Tingling in mouth
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10 papers analyzed
These studies suggest that tingling in the mouth can be caused by Szechuan pepper's activation of trigeminal neurons, burning mouth syndrome, or migraines.
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Tingling Sensation in the Mouth: Causes and Mechanisms
Introduction to Oral Tingling Sensations
Tingling sensations in the mouth, medically referred to as paresthesia, can arise from various causes, including the consumption of certain foods, underlying medical conditions, and nerve dysfunction. This article explores the primary causes and mechanisms behind oral tingling, focusing on the role of specific compounds and medical conditions.
Alkylamides and Tingling Sensation
Szechuan Pepper and Hydroxy-alpha-sanshool
One of the most well-known causes of tingling in the mouth is the consumption of Szechuan pepper, which contains alkylamides such as hydroxy-alpha-sanshool (HO-alpha-S). This compound activates tactile and thermal trigeminal neurons, leading to a strong tingling sensation. Research involving extracellular nerve recordings from the lingual nerve of rats has shown that HO-alpha-S alters the activity levels in cool-sensitive fibers and induces activity in tactile fibers, cold nociceptors, and silent fibers that are typically insensitive to thermal or tactile stimuli. This suggests that HO-alpha-S affects neurons mediating innocuous sensations, making it a useful model for studying paresthesia.
Configuration of Alkylamides
The configuration of alkylamides also plays a crucial role in the type of sensation experienced. For instance, alkylamides with at least one cis-configured double bond, such as hydroxy-alpha-sanshool, elicit a tingling and paresthetic sensation. In contrast, all-trans-configured alkylamides induce a numbing and anesthetic sensation. Additionally, the mono-cis-configured major amide hydroxy-alpha-sanshool has been found to induce massive salivation, whereas its all-trans counterpart does not.
Burning Mouth Syndrome (BMS)
Clinical and Pathophysiological Aspects
Burning Mouth Syndrome (BMS) is characterized by chronic oral pain, tingling, and numbness, often affecting the tongue, anterior palate, and lips. The pain typically increases throughout the day and is relieved by eating or drinking. BMS has a multifactorial origin, involving peripheral nerve dysfunction, hormonal imbalances, and psychological factors. Peripheral small fiber neuropathy and subclinical lingual, mandibular, or trigeminal neuropathy are common in BMS patients .
Chorda Tympani Dysfunction
Studies have shown that more than two-thirds of BMS patients have altered taste sensations, indicating chorda tympani nerve dysfunction. Elevated taste detection thresholds and an increased taste/tingling detection thresholds ratio are common in BMS patients, suggesting that chorda tympani hypofunction plays a significant role in the pathology of BMS .
Association with Diabetes
BMS has also been linked to diabetes, particularly type 1 diabetes mellitus (T1DM). Diabetic peripheral neuropathy is a significant predictor of BMS in T1DM patients. The prevalence of BMS in diabetic patients is slightly higher than in non-diabetic individuals, with female gender and peripheral neuropathy being significant associated factors.
Conclusion
Tingling sensations in the mouth can result from various factors, including the consumption of specific compounds like hydroxy-alpha-sanshool found in Szechuan pepper and underlying medical conditions such as Burning Mouth Syndrome. Understanding the mechanisms behind these sensations can aid in better diagnosis and treatment, improving patient outcomes. Further research is needed to explore the full range of causes and develop targeted therapies for those affected by oral paresthesia.
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