Comparative palatability of 22 liquid antacids

Objective: To compare the palatability, acid neutralizing capability, and c osts of different antacids. Methods: Volunteers between the ages of 18 and 60 years were given 22 antac ids. All antacids were given during a 4-h period in two groups of 11 antaci ds each. Subjects sampled each antacid in a manner similar to wine tasting and rated each antacid on its smell, taste, texture and aftertaste using a scale of 1-9; 1 being the worst and 9 the best. Results: A total of 73 adults completed the study. Mylanta Lemon Twist and Mylanta Cherry Creme were the most palatable antacids; however, overall the palatability of all the antacids was poor. Maalox MS Cool Mint and ES Gavi scon were the least palatable. The extra strength antacids had the most aci d neutralizing capability, and thus would require smaller doses. Amphogel w as the most costly antacid per mEq of acid neutralized. Age and gender did not affect the palatability scores. Conclusion: Although the regular strengths of Mylanta Lemon Twist and Mylan ta Cherry Creme were the most palatable, the extra strength versions of the se products have twice the acid neutralizing capability and thus, half the volume is required for each dose. Therefore, these agents may be the antaci ds of choice.