Effectiveness of oral moisturizing gel and flavor on oral moisture and saliva volume: A clinical study
| Autor: | Fumi Mizuhashi, Kaoru Koide, Shuji Toya |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Adult
Saliva Taste Saliva secretion Xerostomia Clinical study 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine stomatognathic system Medicine Humans Food science Flavor business.industry Sweet taste 030206 dentistry stomatognathic diseases chemistry MOISTURIZING GEL Oral Surgery business Citric acid Gels |
| Zdroj: | The Journal of prosthetic dentistry. 125(5) |
| ISSN: | 1097-6841 |
| Popis: | Statement of problem Oral dryness leads to problems in the oral cavity and pharynx and problems with dental prostheses. Although some moisturizing agents relieve the symptoms of oral dryness, the influence of the flavor of the moisturizing agent on the symptoms of oral dryness has not been clarified. Purpose The purpose of this clinical study was to examine the effectiveness of moisturizing gels with different flavors. Material and methods Participants in this study consisted of 36 healthy adults and 20 individuals with oral dryness. They were randomly divided into 6 groups, and moisturizing gels with 5 different flavors (tasteless and odorless, sweet taste, acid taste with citric acid, acid taste with Japanese apricot extract, and Japanese apricot scent) were tested in 5 of the groups with 1 group acting as the control (no gel administered). Oral moisture and saliva volume were measured before applying the moisturizing gel, just after applying the moisturizing gel, and 10, 20, and 30 minutes after applying the moisturizing gel. Differences in oral moisture and saliva volume according to the gel flavor and duration of contact were analyzed by using 2-way analysis of variance (α=.05). Results Oral moisture did not differ among the gel flavors and the duration of contact. Saliva volume in the control (no gel administered) reported no statistically significant differences among any of the contact durations in both healthy adults and participants with oral dryness. The saliva volume in healthy adults increased after using the sweet taste (P=.012), acid taste with Japanese apricot extract (P=.006), and Japanese apricot scent (P=.005) moisturizing gels. The saliva volume in participants with oral dryness increased rapidly just after using the acid taste with Japanese apricot extract gel (P=.008) and increased slowly after applying the tasteless and odorless (P=.046), sweet taste (P=.048), and acid taste with citric acid moisturizing gels (P=.010). Conclusions The effectiveness of moisturizing gel for increasing saliva secretion differed according to the flavor of the moisturizing gel. This suggests that the moisturizing gel’s effect on increasing saliva secretion is related to the flavor of the gel in addition to the moisturizing agent. |
| Databáze: | OpenAIRE |
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