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KMID : 1195620130060040249
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Clinical and Experimental Otorhinolaryngology
2013 Volume.6 No. 4 p.249 ~ p.253
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Comparisons of Three Indicators for Frey’s Syndrome: Subjective Symptoms, Minor’s Starch Iodine Test, and Infrared Thermography
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Choi Hyo-Geun
Kwon Sae-Young
Won Jung-Young
Yoo Seung-Woo
Lee Min-Gu
Kim Si-Whan
Park Bum-Jung
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Abstract
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Objectives: To correlate Frey’s syndrome with subjective symptoms, Minor’s starch iodine test results, and infrared thermography measurements, and to discuss the utility of thermography as a quantitative diagnostic method.
Methods: This study included 59 patients who underwent unilateral parotidectomy. A subjective clinical questionnaire and an objective Minor’s starch iodine test were performed to evaluate the incidence of Frey’s syndrome. Infrared thermography was performed, and the subjects were divided into seven groups according to the temperature differences between operated and unoperated sites. The thermal differences were correlated with the results from Minor’s starch iodine test and the subjective symptoms questionnaire.
Results: Of the 59 patients, 20 patients (33.9%) reported subjective symptoms after eating; 30 patients (50.8%) tested positive for Minor’s starch iodine test, 19 patients (63.3%) of which reported subjective symptoms. Of the 29 patients who were negative for the iodine test, 2 patients (6.9%) reported subjective symptoms. Thus, subjective symptoms were well correlated with Minor’s starch iodine test (r=0.589, P<0.001). As the thermal differences with infrared thermography increased, the number of patients with subjective symptoms increased (χ2=22.5, P<0.001). Using infrared thermography, the mean temperature difference in the positive group for the iodine test was 0.82℃±0.26℃, and that in the negative group was 0.10℃±0.47℃. With increased thermal differences, more patients showed positivity in the iodine test (χ2=29.9, P<0.001).
Conclusion: Subjective symptoms, Minor’s starch iodine test, and infrared thermography are well correlated with one another. Quantitative thermography provides clues for the wide variation in the incidence of Frey’s syndrome, and could be a useful method for diagnosing and studying Frey’s syndrome.
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KEYWORD
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Frey’s syndrome, Gustatory, Parotid gland, Sweating, Thermography
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