The Relationship of Salivary Viscosity with Halitosis
Sachiko Komori, Takashi Zaitsu, Sachiko Takehara, Masayuki Ueno, Yoko Kawaguchi,
소속 상세정보
( Sachiko Komori ) - Tokyo Medical and Dental University Graduate School of Medical and Dental Sciences Department of Oral Health Promotion
( Takashi Zaitsu ) - Tokyo Medical and Dental University Graduate School of Medical and Dental Sciences Department of Oral Health Promotion
( Sachiko Takehara ) - Tokyo Medical and Dental University International Exchange Center
( Masayuki Ueno ) - Tokyo Medical and Dental University Graduate School of Medical and Dental Sciences Department of Oral Health Promotion
( Yoko Kawaguchi ) - Tokyo Medical and Dental University Graduate School of Medical and Dental Sciences Department of Oral Health Promotion
KMID : 1157520160120010013
Abstract
Objective: The purpose of this research was to examine the relationship of salivary viscosity with halitosis.
Methods: Subjects were 224 patients who visited a halitosis clinic. Instrumental measurements (Gas chromatography and Sulfide monitor) and the organoleptic assessment were used for the detection of halitosis. An oral health examination assessed the number of teeth present and decayed teeth, periodontal pocket depth and gingival bleeding, plaque index and tongue coating. Un-stimulated whole saliva was collected for 5 minutes. Salivary viscosity was measured using a cone-and-plate digital viscometer. The independent t-test and chi-square test were conducted to compare the means and distributional differences by malodor status. Logistic regression analysis was performed with malodor status as the dependent variable. Gender, age and oral health status were used as independent variables.
Results: Chi-square tests demonstrated significant associations between salivary viscosity and H2S≥1.5, CH3SH≥0.5, (CH3)2S≥0.4, Breathtron?≥251, and organoleptic score≥2.0 (p＜0.05). Salivary viscosity (p＜0.05) and the tongue coating (p＜0.05) were significant variables in all malodor measurements (concentrations of H2S, CH3SH, (CH3)2S, total volatile sulfur compounds [VSCs], and the organoleptic score). Compared to subjects with low salivary viscosity, those with high salivary viscosity were significantly more likely to have malodor (odds ratio: ranging from 2.32 to 7.51).
Conclusion: This study indicated that salivary viscosity as well as tongue coating were significant risk factors for halitosis measured by concentrations of H2S, CH3SH, (CH3)2S, total VSCs, and the organoleptic score.
키워드
halitosis; saliva; viscosity
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