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

Eswara Uma, Kan Sze Theng, Lynndy Lim Huan Yi, Low Hong Yun, Eby Varghese, Htoo Htoo Kyaw Soe, Eswara Uma, Kan Sze Theng, Lynndy Lim Huan Yi, Low Hong Yun, Eby Varghese, Htoo Htoo Kyaw Soe

Abstract

Background: Regular 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.

Methods: In 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%.

Results: After 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).

Conclusion: Sweetened milk based local drinks can increase the caries susceptibility. In the community, information about limiting the intake of sweetened drinks should be reinforced.

Keywords: beverage; pH; saliva; soft drinks.

Figures

Figure 1
Figure 1
Flow chart of participant allocation
Figure 2
Figure 2
Flow chart showing method of the study
Figure 3
Figure 3
Comparison of salivary pH changes between mineral water, chocolate drink and sirap bandung

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Source: PubMed

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