Journal of AdvancedMedical and Dental Sciences Research

Introduction: The most common presentations include intolerance to spicy food and rigidity of lip, tongue and palate leading to decreased mouth opening; restricted tongue movements; dysphagia and hearing impairment in the advanced stages. Methods: Patients with habit of chewing areca nut or one of its commercial preparations, with the presence of burning sensation, inability to consume spices, stiffness of buccal mucosa, vesicle formation, ulceration, and blanching of oral mucosa were included in the OSMF group. Results: There was also a very high increase in the eosinophil count in early and advanced OSMF patients compared with the control group value. Similarly, there was a marked increase (p<0.001) in the ESR in both patient groups. Conclusions: The present study emphasizes on the assessment of the haematological status for patients with oral submucous fibrosis. Determining iron status is a part of biochemical assessment, which may be of proactive intervention for high-risk groups. Keywords: haematological, oral sub mucous, fibrosis.