Comparison of efficacy rinsing with cocoa seed extract, green tea catechins extract and lime extract to salivary ph in children suffering ECC (Early Childhood Caries)

Abstract

Objective: This study aims to determine whether 12.5% cocoa extract, green tea catechins 30% extract, or 40% lime extract are effective in changing saliva pH to become more alkaline and prevent against dental caries.Material and Methods: This study used purposive sampling with pretest/post-test control group design. The total sample group included 120 children who fulfilled the criteria. The control group, containing 30 children, was rinsed with distilled water while 90 children were divided into 3 intervention groups containing 30 children each. Each intervention group was treated with either a solution of 12.5% cocoa seed extract, a solution of 30% green tea catechins extract or a solution of 40% lime extract.Results: Using the Friedman Test, rinsing with distilled had no significant effect in changing the pH of saliva into normal alkaline conditions and preventing against dental caries. Significant changes the pH of saliva was found with 12.5% cocoa seed extract after the first 15 minutes resulting in alkaline or normal conditions for prevention of dental caries.Conclusion: The mouthwash solution containing 12.5% cocoa seed extract is most effective to change the pH of the saliva into alkaline and normal state in preventing dental caries.

Relationship between stunting with dental and oral status in toddlers

“…expensive food ingredients tend not to be selected and bought, so in families these types of food are rarely served so that the nutritional needs are still lacking. 24 This may be due to the fulfillment of food intake needs that are not following the needs of children will cause interference with the nutritional status and health of children. 23 So if the longer the child is left with the factors causing the risk of stunting will cause a higher frequency of children experiencing disorders in nutritional status.…”

“…23 So if the longer the child is left with the factors causing the risk of stunting will cause a higher frequency of children experiencing disorders in nutritional status. 24 The number of female stunting children is more than male children, whereas in normal children, the number of males is more than female. Each parenting pattern has cultural definitions, such as how the food is processed and served is influenced by cultural factors and parents' knowledge of nutritious food for children.…”

“…This affects the formation of plaque and calculus. 24 Several other factors that also affect the formation of debris and calculus are pH, buffering capacity, and calcium. 31 Based on age, stunting children aged 3 years showed OHIS of 2.06 (moderate), 4 years of age as much as 2.2 (moderate).…”

“…Consumption of cariogenic foods in large quantities, frequency, and intervals associated with increased dental caries. 24 Factors Mothers chew first child food to be softer before it is given to children causing the transmission that causes the transfer of bacteria from the mother which is the main resort of Streptococcus mutans. 22 Society must be know how to maintain proper oral ORIGINAL RESEARCH and dental hygiene to improve oral health.…”

“…23 Stunting children who have low saliva conditions cause cleaning power (self-cleansing ) is low. 24 pH, buffering capacity and calcium can also affect the formation of debris and calculus in teeth. 20 The nutritional status of stunting and normal children with OHIS showed a p-value of 0.020 <0.05, then OHIS has a significant relationship to nutritional status.…”