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Comparison of gustatory function between mucosal and squamous disease: a randomised controlled study

Published online by Cambridge University Press:  17 August 2020

A Anant ,
P Lal  and
P Pradhan
A Anant
Affiliation:
Department of ENT and Head Neck Surgery, Vardhaman Mahavir Medical College and Safdarjung Hospital, New Delhi
P Lal
Affiliation:
Department of ENT and Head Neck Surgery, Vardhaman Mahavir Medical College and Safdarjung Hospital, New Delhi
P Pradhan*
Affiliation:
Department of ENT and Head Neck Surgery, All India Institute of Medical Sciences, Bhubaneswar, India
*
Author for correspondence: Dr Pradeep Pradhan, Department of ENT and Head Neck Surgery, All India Institute of Medical Sciences, Dumduma, Bhubaneswar751019, India E-mail: padiapradhan@gmail.com
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Abstract

Objective

The aim of this study was to evaluate and compare the gustatory function between patients with chronic mucosal and squamous diseases before and after the surgery.

Method

A total of 33 patients with mucosal diseases and 34 patients with squamous diseases were evaluated for gustatory function both in the pre-operative and post-operative periods. The taste scores were compared between the two groups.

Results

The gustatory scores in the mucosal disease group were significantly better than the scores in the squamous disease group (p < 0.05). There was no significant correlation detected between the age of the patients or duration of the disease with the taste scores in any of the study groups.

Conclusion

The improvement in gustatory score was better in the chronic mucosal disease group than the squamous disease group. There was no significant correlation found between the age of the patients or duration of disease and the taste score in any of the study groups.

Keywords

TasteOtitis Media
Type
Main Articles
Information
The Journal of Laryngology & Otology , Volume 134 , Issue 9 , September 2020 , pp. 784 - 789
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press

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Footnotes

Dr P Pradhan takes responsibility for the integrity of the content of the paper

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