Effects of chlorhexidine on human taste perception

Area of Science:

• Oral Health
• Sensory Science
• Pharmacology

Background:

• Chlorhexidine gluconate is widely used for its antibacterial properties in oral hygiene.
• Alterations in taste perception (dysgeusia) can impact quality of life and dietary choices.
• Understanding the effects of common oral agents on taste is crucial for patient care.

Purpose of the Study:

• To investigate the reversible effects of chlorhexidine gluconate mouthwash on taste perception in healthy humans.
• To determine which taste qualities (sweet, salty, sour, bitter) are affected by chlorhexidine.
• To explore the potential of chlorhexidine as a tool for studying taste transduction.

Main Methods:

• 15 healthy participants rinsed with 0.12% chlorhexidine gluconate twice daily for 4 days.
• Taste intensity and quality identification tests were performed using sucrose, sodium chloride, citric acid, and quinine hydrochloride.
• Testing occurred before rinsing, 30 minutes after the final rinse, and 4 days post-rinsing.

Main Results:

• Chlorhexidine significantly reduced the perceived intensity of salty (sodium chloride) and bitter (quinine hydrochloride) tastes.
• The identification of salty taste was impaired, but bitter taste identification remained unaffected.
• No significant effects on sweet (sucrose) or sour (citric acid) taste perception were observed.
• All taste alterations were reversible, with no effects detected 4 days after cessation of rinsing.

Conclusions:

• Chlorhexidine gluconate mouthwash causes temporary, reversible alterations in taste perception, primarily affecting salty and bitter tastes.
• The findings suggest chlorhexidine's potential as a research tool to probe taste transduction mechanisms.
• Chlorhexidine may offer therapeutic potential for managing specific taste disorders like salty/bitter dysgeusias.