Taste perception in complete denture wearers

Author:

Montaldi Marina Rodrigues1ORCID,Ribeiro Adriana Barbosa1ORCID,Silva Cláudia Helena Lovato da1ORCID,Dantas Roberto Oliveira1ORCID

Affiliation:

1. Universidade de São Paulo, Brazil

Abstract

ABSTRACT Purpose: to assess the recognition of salty, sweet, and citrus tastes in complete denture wearers. Methods: the study included toothless individuals (experimental group) who had been using, for at least 3 months and at the most 5 years, acrylic resin removable bimaxillary complete dentures in good condition and with adequate maxillo-mandibular relationship. The same assessment was performed in the control group, which had 26 toothed individuals. Volunteers had no difficulties ingesting any type of food. Salty, sweet, and citrus tastes were assessed with filter paper strips soaked in such solutions and placed on the tongue dorsum. Assessments were performed in duplicate and in random order. Results: the percentage rate of errors was similar between the control (9.6±13.5%) and experimental groups (10.5±15.5%) (p=0.80). There was no difference in the frequency of correct perception of tastes between denture wearers and toothed individuals. Conclusion: individuals who wore acrylic resin removable bimaxillary complete dentures perceived salty, sweet, and citrus tastes like toothed individuals did.

Publisher

FapUNIFESP (SciELO)

Subject

Materials Chemistry,Economics and Econometrics,Media Technology,Forestry,General Medicine

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