Franklin S, Masih S, Thomas A M
Department of Pediatric and Preventive Dentistry, Christian Dental College, Ludhiana, 41008, Punjab, India.
Eur Arch Paediatr Dent. 2015 Dec;16(6):483-9. doi: 10.1007/s40368-015-0198-4. Epub 2015 Sep 29.
The aim was to determine the effect of calcium fortification of a commercially available mixed-fruit juice on oral pH changes and taste perception in a group of 10 to 14 year-old Indian children.
A controlled, blinded, non-randomised clinical trial was adopted, consisting of a sample of 100 healthy children (DMFT <3; age 10-14 years), who were exposed to three test juices one by one [Group A: original fruit juice (control group); Group B: calcium-fortified fruit juice and Group C: calcium + vitamin D fortified fruit juice]. Oral pH, collection of saliva and plaque sampling was undertaken, before and after the juice exposure by each subject at 0, 1, 5, 15, 30 and 45 min. The respective pH was measured with a digital pH meter. For taste perception, a scoring system was used after exposure of the juices to the subjects in a blind manner. The statistical evaluation was done using one-way ANOVA for salivary and plaque pH and Kruskal-Wallis test for buffer capacity and taste perception.
There was a smaller drop in salivary and plaque pH (p < 0.5) and a significant reduction in perceived taste (p < 0.001) by the subjects after calcium modification of fruit juice.
The calcium-modified mixed fruit juices was less acidogenic compared with the unfortified juice, and hence will be less cariogenic and erosive towards teeth.
本研究旨在确定一种市售混合果汁的钙强化对一组10至14岁印度儿童口腔pH值变化和味觉感知的影响。
采用一项对照、双盲、非随机临床试验，样本为100名健康儿童（龋失补牙面数<3；年龄10 - 14岁），他们依次饮用三种测试果汁[组A：原果汁（对照组）；组B：钙强化果汁；组C：钙 + 维生素D强化果汁]。在每个受试者饮用果汁前及饮用后0、1、5、15、30和45分钟进行口腔pH值测量、唾液采集和牙菌斑采样。用数字pH计测量各自的pH值。对于味觉感知，在以盲法让受试者饮用果汁后使用评分系统。采用单向方差分析对唾液和牙菌斑pH值进行统计评估，采用Kruskal - Wallis检验对缓冲能力和味觉感知进行统计评估。
果汁进行钙强化后，受试者唾液和牙菌斑pH值下降幅度较小（p < 0.5），味觉感知显著降低（p < 0.001）。
与未强化果汁相比，钙强化混合果汁产酸较少，因此对牙齿的致龋性和侵蚀性也较小。
