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超级品尝者与非品尝者之间牙经验的差异:系统性审查和元分析
1Department of Dental Public Health, Dentistry, King Abdul Aziz University, Jeddah, KSA.
Journal of Taibah University Medical Sciences
|June 10, 2025
概括
不尝过6-n-propylthiouracil (PROP) 的人有更高的牙损伤风险. 这一系统性审查强调了PROP品味能力与牙经验之间的联系,为公共卫生战略提供了信息.
科学领域:
- 口腔健康 口腔健康
- 遗传学 遗传学 是一个
- 公共卫生 公共卫生
背景情况:
- 味觉感知,特别是品尝6-n-propylthiouracil (PROP) 的能力,与饮食选择和健康结果有关.
- 了解PROP品尝者身份和牙损伤经验之间的关系对于个性化口腔保健和公共卫生干预至关重要.
研究的目的:
- 系统地审查和综合现有文献,以了解PROP超级品尝者和非品尝者之间牙损伤经验的差异.
- 评估PROP品尝者身份与牙损的流行率和严重程度之间的关联.
主要方法:
- 在多个数据库 (PubMed,EMBASE,Google Scholar等) 中进行了全面的电子文献搜索. ) 的情况.
- 包括的研究是前性临床试验,包括不同组的超级品尝者和非品尝者.
- 进行了腐烂,缺失和填充牙 (DMFT) 和腐烂,缺失和填充表面 (DMFS) 指数的元分析,并进行了偏差风险评估.
主要成果:
- 九个横截面研究被纳入了审查.
- 大多数研究表明,非品尝者通常有更高的牙损伤率.
- 分析结果支持观察到非品尝者脏病风险增加,尽管四项研究显示偏差风险很高.
结论:
- 没有品尝PROP的人似乎患牙的风险较高.
- 未来的研究应该控制诸如年龄,口腔卫生,化物暴露和唾液流等混因素,以提高研究结果的概括性.
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