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Study on Association between Subjective Symptoms of the Taste Disorderand Serum Zinc Level
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- SAKATA Ken-ichiro
- Oral Diagnosis and Medicine, Department of Oral Pathobiological Science, Graduate School of Dental Medicine, Hokkaido University
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- YAMAZAKI Yutaka
- Oral Diagnosis and Medicine, Department of Oral Pathobiological Science, Graduate School of Dental Medicine, Hokkaido University
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- SATO Jun
- Oral Diagnosis and Medicine, Department of Oral Pathobiological Science, Graduate School of Dental Medicine, Hokkaido University
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- HATA Hironobu
- Oral Diagnosis and Medicine, Department of Oral Pathobiological Science, Graduate School of Dental Medicine, Hokkaido University
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- MIZUTANI Atsushi
- Oral Diagnosis and Medicine, Department of Oral Pathobiological Science, Graduate School of Dental Medicine, Hokkaido University
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- OOUCHI Manabu
- Oral Diagnosis and Medicine, Department of Oral Pathobiological Science, Graduate School of Dental Medicine, Hokkaido University
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- KITAGAWA Yoshimasa
- Oral Diagnosis and Medicine, Department of Oral Pathobiological Science, Graduate School of Dental Medicine, Hokkaido University
Bibliographic Information
- Other Title
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- 味覚異常の自覚症状と血清亜鉛値の関連についての研究
- ミカク イジョウ ノ ジカク ショウジョウ ト ケッセイ アエンチ ノ カンレン ニ ツイテ ノ ケンキュウ
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Description
Currently, zinc deficiency has been considered to be one of the main causes of taste disorders. Therefore, zinc preparation is the mainstay of the treatment for any taste disorders. However, there have been many cases showing no efficacy of the zinc administration in a clinical setting. Our previous study demonstrated that various oral diseases including candidiasis, dry mouth, and glossitis as well as psychosomatic factors could lead to taste disorder. The aim of this retrospective study was to elucidate whether serum zinc value was actually decreased or not in patients with taste disorder. Serum zinc value and zinc/copper ratio (cut off value: zinc/copper < 0.7) were examined in 144 patients complaining of taste disorder (taste disorder group), compared with 159 patients without taste disturbance (age and sex matched control group). In the present study, 4 cut off values were determined according to serum zinc level: (1) less than 60μg/dl, (2) less than 64μg/dl, (3) less than 70μg/dl, (4) and less than 80μg/dl. Average, median, maximum, and minimum levels of serum zinc in the taste disorder group were 74.4, 72.0, 155, and 45.0μg/dl, respectively, and in the control were 74.2, 73.7, 156, and 49.0μg/dl, respectively. There were no significant differences between the two groups. When a cut off value of serum zinc was set only less than 60μg/dl (severe serum zinc deficiency), significantly higher percentage of the taste disorder group showed severe serum zinc deficiency than that of the control (14% vs 6%, p < 0.05). Percentage of “zinc/copper < 0.7μ was 64% and 61% in the taste disorder group and in the control, respectively, which also revealed no significant difference between the two groups. This study suggested that there might be no association between taste disorder and serum zinc deficiency except for patients with severely reduced serum zinc level, therefore our results indicated that the serum zinc value does not always reflect subjective symptom of taste disorder.
Journal
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- Journal of Japanese Society of Oral Medicine
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Journal of Japanese Society of Oral Medicine 18 (2), 39-43, 2012
Japanese Society of Oral Medicine