In vivo dental plaque pH after consumption of dairy products

This in vivo study assessed plaque pH in subjects following the consumption of different dairy products. After receiving parental consent to participate, subjects (12-15 years old) were asked to refrain from brushing their teeth for 48 hours prior to the study. At baseline, plaque pH was determined...

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Bibliographic Details
Published in:General dentistry Vol. 61; no. 3; p. 56
Main Authors: Telgi, Ravishankar Lingesha, Yadav, Vipul, Telgi, Chaitra Ravishankar, Boppana, Naveen
Format: Journal Article
Language:English
Published: United States 01.05.2013
Subjects:
Adolescent
Animals
Cariostatic Agents
Cheese
Child
Dairy Products - classification
Dental Plaque - physiopathology
DMF Index
Eating - physiology
Follow-Up Studies
Humans
Hydrogen-Ion Concentration
Milk
Yogurt
dairy products
plaque pH
Beetrode electrode
ISSN:0363-6771
Online Access:Get more information
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Summary:This in vivo study assessed plaque pH in subjects following the consumption of different dairy products. After receiving parental consent to participate, subjects (12-15 years old) were asked to refrain from brushing their teeth for 48 hours prior to the study. At baseline, plaque pH was determined at 4 different sites. Each of the subjects was then assigned randomly to 1 of 4 subgroups and each subgroup was given either cheese, milk, yogurt, or paraffin (control). After baseline, all subjects were allowed to chew and/or swish their respective product for 3 minutes and pH was assessed subsequently at different time intervals. Statistical analysis was performed using unpaired t-test and 1-way ANOVA. The results showed a statistically significant change in mean plaque pH after consuming different dairy products, as the plaque pH after 30 minutes was higher in the cheese group than that of the milk and yogurt groups, both of which showed a pH toward baseline after 30 minutes. These results suggest that cheese has the highest anticariogenic property among the dairy products studied, and that milk and yogurt can be considered as noncariogenic.
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ISSN:0363-6771