ABSTRACT
BACKGROUND: In recent years have been observed an increased incidence of OSCC in young individuals. Based on this, the aim this study was to describe the clinical characteristics of all cases of OSCC in younger patients, diagnosed in two oncology referral hospitals, at the northeast region of Brazil within a 12-year period. MATERIAL AND METHODS: Data regarding general characteristics of patients (age, gender and tobacco and/or alcohol habits) and information about the lesions (tumor location, size, regional lymph node metastasis, distant metastasis and clinical stage) were submitted to descriptive and inferential analysis. Statistical analysis included Chi-square and Fisher's exact tests ( < 0.05). RESULTS: Out of 2311 registered cases of OSCC, 76 (3.3%) corresponded to OSCC in patients under 45 years old. Most of them were male (n = 62, 81.6%) and tobacco and/or alcohol users (n = 40, 52.8%). The most frequent site was the tongue (n = 31, 40.8%), with predominance of cases classified at advanced clinical stage (III and IV, n = 46, 60.5%). The advanced stage of OSCC (III and IV) was statistically associated with male gender (P = 0.035), lower education level (P=0.007), intraoral sites (P < 0.001), presence of pain symptomatology (P = 0.006), and consumption of tobacco and/or alcohol (P=0.001). CONCLUSIONS: The profile of OSCC in young patients resembles to the commonly characteristics reported for overall population. The late diagnosis in young patients usually results in poor prognosis, associated with gender, harmful habits and tumor location. Although prevalence is low, stimulus to prevention and to early diagnosis should be addressed to young individuals exposed to risk factors
Subject(s)
Humans , Male , Female , Neoplasms, Squamous Cell/epidemiology , Mouth Neoplasms/pathology , Odontogenic Tumor, Squamous/epidemiology , Risk Factors , Prognosis , Retrospective Studies , Age and Sex DistributionABSTRACT
Objetivo: Analisar in vitro o pH endógeno e o efeito dos sucos de frutas industrializados na microdureza do esmalte dental permanente. Material e Métodos: A amostra foi constituída por 10 bebidas, de duas marcas comerciais e diferentes sabores. Para compor os grupos experimentais selecionou-se aquelas de menor e maior pH, de acordo com a marca. Confeccionou-se 25 corpos de prova a partir de terceiros molares humanos, que foram divididos em cinco grupos: G1: Ades Uva®, G2: Ades Morango®, G3: Kapo Uva®,G4: Kapo Laranja® e G5: Controle (água destilada). Procedeu-se a análise da microdureza Vickers, antes (T1) e após (T2)os ciclos de desmineralização e remineralização, sendo aplicada uma carga de 100 gramas por 15 segundos. A imersão no suco foi realizada por um período de um minuto, seguido de três minutos na saliva artificial. Os dados foram analisados através do teste de Wilcoxon com nível de significância de 0,05 e com 95% de grau de confiança. Resultados: Todas as bebidas apresentaram pH abaixo do considerado crítico para dissolução do esmalte dental, variando de 3,53 a 3,93. A análise da microdureza mostrou haver diferença significativa (p=0,04) em todos os grupos experimentais, sendo a maior redução observada no grupo G1 (190,67). Conclusão: Todas as bebidas analisadas revelaram uma redução significante da microdureza, sendo,portanto, potencialmente erosivas segundo os critérios adotados nesta investigação.
Objective: To analyze in vitro the endogenous pH and theeffect of industrialized fruit juices on the microhardness of permanent tooth enamel. Material and Method: Sample wascomposed of 10 beverages from two commercial brandsand different flavors. Experimental groups were formed byselecting the beverages with lower and higher pHs accordingto the brands. Twenty-five specimens were prepared fromhuman third molars and randomly assigned into five groups:G1: Ades Uva®, G2: Ades Morango®, G3: Kapo Uva®, G4:Kapo Laranja® and G5: Control (distilled water). Vickersmicrohardness was analyzed before (T1) and after (T2) thedemineralization-remineralization cycles by applying a 100 gload during 15 seconds. The specimens were immersed inthe juices during 1 minute, followed by 3 minutes in artificialsaliva. Wilcoxon test was used for statistical analysis with5% significance level and 95% confidence level. Results: Allbeverages presented pH values below the critical value of5.5 for enamel demineralization, varying from 3.53 to 3.93. Microhardness analysis showed statistically significant difference (p=0.04) in all experimental groups, the largestreduction was observed in G1 (190.67). Conclusion: Allbeverages promoted a significant decrease in permanentenamel microhardness, being considered as potentiallyerosive under the conditions of this study.
