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Erythema (redness) and edema (swelling) of papillae on the tip of the tongue may be a sign that the tongue is being habitually pressed against the teeth. The number and size of filiform papillae may be reduced. If the tongue is very red and smooth, then there is likely a local or systemic cause (e.g. erythematous candidiasis, anemia). [5]
Diagramatic representation of mucosal erosion (left), excoriation (center), and ulceration (right) Simplistic representation of the life cycle of mouth ulcers. An ulcer (/ ˈ ʌ l s ər /; from Latin ulcus, "ulcer, sore") [2] is a break in the skin or mucous membrane with loss of surface tissue and the disintegration and necrosis of epithelial tissue. [3]
A hairy tongue may be an indication of Epstein Barr virus infection and is usually seen in those infected with human immunodeficiency virus. Other systemic diseases that can cause the tongue to form aphthous ulcers are: Crohn's disease and ulcerative colitis, Behcet's Syndrome, pemphigus vulgaris, herpes simplex, histoplasmosis, and reactive ...
The bacterium can spread via contaminated food or water or contact with animals, environments or other people, the same source stated. Eating meat that has not been cooked sufficiently to kill E ...
Aphthous stomatitis, [2] or recurrent aphthous stomatitis (RAS), commonly referred to as a canker sore, is a common condition characterized by the repeated formation of benign and non-contagious mouth ulcers (aphthae) in otherwise healthy individuals.
When you eat spicy food, the capsaicin binds to receptors in the mouth and on the tongue called TRPV1, says Terry. "These send signals of pain to the brain," he adds. Technically, spiciness is ...
A British man died after eating a fishcake so hot that it burned his throat and left him struggling to breathe, the Independent reports.. Darren Hickey, a 51-year-old wedding planner from Horwich ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.