Comparison of Salivary pH Changes after Consumption of Two Sweetened Malaysian Local Drinks among Individuals with Low Caries Experience: A Pilot Study

Abstract

BackgroundRegular consumption of sweetened beverages has been associated with dental caries, which is mediated through salivary pH. The salivary pH changes among individuals with low caries experience after consumption of two local sweetened drinks is compared.MethodsIn this block randomised controlled parallel group, an open-label pilot study of 49 participants aged 21–25 were selected. The participants were randomised into three groups: mineral water, chocolate drink and sirap bandung. One day prior to the test, scaling was done and the participants did not eat or drink anything on the test day till the saliva sample collection was done. Salivary pH was measured at baseline and after the consumption of the drinks with a glass electrode digital pH meter at five-minute interval for half an hour. The statistical significance was assessed at the level of 5%.ResultsAfter consumption of chocolate drink and sirap bandung, the salivary pH dropped from a baseline of 7.09 for chocolate drink and 7.13 for sirap bandung to 6.69 for chocolate and 6.86 for sirap bandung. This difference was statistically significant (P < 0.001).ConclusionSweetened milk based local drinks can increase the caries susceptibility. In the community, information about limiting the intake of sweetened drinks should be reinforced.

Salivary pH before and after cranberry juice consumption

“…One of the functions of the saliva is to prevent caries by maintaining the salivary pH. 8 Salivary pH is affected by the circadian rhythm, diet patterns, and velocity of saliva secretion. Salivary pH increases with salivary velocity.…”

“…Salivary pH increases with salivary velocity. 8,9 Salivary secretions are influenced by various stimulants, food taste is the main stimulant of chemical stimulant. Flavor tasting is activated in the early stages of food entry.…”

“…Increased velocity of salivary secretion may lead to increased bicarbonate concentration, thus increasing the buffering capacity of the saliva. 8,13,14,15 Therefore, the sour taste possessed by cranberry juice can stimulate salivary secretions that lead to increased saliva production.…”

“…Factors that affect salivary pH are the circadian rhythm, dietary habits and salivary speed stimulation. 8 Flavor is a major stimulant in the increase of salivary secretion, especially the taste of acid. 9,10 Cranberry juice has a very low pH of about 2.5 .…”

“…11,12 Increased salivary secretion leads to an increase in salivary pH. 8 Due to its acidity, it will stimulate parasympathetic efferent neuron cells to activate salivation. This study was aimed to compare the salivary pH prior to and after cranberry juice consumption.…”