Serum Protein Levels in Oral Submucous Fibrosis Patients

The present study was aimed to compare the serum levels of total protein, albumin and uric acid in oral submucous fibrosis patients.

Patients were allotted into three categories: Group I comprised 25 healthy individuals, Group II comprised of 25 individuals with chewing tobacco habit without OSMF, and Group III comprised of 25 patients with chewing tobacco habit with OSMF.

The mean serum levels of Total protein fell from group I to group III; variation was not found to be statistically considerable. Serum levels of Albumin fell from group I to group III; dissimilarity was found to be statistically considerable (p < 0.05). Serum levels of Uric acid decreased from group I to group II; difference was found to be statistically significant (p < 0.05).

OSMF is caused by a variety of reasons, including local irritants such as capsaicin, nicotine, betel nut, punget, and spicy food, as well as chronic candidiasis, iron and nutritional deficiencies, human papillomavirus (HPV), genetic abnormalities, Herpes simplex virus (HSV), and human autoimmunity. Several case control studies have linked areca nut, a component of betel quid, to an increase in the prevalence of OSMF. Decrease in level of serum proteins can be considered as an important event by which oxidative stress can cause toxic effects on antioxidant defense system in our body and initiate precancerous transformation and other oral diseases. Results of our study will not only be useful in understanding the pathogenesis of OSMF but it also focuses on antioxidant therapeutic approaches and in treatment of OSMF.