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  • WJPPS NOVEMBER ISSUE PUBLISHED
  • NOVEMBER 2018 Issue has been successfully launched on 1 November 2018

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Abstract

EFFECT OF DIFFERENT DAIRY PRODUCTS ON SALIVARY pH – AN COMPARATIVE IN-VIVO STUDY

Dr. Stuti Kumari*, Dr. Vaibhav Kamal, Kamna Gorka, Dr. Shubham Sharma, Dr. Soumen Mandal and Dr. Shriparna Biswas

ABSTRACT

Milk and milk products are an important part of the human diet. Especially for children it is the only source of essential nutrients. Consuming dairy products is vital for maintaining good overall health. In 1958, the Research Committee of the Canadian Dental Association (1958) reviewed the evidence that milk consumption was associated with a reduction in caries incidence. However, there has been little research about how dairy products affect oral health in particular. Aim: To evaluate the effect of different dairy products on the oral health of children between the age of 6 to 12yrs. Material & Methodology: Hundred caries free children in the age group of 6-12 years were selected and divided randomly into 4 groups. Group I (n=40) was given sugar free milk, Group II(n=40) was given sugar free yogurt and Group III(n=40) was given processed cheese and Group IV(n=40) served as the control group and was given paraffin to chew. After determining the resting salivary pH using digital salivary pH meter, each group consumed their product for three minutes and then swished with water. pH level of each subject’s saliva was measured again at an interval of 10, 20 and 30 minutes to record the time taken for the salivary pH to come to the baseline values after consuming different dairy products. Results: Subjects who ate cheese showed a rapid increase in pH levels at each time interval, suggesting that cheese has anti- caries property. Conclusion: Dairy products without added sugar can be recommended as after meal, especially to school children, which would help to reduce the incidence of dental caries.

Keywords: Dental Caries, Milk Products, Salivary pH.


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