guvacoline, with a wide range of parasympathomimetic effects. [91011]…”

Section: Discussionmentioning

confidence: 99%

Estimation of serum hepcidin in oral submucous fibrosis before and after supplementation with oral iron: A randomized control clinical trial

Nagaraj

Santosh

2018

J Oral Maxillofac Pathol

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“…Lal and Joshi (1953) first described this condition in India and termed it as OSMF. (8,9,10) According to Pindborg and Sirsat (1996), OSMF is an insidious chronic disease affecting any part of the oral cavity and sometimes the pharynx. Although occasionally preceded by and/or associated with vesicle formation, it is always associated with juxtraepithelial inflammatory reaction followed by fibroelastic changes of lamina propria with epithelial atrophy leading to stiffness of mucosa and causing trismus and inability to eat.…”

Section: Discussionmentioning

confidence: 99%

Iron indices in oral submucous fibrosis and Leukoplakia vs deleterious habits

2017

IJASHNB

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It is a key element in the metabolism of almost all living organisms. In humans, iron is an essential component of hundreds of proteins and enzymes. Ferritin is a protein in the body that binds to iron. It is found in the liver, spleen, skeletal muscles, and bone marrow. Only a small amount of ferritin is found in the blood. The amount of ferritin in the blood shows how much iron is stored in the body. Iron moves through the blood attached to a protein called transferrin. Total iron binding capacity (Total Iron Binding Capacity) is the test to assess the iron carrying capacity of transferrin. Objective: The role of serum iron in Oral Submucous Fibrosis is well established by many researchers. This study probes into the role of serum iron, ferritin as well as TIBC in the pathogenesis and treatment planning of OSMF and Leukoplakia. Materials and Method: The study group comprised of total 50 subjects. 25 cases with OSMF and leukoplakia were & 25 patients with the normal mucosa but with deleterious habits were taken as controls. Results: The iron, ferritin and total iron binding capacity showed altered values in OSMF & Leukoplakia and also the iron indices were altered with the habit index.

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“…In our study, the salty taste and sour are mainly affected followed by bitter and sweet when compared to a study conducted by Deeplaxmi et al . [ 22 ] in solutions showed decreased taste perception to sweet taste followed by salt, bitter, and sour.…”

Section: Discussionmentioning

confidence: 99%

Alteration in salivary properties and taste perception in OSMF

Dyasanoor

Khader

2016

Contemp Clin Dent

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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 3rd min) and hypogeusia to salty (62.2%), and dysgeusia to sour taste (40%) when compared to apparently healthy subjects (30.7 mm at 3rd min) was noted. Statistical significance (P < 0.05%) inferring hyposalivation in Stage II OSMF (24.1 mm at 3rd min) juxtaposing with Stage I OSMF (31.4 mm at 3rd 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.

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Altered Taste Perception in Oral Submucous Fibrosis: A Research

Cited by 6 publications

References 14 publications

Estimation of serum hepcidin in oral submucous fibrosis before and after supplementation with oral iron: A randomized control clinical trial

Estimation of serum hepcidin in oral submucous fibrosis before and after supplementation with oral iron: A randomized control clinical trial

Iron indices in oral submucous fibrosis and Leukoplakia vs deleterious habits

Alteration in salivary properties and taste perception in OSMF

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