Altered taste sensations among tobacco and alcohol users-A comparative study.

Q3 Medicine

Journal of Oral and Maxillofacial Pathology Pub Date : 2025-04-01 Epub Date: 2025-06-30 DOI:10.4103/jomfp.jomfp_107_24

K Gnanambigai, Elizabeth Joshua, Uma Devi K Rao, K Ranganathan

{"title":"Altered taste sensations among tobacco and alcohol users-A comparative study.","authors":"K Gnanambigai, Elizabeth Joshua, Uma Devi K Rao, K Ranganathan","doi":"10.4103/jomfp.jomfp_107_24","DOIUrl":null,"url":null,"abstract":"Background: Alteration of taste leads to changes in dietary habits with systemic consequences. Tobacco and alcohol users are known to have altered taste sensations (TS). Here, we ascertain the pattern of altered TS in tobacco and alcohol users in our institution.Materials and methods: Four groups: Group A (no habits, n = 25), Group B (smokers and alcohol users, n = 25), Group C (smokers, alcohol, and tobacco chewers, n = 25), and Group D (alcohol users with tobacco chewing, n = 25). Taste strips for sweet, salt, sour, and bitter at four concentrations were used to ascertain the taste threshold as and high (1) to low (4). Data collected were analysed by Chi-square test in SPSS v. 16.0.Results: Between Groups A, B, C, and D, the threshold levels for sweet and salt were not altered while the threshold level for sour (P = 0.02) and bitter (P = 0.005) was significantly increased.Conclusion: Our study shows that tobacco and alcohol adversely affect the sour and bitter threshold.","PeriodicalId":38846,"journal":{"name":"Journal of Oral and Maxillofacial Pathology","volume":"29 2","pages":"212-215"},"PeriodicalIF":0.0000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12283032/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Oral and Maxillofacial Pathology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4103/jomfp.jomfp_107_24","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/6/30 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"Medicine","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Alteration of taste leads to changes in dietary habits with systemic consequences. Tobacco and alcohol users are known to have altered taste sensations (TS). Here, we ascertain the pattern of altered TS in tobacco and alcohol users in our institution.

Materials and methods: Four groups: Group A (no habits, n = 25), Group B (smokers and alcohol users, n = 25), Group C (smokers, alcohol, and tobacco chewers, n = 25), and Group D (alcohol users with tobacco chewing, n = 25). Taste strips for sweet, salt, sour, and bitter at four concentrations were used to ascertain the taste threshold as and high (1) to low (4). Data collected were analysed by Chi-square test in SPSS v. 16.0.

Results: Between Groups A, B, C, and D, the threshold levels for sweet and salt were not altered while the threshold level for sour (P = 0.02) and bitter (P = 0.005) was significantly increased.

Conclusion: Our study shows that tobacco and alcohol adversely affect the sour and bitter threshold.

查看原文本刊更多论文

烟草和酒精使用者味觉的改变——一项比较研究。

背景：味觉的改变导致饮食习惯的改变，并产生全身后果。众所周知，烟酒使用者会改变味觉（TS）。在这里，我们确定在我们的机构中烟草和酒精使用者改变TS的模式。材料与方法：四组：A组（无不良习惯，n = 25）， B组（吸烟者和饮酒者，n = 25）， C组（吸烟者、饮酒者和咀嚼烟草者，n = 25）， D组（饮酒者和咀嚼烟草者，n = 25）。用四种浓度的甜、盐、酸、苦味觉条来确定味觉阈值从高(1)到低(4)。收集的数据在SPSS v. 16.0中采用卡方检验进行分析。结果：A、B、C、D组对甜、盐的阈值水平没有变化，而对酸（P = 0.02）、苦（P = 0.005）的阈值水平显著升高。结论：我们的研究表明，烟草和酒精对酸味和苦味阈值有不利影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Oral and Maxillofacial Pathology Medicine-Otorhinolaryngology

CiteScore

1.40

自引率

0.00%

发文量

115

期刊介绍： The journal of Oral and Maxillofacial Pathology [ISSN:print-(0973-029X, online-1998-393X)] is a tri-annual journal published on behalf of “The Indian Association of Oral and Maxillofacial Pathologists” (IAOMP). The publication of JOMFP was started in the year 1993. The journal publishes papers on a wide spectrum of topics associated with the scope of Oral and Maxillofacial Pathology, also, ensuring scientific merit and quality. It is a comprehensive reading material for the professionals who want to upgrade their diagnostic skills in Oral Diseases; allows exposure to newer topics and methods of research in the Oral-facial Tissues and Pathology. New features allow an open minded thinking and approach to various pathologies. It also encourages authors to showcase quality work done by them and to compile relevant cases which are diagnostically challenging. The Journal takes pride in maintaining the quality of articles and photomicrographs.