POSITIVE LONG-TERM EFFECTS OF THIRD MOLAR EXTRACTION ON TASTE FUNCTION.
POSITIVE LONG-TERM EFFECTS OF THIRD MOLAR EXTRACTION ON TASTE FUNCTION.
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DOI：
10.1093/chemse/bjab032
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发表时间：
2021-06
期刊：
影响因子：
3.5
通讯作者：
Dane Kim;R. Doty
中科院分区：
文献类型：
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作者：
Dane Kim;R. Doty
据报道，在许多接受下颌第三磨牙拔除（TME）的患者中，术后会出现味觉和其他感觉神经缺陷。虽然味觉缺陷通常被认为在一年内解决，但TME的长期影响仍然未知。我们回顾性研究了891名平均在20多年前接受过TME的人和364名未接受过TME的人的全口味觉功能。在过去的20年里，宾夕法尼亚大学味觉和味觉中心对所有人的化学感觉功能进行了广泛的测试。全口识别测试包括两种呈现，每种呈现五种不同浓度的蔗糖、氯化钠、柠檬酸和咖啡因。协方差分析（年龄=协变量）发现，那些历史的第三磨牙提取表现出更好的整体测试成绩的所有四个口味的质量比非操作控制。这些分数与自TME以来的时间无关。在这两组中，女性的表现都优于男性，而且功能随着年龄的增长而下降。这种医源性现象的基础尚不清楚，需要前瞻性研究证实，但可能反映CN VII神经传入的医源性致敏或CN VII通过中枢神经系统过程对CN IX施加的紧张性抑制的部分释放。
Taste and other neurosensory defects have been reported postoperatively in a number of patients who have undergone mandibular third molar extraction (TME). Although the taste deficits are generally believed to resolve within a year, the long-term effects of TME remain unknown. We retrospectively examined the whole-mouth taste function of 891 individuals who had received TMEs, on average, more than two decades earlier, and 364 individuals who had not undergone TME. All had been extensively tested for chemosensory function at the University of Pennsylvania Smell and Taste Center over the course of the last 20 years. The whole-mouth identification test incorporated two presentations each of five different concentrations of sucrose, sodium chloride, citric acid, and caffeine. Analyses of covariance (age = covariate) found those with histories of third molar extraction to exhibit better overall test scores for all four taste qualities than non-operated controls. Such scores were not associated with the time since the TME. In both groups, women outperformed men and function declined with age. The basis of this iatrogenic phenomenon, which requires confirmation from prospective studies, is unknown, but could reflect iatrogenic sensitization of CN VII nerve afferents or the partial release of the tonic inhibition that CN VII exerts on CN IX via central nervous system processes.