Ueno Masayuki, Takeuchi Susumu, Takehara Sachiko, Kawaguchi Yoko
Department of Oral Health Promotion, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University , Tokyo , Japan.
Acta Odontol Scand. 2014 Nov;72(8):1005-9. doi: 10.3109/00016357.2014.938115. Epub 2014 Aug 13.
The objective of this study was to assess whether saliva viscosity, measured by a viscometer, was a predictor of oral malodor.
The subjects were 617 patients who visited an oral malodor clinic. The organoleptic test (OT) was used for diagnosis of oral malodor. An oral examination assessed the numbers of teeth present and decayed teeth as well as the presence or absence of dentures. Further, periodontal pocket depths (PD), gingival bleeding, dental plaque and tongue coating were investigated. Unstimulated saliva were collected for 5 min. Saliva viscosity was measured with a viscometer. Logistic regression analysis with oral malodor status by OT as a dependent variable was performed. Possible confounders including age, gender, number of teeth present, number of decayed teeth, number of teeth with PD ≥ 4 mm, number of teeth with bleeding on probing, presence or absence of dentures, plaque index, area of tongue coating, saliva flow rate, saliva pH and saliva viscosity were used as independent variables.
Saliva viscosity (p = 0.047) along with the number of teeth with PD ≥4 mm (p = 0.001), plaque index (p = 0.037) and area of tongue coating (p < 0.001) were significant variables for oral malodor. Subjects with a higher number of teeth with PD ≥ 4 mm (OR = 1.32), plaque index (OR = 2.13), area of tongue coating (OR = 3.17) and saliva viscosity (OR = 1.10) were more likely to have oral malodor compared to those with lower values.
The results suggested that high saliva viscosity could be a potential risk factor for oral malodor.
本研究的目的是评估用粘度计测量的唾液粘度是否为口腔异味的一个预测指标。
研究对象为617名前往口腔异味门诊就诊的患者。采用感官测试（OT）诊断口腔异味。口腔检查评估了现存牙齿和龋齿的数量以及假牙的有无。此外，还调查了牙周袋深度（PD）、牙龈出血、牙菌斑和舌苔情况。收集5分钟的非刺激性唾液。用粘度计测量唾液粘度。以OT确定的口腔异味状态作为因变量进行逻辑回归分析。将年龄、性别、现存牙齿数量、龋齿数量、PD≥4mm的牙齿数量、探诊出血的牙齿数量、假牙的有无、菌斑指数、舌苔面积、唾液流速、唾液pH值和唾液粘度等可能的混杂因素作为自变量。
唾液粘度（p = 0.047）以及PD≥4mm的牙齿数量（p = 0.001）、菌斑指数（p = 0.037）和舌苔面积（p < 0.001）是口腔异味的显著变量。与数值较低者相比，PD≥4mm的牙齿数量较多（OR = 1.32）、菌斑指数较高（OR = 2.13）、舌苔面积较大（OR = 3.17）和唾液粘度较高（OR = 1.10）的受试者更有可能有口腔异味。
结果表明，高唾液粘度可能是口腔异味的一个潜在危险因素。
Zotero 插件