Assessing the acidity and total sugar content of four different commercially available beverages commonly consumed by children and its time-dependent effect on plaque and salivary pH

• Main Authors: Abhishek Jha, G Radha, R Rekha, S K Pallavi
• Format: Article
• Language: English
• Published: Wolters Kluwer Medknow Publications 2015-01-01
• Series: Journal of Indian Association of Public Health Dentistry
• Subjects: Dental caries; plaque pH; salivary pH; sugared beverages
• Online Access: http://www.jiaphd.org/article.asp?issn=2319-5932;year=2015;volume=13;issue=2;spage=188;epage=192;aulast=Jha

Introduction: Sugared beverages such as cola, packaged juice, are known for cariogenicity their intake leads to the immediate drop in plaque and salivary pH, which can be an etiologic factor for dental caries. Objective: The objective was to assess the endogenous acidity and total sugar content of four commercially available beverages commonly consumed by children in India and its effect on salivary and plaque pH. Materials and Methods: A crossover controlled trial was conducted. 60 randomly selected school children from school at south Bangalore, who were meeting the inclusion criteria, were asked to refrain from oral hygiene practices for 24 h till the sample collection. Children were divided into four groups and for each group test drink was given. Plaque and salivary sample were collected at the time of 2, 5, 10, 20, and 30 min and were sent for pH estimation. 7 days of washout time was given for each cross-over and 3 such cross-over was done during the study and the drinks were interchanged. Results: Sweet lassi was found to be having maximum total sugar content of and Coca-Cola had the lowest pH 5.3. Milk showed least sugar content and highest pH (6.7). Study showed a significant drop in pH after consumption of all the test drinks (P = 0. 05). Carbonated beverage, that is, Coca-Cola Showed the maximum drop of pH, followed by Pulpy orange in both the plaque as well as saliva. Coca-Cola showed the drop of plaque pH below the critical level, 5.44 (0.134). Conclusion: Sweet lassi showed the maximum inherent total sugar content, lowest inherent pH and maximum fall in plaque and salivary pH, was found with Coca-Cola.