Effect of black coffee and black tea consumption on pH, flow rate, and viscosity of saliva

Abstract

Introduction: Saliva is a mixture of various fluids found in the oral cavity. Saliva is an essential factor that plays a role in preventing dental caries and tooth demineralization. This study aims to determine the effect before and after consuming black coffee and black tea. Methods:The type of research used is descriptive quantitative. The research method is quasiexperimental with a cross-sectional approach, where data collection on the affected and affected variables is carried out almost simultaneously. The design uses a pre-test and post-test design. This research was conducted on May 20, 2021, with 40 female respondents. The instruments used were pH check sheets, plastic pots, and pH strips. Results: Before the black coffee intervention, salivary pH showed a very alkaline condition with a value of 7.2, and then decreased to 6.8 after the black coffee intervention. Before the intervention of black tea, the salivary pH was 6.9, and after the intervention, the salivary pH increased to 7.2. The salivary flow rate before the intervention of black coffee was 1.82, and after consumption, it decreased to 0.60. Meanwhile, the salivary flow rate before the intervention of black tea was 0.85, and it increased after the intervention of black tea to 1.90. Before the intervention of black coffee, salivary viscosity was 4.03 and increased to 5.75 after the intervention of black coffee. At the same time, the salivary viscosity value before the intervention of black tea was 4.30 to 3.03 after the intervention of black tea. The results showed an influence between black coffee and black tea consumption on pH, salivary flow rate, and viscosity. Conclusion: Black coffee and black tea are proven to reduce pH and flow rate and increase salivary viscosity, while black tea can increase pH and flow rate and decrease salivary viscosity.