pH modulation and salivary sugar clearance of different chocolates in children: A randomized clinical trial

Background: Sugars that occur naturally in foods and those added in processed foods may act as the source for fermentable carbohydrates and may initiate caries process. Among all the foods consumed by children, chocolates form an important constituent. A wide variety of chocolates are available in t...

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Vydáno v:Journal of the Indian Society of Pedodontics and Preventive Dentistry Ročník 34; číslo 1; s. 10 - 16
Hlavní autoři: Nirmala, SVSG, Quadar, Mohammed, Veluru, Sindhuri
Médium: Journal Article
Jazyk:angličtina
Vydáno: India Wolters Kluwer - Medknow Publications 01.01.2016
Medknow Publications and Media Pvt. Ltd
Medknow Publications & Media Pvt. Ltd
Wolters Kluwer Medknow Publications
Témata:
Adolescent
Cacao - chemistry
Candies
Candy
Carbohydrate Metabolism
Carbohydrates
Cariogenic Agents - metabolism
Child
Chocolate
Chocolate candies
chocolates
Clinical trials
Conflicts of interest
Dental caries
Dental Plaque - metabolism
Female
Fruits
Humans
Hydrogen-Ion Concentration
India
Male
Milk
Mouth
plaque pH
Saliva - metabolism
salivary sugar clearance
Sucrose - metabolism
Sugar
plaque pH
salivary sugar clearance
Candies
chocolates
ISSN:0970-4388, 1998-3905, 1998-3905
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Shrnutí:Background: Sugars that occur naturally in foods and those added in processed foods may act as the source for fermentable carbohydrates and may initiate caries process. Among all the foods consumed by children, chocolates form an important constituent. A wide variety of chocolates are available in the Indian market and very few studies have compared their acidogenicity and salivary sugar clearance. Objectives: To compare the acidogenicity and salivary sugar clearance of 6 different commercially available chocolates in the Indian market. Materials and Methods: Thirty subjects aged 10-15 years were selected randomly from one of the available public schools in Nellore city. Six commercially available chocolates in the Indian market were divided into three groups, unfilled (dark and milk chocolate), filled (wafer and fruit and nuts chocolate), and candy (hard milk and mango-flavored candy) groups. Plaque pH values and salivary sugar clearance rates are assessed at baseline, 5, 10, 15, 20, and 30 min after consumption. All the data obtained were statistically evaluated using independent sample t-test and one-way ANOVA for multiple group comparisons. Results: Mango-flavored candy had maximum fall in plaque pH and least fall in plaque pH was recorded with milk chocolate. Fruit and nuts chocolate had a maximum clearance of salivary sugar and least fall in the salivary sugar clearance was recorded with dark chocolate. When the plaque pH and salivary sugar clearance of all the chocolates were assessed, it was seen that the values were statistically significant at all the time intervals (P < 0.05). Conclusion: Dark chocolate had a high fall in pH and milk chocolate had low salivary sugar clearance which signifies that unfilled chocolates are more cariogenic than other chocolates. Even though mango-flavored candy had maximum fall in plaque pH, its salivary sugar clearance was high.
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ISSN:0970-4388
1998-3905
1998-3905
DOI:10.4103/0970-4388.175502