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Statement of the Problem: In recent years, the use of artificial intelligence (AI) has become increasingly popular in dentistry because it facilitates the process of diagnosis and clinical decision-making. However, AI holds multiple prominent drawbacks, which restrict its wide application today. It is necessary for dentists to be aware of AI's pros and cons before its implementation. Purpose: Therefore, the present study was conducted to comprehensively review various applications of AI in all dental branches along with its advantages and disadvantages. Materials and Method: For this review article, a complete query was carried out on PubMed and Google Scholar databases and the studies published during 2010-2022 were collected using the keywords "Artificial Intelligence", "Dentistry," "Machine learning," "Deep learning," and "Diagnostic System." Ultimately, 116 relevant articles focused on artificial intelligence in dentistry were selected and evaluated. Results: In new research AI applications in detecting dental abnormalities and oral malignancies based on radiographic view and histopathological features, designing dental implants and crowns, determining tooth preparation finishing line, analyzing growth patterns, estimating biological age, predicting the viability of dental pulp stem cells, analyzing the gene expression of periapical lesions, forensic dentistry, and predicting the success rate of treatments, have been mentioned. Despite AI's benefits in clinical dentistry, three controversial challenges including ease of use, financial return on investment, and evidence of performance exist and need to be managed. Conclusion: As evidenced by the obtained results, the most crucial progression of AI is in oral malignancies' diagnostic systems. However, AI's newest advancements in various branches of dentistry require further scientific work before being applied to clinical practice. Moreover, the immense use of AI in clinical dentistry is only achievable when its challenges are appropriately managed.
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Corona virus epidemic has caused a widespread disaster around the world. In studies, there are pieces of evidence of olfactory and taste dysfunction in patients with Covid-19. These symptoms occur independently or can be associated with other symptoms such as dry cough. The mechanism of the above-mentioned disorders and their clinical features in patients are not yet known. The rate of incidence of olfactory dysfunction in patients has been varied from 29.64% to 75.23% and the rate of incidence of taste dysfunction among the people can be different from 20.46% to 68.95%. Therefore, clinicians including ENT specialists and dentists should pay attention to the symptoms of anosmia and ageusia in these patients to prevent delayed diagnosis and inappropriate treatments. In this review article, data have been collected by searching the available articles in the domestic and foreign journals using databases such as PubMed, PubMed Central, Medline, EBSCO, Google Scholar, and Embase with key words of Anosmia, Ageusia, Dysgeusia, Covid-19, and Coronavirus from 2019 to 2020. Among the relevant references, 38 authoritative articles were chosen. The data showed that it seems olfactory and taste function disorders are the obvious symptoms of Covid-19, which can occur independently or with other symptoms, but the pathogenesis is not well specified yet. Therefore, further studies are required to achieve a reliable result in this area.
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BACKGROUND: Dysgeusia is a prevalent qualitative gustatory impairment that may affect food intake and quality of life. The facial (VII), glossopharyngeal (IX), and vagus (X) nerves are the three cranial nerves responsible for sensing taste. Typically, dysgeusia is considered a general term for all taste disorders. In addition, dysgeusia may be a symptom of underlying systemic conditions such as diabetes mellitus, chronic kidney disease, respiratory infections, and nutritional deficiencies. Various subjective and objective diagnostic approaches are available to aid clinicians, each with its own set of benefits and drawbacks. HIGHLIGHTS: Taste impairment can lead to a lack of enjoyment while eating, food aversion, and malnutrition, resulting in a decrease in the quality of life and loss of muscle mass. Therefore, the present review aims to address the probable etiologies, diagnostic aids, and management of dysgeusia. A broad search for studies was conducted using PubMed, Web of Science, Scopus, and Google Scholar. In addition, relevant studies found in the references of the selected articles were also studied. CONCLUSION: Oral health care providers should be aware of the possible etiologies of dysgeusia, diagnostic tools, and treatment options. Accurate diagnosis of the cause of taste dysfunction has a significant impact on the management of taste impairment.