Introduction. Burning mouth syndrome (BMS) is one of the challenging clinical problems not only in its diagnosis and treatment but also its concurring mental impact. This study is aimed at determining the association between psychological factors, including emotional stress, depression, anxiety, and sleep pattern among BMS patients. Methods. In this cross-sectional study, 19 patients with idiopathic BMS were enrolled along with a control group equivalent in age and sex, but without BMS. Questionnaires used were the Visual Analog Scale (VAS), the Pittsburgh Sleep Quality Index (PSQI), and the Depression, Anxiety, and Stress Scale (DASS-21). Demographic information was also recorded and analyzed. Results. There was a significant correlation among the two groups of BMS and non-BMS patients regarding stress, depression, and sleep disorder. The average severity of the burning score was 8.31 among the patients. Furthermore, a significant correlation was observed among mental disorders and educational level and sex, but not with age. There was also no significant correlation among the severity of the burning score with sex, education, and mental disorder. Conclusion. BMS is significantly associated with psychological symptoms. This condition requires proper treatment and support because it can represent psychological or mental issues and/or have a significant effect on daily life.

Background: Dental caries is one of the most common chronic infectious diseases in the world. Buffering feature of saliva plays a significant role in preventing tooth decay. One of the most remarkable physicochemical features of milk is its buffering capacity. Due to the high incidence of cow’s milk allergy in infants and young children, camel milk can safely be used as an alternative; however, data about camel milk’s cariogenicity in children is lacking. This study aimed to investigate and compare the laboratory fermentation (pH reduction) of camel milk in contact with microbial plaque and saliva.Methods: Microbial plaque and saliva sampled from twenty-five 3-5 years old children were collected. Laboratory fermentation (PH reduction) of camel milk in contact with microbial plaque and saliva compared with cow’s milk after 4, 20, 30, and 60 minutes of incubation was investigated. Results: The present study showed that after incubation of both types of milk with sampled saliva and plaques, the pH started to gradually reduce with a linear incline pattern in camel milk but a faster cycloid-shaped reduction pattern in cow’s milk.Conclusion: The present study results showed that camel milk provides better oral health conditions than cow’s milk for children based on its resistance to the increase of acidity.