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Efficiency of drinking water, chewing guava,
or chewing cucumber on reduction of
temporary halitosis after garlic ingestion
Authors :
- Chintana Sirichompun D.D.S. (Hons), M.D.Sc. (Orthodontics), Diplomate, Thai Board of Orthodontics
- Suconta Chareonvit D.D.S. (Hons), Ph.D.
- Kamon Jarunamsiri
- Tanit Chearjaraswongs
Abstract :
Objective To determine the efficiency of drinking water, chewing guava, or chewing cucumber on
reduction of temporary halitosis after garlic ingestion.
Materials and methods Twelve subjects (6 males, 6 females, aged 18-20 years) were assigned, after
garlic ingestion, to drink water, to chew guava, or to chew cucumber. The controls ingested only garlic.
Pre-ingestion of the garlic and at 0, and 30 minutes post-experiment, the concentration levels of
volatile sulfur compounds in oral cavity were recorded by a halimeter. The increased concentration
levels, post-ingestion of the garlic and post-experiment, were calculated. To compare the increased
concentration levels between the experimental groups and the controls, one way analysis of variance
and multiple comparison tests were analyzed at .05 significant level.
Results At 0 minute post-experiment, the increased concentration levels after garlic ingestion were
significantly reduced in drinking water, chewing guava, and chewing cucumber groups (p = .022, .008
and .010 respectively). At 30 minutes post-experiment, there was no significant difference in the
increased concentration levels between the experimental groups and their controls.
Conclusion Drinking water, chewing guava, or chewing cucumber immediately after garlic ingestion,
efficiently reduces temporary halitosis from garlic ingestion.
(CU Dent J. 2007;30:245-54)
Keywords :
chewing cucumber; chewing guava; drinking water; garlic ingestion; reduction of
halitosis; volatile sulfur compounds
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