Babu S, Bhat R V, Kumar P U, Sesikaran B, Rao K V, Aruna P, Reddy P R
Food Toxicology Research Centre, National Institute of Nutrition, Hyderabad, India.
J Toxicol Clin Toxicol. 1996;34(3):317-22. doi: 10.3109/15563659609013796.
Oral submucous fibrosis associated with chewing of betel nut products has an estimated prevalence of 0.2-1.2% in India. The increasing use of pan masala/gutkha, a mix of tobacco and a less moist form of betelquid lacking the betel leaf, seems associated with an earlier age of onset of oral submucous fibrosis.
A prospective study examined the in vivo effects of pan masala/gutkha and betelquid chewing on buccal mucosal cytology in 50 patients with oral submucous fibrosis and 40 controls.
The percentage of nucleolated intermediate cells or proliferative fraction of buccal mucosa cells was significantly higher in all habitual chewers than controls. Pan masala/gutkha chewers presented with oral submucous fibrosis after 2.7 +/- 0.6 y of use whereas the betelquid users presented with oral submucous fibrosis reported 8.6 +/- 2.3 y of use (p < 0.05).
Habitual chewing of pan masala/gutkha is associated with earlier presentation of oral submucous fibrosis than betelquid use. Factors which may be responsible for these differences are the tobacco content, the absence of the betel leaf and its carotenes and the much higher dry weight of pan masala/gutkha.
在印度，与咀嚼槟榔制品相关的口腔黏膜下纤维化估计患病率为0.2 - 1.2%。越来越多人使用潘趣酒/古特卡（一种烟草与不含蒌叶的较干燥形式的槟榔汁的混合物），这似乎与口腔黏膜下纤维化发病年龄提前有关。
一项前瞻性研究检测了50例口腔黏膜下纤维化患者和40名对照者咀嚼潘趣酒/古特卡及槟榔汁对颊黏膜细胞学的体内影响。
所有习惯性咀嚼者的核仁中间细胞百分比或颊黏膜细胞增殖分数均显著高于对照组。咀嚼潘趣酒/古特卡者在使用2.7±0.6年后出现口腔黏膜下纤维化，而咀嚼槟榔汁者报告在使用8.6±2.3年后出现口腔黏膜下纤维化（p<0.05）。
与咀嚼槟榔汁相比，习惯性咀嚼潘趣酒/古特卡与口腔黏膜下纤维化的更早出现有关。造成这些差异的因素可能是烟草含量、蒌叶及其胡萝卜素的缺失以及潘趣酒/古特卡更高的干重。
