Comparison of changes in salivary pH levels after consumption of plain milk and milk mixed with sugar
Journal Title: International Archives of Integrated Medicine - Year 2016, Vol 3, Issue 10
Abstract
Studies of dietary effects on saliva were common in the early part of this century, but it is now understood that such studies are of little value because the effects of other physiologic variables, such as time of day, were seldom controlled in the experimental design. The main salivary factors that, from theoretical considerations, might be expected to influence the process of caries are flow rate and the concentrations of calcium, phosphate, bicarbonate, hydrogen ions, fluoride, urea, and protein (particularly amylase). As the mankind has evolved, a drastic change has been seen in the dietary fermentable carbohydrate which eventually is associated with increased prevalence of dental caries. Milk is consumed with sugar syrups or honey to add flavor which eventually increases sugar content of milk, putting the children at a higher risk of dental caries. This study was conducted to evaluate and compare the acidogenic potential of milk as compared to milk and sugar at various time intervals. A total of 230 children aged 12 to 15 years were examined, 60 children which equal number of males and females (30 each) who satisfied the inclusion criteria were randomly selected and assigned to two groups, Group I: Plain milk (250 mL) and Group II: Milk and sugar (250 mL + 1 table spoon sugar =12.50 gm). After recording the resting pH, the change in the salivary pH in the respective groups after consuming the test meal was recorded after 5 minutes, 10 minutes, after 15 minutes, after 30 minutes and 120 minutes. The results show that there was no statistical significant difference in pH between the two groups. Statistically significant difference was seen at 10, 15, 30 minutes with highest at 15 minutes (p = 0.001) between plain milk (group I), milk and sugar (group II). The milk group showed a significant decrease in pH at 10 minutes. However, pH returned to normal at 15 - 30 minutes in group II. The study concluded that milk when added with sugar as did not pose a risk of demineralization as there was no decrease of pH below the limit of critical pH of 4.5 to 5.5.
Authors and Affiliations
Aasim Farooq Shah
Keywords
Related Articles
- EP ID EP502147
- DOI -
- Views 111
- Downloads 0
Evaluation of etiopathological factors of intestinal obstruction and methods of prevention in a tertiary care hospital
Intestinal obstruction is an emergency condition which when unrelieved at the earliest will lead to strangulation and gangrene of the bowel. The aim of this study was to find the various causes for small intestinal obstr...
Compliance and tolerability evaluation of diacerein versus s-adenosyl methionine in osteoarthritis patients
Background: Diacerein and S-adenosyl methionine (SAMe) are symptomatic slow-acting drugs in osteoarthritis (SYSADOA). Diacerein is a semisynthetic, anthraquinone derivative, an interleukin 1beta inhibitor with anti-infla...
Speciation and antifungal susceptibility pattern of Candida isolates from vulvovaginitis patients attending a tertiary care hospital in South India
Background: Vulvovaginal candidiasis is a global issue of concern due to its association with economic costs, sexually transmitted infections, and ascending genital tract infection leading to several complications in bot...
Clinical profile of patients of epistaxis: An experience from a tertiary level hospital in Jabalpur
Introduction: Epistaxis is one of the most common encountered otolaryngologic emergency and affects up to 60% of the population in their lifetime, of which 6% require medical attention. This study was done to find out th...
The prevalence of undiagnosed thyroid dysfunction and diagnosed diseases of gallstones
Background: Cholelithiasis is a disease prevalent worldwide because of an imbalance of bile salt and cholesterol concentrations that leads to precipitation inside the gallbladder. Gall stones are the most common biliary...