Journal of Dentistry
Volume 35, Issue 8 , Pages 627-635, August 2007

A review of the current literature on aetiology and measurement methods of halitosis

  • Annemiek M.W.T. van den Broek

      Affiliations

    • Department of Oral and Maxillofacial Surgery and Special Dental Care, Erasmus University Medical Centre, Rotterdam, The Netherlands
    • ,
  • Louw Feenstra

      Affiliations

    • Department of Otorhinolaryngology, Erasmus University Medical Centre, Rotterdam, The Netherlands
    • ,
  • Cees de Baat

      Affiliations

    • Department of Oral and Maxillofacial Surgery and Special Dental Care, Erasmus University Medical Centre, Rotterdam, The Netherlands
    • Corresponding Author InformationCorresponding author at: Department of Preventive and Restorative Dentistry, Radboud University Nijmegen Medical Centre, P.O. Box 9101, 6500 HB Nijmegen, The Netherlands. Tel.: +31 24 3616410; fax: +31 24 3540265.

Received 14 February 2007; received in revised form 5 April 2007; accepted 27 April 2007.

Abstract 

Objectives

This work reviews the current knowledge of aetiology and measurement methods of halitosis.

Data

Halitosis is an unpleasant or offensive odour emanating from the breath. The condition is multifactorial and may involve both oral and non-oral conditions.

Sources

A private, monthly with keywords halitosis, malodo(u)r, (a)etiology, measurement, and management from Medline and Pubmed updated database of literature was reviewed.

Conclusions

In approximately 80–90% of all cases, halitosis is caused by oral conditions, defined as oral malodour. Oral malodour results from tongue coating, periodontal disease, peri-implant disease, deep carious lesions, exposed necrotic tooth pulps, pericoronitis, mucosal ulcerations, healing (mucosal) wounds, impacted food or debris, imperfect dental restorations, unclean dentures, and factors causing decreased salivary flow rate. The basic process is microbial degradation of organic substrates. Non-oral aetiologies of halitosis include disturbances of the upper and lower respiratory tract, disorders of the gastrointestinal tract, some systemic diseases, metabolic disorders, medications, and carcinomas. Stressful situations are predisposing factors. There are three primary measurement methods of halitosis. Organoleptic measurement and gas chromatography are very reliable, but not very easily clinically implemented methods. The use of organoleptic measurement is suggested as the ‘gold standard’. Gas chromatography is the preferable method if precise measurements of specific gases are required. Sulphide monitoring is an easily used method, but has the limitation that important odours are not detected. The scientific and practical value of additional or alternative measurement methods, such as BANA test, chemical sensors, salivary incubation test, quantifying β-galactosidase activity, ammonia monitoring, ninhydrin method, and polymerase chain reaction, has to be established.

Keywords: Halitosis, Aetiology, Measurement

To access this article, please choose from the options below

Login to an existing account or Register a new account.

  • Purchase this article for 31.50 USD (You must login/register to purchase this article)

    Online access for 24 hours. The PDF version can be downloaded as your permanent record.

  • Subscribe to this title

    Get unlimited online access to this article and all other articles in this title 24/7 for one year.

  • Claim access now

    For current subscribers with Society Membership or Account Number.

  • Visit SciVerse ScienceDirect to see if you have access via your institution.
 

PII: S0300-5712(07)00090-5

doi:10.1016/j.jdent.2007.04.009

Journal of Dentistry
Volume 35, Issue 8 , Pages 627-635, August 2007

Article Tools