Quality‐specific taste impairment following the application of chlorhexidine digluconate mouthrinses

作者：Niklaus Peter Lang, Frank A. Catalanotto, Roland U. Knöpfli, Alexia A. Antczak · 发表于：Journal Of Clinical Periodontology · 年份：1988 · DOI：10.1111/j.1600-051x.1988.tb01553.x · 被引用次数：76 · 研究领域：Oral microbiology and periodontitis research、Advanced Chemical Sensor Technologies、Olfactory and Sensory Function Studies

Abstract Although chlorhexidine has been widely used in the prevention and treatment of gingivitis, its effects on taste sensation have not been well studied. The purpose of the present study was to evaluate taste alterations following regular applications of 0.2yo chlorhexidine mouthrinses. 24 healthy and nonsmoking clinical instructors, dental assistants and dental students were divided into 3 groups after having reached a status of clinical gingival health by 4 weeks of supervised oral hygiene procedures. Following this, they were asked to abolish all mechanical oral hygiene for a period of 14 days, during which time they rinsed twice daily with different mouthrinses. Group A rinsed with a 0.2% chlorhexidine solution, group B served as control and utilized a 0.001 molar solution of quinine hydrochloride as a placebo rinse, A second control group (C) rinsed with distilled water. At days −3 and −2, as well as at days 1, 2, 13 and 14 of the experimental period, and I and 2 days after cessation of the rinsing, taste sensitivity was evaluated by a magnitude estimation, supralhreshold scaling procedure for the 4 taste qualities – sweet, salty, sour and bitter. 6 different concentrations of each of sucrose, sodium chloride, citric acid and quinine hydrochloride were utilized. Magnitude estimations of the perceived intensities of each series of test solutions were calculated. The analysis of co–variance revealed significant differences at the short‐term and treatment‐related supra...