The association between halitosis and chemosensory disorders: A systematic review

Cassiano, Luisa Schertel; Leite, Fábio Renato Manzolli; López, Rodrigo; Fjældstad, Alexander Wieck; Nascimento, Gustavo G.

doi:10.1111/odi.13823

Cited by 7 publications

(7 citation statements)

References 16 publications

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“…Chemosensory conditions have been associated with oral conditions in earlier studies ( 75 ) and, in particular, with halitosis (e.g., Fusobacterium and Porphyromonas ) that was associated with smell and taste disturbance ( 76 ). Thus, our findings might indicate problematic dental conditions that would require additional and more thorough analyses.…”

Section: Discussionmentioning

confidence: 99%

Reduced olfactory performance is associated with changed microbial diversity, oralization, and accumulation of dead biomaterial in the nasal olfactory area

Kumpitsch,

Fischmeister,

Lackner

et al. 2024

Microbiol Spectr

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The partial or complete loss of the sense of smell, which affects about 20% of the population, impairs the quality of life in many ways. Dysosmia and anosmia are mainly caused by aging, trauma, infections, or even neurodegenerative disease. Recently, the olfactory area—a site containing the olfactory receptor cells responsible for odor perception—was shown to harbor a complex microbiome that reflects the state of olfactory function. This initially observed correlation between microbiome composition and olfactory performance needed to be confirmed using a larger study cohort and additional analyses. A total of 120 participants (middle-aged, no neurodegenerative disease) were enrolled in the study to further analyze the microbial role in human olfactory function. Olfactory performance was assessed using the Sniffin’ Stick battery, and participants were grouped accordingly (normosmia: n = 93, dysosmia: n = 27). The olfactory microbiome was analyzed by 16S rRNA gene amplicon sequencing and supplemented by metatranscriptomics in a subset (Nose 2.0). Propidium monoazide (PMA) treatment was performed to distinguish between intact and non-intact microbiome components. The gastrointestinal microbiome of these participants was also characterized by amplicon sequencing and metabolomics and then correlated with food intake. Our results confirm that normosmics and dysosmics indeed possess a distinguishable olfactory microbiome. Alpha diversity (i.e., richness) was significantly increased in dysosmics, reflected by an increase in the number of specific taxa (e.g., Rickettsia , Spiroplasma , and Brachybacterium ). Lower olfactory performance was associated with microbial signatures from the oral cavity and periodontitis ( Fusobacterium , Porphyromonas , and Selenomonas ). However, PMA treatment revealed a higher accumulation of dead microbial material in dysosmic subjects. The gastrointestinal microbiome partially overlapped with the nasal microbiome but did not show substantial variation with respect to olfactory performance, although the diet of dysosmic individuals was shifted toward a higher meat intake. Dysosmia is associated with a higher burden of dead microbial material in the olfactory area, indicating an impaired clearance mechanism. As the microbial community of dysosmics (hyposmics and anosmics) appears to be influenced by the oral microbiome, further studies should investigate the microbial oral-nasal interplay in individuals with partial or complete olfactory loss. IMPORTANCE The loss of the sense of smell is an incisive event that is becoming increasingly common in today’s world due to infections such as COVID-19. Although this loss usually recovers a few weeks after infection, in some cases, it becomes permanent—why is yet to be answered. Since this condition often represents a psychological burden in the long term, there is a need for therapeutic approaches. However, treatment options are limited or even not existing. Understanding the role of the microbiome in the impairment of olfaction may enable the prediction of olfactory disorders and/or could serve as a possible target for therapeutic interventions.

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Section: Discussionmentioning

confidence: 99%

Reduced olfactory performance is associated with changed microbial diversity, oralization, and accumulation of dead biomaterial in the nasal olfactory area

Kumpitsch,

Fischmeister,

Lackner

et al. 2024

Microbiol Spectr

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“…We tried to account for this challenge by performing regression analysis on the associations between the fruit and vegetables pattern and periodontitis after the exclusion of individuals with ≤ 19 teeth, and similar results were observed (data not shown). Moreover, some adults with periodontitis might change their dietary habits due to pain, discomfort, high dentinal hypersensitivity ( 44 ) , impaired senses of smell and taste, ( 45 ) or other reasons. One study reported that the periodontitis group avoided alcohol, sweets, carbonated beverages, hot and cold drinks, cold food, and hard textured and fibrous foods more often than controls ( 46 ) .…”

Section: Discussionmentioning

confidence: 99%

Empirically derived dietary patterns in relation to periodontitis and number of teeth among Norwegian adults

Petrenya,

Brustad,

Hopstok

et al. 2024

Public Health Nutr.

