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Relationship between taste sensitivity and dental caries
https://tmdu.repo.nii.ac.jp/records/821
https://tmdu.repo.nii.ac.jp/records/821ff0ce67f-a5fa-4172-b3c3-030c9835dc79
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
10_arakawa (641.6 kB)
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Copyright ©2021 Tokyo Medical and Dental University (TMDU)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||||
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| 公開日 | 2021-06-04 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | eng | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題 | dental caries | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題 | taste perception | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題 | taste sensation | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題 | PROP(6-n-propylthiouracil) | |||||||||||||||||
| 公開日 | ||||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | journal article | |||||||||||||||||
| 著者 |
Arakawa, Makoto
× Arakawa, Makoto
× Kaneko, Jun
× Cruz de Jesus, Vivianne
× Sonoda, Hidekazu
× Yoshida, Naomi
× Tagami, Junji
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | Dental caries is still one of the most common diseases to afflict mankind. It affects 34.1% of the global population. Some studies have reported that individuals with high sugar intake have higher dental caries rates. However, the physiological mechanisms underlying an individual’s craving for sweet substances were not well documented. It was also reported that taste sensitivity may be associated with the preference for or rejection of some foods. Sweet preference has been linked to bitter taste sensitivity to 6-n-propylthiouracil (PROP). The PROP impregnated paper strip is proved to be a useful tool in determining the inherent sensitivity levels (super-taster, medium-taster, and non-taster) to bitter and sweet tastes. The purpose of this study is to evaluate the relationship between taste sensitivity to PROP and dental caries. The results showed a significantly larger number of untreated dental caries lesions among non-tasters compared to super-tasters. However, there was no statistically significant difference in the DMFT index value among the three groups. These results suggest that taste sensitivity to PROP could be a useful screening tool to identify individuals with high dental caries risk. | |||||||||||||||||
| 書誌情報 |
Journal of Medical and Dental Sciences 巻 68, p. 85-89, 発行日 2021-06 |
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| 出版者 | ||||||||||||||||||
| 出版者 | Tokyo Medical and Dental University | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 2185-9132 | |||||||||||||||||
| DOI | ||||||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | 10.11480/jmds.680010 | |||||||||||||||||
