习惯性咀嚼古特卡者与非咀嚼者的自我认知口腔健康状况及全唾液免疫球蛋白G水平

Self-perceived oral health and whole salivary immunoglobulin G levels in habitual gutka-chewers and nonchewers.

作者信息

Alshehri F A, Al-Kheraif A A, Aldosary K M, Vohra F, Malmstrom H, Romanos G E, Javed F

机构信息

Division of General Dentistry, Eastman Institute for Oral Health, University of Rochester, Rochester, NY, USA.

出版信息

Niger J Clin Pract. 2016 Mar-Apr;19(2):272-7. doi: 10.4103/1119-3077.164337.

DOI:10.4103/1119-3077.164337

PMID:26856294

Abstract

OBJECTIVE

To assess self-perceived oral health and whole salivary immunoglobulin G (IgG) levels among habitual gutka-chewers and nonchewers (controls).

MATERIALS AND METHODS

Fifty gutka-chewers and fifty controls were included. Demographic data and self-perceived oral health status (pain in teeth, pain on chewing, bleeding gums (BG), bad breath, loose teeth and daily oral hygiene protocols) were collected using a questionnaire. Unstimulated whole saliva (UWS) was collected and unstimulated whole salivary flow rate (UWSFR) was determined. Whole salivary IgG levels were determined using standard techniques. Odds ratios were calculated for oral symptoms and group differences in protein levels were compared using one-way analysis of variance (α± <5%).

RESULTS

BG was more often reported by gutka-chewers than controls (P < 0.05). There was no significant difference in UWSFR and self-perceived pain in teeth, pain on chewing, bad breath and loose teeth among gutka-chewers and controls. IgG levels were significantly higher among gutka-chewers than controls (P < 0.01). Among gutka-chewers, whole salivary IgG levels were comparable individuals with and without self-perceived oral symptoms. Among controls, IgG levels in UWS were significantly higher among individuals who had BG than those who did not (P < 0.05).

CONCLUSIONS

Self-perceived oral health is worse and whole salivary IgG levels are higher in gutka-chewers compared to controls.

摘要

目的

评估习惯性嚼槟榔者与非嚼槟榔者（对照组）的自我感知口腔健康状况及全唾液免疫球蛋白G（IgG）水平。

材料与方法

纳入50名嚼槟榔者和50名对照者。使用问卷收集人口统计学数据及自我感知的口腔健康状况（牙痛、咀嚼痛、牙龈出血（BG）、口臭、牙齿松动及日常口腔卫生习惯）。收集非刺激性全唾液（UWS）并测定非刺激性全唾液流速（UWSFR）。采用标准技术测定全唾液IgG水平。计算口腔症状的比值比，并使用单因素方差分析比较蛋白质水平的组间差异（α±<5%）。

结果

嚼槟榔者报告BG的情况比对照组更常见（P<0.05）。嚼槟榔者与对照组在UWSFR以及自我感知的牙痛、咀嚼痛、口臭和牙齿松动方面无显著差异。嚼槟榔者的IgG水平显著高于对照组（P<0.01）。在嚼槟榔者中，有无自我感知口腔症状的个体全唾液IgG水平相当。在对照组中，有BG的个体UWS中的IgG水平显著高于无BG的个体（P<0.05）。