Evaluation of Gustatory Function in Oral Submucous Fibrosis Patients and Gutka Chewers

Abstract

Aim: The aim of the study is to assess and compare taste perception among Oral submucous fibrosis (OSMF)<br />patients, Gutka chewers without OSMF and healthy subjects. Materials and methods: Ninety subjects (30 OSMF,<br />30 Gutka chewers without OSMF and 30 controls) were enrolled in the study for assessing taste perception by filter<br />paper strips impregnated with different taste qualities. Taste perception assessment was also done in stage I, II and III<br />OSMF subjects. The obtained data were analyzed using SPSS 20.0 software. Results: The gustatory defect was related<br />to sweet, sour, bitter and salt, with significant changes in sour (33.3% showed hypoguesia) taste in OSMF subjects and<br />13.3%showed hypoguesia to all tastants in gutka chewers and hypoguesia to salt, sour and bitter to grade III compared<br />in grade I and II. Conclusion: This study proved that there is significant alterations to taste perception with sour, salt,<br />and bitter and then to sweet in OSMF subjects.