Relação da higiene bucal com a sensibilidade gustativa e nutrição em idosos
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Data
2006-02-01
Autores
Marques, Ana Cristina Lopes [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O objetivo deste estudo foi avaliar a influência da higiene bucal sobre a sensibilidade gustativa e nutrição em idosos. Foram selecionados 54 pacientes institucionalizados, com idade superior a sessenta anos, não fumantes, com capacidade mental satisfatória. Foi feita anamnese, exame clínico odontológico e aplicado um questionário. Foram preparadas soluções de diferentes concentrações nos sabores básicos: doce (sacarose), salgado (NaCl), azedo (ácido tartárico) e amargo (cafeína), as quais os idosos experimentaram. Foi realizado o teste de sensibilidade gustativa inicial a fim de se obter os limiares de detecção e reconhecimento. Foi realizada sialometria em 22 pacientes. A etapa de higienização bucal foi realizada duas vezes ao dia durante cinco semanas, e então foi repetido o teste gustativo e a sialometria, obtendo-se limiares de detecção e reconhecimento finais e o fluxo salivar. As melhoras obtidas para limiar de detecção e de reconhecimento foram, respectivamente: ácido tartárico 29,62% e 38,88%, cafeína 35,18% e 46,29%, sacarose 42,59% e 42,59%, NaCl 44,44% e 53,70%. Pelo teste de McNemar obteve-se resultado estatisticamente significante para o limiar de detecção da cafeína e para o limiar de reconhecimento da cafeína e do NaCl. Pacientes não portadores de prótese apresentaram melhora mais expressiva no limiar de detecção quando comparados com os portadores de prótese. O uso de medicamentos e a presença de xerostomia não influenciaram significativamente os resultados. Houve aumento da ingestão calórica. Concluiu-se que a higienização propiciou melhora na percepção gustativa e melhor aceitação alimentar, incrementando as condições gerais de saúde, e também a auto-estima dos pacientes
The aim of this study was to evaluate the influence of bucal hygiene over taste perception and nutrition in the elderly. 54 institutionalized patients were selected, with age over 60 years, nonsmoking, with satisfactory mental capacity. It was done anamnese, clinical dental exam and a questionnaire was applied. There had been prepared solutions of different concentrations in the basic flavors: sweet (sucrose), salty (NaCl), sour (tartaric acid) and bitter (caffeine), which was tasted by the elderly. The initial sensitivity test was realized in order to obtain the detection and recognition thresholds. The sialometry was done in 22 patients. The hygienization stage was realized two times a day, during five weeks, then the sensitivity test and the sialometry were repeated, obtaining the detection and the recognition thresholds and the salivary flow. The improvement obtained for the detection and the recognition thresholds were: tartaric acid 29,62% and 38,88%, caffeine 35,18% and 46,29%, sucrose 42,59% and 42,59%, NaCl 44,44% and 53,70%. Using the McNemar test, the results were statisticaly significant to the detection threshold of caffeine and to the recognition threshold of caffeine and NaCl. Patients who didn't wear prothesis presented more expressive improvement in the detection threshold when compared with those who wore. The use of medicines and the presence of xerostomy didn't influence statisticaly the results. There was increase in the caloric ingestion. The conclusion was that the hygienization improved the taste perception and provided a better food acceptance, increasing the general health conditions and also the self-esteem of the patients
The aim of this study was to evaluate the influence of bucal hygiene over taste perception and nutrition in the elderly. 54 institutionalized patients were selected, with age over 60 years, nonsmoking, with satisfactory mental capacity. It was done anamnese, clinical dental exam and a questionnaire was applied. There had been prepared solutions of different concentrations in the basic flavors: sweet (sucrose), salty (NaCl), sour (tartaric acid) and bitter (caffeine), which was tasted by the elderly. The initial sensitivity test was realized in order to obtain the detection and recognition thresholds. The sialometry was done in 22 patients. The hygienization stage was realized two times a day, during five weeks, then the sensitivity test and the sialometry were repeated, obtaining the detection and the recognition thresholds and the salivary flow. The improvement obtained for the detection and the recognition thresholds were: tartaric acid 29,62% and 38,88%, caffeine 35,18% and 46,29%, sucrose 42,59% and 42,59%, NaCl 44,44% and 53,70%. Using the McNemar test, the results were statisticaly significant to the detection threshold of caffeine and to the recognition threshold of caffeine and NaCl. Patients who didn't wear prothesis presented more expressive improvement in the detection threshold when compared with those who wore. The use of medicines and the presence of xerostomy didn't influence statisticaly the results. There was increase in the caloric ingestion. The conclusion was that the hygienization improved the taste perception and provided a better food acceptance, increasing the general health conditions and also the self-esteem of the patients
Descrição
Palavras-chave
Boca - Cuidado e higiene, Envelhecimento - Aspectos nutricionais, Nutrição e saude oral, Higiene bucal, Sensibilidade gustativa, Idosos, In vivo
Como citar
MARQUES, Ana Cristina Lopes. Relação da higiene bucal com a sensibilidade gustativa e nutrição em idosos. 2006. 88 f. Dissertação (mestrado) - Universidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Odontologia de São José dos Campos, 2006.