Marinone M G, Savoldi E
Clinica Odontoiatrica, Università degli Studi, Brescia.
Minerva Stomatol. 2000 May;49(5):221-6.
This study aims to define the influence of chlorhexidine on taste, considering either its concentration in mouthwashes or time of rinsing.
Suprathreshold taste acuity of 40 healthy subjects tasting variously concentrated solutions of sucrose, sodium chloride, citric acid and quinine hydrochloride was determined. Subjects were divided into four groups. Three groups rinsed their mouths during one minute, twice a day, for seven days, with a selected mouthwash (respectively 0.12%, 0.20%, and 0.30% chlorhexidine solutions). The fourth group rinsed in the same manner with a 0.30% chlorhexidine mouthwash, and time of rinsing was 15".
All the mouthwashes reduced taste acuity for salt and bitter; the perception of sweet and sour was not significantly modified. Chlorhexidine acted on taste in different ways: salt perception reached the lowest value on the second day of treatment and the degree of hypogeusia changed no more till mouthrinses were interrupted. Bitter perception was progressively reduced and reached the lowest value on the seventh day. In both cases taste reduction lasted some days after the interruption of mouthrinses. Quality of all tastes was altered by mouthwashes, but incidence of dysgeusia was not related to chlorhexidine concentration.
Hypogeusia induced by chlorhexidine concerns specifically salt and bitter. Chlorhexidine concentration in mouthwashes till 0.12% and mucosa exposure not exceeding 60" twice a day, seem the best procedure to protect tastes in clinical practice.
本研究旨在确定洗必泰对味觉的影响，同时考虑其在漱口液中的浓度以及漱口时间。
测定了40名健康受试者对不同浓度的蔗糖、氯化钠、柠檬酸和盐酸奎宁溶液的阈上味觉敏锐度。受试者分为四组。三组每天两次，每次一分钟，连续七天用选定的漱口水（分别为0.12%、0.20%和0.30%的洗必泰溶液）漱口。第四组以同样的方式用0.30%的洗必泰漱口水漱口，漱口时间为15秒。
所有漱口水均降低了对咸味和苦味的味觉敏锐度；对甜味和酸味的感知没有明显改变。洗必泰对味觉的作用方式不同：在治疗的第二天，对咸味的感知达到最低值，直到停止漱口，味觉减退程度不再变化。对苦味的感知逐渐降低，在第七天达到最低值。在这两种情况下，停止漱口后味觉减退仍持续了几天。漱口水改变了所有味觉的质量，但味觉障碍的发生率与洗必泰浓度无关。
洗必泰引起的味觉减退主要涉及咸味和苦味。在临床实践中，漱口液中洗必泰浓度直至0.12%且每天两次黏膜接触不超过60秒，似乎是保护味觉的最佳方法。
