{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T16:28:35Z","timestamp":1787761715274,"version":"build-2784847793"},"reference-count":42,"publisher":"Ovid Technologies (Wolters Kluwer Health)","issue":"2","content-domain":{"domain":["lww.com","ovid.com"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2022,4]]},"abstract":"<jats:sec>\n                    <jats:title>Context and Aim:<\/jats:title>\n                    <jats:p>The major afflictions such as odynophagia (painful swallowing) and trismus that occur in patients with oral submucous fibrosis (OSMF) are well documented, but the impairment of gustatory functions has not received much consideration in the past. The present study was planned with a similar intent to assess and compare the alteration in taste perception among gutkha chewers with and without OSMF and healthy subjects.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Materials and Methods:<\/jats:title>\n                    <jats:p>The present study was designed as a prospective case\u2013control study comprising 90 individuals within an age range of 15\u201350 years who were divided into three groups with Group A consisting of 30 patients who were gutkha chewers with OSMF, Group B consisting of 30 individuals who were gutkha chewers but without OSMF and Group C consisting of 30 healthy subjects who were included as normal controls. The taste intensity response scores for the four basic tastes were recorded and the results obtained were, then, subjected to statistical analysis.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Statistical Analysis Used:<\/jats:title>\n                    <jats:p>\n                      The data were analyzed using SPSS version 16.0 (SPSS Inc., Chicago, IL, USA). Comparison of the said parameters was done using Chi-square test, analysis of variance and Tukey's\n                      <jats:italic toggle=\"yes\">post-hoc<\/jats:italic>\n                      test.\n                      <jats:italic toggle=\"yes\">P<\/jats:italic>\n                      &lt; 0.05 was considered statistically significant.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results:<\/jats:title>\n                    <jats:p>The findings of the present study suggested that all taste sensations were affected more in Group A patients than the Group B and Group C individuals.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion:<\/jats:title>\n                    <jats:p>The results obtained in the present study were found to be encouraging as it was demonstrated that taste perception varied significantly among the patients with OSMF as against those having habit of betel nut\/gutkha chewing but those who did not develop OSMF and the normal healthy controls and this data, though, initial, might be used on a scientific basis to improve the quality of life in the affected patients as well as to prevent the further progression of the disease process.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.4103\/jomfp.jomfp_38_21","type":"journal-article","created":{"date-parts":[[2023,4,26]],"date-time":"2023-04-26T05:27:46Z","timestamp":1682486866000},"page":"208-217","update-policy":"https:\/\/doi.org\/10.1097\/lww.0000000000001000","source":"Crossref","is-referenced-by-count":4,"title":["Comparative evaluation of alteration in taste perception among Gutkha chewers with and without OSMF and healthy 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