Gustatory Sensations before and after the First Use of a Complete Denture
Objetive: Analyze the modifications in taste acuity before and after the first use of a total denture. Methods: 32 patients that attended the dentla clinics at Pontificia Universidad Javeriana in Bogota were included in this study by convenience sampling. These patients were divided into 2 groups of...
| Autor Principal: | Ariza Bustamante, Sebastián Camilo; Pontificia Universidad Javeriana |
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| Otros Autores: | Serrano Trujillo, Adriana Carolina; Pontificia Universidad Javeriana, Barrientos Sánchez, Silvia; Pontificia Universidad Javeriana / Universidad Nacional de Colombia |
| Formato: | info:eu-repo/semantics/article |
| Idioma: | spa |
| Publicado: |
Editorial Pontificia Universidad Javeriana
2009
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| Acceso en línea: |
http://revistas.javeriana.edu.co/index.php/revUnivOdontologica/article/view/672 |
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| Sumario: |
Objetive: Analyze the modifications in taste acuity before and after the first use of a total denture. Methods: 32 patients that attended the dentla clinics at Pontificia Universidad Javeriana in Bogota were included in this study by convenience sampling. These patients were divided into 2 groups of 16 patients each; a study group, with patients with no history of wearing complete denture and a treatment plan which included the use of a superior complete denture. The rest 16 patients were assigned to the control group. The subjects of this investigation were submitted to a taste quality test with a mouth wash of solutions with different concentrations: 0.032 M, 0.5 M and 1.0 M NaCl (salty flavor); 0.032 M, 0.5 y 1.0 M sucrose (sweet flavor); 0.0010, 0.0016 M and 0.032 M citric acid (acidic flavor); and 0.00032, 0.00064 and 0.001 M quinine (sour flavor). The test was carried out in three different moments to the study group: Day–1, before the laying of the complete denture; Day+1, one day later; and Day+30, one month later. The Control group took the test only in one occasion. The differences between the detection and recognition thresholds were analyzed for the 4 basic flavors as well as the gustatory disorders. Results: Patients who wore complete dentures for the first time had significantly higher flavor detection and recognition thresholds than those of the control group. |
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