The Rinsing Effect of Packed Beverages on Salivary pH Value

• Main Authors: Chi-Ya Huang, 黃琪雅
• Other Authors: 黃純德
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/73372739975890627058

碩士 === 高雄醫學大學 === 口腔衛生科學研究所碩士在職專班 === 94 === Background: There have been many studies on the cariogenicity of solid foods using plaque pH, but information on the effect of plaque pH value for soft drinks is limited. The consumption of sweetened beverages is on the rise, and high incidence of dental caries has been associated with frequent consumption of sweetened beverages. Therefore, from the dental public health point of view, educating people to choose less cariogenic beverages is a valuable strategy for dental caries prevention. Study Objective: 1. To compare the ingredients of commercially packaged soft drinks. 2. To study the effects of packed beverage consumption on salivary pH values. Methods: Questionnaires were given to a group of the seventh grade students in a country junior high school in Kaohsiung to determine the favorite commercially packaged soft drinks among the students. The ingredients were compared based on the information given in the labels. Thirty four healthy students, not on any medication, or with any long-term history of severe gingivitis were selected for participation in this study. After the baseline salivary pH values were measured, the subjects were instructed to rinse with 10 ml of the test drinks and to hold it in their mouths for one minute. Salivary pH value measurements were taken at 2,5,10,15,30,45 and 60 minutes after rinse and the collected data were analyzed by SPSS statistics package. Results: All the beverages tested lowered the salivary pH value below the pre-rinse baseline salivary pH value. Lactate was found to result in the greatest pH drop. Orange juice resulted in the least pH drop and it took the least time to return to the baseline. The acidogenicity of the tested beverages in descending order are lactate, 5% glucose, carbonated drink and orange juice. Conclusion: The results of the present study indicate that the salivary pH value is not as critical as previously found in other studies. Possible explanations for the discrepancies may include: increased awareness of public health and personal oral hygiene, and the fact that the subjects were not restricted from maintaining their regular level of personal oral hygiene, thus preventing the accumulation of plaque. Moreover, the salivary pH value can be affected by various factors including choices of foods, types of bacteria, rates of salivary flow and the level of personal oral hygiene maintenance. Although the results of the present study indicate that the effect of sweetened food on dental caries is less influential than previously thought, we find that all the test drinks in our study have similar acidogenicity and frequent consumption of sweetened drinks could lead to an increased risk of dental caries. Based on our finding that the salivary pH value drops to its lowest point within two minutes of taking in sweetened beverages and that continuous and long time consumption of such drinks causes the salivary pH value to drop below the critical value, we advise that one should either finish the sweetened beverage within two minutes, stop drinking the sweetened beverage after two minutes, or simply cut down on the intake of sweetened beverage to minimize the risk of getting dental caries. Furthermore, emphasizing public education for oral health, instilling in students the knowledge of well-balanced diet and importance of personal oral hygiene, and cutting down on consumption of soft drinks will result in better caries prevention.