Clinical investigation of gustatory and neurosensory alterations following mandibular third molar surgery: an observational prospective study

Albuquerque, Assis Filipe Medeiros; Soares, Eduardo Costa Studart; Silva, Paulo Goberlânio de Barros; Lima, Barbara Betty de; Carvalho, Francisco Samuel Rodrigues; Ribeiro, Thyciana Rodrigues; Cavalcante, Davi de Sá; Costa, Fábio Wildson Gurgel

doi:10.1007/s00784-018-02798-5

Cited by 9 publications

(4 citation statements)

References 42 publications

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“…These findings contrast with a previous study based on 15‐ to 28‐years‐old subjects showing that taste intensity ratings for NaCl and citric acid were significantly reduced up to 6 months after maxillary and mandibular thirds molars removal . Recently, transient salty and bitter taste detection thresholds disturbances were observed following lower third molar removal attributed by the authors to surgical procedures and their anatomical proximity with CT. We might therefore suppose that some change in taste ability related to lower third molar removal could result from potent CT or LN damage due to surgical techniques. The impact of teeth loss on trigeminal (pulpal and periodontal) afferents degeneration and on cortical somatosensory plasticity is in fact no longer a matter of debate.…”

Section: Discussioncontrasting

confidence: 95%

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

Boucher

2019

J of Oral Rehabilitation

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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 ...

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Section: Discussioncontrasting

confidence: 95%

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

Boucher

2019

J of Oral Rehabilitation

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“…Taste changes may also occur subsequent to iatrogenic injuries during dental procedures such as local anesthesia and third molar extractions. Following third molar extraction especially distoangular and vertical impactions; gustatory and sensory changes (especially to salt and bitter) may be observed (111,112). There are variations in subjective and objective recovery patterns for somatosensory and gustatory sensations.…”

Section: Taste Changes and Nerve Injurymentioning

confidence: 99%

Taste changes in orofacial pain conditions and coronavirus disease 2019: a review

Khan¹,

Noma²,

Kalladka³

2021

Front Oral Maxillofac Med

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Taste sensation has a significant evolutionary, nutritional and protective role in human beings.Changes in the perception of taste can significantly affect the overall quality of life of an individual. A significant proportion of patients with taste changes such as ageusia (complete loss of taste), hypogeusia (diminished taste sensation), dysgeusia (altered/distorted taste sensation including taste phantoms like metallic/bitter taste) present to the dental and medical healthcare professionals. Taste changes may occur as a consequence of normal physiological changes or secondary to pathology. Taste alterations secondary to pathology encompasses various local, systemic factors such as coronavirus disease 2019 (COVID-19), burning mouth syndrome (BMS) and damage or disease of the peripheral or central nervous system (CNS).BMS is one of the most enigmatic and poorly understood orofacial pain condition. Significant proportion of the patients with BMS present with taste changes, taste phantoms, subjective oral dryness and burning sensation. Various local and systemic factors such as local irritants (chemical/mechanical), mucosal lesions, radiation therapy, medications, iatrogenic injury, deficiencies, infections (bacterial, fungal, viral), trauma, endocrine, neuromuscular and autoimmune disorders may induce changes in taste. Taste loss may be a key cardinal clinical feature associated with the COVID-19. The manuscript aims to familiarize the dental and medical healthcare professionals with the taste pathway and pathophysiological mechanisms, diagnostic testing and management.

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“…If recognition or identi cation did not occur, the next concentration was applied. Between the different avor modalities, the patients rinsed their mouth with distilled water [17].…”

Section: Taste Testmentioning

confidence: 99%

Photobiomodulation Therapy Prevents Dysgeusia Chemotherapy-Induced in Breast Cancer Women Treated with Doxorubicin Plus Cyclophosphamide: A Triple-Blinded, Randomized, Placebo-Controlled Clinical Trial

Nóbrega

Carlos

Alencar

et al. 2021

Preprint

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Purpose To evaluate the effectiveness of photobiomodulation (PBMT) in preventing dysgeusia in breast cancer patients treated with doxorubicin-cyclophosphamide (AC). Methods This is a phase II, randomized, triple-blind, placebo-controlled clinical trial involving 112 breast cancer patients treated with AC. The patients were divided equally into two groups: a test group treated with 2 J red laser and 3 J infrared laser on 21 points that were symmetrically distributed on the tongue on day 0 of four cycles of AC, and an equal placebo group treated with simulated PBMT to blind the patient, evaluator, and statistician. The clinicopathological and sociodemographic data, results of the hematological tests, taste test, and subjective taste analysis, and the QoL, ECOG performance status, body mass index, and other side effects were recorded. The data were analyzed using ANOVA-RM/Bonferroni, Friedman/Dunn, and chi-square/Fisher's exact tests. Results PBMT patients showed less objective and subjective taste loss (p < 0.05). On the other hand, the placebo group showed a higher ECOG status (p = 0.037) and more significant weight loss (p < 0.001) after four cycles of AC. The QoL was significantly higherin the PBMT group (p < 0.05) at all assessment periods, and PBMT treatment also reduced the incidence of cachexia (p = 0.020), anorexia (p < 0.001), diarrhea (p = 0.040), oral mucositis (p = 0.020), and vomiting (p = 0.008). Conclusion PBMT reduced the taste loss and improved the overall health status and QoL of patients with breast cancer treated with AC. Trial registration : Brazilian Clinical Trials Registry (www.ensaiosclinicos.gov.br) approval numberRBR-9qnm34y, registered on 01/05/2021

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Clinical investigation of gustatory and neurosensory alterations following mandibular third molar surgery: an observational prospective study

Cited by 9 publications

References 42 publications

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

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

Taste changes in orofacial pain conditions and coronavirus disease 2019: a review

Photobiomodulation Therapy Prevents Dysgeusia Chemotherapy-Induced in Breast Cancer Women Treated with Doxorubicin Plus Cyclophosphamide: A Triple-Blinded, Randomized, Placebo-Controlled Clinical Trial

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