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Anticariogenic potential of white cheese, xylitol chewing gum, and black tea

Pinar Gul¹, Nilgun Akgul¹, Nilgun Seven¹

¹Department of Restorative Dentistry, Faculty of Dentistry, Atatürk University, Erzurum, Turkye.

European Journal of Dentistry

|July 11, 2018

Abstract

Objective:

This study aimed to examine the effects of these foods on plaque pH and the potential development of tooth decay.

Materials And Methods:

Plaque pH was measured using the sampling method before and after 1, 5, 10, 20, 30, 45, and 60 min following consumption of these foods individually and after rinsing with a 10% sucrose solution. Statistical analysis was performed using one-way ANOVA and Tukey honestly significant difference post hoc tests (α = 0.05).

Results:

Although there were statistically significant differences in all test groups except the BT (P = 0.620) and sucrose + XCG (P = 0.550) groups in time, none of the participants chosen for this study were having a plaque pH value anywhere close to the critical value (pH = 5.5).

Conclusion:

WC, BT, and XCG are advisable as anticariogenic foods because pH values are not below critical value.

Keywords:

Black tea dental health plaque pH white cheese xylitol chewing gum

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