Effects of Oral Topical Capsaicin Gel on Taste Perception in Healthy Subjects: A Pilot Study

Objectives

Topical capsaicin is widely used for managing peripheral neuropathies; however, its impact on gustatory perception following prolonged oral use remains unclear. This pilot study aimed to evaluate changes in gustatory sensitivity and food preferences induced by capsaicin topical gel therapy in healthy individuals.

Materials and Methods

Ten healthy female subjects applied capsaicin gel (0.025%) to the gingival mucosa twice daily for 14 days. Evaluations were conducted at baseline (T0), after 2 weeks (T1), after 4 weeks (T2), and after 4 weeks following discontinuation (T3). A matched control group underwent identical assessment without capsaicin application. Gustatory changes were measured using a modified taste strip method and a food preferences questionnaire.

Results

While subjective alterations in food perception, liking, and preferences were reported in the capsaicin group, no significant objective changes in gustatory perception (intensity and recognition of salty, sweet, sour, and bitter flavors) were observed. Subjective changes were reversible upon cessation of capsaicin use.

Conclusions

Topical capsaicin gel influences subjective food perception and preferences without objectively altering gustatory function. These findings highlight the importance of considering such effects when prescribing capsaicin for oral somatosensory disorders, such as burning mouth syndrome or dysgeusia.