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Objectives: To explore dietary patterns in relation to periodontitis and number of teeth. Design: A cross-sectional study. Setting: We used data from the seventh survey of the Tromsø Study in Norway, 2015–2016. Three periodontitis groups were compared: (i) no periodontitis/slow bone loss; (ii) moderate bone loss; and (iii) rapid bone loss. Number of teeth was categorised as 25–28, 20–24 and ≤ 19. Dietary patterns were identified by principal component analysis. Multiple logistic regression was applied to examine associations between tertiles of dietary pattern scores and periodontitis, and between these same tertiles and number of teeth. Participants: 1487 participants (55·5 % women) aged 40–79 years who were free of major chronic diseases, attended an oral health examination and completed a FFQ. Results: Four dietary patterns were identified, which explained 24 % of the total variability in food intake: fruit and vegetables, Westernised, meat/fish and potatoes, and refined grain and dessert. The fruit and vegetables pattern was inversely associated with periodontitis characterised by rapid bone loss when compared with no periodontitis/slow bone loss (OR tertile 3 v. 1 0·49, 95 % CI: 0·25, 0·98). Participants who were in the highest tertile of the refined grain and dessert pattern (tertile 3 v. 1) had 2·38- and 3·52-fold increased odds of having ≤ 19 than 20–24 and 25–28 teeth, respectively. Conclusion: Out of four identified dietary patterns, only the fruit and vegetables pattern was negatively associated with advanced periodontitis. A more apparent positive association was observed between the refined grain and dessert pattern and having fewer teeth (≤ nineteen teeth).

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“…Bioactive compounds in whole fruits and vegetables (especially the polyphenols and fiber) and dairy products have been shown to improve inflammatory biomarkers and alveolar bone loss in gingivitis and periodontitis [38,41,42]. On the other hand, impaired masticatory abilities [43,44] and changes in taste and smell in progressive periodontitis [45,46] may substantially limit or skew the intake of whole fruits and vegetables, as well as impact the preference of specific foods in older adults affected by periodontitis and diabetes. Fruits, vegetables, and dairy are nutrient-dense foods that are significant contributors to essential micronutrients, especially vitamins A, C and E, as well as fibers that promote periodontal and gut microbiome health [7,35,[47][48][49][50].…”

Section: Discussionmentioning

confidence: 99%

The Associations of Cardiometabolic and Dietary Variables with Clinical Periodontitis in Adults with and without Type 2 Diabetes: A Cross-Sectional Study

Basu,

Richardson,

Carlos

et al. 2023

Nutrients

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Periodontitis is a commonly occurring inflammatory oral disease affecting a large proportion of global and US adults and is characterized by the destruction of the tooth-supporting apparatus. Its etiology is multifactorial, and type 2 diabetes and diet play critical roles in its remission and progression. However, few studies have addressed nutritional and serum vitamin D status in adults with periodontitis in the presence of diabetes. A cross-sectional study (n = 78), and a sub-set of age- and BMI-matched case–control studies (n = 50), were conducted to examine differences in dietary and cardiometabolic variables, and serum vitamin D in adults with periodontitis with or without diabetes. Participants provided fasting blood samples and 24-h diet recalls on at least two different days. Data on health history, body weight, height, nutritional habits, and clinical features of periodontitis were also collected. The Mann–Whitney U Test (with exact p-value estimation by Monte Carlo simulation) was used to examine differences by diabetes status in continuous and ordinal variables. Results revealed significantly lower serum vitamin D, and dietary intake of fruits, vegetables, dairy, vitamins A and C in adults with periodontitis with vs. without diabetes in the sub-study (all p < 0.05). In the overall sample, adults with diabetes presented with higher caries risk measures and lower numbers of teeth than those without diabetes; plaque and bleeding scores did not differ by diabetes status. Finally, a significant associations of food habits was observed, especially consuming protein-rich foods twice a day with a lower bleeding score, and daily consumption of fried or fast foods with a fewer number of teeth present (all p < 0.05). The present findings show significant dietary and serum vitamin D inadequacies among adults with periodontitis, and diabetes further aggravates the observed malnourishment and oral health.

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The association between halitosis and chemosensory disorders: A systematic review

Cited by 7 publications

References 16 publications

Reduced olfactory performance is associated with changed microbial diversity, oralization, and accumulation of dead biomaterial in the nasal olfactory area

Reduced olfactory performance is associated with changed microbial diversity, oralization, and accumulation of dead biomaterial in the nasal olfactory area

Empirically derived dietary patterns in relation to periodontitis and number of teeth among Norwegian adults

The Associations of Cardiometabolic and Dietary Variables with Clinical Periodontitis in Adults with and without Type 2 Diabetes: A Cross-Sectional Study

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