Das Paramarshi, Bhadauria Upendra Singh, Purohit Bharathi M, Priya Harsh, Majumder Prasanta, Barma Manali Deb
Dental Officer, Ex-Servicemen Contributory Health Scheme, Agartala Government of India, Agartala, India.
Technical Specialist, Cessation Vital Strategies, Delhi, India.
Evid Based Dent. 2025 May 9. doi: 10.1038/s41432-025-01147-2.
Sugar Sweetened Beverages (SSB) can significantly influence saliva leading to a more acidic environment which makes our oral cavity prone to various oral diseases. This study investigates the influence of SSBs on salivary parameters by analyzing the existing plethora of research.
To systematically review and analyze the impact of SSBs on changes in salivary pH, flow rate and bacterial proliferation.
Pubmed, Embase, EBSCO, Web of Science, and Cochrane databases were searched using the PECO strategy. Risk of Bias was assessed using Newcastle Ottawa Scale and Cochrane Risk of Bias assessment tools. Meta-analysis was conducted among the eligible studies using a random effects model.
A total of twenty eight studies were found eligible after a thorough PRISMA search in the databases. Many studies consistently demonstrated a rapid decline in salivary pH post-SSB consumption, creating an acidic environment conducive to enamel demineralization. Few studies also reported reduced salivary flow rate and prolonged oral clearance times. Increased proliferation of acidogenic bacteria and fungi was noted. Risk of bias was low overall, but a few studies reported limitations such as randomization bias and missing data.
Consumption of sugar sweetened beverages significantly impact salivary parameters, fostering an oral environment prone to diseases such as dental caries and periodontal infections. Public health interventions and policies are essential to reduce SSB consumption and promote oral health.
含糖饮料（SSB）会对唾液产生显著影响，导致口腔环境更偏酸性，使我们的口腔更容易患上各种口腔疾病。本研究通过分析现有的大量研究，探讨含糖饮料对唾液参数的影响。
系统评价和分析含糖饮料对唾液pH值、流速和细菌增殖变化的影响。
采用PECO策略检索PubMed、Embase、EBSCO、科学网和Cochrane数据库。使用纽卡斯尔渥太华量表和Cochrane偏倚风险评估工具评估偏倚风险。对符合条件的研究采用随机效应模型进行荟萃分析。
在对数据库进行全面的PRISMA检索后，共发现28项研究符合条件。许多研究一致表明，饮用含糖饮料后唾液pH值迅速下降，形成了有利于牙釉质脱矿的酸性环境。少数研究还报告唾液流速降低和口腔清除时间延长。观察到产酸细菌和真菌的增殖增加。总体偏倚风险较低，但少数研究报告了随机化偏倚和数据缺失等局限性。
饮用含糖饮料会显著影响唾液参数，营造出易于患龋齿和牙周感染等疾病的口腔环境。公共卫生干预措施和政策对于减少含糖饮料的消费和促进口腔健康至关重要。
