The Journal of Internal Korean Medicine (대한한방내과학회지)

The Society of Internal Korean Medicine (대한한방내과학회)
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Correlation between Dysgeusia and Spleen qi Deficiency Patterns in Patients with Burning Mouth Syndrome

구강작열감증후군 환자의 미각 이상과 비기허증(脾氣虛證)의 상관관계

  • Lee, Jung-eun (Dept. of Clinical Korean Medicine, Graduate School, Kyung Hee University) ;
  • Park, Jae-woo (Dept. of Clinical Korean Medicine, Graduate School, Kyung Hee University) ;
  • Kim, Jin-sung (Dept. of Clinical Korean Medicine, Graduate School, Kyung Hee University)
  • 이정은 (경희대학교 대학원 임상한의학과) ;
  • 박재우 (경희대학교 대학원 임상한의학과) ;
  • 김진성 (경희대학교 대학원 임상한의학과)
  • Received : 2017.09.07
  • Accepted : 2017.09.25
  • Published : 2017.09.30
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Abstract

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

Keywords

References

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