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

• Published in: Journal of oral pathology & medicine Vol. 54; no. 5; pp. 392 - 396
• Main Authors: Rupel, Katia, Buoite Stella, Alex, Tamos, Martina, Adamo, Daniela, Canfora, Federica, Biasotto, Matteo, Di Lenarda, Roberto, Ottaviani, Giulia
• Format: Journal Article
• Language: English
• Published: Denmark Wiley Subscription Services, Inc 01.05.2025; John Wiley and Sons Inc
• Subjects: Administration, Oral; Administration, Topical; Adult; Bitter taste; Brief Report; Burning mouth syndrome; Capsaicin; Capsaicin - administration & dosage; Capsaicin - pharmacology; capsaicin gel; dysgeusia; Female; Food; Food preferences; Food Preferences - drug effects; Gels; gustatory sensation; Healthy Volunteers; Humans; Neuropathy; Peripheral neuropathy; Pilot Projects; Sensory System Agents - administration & dosage; Sensory System Agents - pharmacology; Sour taste; Taste perception; Taste Perception - drug effects; taste strips; Young Adult; gustatory sensation; capsaicin gel; dysgeusia; taste strips
• ISSN: 0904-2512; 1600-0714; 1600-0714
• DOI: 10.1111/jop.13620

ABSTRACT 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.