Effect of consuming different dairy products on calcium, phosphorus and pH levels of human dental plaque: A comparative study

AIM: To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. METHODS: 68 students (34 with caries and 34 caries-free) aged 17–20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48...

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Published in:	European archives of paediatric dentistry Vol. 13; no. 3; pp. 144 - 148
Main Authors:	Ravishankar, T. L., Yadav, V., Tangade, P. S., Tirth, A., Chaitra, T. R.
Format:	Journal Article
Language:	English
Published:	Berlin/Heidelberg Springer-Verlag 01.06.2012 European Academy of Paediatric Dentistry Springer Nature B.V
Subjects:	Adolescent Animals Calcium Calcium - analysis Cheese Comparative studies Dairy Products Demographic aspects Dental caries Dental Caries - classification Dental plaque Dental Plaque - chemistry Dental Plaque - physiopathology Dentistry Development and progression Eating Elementary school students Health aspects Humans Hydrogen-Ion Concentration Medicine Milk Oral hygiene Phosphorus Phosphorus - analysis Risk factors Scientific Article Sugar Yogurt Young Adult India pH dental plaque phosphorus
ISSN:	1818-6300, 1996-9805
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Abstract	AIM: To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. METHODS: 68 students (34 with caries and 34 caries-free) aged 17–20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48 hours were selected for the study. Calcium and phosphorus levels of harvested dental plaque were measured using an electrolyte analyser while plaque pH was measured using a digital pH meter after consuming different dairy products (cheese, milk, yogurt) and compared with the control (paraffin) group. RESULTS: Cheese and yogurt groups showed a statistically significant rise in mean plaque concentrations of calcium and phosphorus, whereas milk and control groups showed the least rise in plaque concentrations for both caries-active and caries-free subjects. Plaque pH showed a stronger correlation with plaque calcium and phosphorus concentrations in both caries-active and caries-free subjects. CONCLUSION: Cheese and yogurt without any added sugar (sucrose) are non-cariogenic and to some extent cariostatic as they increase calcium and phosphorus concentration in dental plaque. Dairy products without added sugar can be recommended as after meal desserts, especially to school children, which would help to reduce the incidence of dental caries.
AbstractList	AIM: To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. METHODS: 68 students (34 with caries and 34 caries-free) aged 17–20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48 hours were selected for the study. Calcium and phosphorus levels of harvested dental plaque were measured using an electrolyte analyser while plaque pH was measured using a digital pH meter after consuming different dairy products (cheese, milk, yogurt) and compared with the control (paraffin) group. RESULTS: Cheese and yogurt groups showed a statistically significant rise in mean plaque concentrations of calcium and phosphorus, whereas milk and control groups showed the least rise in plaque concentrations for both caries-active and caries-free subjects. Plaque pH showed a stronger correlation with plaque calcium and phosphorus concentrations in both caries-active and caries-free subjects. CONCLUSION: Cheese and yogurt without any added sugar (sucrose) are non-cariogenic and to some extent cariostatic as they increase calcium and phosphorus concentration in dental plaque. Dairy products without added sugar can be recommended as after meal desserts, especially to school children, which would help to reduce the incidence of dental caries. AIM: To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. METHODS: 68 students (34 with caries and 34 caries-free) aged 17–20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48 hours were selected for the study. Calcium and phosphorus levels of harvested dental plaque were measured using an electrolyte analyser while plaque pH was measured using a digital pH meter after consuming different dairy products (cheese, milk, yogurt) and compared with the control (paraffin) group. RESULTS: Cheese and yogurt groups showed a statistically significant rise in mean plaque concentrations of calcium and phosphorus, whereas milk and control groups showed the least rise in plaque concentrations for both caries-active and caries-free subjects. Plaque pH showed a stronger correlation with plaque calcium and phosphorus concentrations in both caries-active and caries-free subjects. CONCLUSION: Cheese and yogurt without any added sugar (sucrose) are non-cariogenic and to some extent cariostatic as they increase calcium and phosphorus concentration in dental plaque. Dairy products without added sugar can be recommended as after meal desserts, especially to school children, which would help to reduce the incidence of dental caries. To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. 68 students (34 with caries and 34 caries-free) aged 17-20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48 hours were selected for the study. Calcium and phosphorus levels of harvested dental plaque were measured using an electrolyte analyser while plaque pH was measured using a digital pH meter after consuming different dairy products (cheese, milk, yogurt) and compared with the control (paraffin) group. Cheese and yogurt groups showed a statistically significant rise in mean plaque concentrations of calcium and phosphorus, whereas milk and control groups showed the least rise in plaque concentrations for both caries-active and caries-free subjects. Plaque pH showed a stronger correlation with plaque calcium and phosphorus concentrations in both caries-active and caries-free subjects. Cheese and yogurt without any added sugar (sucrose) are non-cariogenic and to some extent cariostatic as they increase calcium and phosphorus concentration in dental plaque. Dairy products without added sugar can be recommended as after meal desserts, especially to school children, which would help to