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Relationship between taste perception and use of upper complete dentures
Author(s) -
da Silva Ruann Oswaldo Carvalho,
Lacerda William Fernandes,
Henn Indiara Welter,
Chaiben Cassiano Lima,
Machado Maria Ângela Naval,
Lima Antonio Adilson Soares
Publication year - 2021
Publication title -
special care in dentistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.328
H-Index - 41
eISSN - 1754-4505
pISSN - 0275-1879
DOI - 10.1111/scd.12559
Subject(s) - dentures , taste , medicine , perception , bitter taste , dentistry , taste disorder , significant difference , orthodontics , food science , psychology , chemistry , neuroscience
Aims The aim of the present study was to evaluate the taste perception in patients with upper complete dentures. Methods and results One hundred seventy male and female patients (45‐83 years old) upper denture wearers were evaluated for their gustatory function by the paper strips technique in relation to the four basic tastes. The taste test was performed with and without the presence of the denture on the palate. Through Shapiro‐Wilk and Kolmogorov‐Smirnov tests, the results were analyzed by their normal distribution. The t ‐test for paired samples was used to evaluate if there was a statistical difference on the taste perception and itself revealed that there is a significant difference ( p < 0.01) when the taste perception was analyzed for the absence and presence of the prosthesis (alone and compared) ( p < 0.01). The results revealed that patients with dentures had great difficulty to recognize the bitter taste, followed by the salty, sweet, and sour. Conclusion The presence of the denture was able to modify the perception of taste when compared to its absence, especially for the bitter taste.