Olfaction in dentistry.
Olfaction in dentistry.
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牙科中的嗅觉。
DOI：
10.1111/j.1601-0825.2009.01616.x
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发表时间：
2010
期刊：
影响因子：
3.8
通讯作者：
Doty,RL
中科院分区：
文献类型：
--
作者：
Bromley,SM;Doty,RL
口腔疾病（2010）16，221- 232口腔医学从业人员经常遇到患者抱怨味觉障碍。虽然一些这样的抱怨代表了味觉系统特有的病理过程，但实际上情况很少。除非涉及味蕾介导的品质，如甜，酸，苦，咸，鲜味，白垩或金属，“味觉”功能障碍不可避免地反映了嗅觉的损害。诸如鸡肉、巧克力、咖啡、乌藨子、牛排酱料、比萨饼和汉堡包等“味觉”感觉依赖于吞咽期间经由鼻咽对嗅觉受体的刺激。在本文中，我们简要回顾了嗅觉系统的解剖学，生理学和病理生理学，沿着临床评估其功能的方法。在牙科诊所中经常遇到的嗅觉障碍的患病率，病因和性质，沿着治疗和病人管理的方法。
Oral Diseases(2010)16, 221–232Practitioners of oral medicine frequently encounter patients with complaints of taste disturbance. While some such complaints represent pathological processes specific to the gustatory system,per se, this is rarely the case. Unless taste‐bud mediated qualities such as sweet, sour, bitter, salty, umami, chalky, or metallic are involved, ‘taste’ dysfunction inevitably reflects damage to the sense of smell. Such ‘taste’ sensations as chicken, chocolate, coffee, raspberry, steak sauce, pizza, and hamburger are dependent upon stimulation of the olfactory receptors via the nasopharynx during deglutition. In this paper, we briefly review the anatomy, physiology, and pathophysiology of the olfactory system, along with means for clinically assessing its function. The prevalence, etiology, and nature of olfactory disorders commonly encountered in the dental clinic are addressed, along with approaches to therapy and patient management.