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Article: Quality-specific taste impairment following the application of chlorhexidine digluconate mouthrinses.

TitleQuality-specific taste impairment following the application of chlorhexidine digluconate mouthrinses.
Authors
Issue Date1988
PublisherBlackwell Munksgaard. The Journal's web site is located at http://www.blackwellpublishing.com/journals/CPE
Citation
Journal Of Clinical Periodontology, 1988, v. 15 n. 1, p. 43-48 How to Cite?
AbstractAlthough 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 0.2% chlorhexidine mouthrinses. 24 healthy and non-smoking 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 1 and 2 days after cessation of the rinsing, taste sensitivity was evaluated by a magnitude estimation, suprathreshold 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 suprathreshold scaling responses between both control groups (B, C) and the test group (A) for the sodium chloride magnitude estimation function. However, no significant inter-group differences in the magnitude estimation function were found for the remaining taste qualities.(ABSTRACT TRUNCATED AT 250 WORDS)
Persistent Identifierhttp://hdl.handle.net/10722/153633
ISSN
2015 Impact Factor: 3.915
2015 SCImago Journal Rankings: 1.848
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorLang, NPen_US
dc.contributor.authorCatalanotto, FAen_US
dc.contributor.authorKnöpfli, RUen_US
dc.contributor.authorAntczak, AAen_US
dc.date.accessioned2012-08-08T08:20:45Z-
dc.date.available2012-08-08T08:20:45Z-
dc.date.issued1988en_US
dc.identifier.citationJournal Of Clinical Periodontology, 1988, v. 15 n. 1, p. 43-48en_US
dc.identifier.issn0303-6979en_US
dc.identifier.urihttp://hdl.handle.net/10722/153633-
dc.description.abstractAlthough 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 0.2% chlorhexidine mouthrinses. 24 healthy and non-smoking 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 1 and 2 days after cessation of the rinsing, taste sensitivity was evaluated by a magnitude estimation, suprathreshold 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 suprathreshold scaling responses between both control groups (B, C) and the test group (A) for the sodium chloride magnitude estimation function. However, no significant inter-group differences in the magnitude estimation function were found for the remaining taste qualities.(ABSTRACT TRUNCATED AT 250 WORDS)en_US
dc.languageengen_US
dc.publisherBlackwell Munksgaard. The Journal's web site is located at http://www.blackwellpublishing.com/journals/CPEen_US
dc.relation.ispartofJournal of Clinical Periodontologyen_US
dc.subject.meshAdolescenten_US
dc.subject.meshAdulten_US
dc.subject.meshChlorhexidine - Administration & Dosage - Analogs & Derivatives - Pharmacologyen_US
dc.subject.meshDental Plaque - Prevention & Controlen_US
dc.subject.meshHumansen_US
dc.subject.meshMouthwashesen_US
dc.subject.meshQuinine - Administration & Dosage - Pharmacologyen_US
dc.subject.meshTaste - Drug Effectsen_US
dc.subject.meshTaste Threshold - Drug Effectsen_US
dc.subject.meshTime Factorsen_US
dc.titleQuality-specific taste impairment following the application of chlorhexidine digluconate mouthrinses.en_US
dc.typeArticleen_US
dc.identifier.emailLang, NP:nplang@hkucc.hku.hken_US
dc.identifier.authorityLang, NP=rp00031en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.pmid3422243-
dc.identifier.scopuseid_2-s2.0-0023675247en_US
dc.identifier.volume15en_US
dc.identifier.issue1en_US
dc.identifier.spage43en_US
dc.identifier.epage48en_US
dc.identifier.isiWOS:A1988L751700005-
dc.publisher.placeDenmarken_US
dc.identifier.scopusauthoridLang, NP=7201577367en_US
dc.identifier.scopusauthoridCatalanotto, FA=7003422907en_US
dc.identifier.scopusauthoridKnöpfli, RU=6602360899en_US
dc.identifier.scopusauthoridAntczak, AA=7003278297en_US

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