Taste Perception and Saliva Composition Are Not Altered in Burning Mouth Syndrome.

IF 2.9 3区医学 Q1 DENTISTRY, ORAL SURGERY & MEDICINE Oral diseases Pub Date : 2025-04-01 Epub Date: 2024-12-03 DOI:10.1111/odi.15201

Marina Kolkka, Satu Jääskeläinen, Heli Forssell, Auli Suominen, Tuija Teerijoki-Oksa, Vuokko Loimaranta, Merja A Laine, Mari Sandell

{"title":"Taste Perception and Saliva Composition Are Not Altered in Burning Mouth Syndrome.","authors":"Marina Kolkka, Satu Jääskeläinen, Heli Forssell, Auli Suominen, Tuija Teerijoki-Oksa, Vuokko Loimaranta, Merja A Laine, Mari Sandell","doi":"10.1111/odi.15201","DOIUrl":null,"url":null,"abstract":"Objectives: To study the connections between burning mouth syndrome (BMS) and taste perception and saliva, and interactions between saliva and taste in BMS patients compared to age- and gender-matched control subjects.Materials and methods: A total of 31 BMS patients (43-82 years) and 20 age- and gender-matched volunteers (44-78 years) participated. The taste sensation for six tastants was measured using both the taste strips protocol and the whole-mouth evaluation method. Stimulated saliva was collected for 5 min. Salivary flow rate, pH, electrolyte concentrations (sodium, potassium, and calcium), MUC5B, MUC7, dehydroepiandrosterone (DHEA), and total protein were measured.Results: No differences were found between the groups in taste, salivary flow rate, or composition. A weak association between saliva composition and taste modalities was found within both groups. Metallic taste phantom was reported only by BMS patients (p = 0.03).Conclusions: In contrast to most previous reports, BMS patients did not differ from control subjects in any of the six taste modalities tested nor did the salivary variables differ between the groups. The relationship between salivary variables and total taste score was weak but similar in both groups. Further research with larger study samples is needed to confirm these results.","PeriodicalId":19615,"journal":{"name":"Oral diseases","volume":" ","pages":"1317-1332"},"PeriodicalIF":2.9000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Oral diseases","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1111/odi.15201","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/3 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"DENTISTRY, ORAL SURGERY & MEDICINE","Score":null,"Total":0}

引用次数: 0

Abstract

Objectives: To study the connections between burning mouth syndrome (BMS) and taste perception and saliva, and interactions between saliva and taste in BMS patients compared to age- and gender-matched control subjects.

Materials and methods: A total of 31 BMS patients (43-82 years) and 20 age- and gender-matched volunteers (44-78 years) participated. The taste sensation for six tastants was measured using both the taste strips protocol and the whole-mouth evaluation method. Stimulated saliva was collected for 5 min. Salivary flow rate, pH, electrolyte concentrations (sodium, potassium, and calcium), MUC5B, MUC7, dehydroepiandrosterone (DHEA), and total protein were measured.

Results: No differences were found between the groups in taste, salivary flow rate, or composition. A weak association between saliva composition and taste modalities was found within both groups. Metallic taste phantom was reported only by BMS patients (p = 0.03).

Conclusions: In contrast to most previous reports, BMS patients did not differ from control subjects in any of the six taste modalities tested nor did the salivary variables differ between the groups. The relationship between salivary variables and total taste score was weak but similar in both groups. Further research with larger study samples is needed to confirm these results.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

灼口综合征患者的味觉和唾液成分未发生改变。

目的：研究灼口综合征（BMS）患者与味觉和唾液的关系，以及与年龄和性别匹配的对照组相比，BMS患者唾液和味觉的相互作用。材料和方法：共31例BMS患者（43-82岁）和20例年龄和性别匹配的志愿者（44-78岁）参与。采用味觉条法和全口评价法对6种增味剂进行味觉测试。收集刺激唾液5分钟。测定唾液流速、pH、电解质浓度（钠、钾、钙）、MUC5B、MUC7、脱氢表雄酮（DHEA）和总蛋白。结果：两组之间在味道、唾液流率或成分上没有发现差异。在两组中都发现了唾液成分和味觉模式之间的弱关联。仅BMS患者报告金属味幻象（p = 0.03）。结论：与大多数先前的报告相反，BMS患者在测试的六种味觉模式中的任何一种都与对照组没有差异，两组之间的唾液变量也没有差异。唾液变量与总味觉评分之间的关系较弱，但在两组中相似。进一步的研究需要更大的研究样本来证实这些结果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Oral diseases 医学-牙科与口腔外科

CiteScore

7.60

自引率

5.30%

发文量

325

审稿时长

4-8 weeks

期刊介绍： Oral Diseases is a multidisciplinary and international journal with a focus on head and neck disorders, edited by leaders in the field, Professor Giovanni Lodi (Editor-in-Chief, Milan, Italy), Professor Stefano Petti (Deputy Editor, Rome, Italy) and Associate Professor Gulshan Sunavala-Dossabhoy (Deputy Editor, Shreveport, LA, USA). The journal is pre-eminent in oral medicine. Oral Diseases specifically strives to link often-isolated areas of dentistry and medicine through broad-based scholarship that includes well-designed and controlled clinical research, analytical epidemiology, and the translation of basic science in pre-clinical studies. The journal typically publishes articles relevant to many related medical specialties including especially dermatology, gastroenterology, hematology, immunology, infectious diseases, neuropsychiatry, oncology and otolaryngology. The essential requirement is that all submitted research is hypothesis-driven, with significant positive and negative results both welcomed. Equal publication emphasis is placed on etiology, pathogenesis, diagnosis, prevention and treatment.