코로나 이환 경험자를 대상으로 주관적 구강상태 인지와 미각 역치 간의 상호관계 분석

• 영문명: Analysis of the Relationship between Subjective Perception on Oral Health and Taste Thresholds: A Study on Individuals with COVID-19 Experience
• 발행기관: 한국구강보건과학회
• 저자명: 이선미(Sun-Mi Lee) 황보나경(Na-Kyung Hwangbo)
• 간행물 정보: 『한국구강보건과학회지』제12권 제2호, 10~17쪽, 전체 8쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2024.06.30

영문 초록

Objectives: The purpose of this study was to confirm the analysis of taste threshold and evaluate the relationship between taste threshold and changes in taste according to oral factors and COVID-19 disease. Methods: In this study, a total of 203 female college students participated. Taste thresholds for five tastes were measured. Information on subjective oral environment and potential COVID-19 effects on taste thresholds was gathered through a questionnaire. Results: Sweetness stood out with the highest sensitivity at 4.19 among the five basic tastes. Subjects occasionally experiencing subjective bad breath showed significant sensitivity to sour taste (sometimes 3.12, never 2.47). Individuals frequently perceiving a subjective dry mouth exhibited heightened sensitivity to bitter taste, scoring 4.13, significantly higher than the 3.38 observed when there was no dryness. While taste thresholds did not significantly differ for those with confirmed coronavirus cases, there was a general tendency for elevated thresholds across all tastes. Subjects with altered smell during COVID-19 diagnosis were notably more sensitive to sour tastes, with a statistically significant difference. Changes in taste and smell correlated positively, with most correlations showing significant positive associations. Conclusions: This study COVID-19 infection led to taste and smell changes, but post-recovery taste thresholds remained unaffected. These findings contribute to understanding the epidemiological aspects of taste and serve as foundational data for exploring taste changes, significant as oral-related clinical symptoms of COVID-19, a classified class 4 infectious disease.

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 연구결과

Ⅳ. 고찰

Ⅴ. 결론

REFERENCES

키워드

Covid-19 Oral factors Sense of smell Taste sensation Taste threshold