Gustatory function after third molar extraction

Shafer, David; Frank, Marion E.; Gent, Janneane F.; Fischer, Mark E.

doi:10.1016/s1079-2104(99)70240-4

Cited by 45 publications

(24 citation statements)

References 31 publications

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“…Although these complications are infrequent after the extraction of lower 3M, alterations have been widely described (3-5). A nerve injury may be caused by injection of local anesthetic as a result of mechanical (by direct contact with the needle) or chemical (due to the neurotoxic effects of the anesthetic compounds) action (1). However, in a retrospective analysis of paresthesias diagnosed after injection of local anesthetic, it was observed that the estimated incidence was extremely low (1:785,000) (8).…”

Section: Discussionmentioning

confidence: 99%

“…Shafer et al (1) in 1999, published a study to evaluate the gustatory function before and after the extraction of third molars. These authors studied the taste capacity using solutions of NaCl, saccharose, citric acid and quinine hydrochloride and found that the most frequent alteration was a deficit in taste intensity.…”

Section: Discussionmentioning

confidence: 99%

“…Among the more relevant risks associated with this operation are the injury of the peripheral somatosensory branches of the trigeminal nerve, mainly that of the lingual and inferior alveolar nerves (1-5). …”

Section: Introductionmentioning

confidence: 99%

“…After passing through this nerve they leave to form part of the chorda tympani (CT), branch of the facial nerve. Due to the anatomical course of the LN, the gustatory fibers are in close proximity to the 3M, near the mandibular lingual cortical plate, making this area especially susceptible to surgical trauma (1,2). It is possible that some gustatory fibers arising from the tongue also reach the brain stem through the mandibular branch of the trigeminal nerve.…”

Section: Introductionmentioning

confidence: 99%

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Sensibility and taste alterations after impacted lower third molar extractions. A prospective cohort study

et al. 2012

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Objectives: To determine the incidence, severity and duration of lingual tactile and gustatory function impairments after lower third molar removal. Study Design: Prospective cohort study with intra-subject measures of 16 patients undergoing lower third molar extractions. Sensibility and gustatory functions were evaluated in each subject preoperatively, one week and one month after the extraction, using Semmes-Weinstein monofilaments and 5 different concentrations of NaCl, respectively. Additionally, all patients filled a questionnaire to assess subjective perceptions. Results: Although patients did not perceive any sensibility impairments, a statistically significant decrease was detected when Semmes-Weinstein monofilaments. This alteration was present at one week after the surgical procedure and fully recovered one month after the extraction. There were no variations regarding the gustatory function. Conclusions: Lower third molar removal under local anesthesia may cause light lingual sensibility impairment. Most of these alterations remain undetected to patients. These lingual nerve injuries are present one week after the extraction and recover one month after surgery. The taste seems to remain unaffected after these procedures. Key words:Lingual nerve, third molar, nerve injury, paresthesia, surgical extraction

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensibility and taste alterations after impacted lower third molar extractions. A prospective cohort study

et al. 2012

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“…Lingual nerve damage in humans has been linked to alterations in taste perception as well as decrements in somatosensory sensation (Martos-Fernandez et al, 2014; Shafer et al, 1999; Susarla et al, 2007). Similarly, taste suppression concurrent with acute capsaicin consumption has been found in both humans and rats, particularly the suppression of sweet taste (Prescott and Stevenson, 1995; Simons et al, 2002; Simons et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

Chronic Oral Capsaicin Exposure During Development Leads to Adult Rats with Reduced Taste Bud Volumes

2016

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Introduction Cross-sensory interaction between gustatory and trigeminal nerves occurs in the anterior tongue. Surgical manipulations have demonstrated that the strength of this relationship varies across development. Capsaicin is a neurotoxin that affects fibers of the somatosensory lingual nerve surrounding taste buds, but not fibers of the gustatory chorda tympani nerve which synapse with taste receptor cells. Since capsaicin is commonly consumed by many species, including humans, experimental use of this neurotoxin provides a naturalistic perturbation of the lingual trigeminal system. Neonatal or adults rats consumed oral capsaicin for 40 days and we examined the cross-sensory effect on the morphology of taste buds across development. Methods Rats received moderate doses of oral capsaicin, with chronic treatments occurring either before or after taste system maturation. Tongue morphology was examined either 2 or 50 days after treatment cessation. Edema, which has been previously suggested as a cause of changes in capsaicin-related gustatory function, was also assessed. Results Reductions in taste bud volume occurred 50 days, but not 2 days post-treatment for rats treated as neonates. Adult rats at either time post-treatment were unaffected. Edema was not found to occur with the 5 ppm concentration of capsaicin we used. Conclusions Results further elucidate the cooperative relationship between these discrete sensory systems and highlight the developmentally mediated aspect of this interaction. Implications Chronic exposure to even moderate levels of noxious stimuli during development has the ability to impact the orosensory environment, and these changes may not be evident until long after exposure has ceased.

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Taste

Halpern¹

2002

Stevens' Handbook of Experimental Psychology

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Mammalian taste systems are complex. Taste buds, the taste receptor organs, are composed of many gustatory receptor cells that are themselves transient structures, and contain a wide variety of transduction mechanisms. Some details of these transduction mechanisms are now known, and candidate receptor molecules for initial interactions with tastants have been identified. Often, the degree to which these observations can be generalized to humans is unresolved. For humans, tasting requires the presence of taste buds. Initial processing of taste responses may occur in taste buds before any neural output to the central nervous system (CNS). The CNS gustatory anatomy of humans and other higher primates is fundamentally different from that of most mammals, further limiting facile generalizations. Imaging techniques such as fMRI and PET, as well as recording approaches such as MEG, are revealing the complex CNS functional anatomy and processing of the human taste system. A fundamental theoretical issue, the organizational and informational characteristics of the human taste systems, remains debatable, with both the Basic Tastes model and the Pattern model receiving empirical support. Although some differences between these models may be only semantic or illusory, other differences generate opposite testable predictions and lead to divergent research programs.

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Gustatory function after third molar extraction

Cited by 45 publications

References 31 publications

Sensibility and taste alterations after impacted lower third molar extractions. A prospective cohort study

Sensibility and taste alterations after impacted lower third molar extractions. A prospective cohort study

Chronic Oral Capsaicin Exposure During Development Leads to Adult Rats with Reduced Taste Bud Volumes

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