Oral electrochemical action after soft drink rinsing and consumption of sweets

Vassilakos, Nikolaos; Nilner, Krister; Birkhed, Dowen

doi:10.1111/j.1600-0722.1990.tb00981.x

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…Since smokers have lower salivary pH and buffering capacity than nonsmokers (16), only nonsmokers were recruited for the present study. Additionally, since some foods and drinks affect salivary pH (17), we requested that all subjects allowed their mouths to fill with saliva and then swallow it, so that saliva sampled subsequently would be fresh. During the daytime, subjects were required to measure salivary pH several times, and to avoid sampling for a 1-h period after eating or drinking.…”

Section: Monitoring Of Phmentioning

confidence: 99%

A nocturnal decline of salivary pH associated with airway hyperresponsiveness in asthma

et al. 2010

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: Salivary pH is associated with esophageal acid reflux and neutralization of esophageal acid. In this study, we assessed the association between nocturnal decline of salivary pH and airway hyperresponsiveness. Salivary pH was serially assessed in 9 patients with mild asthma (7 men and 2 women ; mean age 33.3 years ; mean % %predicted FEV1.0 89.4% %) and 10 healthy volunteers (6 men and 4 women ; mean age 31.2 years) using a pH indicator tape. The buffering capacity of saliva was defined as the median effective dose (ED50) for acidification of saliva with 0.01 N HCl, and airway responsiveness was defined as the dose of methacholine producing a 35% % fall in Grs (PD35-Grs). There was a significant correlation between the values obtained from the pH indicator tape and those obtained from the electrometric pH meter. Using the indicator tape for sequential monitoring, we observed a nocturnal fall (!pH) in salivary pH in all subjects. A significant correlation was found between airway hyperresponsiveness (PD35-Grs) and either !pH or ED50 in mildly asthmatic patients. Vagal reflux dysfunction might contribute to nocturnal salivary pH as well as to airway hyperresponsiveness in mild asthmatics. J. Med. Invest.

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Section: Monitoring Of Phmentioning

confidence: 99%

A nocturnal decline of salivary pH associated with airway hyperresponsiveness in asthma

et al. 2010

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“…However, this pH drop was not below the critical pH for both enamel and dentin. The variation in the response among different groups of biscuit can be attributed to the differences in their composition 17 and the free sugar content. All the five groups of biscuits contained added sugar with highest in glucose biscuit group (25.5 g) followed by chocolate biscuit (7 g), cream biscuit (6 g), salt biscuit (3 g) and least in oats biscuit (1 g) as mentioned in the pack.…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Commercially Available Biscuits on Salivary pH, Flow Rate and Oral Clearance Rate Among Children

Kumar¹,

Nayak²,

Natarajan

et al. 2019

World Journal of Dentistry

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Introduction: Snacks and bakery foodstuffs like biscuits are the most preferred food items in the present decade. Thus it is important to know its cariogenicity. Aim:To study the effect of five commercially available biscuits on salivary pH, flow rate and oral clearance rate among children. Materials and methods:The study consisted of five groups of commercially available biscuits: oats, salt, glucose, cream, chocolate biscuits. Samples of saliva were collected, and pH was measured using an electrode, the flow rate directly from the calibrated test tube and the oral clearance time was estimated based on the time taken for the salivary pH to return back to the baseline values. After which, children were given one biscuit each and stimulated saliva samples were collected at different time intervals. Obtained values were subjected to the paired t-test, one-way analysis of variance (ANOVA) and post-hoc Tukey's test.Results: Salivary pH had decreased compared to baseline for all the five commercially available biscuits with maximum drop seen for glucose, cream and chocolate biscuit group at 5 minutes. Oats group showed a maximum drop in mean salivary pH at 15 minutes and salt biscuits at 10 minutes. Increased salivary flow rate was seen for oats, salt, and cream biscuit group at 15 minutes and chocolate and glucose group had reduced when compared to its baseline value. The pH at 15 minutes had not returned back to the baseline values for all groups. Conclusion:The consumption of commercially available biscuits had an effect on salivary pH, flow rate and oral clearance rate in children.Clinical significance: snacks and bakery foodstuffs are the most preferred diet in the present decade by most of the age group. Biscuits being the commonest snack, this study helps in choosing the right biscuits for the children causing less harm to the general and dental health.

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“…It has been observed that packaged fruit juices and fruit-based carbonated beverages, having increased buffering capacities, may instigate an elongated drop in oral pH. 17 Although the quantity of acidic beverages normally ingested by children may be negligible, the presence of inability to clear retentive substrate, immature enamel, and inadequate neuromuscular coordination makes them more prone to dental erosion.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Changes in Salivary pH after Intake of Different Eatables and Beverages in Children at Different Time Intervals

Pachori¹,

Kambalimath²,

Maran³

et al. 2018

International Journal of Clinical Pediatric Dentistry

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IntroductionDissolution of the enamel in the form of erosion has increased due to shift in eating habits toward carbonated drinks like soft drink and chocolates.AimThe purpose of this study was to evaluate changes in the salivary pH after intake of different eatables and beverages in children at different time intervals.Study designUsing standard salivary tests, this study was conducted as a case-control study. Fifty children between ages of 8 and 12 years having strict vegetarian diet were included in the study.Materials and methodsOral prophylaxis was done and salivary buffer capacity for stimulated saliva was measured. Before the saliva collection, each of the children was informed not to eat or drink anything for up to 2 hours just before the appointment.ResultsOn pairwise evaluation, all the differences were found to be significant statistically except between baseline vs 30 minutes. Maximum mean difference was calculated and observed between baseline and immediately after intake of fruit juice and immediate after 30 minutes, 0.953 and 0.963 respectively, while minimum difference was calculated and observed between baseline and 30 minutes after intake of fruit juice (0.010).ConclusionMaximum drop was seen in cold drink when compared with fruit juice. The maximum pH increase was observed in cream biscuits with 7.63 ± 0.20. It was observed that in all the groups, the pH gradually got back to near normal levels due to the buffering mechanism of saliva.How to cite this article: Pachori A, Kambalimath H, Maran S, Niranjan B, Bhambhani G, Malhotra G. Evaluation of Changes in Salivary pH after Intake of Different Eatables and Beverages in Children at Different Time Intervals. Int J Clin Pediatr Dent 2018;11(3):177-182.

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Oral electrochemical action after soft drink rinsing and consumption of sweets

Cited by 6 publications

References 11 publications

A nocturnal decline of salivary pH associated with airway hyperresponsiveness in asthma

A nocturnal decline of salivary pH associated with airway hyperresponsiveness in asthma

Effect of Different Commercially Available Biscuits on Salivary pH, Flow Rate and Oral Clearance Rate Among Children

Evaluation of Changes in Salivary pH after Intake of Different Eatables and Beverages in Children at Different Time Intervals

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