Tayab Tabassum, Rai Kavitha, Kumari Vasantha, Thomas Eapen
Senior Lecturer, Department of Pedodontics, MR Ambedkar Dental College and Hospital, Bengaluru, Karnataka, India e-mail:
Professor, Department of Pedodontics, AB Shetty Dental College Mangalore, Karnataka, India.
Int J Clin Pediatr Dent. 2012 Jan;5(1):20-4. doi: 10.5005/jp-journals-10005-1128. Epub 2012 Feb 24.
The aim was to evaluate the salivary pH reversal phenomenon by chewing paneer and processed cheese after a chocolate challenge.
Thirty caries-free children were randomly selected and divided into 2 groups: Control group was given processed cheese (Amul) and the experimental group was given paneer (Amul) after a chocolate challenge. After determining the resting salivary pH using GC pH strips, the subjects were asked to eat the test foods and salivary pH was measured at time intervals of 5, 10, 15, 30 and 60 minutes to record the time taken for the salivary pH to return to baseline values after an acidogenic challenge.
The data was analyzed and intergroup comparison was done using paired student's t-test. The test meals increased salivary pH after chocolate challenge significantly from baseline values and neutralized the fall in pH after a chocolate challenge. The protective effect was evident after 5 minutes of consuming chocolate and was highest up to 30 minutes after which the salivary pH gradually fell but had not returned to baseline values even at 60 minutes.
The findings suggest that chewing of paneer like cheese abolishes the fall in salivary pH caused by sugar consumption and maybe recommended as a protective food in pediatric diet counseling. How to cite this article: Tayab T, Rai K, Kumari V, Thomas E. Effect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study. Int J Clin Pediatr Dent 2012;5(1):20-24.
本研究旨在评估在食用巧克力激发试验后咀嚼印度奶酪和加工奶酪对唾液pH值逆转现象的影响。
随机选取30名无龋儿童，分为2组：对照组在巧克力激发试验后给予加工奶酪（Amul牌），试验组给予印度奶酪（Amul牌）。使用GC pH试纸测定静息唾液pH值后，让受试者食用试验食物，并在5、10、15、30和60分钟的时间间隔测量唾液pH值，以记录在产酸刺激后唾液pH值恢复到基线值所需的时间。
对数据进行分析，并使用配对学生t检验进行组间比较。试验餐使巧克力激发试验后的唾液pH值从基线值显著升高，并中和了巧克力激发试验后pH值的下降。食用巧克力5分钟后保护作用明显，30分钟时达到最高，此后唾液pH值逐渐下降，但即使在60分钟时也未恢复到基线值。
研究结果表明，咀嚼类似奶酪的印度奶酪可消除因食糖导致的唾液pH值下降，在儿童饮食咨询中可推荐将其作为一种保护性食物。如何引用本文：Tayab T, Rai K, Kumari V, Thomas E.咀嚼印度奶酪和奶酪对唾液产酸性的影响：一项比较研究。《国际临床儿科牙科学杂志》2012年；5(1):20 - 24。
