Herod E L
J Public Health Dent. 1994 Summer;54(3):184-9. doi: 10.1111/j.1752-7325.1994.tb01211.x.
Xerostomia, a clinical manifestation of salivary gland dysfunction, affects many people. These individuals frequently sip liquids to alleviate the discomforts associated with hyposalivation. Milk appears to have many of the chemical and physical properties of a good saliva substitute. Besides the obvious benefit of providing moisture and lubrication for the dehydrated mucosa, milk buffers oral acids, reduces enamel solubility, and contributes to enamel remineralization. These anticariogenic factors are generally attributed to the high calcium and phosphate content along with the milk phosphoproteins that strongly adsorb to enamel. Patients with xerostomia frequently have difficulty in obtaining proper nutrition due to problems associated with lubricating, masticating, tasting, and swallowing food. Milk is a food with high nutritional quality that would certainly benefit most patients with xerostomia. Because of the nutritional, anticariogenic, and moisturizing properties of milk, patients with xerostomia may find milk of value as a saliva substitute to help reduce the oral health problems associated with hyposalivation.
口干症是唾液腺功能障碍的一种临床表现，影响着许多人。这些人经常小口喝水以缓解与唾液分泌不足相关的不适。牛奶似乎具有许多良好唾液替代品的化学和物理特性。除了为脱水的黏膜提供水分和润滑这一明显益处外，牛奶还能缓冲口腔酸性物质、降低牙釉质溶解度并有助于牙釉质再矿化。这些防龋因素通常归因于其高钙和磷含量以及能强烈吸附在牙釉质上的乳磷蛋白。口干症患者由于在润滑、咀嚼、品尝和吞咽食物方面存在问题，常常难以获得适当的营养。牛奶是一种营养品质高的食物，肯定会使大多数口干症患者受益。由于牛奶的营养、防龋和保湿特性，口干症患者可能会发现牛奶作为唾液替代品有价值，有助于减少与唾液分泌不足相关的口腔健康问题。
