This study aimed to analyze the impact of
chewing gum on
halitosis parameters. Three databases were searched with the following focused question: 'Can
chewing gum additionally reduce
halitosis parameters, such as organoleptic scores and volatile
sulfur compounds (VSC), when compared to a control treatment'? Controlled clinical trials presenting at least two
halitosis measurements (organoleptic scores and/or VSC) were included. Ten studies were included, and different active ingredients were used. One study was performed using a
chewing gum without any active ingredient.
Chewing gum containing probiotic bacterium was shown to significantly reduce the organoleptic scores.
Chewing gums containing
zinc acetate and magnolia bark extract as well as allylisothiocyanate (
AITC) with
zinc lactate significantly reduced the levels of VSC in comparison to a placebo
chewing gum. Furthermore, a
sodium bicarbonate-containing
chewing gum significantly reduced the VSC levels in comparison to rinsing with water. Furthermore, eucalyptus-extract
chewing gum showed significant reductions in both organoleptic scores and VSC when compared with a control
chewing gum.
Chewing gum containing
sucrose was able to reduce the VSC levels, in comparison to
xylitol and
zinc citrate chewing gum, but only for 5 min. It was concluded that
chewing gums containing probiotics Lactobaccilus,
zinc acetate and magnolia bark extract, eucalyptus-extract, and
AITC with
zinc lactate may be suitable for
halitosis management. However, the low number of included studies and the high heterogeneity among the selected studies may limit the clinical applications of these findings.