Hussaini Vian, Wasmi Samaa, Walladbegi Java
Department of Dental Medicine, Karolinska Institutet, Stockholm, Sweden.
Department of Oral and Maxillofacial Surgery, Institute of Odontology, The Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.
Acta Odontol Scand. 2023 Nov;81(8):586-590. doi: 10.1080/00016357.2023.2223643. Epub 2023 Jun 20.
Cryotherapy using ice chips has been successfully used to prevent chemotherapy-induced oral mucositis. Although effective, concerns have been raised that the low temperatures that are obtained in the oral mucosa during cooling may be potentially harmful to taste and smell perception. Thus, this study aimed to investigate whether intraoral cooling permanently affects taste and smell perception.
Twenty subjects inserted an ounce of ice chips and moved the ice around in the mouth to cool as large a part of the oral mucosa as possible. Cooling continued for 60 min. At baseline (T0 - minutes), and following 15, 30, 45, and 60 min of cooling, taste and smell perception were registered, using the Numeric Rating Scale. The same procedures were repeated 15 min (T75 - minutes) after completion of cooling. Taste and smell were evaluated using four different solutions and a fragrance, respectively.
A statistically significant difference was seen for taste perception with Sodium chloride, Sucrose, and Quinine at all the follow-up time points tested as compared to baseline ( < .05). Citric acid and smell perception proved to be significantly different from baseline following 30 min of cooling. When the same assessments were carried out 15 min following completion of cooling, i.e. T75, all taste and smell perceptions had recovered to some extent. For taste perception, however, a statistically significant difference was still seen for all solutions tested as compared to baseline ( < .01).
In healthy individuals, intraoral cooling with IC leads to a temporary reduction in taste and smell perception, with a tendency to return to baseline values.
使用碎冰进行冷冻疗法已成功用于预防化疗引起的口腔黏膜炎。尽管有效，但有人担心冷却过程中口腔黏膜达到的低温可能对味觉和嗅觉产生潜在危害。因此，本研究旨在调查口腔内冷却是否会永久性影响味觉和嗅觉。
20名受试者放入一盎司碎冰并在口腔内移动冰块，以使尽可能大的口腔黏膜区域冷却。冷却持续60分钟。在基线时（T0分钟），以及冷却15、30、45和60分钟后，使用数字评分量表记录味觉和嗅觉。冷却完成后15分钟（T75分钟）重复相同程序。分别使用四种不同溶液和一种香料评估味觉和嗅觉。
与基线相比，在所有测试的随访时间点，氯化钠、蔗糖和奎宁的味觉感知存在统计学显著差异（<0.05）。冷却30分钟后，柠檬酸和嗅觉感知与基线相比有显著差异。在冷却完成后15分钟（即T75）进行相同评估时，所有味觉和嗅觉感知在一定程度上已恢复。然而，对于味觉感知，与基线相比，所有测试溶液仍存在统计学显著差异（<0.01）。
在健康个体中，用碎冰进行口腔内冷却会导致味觉和嗅觉感知暂时降低，并有恢复到基线值的趋势。
