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Clinical Study Oversight Committee Guidelines

I. Roles and Responsibilities

The Clinical Study Oversight Committee (CSOC) is an independent group of experts that advises NIDCR and study investigators on clinical studies not involving an intervention. Such clinical research studies may be complex, involve risk or vulnerable populations, and may be observational, specimen collection, epidemiology or surveillance studies.

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Freedom of Information Act Requests

The Freedom of Information Act, 5 U.S.C. 552, provides individuals with a right to access to records in the possession of the Federal government. The government may withhold information pursuant to the nine exemptions and three exclusions contained in the Act.

Clinical & Practice-Based Research Program
The Clinical and Practice-Based Research Program supports cross-sectional descriptive, case-control, prospective cohort and retrospective studies of dental, oral, and craniofacial diseases and disorders. The NIDCR-supported National Dental Practice-Based Research Network is a program in which national oral health studies are conducted in dental practices on topics of importance to practitioners and their patients.
Translational Genetics & Genomics Program
The Translational Genetics and Genomics Program supports research designed to identify the genetic and molecular mechanisms underlying dental, oral, and craniofacial diseases and health. Research focusing on genetics or on the interplay of genetic and environmental factors to improve understanding of genetic and molecular mechanisms underlying dental, oral, and craniofacial diseases and health is supported by this program.
Clinical Technologies Research Program
The Clinical Technologies Research Program supports research that proposes the development of innovative technologies that could improve the health of people with oral and craniofacial diseases and disorders.
Taste Disorders
Versión en español

Problems with the sense of taste can have a big impact on life. Taste stimulates the desire to eat and therefore plays a key role in nutrition. The sense of taste also helps keep us healthy by helping us detect spoiled food or drinks.

Scientists have established that there are five distinct flavors that contribute to our sense of taste: sweet, sour, bitter, salty, and savory.

These flavors, plus the sensations of heat, coolness, and texture combine inside the mouth to give us a sense of taste. The sense of smell also adds to the perception of taste. In fact, the senses of taste and smell are so closely related that most people who go to the doctor thinking they have lost their sense of taste are surprised to discover that they have lost their sense of smell.

Losing your sense of taste can even affect your health. Here’s how: When taste is impaired, you might change your eating habits by adding too much sugar or salt to your food to try to make it taste better. You may also eat too much or too little.

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