Efficacy of Lemon Mouthwash in Improving Dry Mouth Symptoms and Salivary Flow in Hemodialysis Patients.

IF 3.4 3区医学 Q2 NUTRITION & DIETETICS

Journal of Renal Nutrition Pub Date : 2024-07-09 DOI:10.1053/j.jrn.2024.07.007

I-Chen Yu, Ji-Tseng Fang

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引用次数: 0

Abstract

Objectives: Gargling mouthwash is a safe and convenient oral care intervention; it rinses the mouth and increases salivary flow rate. The effectiveness of lemon mouthwash in relieving xerostomia and increasing the salivary flow rate among hemodialysis patients has not been studied. Our study sought to analyze the effectiveness of varying concentrations of lemon in mouthwash solutions on xerostomia and salivary flow rate.

Methods: A multi-concentration test was used to assess lemon mouthwash at 20%, 15%, 10%, 5%, and 2.5% concentrations to determine the optimal concentration for relieving dry mouth and increasing salivary flow rate. Generalized estimating equations were used to analyze the differences between various concentrations of lemon mouthwash and baseline values.

Results: In total, 44 patients were recruited. The 10% lemon concentration mouthwash was the most effective for increasing salivary flow rate, but the 5% and 2.5% were better accepted by the participants. Our findings can help establish intervention guidelines to relieve xerostomia among hemodialysis patients.

Conclusion: Our findings can help establish intervention guidelines to relieve xerostomia among hemodialysis patients.

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柠檬漱口水对改善血液透析患者口干症状和唾液流量的功效。

背景/目的：漱口水是一种安全方便的口腔护理干预措施；它可以冲洗口腔并增加唾液流量。柠檬漱口水在缓解血液透析患者口腔干燥症和增加唾液流量方面的效果尚未得到研究。我们的研究旨在分析不同浓度的柠檬漱口水对口腔干燥症和唾液流速的影响：方法：采用多浓度试验评估 20%、15%、10%、5% 和 2.5% 浓度的柠檬漱口水，以确定缓解口干和增加唾液流量的最佳浓度。使用广义估计方程分析各种浓度的柠檬漱口水与基线值之间的差异：共招募了 44 名患者。10%浓度的柠檬漱口水对增加唾液流量最有效，但5%和2.5%浓度的柠檬漱口水更容易被参与者接受。我们的研究结果有助于制定缓解血液透析患者口腔异味的干预指南：我们的研究结果有助于制定缓解血液透析患者口腔干燥症的干预指南。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Renal Nutrition 医学-泌尿学与肾脏学

CiteScore

5.70

自引率

12.50%

发文量

146

审稿时长

6.7 weeks

期刊介绍： The Journal of Renal Nutrition is devoted exclusively to renal nutrition science and renal dietetics. Its content is appropriate for nutritionists, physicians and researchers working in nephrology. Each issue contains a state-of-the-art review, original research, articles on the clinical management and education of patients, a current literature review, and nutritional analysis of food products that have clinical relevance.