reduce the incidence of dental caries. To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products.AIMTo determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products.68 students (34 with caries and 34 caries-free) aged 17-20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48 hours were selected for the study. Calcium and phosphorus levels of harvested dental plaque were measured using an electrolyte analyser while plaque pH was measured using a digital pH meter after consuming different dairy products (cheese, milk, yogurt) and compared with the control (paraffin) group.METHODS68 students (34 with caries and 34 caries-free) aged 17-20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48 hours were selected for the study. Calcium and phosphorus levels of harvested dental plaque were measured using an electrolyte analyser while plaque pH was measured using a digital pH meter after consuming different dairy products (cheese, milk, yogurt) and compared with the control (paraffin) group.Cheese and yogurt groups showed a statistically significant rise in mean plaque concentrations of calcium and phosphorus, whereas milk and control groups showed the least rise in plaque concentrations for both caries-active and caries-free subjects. Plaque pH showed a stronger correlation with plaque calcium and phosphorus concentrations in both caries-active and caries-free subjects.RESULTSCheese and yogurt groups showed a statistically significant rise in mean plaque concentrations of calcium and phosphorus, whereas milk and control groups showed the least rise in plaque concentrations for both caries-active and caries-free subjects. Plaque pH showed a stronger correlation with plaque calcium and phosphorus concentrations in both caries-active and caries-free subjects.Cheese and yogurt without any added sugar (sucrose) are non-cariogenic and to some extent cariostatic as they increase calcium and phosphorus concentration in dental plaque. Dairy products without added sugar can be recommended as after meal desserts, especially to school children, which would help to reduce the incidence of dental caries.CONCLUSIONCheese and yogurt without any added sugar (sucrose) are non-cariogenic and to some extent cariostatic as they increase calcium and phosphorus concentration in dental plaque. Dairy products without added sugar can be recommended as after meal desserts, especially to school children, which would help to reduce the incidence of dental caries. AIM: To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. METHODS: 68 students (34 with caries and 34 caries-free) aged 17-20 years from a private dental college, Moradabad city, who agreed to refrain from oral hygiene procedures for 48 hours were selected for the study. Calcium and phosphorus levels of harvested dental plaque were measured using an electrolyte analyser while plaque pH was measured using a digital pH meter after consuming different dairy products (cheese, milk, yogurt) and compared with the control (paraffin) group. RESULTS: Cheese and yogurt groups showed a statistically significant rise in mean plaque concentrations of calcium and phosphorus, whereas milk and control groups showed the least rise in plaque concentrations for both caries-active and caries-free subjects. Plaque pH showed a stronger correlation with plaque calcium and phosphorus concentrations in both caries-active and caries-free subjects. CONCLUSION: Cheese and yogurt without any added sugar (sucrose) are non-cariogenic and to some extent cariostatic as they increase calcium and phosphorus concentration in dental plaque. Dairy products without added sugar can be recommended as after meal desserts, especially to school children, which would help to reduce the incidence of dental caries. Key words: Calcium, phosphorus, pH, dental plaque
Audience	Academic
Author	Chaitra, T. R. Yadav, V. Tangade, P. S. Tirth, A. Ravishankar, T. L.
Author_xml	– sequence: 1 givenname: T. L. surname: Ravishankar fullname: Ravishankar, T. L. email: telgiravi@yahoo.com organization: Dept. of Public Health Dentistry, Kothiwal Dental College and Research Centre – sequence: 2 givenname: V. surname: Yadav fullname: Yadav, V. organization: Dept. of Public Health Dentistry, Kothiwal Dental College and Research Centre – sequence: 3 givenname: P. S. surname: Tangade fullname: Tangade, P. S. organization: Dept. of Public Health Dentistry, Kothiwal Dental College and Research Centre – sequence: 4 givenname: A. surname: Tirth fullname: Tirth, A. organization: Dept. of Public Health Dentistry, Kothiwal Dental College and Research Centre – sequence: 5 givenname: T. R. surname: Chaitra fullname: Chaitra, T. R. organization: Department of Pedodontics & Preventive Dentistry, Kothiwal Dental College and Research Centre
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/22652212$$D View this record in MEDLINE/PubMed
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Snippet	AIM: To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. METHODS: 68 students (34 with caries... To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. 68 students (34 with caries and 34... AIM: To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products. METHODS: 68 students (34 with caries... To determine the calcium, phosphorus and pH levels of human dental plaque after consuming different dairy products.AIMTo determine the calcium, phosphorus and...
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SubjectTerms	Adolescent Animals Calcium Calcium - analysis Cheese Comparative studies Dairy Products Demographic aspects Dental caries Dental Caries - classification Dental plaque Dental Plaque - chemistry Dental Plaque - physiopathology Dentistry Development and progression Eating Elementary school students Health aspects Humans Hydrogen-Ion Concentration Medicine Milk Oral hygiene Phosphorus Phosphorus - analysis Risk factors Scientific Article Sugar Yogurt Young Adult
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Title	Effect of consuming different dairy products on calcium, phosphorus and pH levels of human dental plaque: A comparative study
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