%0 Journal Article %T Evaluation of Gustatory Function in Oral Submucous Fibrosis Patients and Gutka Chewers %J Asian Pacific Journal of Cancer Prevention %I West Asia Organization for Cancer Prevention (WAOCP), APOCP's West Asia Chapter. %Z 1513-7368 %A Bangi, Balaji Babu %A Ginjupally, Uday %A Nadendla, Lakshmi Kavitha %A Mekala, Mounika Reddy %A B, Jaya Lakshmi %A Kakumani, Aswani %D 2019 %\ 02/01/2019 %V 20 %N 2 %P 569-573 %! Evaluation of Gustatory Function in Oral Submucous Fibrosis Patients and Gutka Chewers %K Oral submucous fibrosis %K taste %K tongue %R 10.31557/APJCP.2019.20.2.569 %X Aim: The aim of the study is to assess and compare taste perception among Oral submucous fibrosis (OSMF)patients, Gutka chewers without OSMF and healthy subjects. Materials and methods: Ninety subjects (30 OSMF,30 Gutka chewers without OSMF and 30 controls) were enrolled in the study for assessing taste perception by filterpaper strips impregnated with different taste qualities. Taste perception assessment was also done in stage I, II and IIIOSMF subjects. The obtained data were analyzed using SPSS 20.0 software. Results: The gustatory defect was relatedto sweet, sour, bitter and salt, with significant changes in sour (33.3% showed hypoguesia) taste in OSMF subjects and13.3%showed hypoguesia to all tastants in gutka chewers and hypoguesia to salt, sour and bitter to grade III comparedin grade I and II. Conclusion: This study proved that there is significant alterations to taste perception with sour, salt,and bitter and then to sweet in OSMF subjects. %U https://journal.waocp.org/article_82409_bb055d12c427f9ab3b8b51975fb3bf5c.pdf