Consequences of Stapes Surgery on Tongue Morphological Characteristics in Narrow Band Imaging, Gustatory Function and General Sensation: A Prospective Tertiary Center Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Enrollment
2.1.1. Inclusion Criteria
- Age > 18 years;
- Patients with clinical otosclerosis diagnosed by the ENT specialist-otosurgeon.
2.1.2. Exclusion Criteria
- A recent modification of regular therapy [24];
- Recent onset of smoking [25];
- COVID-19 infection [26];
- History of taste disturbance at the enrolment;
- History of smell disturbance at the enrolment;
- History of facial palsy at the enrolment;
- Diseases of the oral cavity.
2.2. Tongue Morphology Assessment with Narrow Band Imaging
2.3. The Taste Assessment
2.4. Two-Point Discrimination
2.5. Surgical Procedure
2.6. Statistical Analysis
3. Results
3.1. Tongue Morphology Assessment with NBI
3.1.1. The Total Score of Blood Vessel Morphology
3.1.2. The Number of Fungiform Papillae
3.1.3. The Mean Score of Blood Vessel Morphology
3.2. The Taste Assessment
Dysgeusia Analysis
3.3. Two-Point Discrimination
3.4. CT Manipulation
4. Discussion
4.1. NBI
4.2. Taste
4.3. General Sensation
4.4. CT Manipulation
4.5. Perspective of CT Preservation
4.6. Advantages and Limitations
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Grade | Blood Vessel Morphology |
---|---|
Type A (4 points) | Clear loop and wooden branch shape |
Type B (3 points) | Unclear loop and wooden branch shape |
Type C (2 points) | Elongated blood vessels with wen (swelling) |
Type D (1 point) | Granulated shape, dotted shape |
Type E (0 points) | Unclear, disappeared |
Group | Check-Up a | p | ||
---|---|---|---|---|
0 | 1 | 2 | ||
Test | Mdn = 12 12.28 ± 4.577 | Mdn = 12 10.97 ± 4.215 | Mdn = 9 | 0.005 b |
Control | Mdn = 12 11.85 ± 4.171 | Mdn = 12 11.79 ± 4.824 | Mdn = 10 | 0.801 b |
p | 0.661 c | 0.426 c | 0.147 b |
Group | Check-Up a | pb | ||
---|---|---|---|---|
0 | 1 | 2 | ||
Test | 5 | 4 | 4 | 0.009 |
Control | 4 | 5 | 4 | 0.564 |
pb | 0.315 | 0.980 | 0.154 |
Group | Check-Up a | pb | ||
---|---|---|---|---|
0 | 1 | 2 | ||
Test | 2.8 | 2.5 | 2 | 0.515 |
Control | 3.0 | 3.0 | 3 | 0.915 |
pc | 0.462 | 0.396 | 0.434 |
Taste | Group | Check-Up a | pb | ||
---|---|---|---|---|---|
0 | 1 | 2 | |||
Sweet | Test | 4 | 2 | 3 | 0.003 |
Control | 4 | 3 | 4 | 0.878 | |
pc | 0.941 | 0.010 | 0.044 | ||
Salty | Test | 2 | 1 | 1 | 0.035 |
Control | 2 | 3 | 2 | 0.159 | |
pc | 0.853 | 0.077 | 0.045 | ||
Sour | Test | 3 | 1.5 | 2 | 0.036 |
Control | 2.5 | 3 | 3 | 0.786 | |
pc | 0.900 | 0.023 | 0.034 | ||
Bitter | Test | 3 | 1.5 | 2 | 0.013 |
Control | 3 | 3 | 3 | 0.281 | |
pc | 0.447 | 0.007 | 0.260 |
Sweet | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 21 (100%) | 0 | 16 (67%) | 8 (33%) | <0.005 | 0.130 |
False | 2 (20%) | 8 (80%) | 1 (20%) | 4 (80%) | ||
Salty | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 1 (9%) | 10 (91%) | 4 (50%) | 4 (50%) | 0.063 | 1.000 |
False | 6 (55%) | 5 (45%) | 5 (56%) | 4 (44%) | ||
Sour | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 0 | 5 (100%) | 4 (57%) | 3 (43%) | 0.553 | 0.375 |
False | 6 (25%) | 18 (75%) | 7 (32%) | 15 (68%) | ||
Bitter | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 9 (56%) | 7 (44%) | 8 (50%) | 8 (50%) | 0.159 | 0.249 |
False | 4 (29%) | 10 (71%) | 3 | 10 |
Sweet | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 18 (78%) | 5 (22%) | 20 (87%) | 3 (13%) | 0.226 | 0.314 |
False | 5 (56%) | 4 (44%) | 6 (67%) | 3 (33%) | ||
Salty | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 3 (25%) | 9 (75%) | 10 (83%) | 2 (17%) | 1.000 | 1.000 |
False | 2 (33%) | 4 (67%) | 6 (75%) | 2 (25%) | ||
Sour | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 6 (40%) | 9 (60%) | 5 (31%) | 11 (69%) | 0.252 | 0.685 |
False | 3 (19%) | 13 (81%) | 3 (91%) | 13 (81%) | ||
Bitter | 1 | 2 | p | |||
0 | True | False | True | False | 0 vs. 1 | 0 vs. 2 |
True | 13 (68%) | 6 (32%) | 10 (53%) | 9 (47%) | 0.173 | 1.000 |
False | 6 (43%) | 8 (57%) | 7 (54%) | 6 (46%) |
Group | Check-Up a | pb | |||
---|---|---|---|---|---|
0 | 6 h | 1 | 2 | ||
Test | 6 | 6 | 6 | 7 | 0.056 |
Control | 6 | 6 | 6 | 6 | 0.801 |
pc | 0.688 | 0.824 | 0.992 | 0.635 |
Grade of CT Manipulation | No (%) |
---|---|
minimal | 23 (44) |
intermediate | 17 (33) |
significant | 10 (19) |
transected | 1 (2) |
no data | 1 (2) |
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Božanić Urbančič, N.; Vozel, D.; Steiner, N.; Hribar, M.; Fošnarič, I.; Šifrer, R.; Urbančič, J.; Battelino, S. Consequences of Stapes Surgery on Tongue Morphological Characteristics in Narrow Band Imaging, Gustatory Function and General Sensation: A Prospective Tertiary Center Study. Appl. Sci. 2022, 12, 3248. https://doi.org/10.3390/app12073248
Božanić Urbančič N, Vozel D, Steiner N, Hribar M, Fošnarič I, Šifrer R, Urbančič J, Battelino S. Consequences of Stapes Surgery on Tongue Morphological Characteristics in Narrow Band Imaging, Gustatory Function and General Sensation: A Prospective Tertiary Center Study. Applied Sciences. 2022; 12(7):3248. https://doi.org/10.3390/app12073248
Chicago/Turabian StyleBožanić Urbančič, Nina, Domen Vozel, Nejc Steiner, Manja Hribar, Iztok Fošnarič, Robert Šifrer, Jure Urbančič, and Saba Battelino. 2022. "Consequences of Stapes Surgery on Tongue Morphological Characteristics in Narrow Band Imaging, Gustatory Function and General Sensation: A Prospective Tertiary Center Study" Applied Sciences 12, no. 7: 3248. https://doi.org/10.3390/app12073248