IADR Abstract Archives
Effect of a toothpaste containing triclosan/copolymer with Odor Neutralizing Technology on garlic breath odor
Objectives: To evaluate the effect of a new toothpaste containing triclosan/copolymer with odor neutralizing technology in masking garlic odor as assessed by trained expert odor assessors and by the panelists chewing the garlic.
Methods: Ten pairs (evaluators and users) participated in a sequential monadic blind product home use test. Each product (Toothpaste containing triclosan/copolymer with odor Neutralizing Technology [Test Toothpaste] or Matching Placebo) was used once and respondents filled out a questionnaire for that product at the end of its usage. The user in each pair chewed prescribed amount of raw garlic after using the assigned products and self-assessed while evaluator determined the intensity of garlic odor in user’s breath (1-7 scale, 1 = no garlic, and 7 = extremely strongly garlic) at 0, 10, 20 30, 60 and 90 minute time points. The User and Evaluator malodor scores were analyzed with an ANOVA model that includes Subject, Product and Time effects. A product p value of <.05 was used to indicate a statistically significant difference between products. Each product was used 1x on one day and respondents (Users and Evaluators) filled out a questionnaire for that product at the end of its usage. Randomization among the test products was done to ensure equal exposure at all positions.
Results: Using repeated measures analysis, a highly statistically significant treatment effect (p<0.01) in favor of the Test Toothpaste was observed among both users and evaluators when compared to a matching placebo which did not contain the odor neutralizing technology. The difference between products was smallest initially at time 0 (right after chewing garlic), becoming larger at later time points.
Conclusions: Toothpaste containing triclosan/copolymer with Odor Neutralizing Technology was proven to be highly effective in reducing garlic food odor when compared to a matching placebo.
Methods: Ten pairs (evaluators and users) participated in a sequential monadic blind product home use test. Each product (Toothpaste containing triclosan/copolymer with odor Neutralizing Technology [Test Toothpaste] or Matching Placebo) was used once and respondents filled out a questionnaire for that product at the end of its usage. The user in each pair chewed prescribed amount of raw garlic after using the assigned products and self-assessed while evaluator determined the intensity of garlic odor in user’s breath (1-7 scale, 1 = no garlic, and 7 = extremely strongly garlic) at 0, 10, 20 30, 60 and 90 minute time points. The User and Evaluator malodor scores were analyzed with an ANOVA model that includes Subject, Product and Time effects. A product p value of <.05 was used to indicate a statistically significant difference between products. Each product was used 1x on one day and respondents (Users and Evaluators) filled out a questionnaire for that product at the end of its usage. Randomization among the test products was done to ensure equal exposure at all positions.
Results: Using repeated measures analysis, a highly statistically significant treatment effect (p<0.01) in favor of the Test Toothpaste was observed among both users and evaluators when compared to a matching placebo which did not contain the odor neutralizing technology. The difference between products was smallest initially at time 0 (right after chewing garlic), becoming larger at later time points.
Conclusions: Toothpaste containing triclosan/copolymer with Odor Neutralizing Technology was proven to be highly effective in reducing garlic food odor when compared to a matching placebo.