Effectiveness of oral moisturizing gel and flavor on oral moisture and saliva volume: A clinical study

doi:10.1016/j.prosdent.2020.02.031

The Journal of Prosthetic Dentistry

Volume 125, Issue 5, May 2021, Pages 767-771

https://doi.org/10.1016/j.prosdent.2020.02.031 Get rights and content

Abstract

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.

Section snippets

Material and methods

The participants in this study were 36 healthy adults without subjective oral dryness (the ND group; 23 men, 13 women, mean age 26.2 ±5.0 years) and 20 participants with oral dryness (the OD group; 20 women, mean age 72.3 ±8.7 years). The participants of the ND and OD groups were randomly divided into 6 groups by random allocation by using a random sampling technique which allocate for the same number. Moisturizing gels with 5 different flavors were administered to 5 groups, and 1 group acted

Results

The lingual mucosal moisture level did not differ between the ND and OD groups before using the moisturizing gel (Table 2). The buccal mucosal moisture level in the OD group was lower than that in the ND group before using the moisturizing gel (P=.036) (Table 2). Although the range was broad, the saliva amount in the OD group was significantly lower than that in the ND group before using the moisturizing gel (P<.001) (Table 2).

According to 1-way ANOVA, lingual mucosal moisture, buccal mucosal

Discussion

This study examined the effectiveness of moisturizing gel by testing different flavored gels in individuals with and without oral dryness, and the data led to the rejection of the null hypothesis that the effectiveness of a moisturizing gel is not related to its flavor. Lingual and buccal mucosal moisture and saliva amount were measured to evaluate the effectiveness of the moisturizing gel. Lingual mucosal moisture was lower in the OD group, but there was no statistically significant difference

Conclusions

Based on the findings of this clinical study, the following conclusions were drawn:

1.
AJ was the most effective flavor for stimulating saliva secretion, and another flavor was also effective for increasing saliva secretion slowly and continuously in individuals with oral dryness.
2.
The effectiveness of the moisturizing gel was related to its flavor in addition to the base material for keeping moisture.

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When liquids are thickened to swallow safely, thirstiness sensation might not be quenched. In this study, we investigated how drinking water, thickened water, or not drinking influences body hydration and thirstiness sensation. Forty-one healthy participants attended four 3 h sessions with different stimulus provided: nothing, water, thickened water A (gum-based thickener), or thickened water B (starch-based thickener). The hydration status (oral moisture and urinary osmolality), self-reported dimensions (thirst sensation, dry mouth sensation, and desire to drink), and hunger feeling were measured at 0, 90, and 180 min, respectively; after 180 min, water was administered ad libitum. The results show no significant changes in oral mucosa hydration over time. The urine osmolality values showed differences in body hydration depending on whether they had ingested water and on the type of thickened water (lower for thickener B). Thirstiness, dry mouth, and the desire to drink water after having the stimuli differed significantly from when no stimuli were given. Low liking was related to longer consumption time and more swallows, especially for thickened water B. At the end of the study, beyond the differences among three behavioral clusters, ad libitum water intake increased if no stimulus or thickened water B were administered. Hunger sensation varied over time, but not among stimuli. In conclusion, in the fast situation (no drink), thickened water helped maintain body hydration, although compared to water it were more disliked and, in comparison with water, right after their consumption did not decrease the dry mouth sensation. Therefore, although thickeners seem effective for hydrating and calming thirstiness, their poor liking needs to be improved in the design of dysphagia thickeners to improve their diet adherence.
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Research and EducationEffectiveness of oral moisturizing gel and flavor on oral moisture and saliva volume: A clinical study

Abstract

Statement of problem

Purpose

Material and methods

Results

Conclusions

Section snippets

Material and methods

Results

Discussion

Conclusions

J Am Dent Assoc

Oral Surg Oral Med Oral Pathol

J Am Dent Assoc

J Prosthet Dent

Oral Surg Oral Med Oral Pathol Oral Radiol Endod

Int Dent J

J Prosthet Dent

Arch Oral Biol

Oral Surg Oral Med Oral Pathol Oral Radiol

Xerostomia and hyposalivation

Adv Dent Res

Issues in the epidemiological investigation of dry mouth

Gerodontology

Research and Education
Effectiveness of oral moisturizing gel and flavor on oral moisture and saliva volume: A clinical study