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CC BY-NC-ND 4.0 · Eur J Dent 2018; 12(02): 199-203
DOI: 10.4103/ejd.ejd_4_18
Original Article
European Journal of Dentistry

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

Pinar Gul
1   Department of Restorative Dentistry, Faculty of Dentistry, Atatürk University, Erzurum, Turkye
,
Nilgun Akgul
1   Department of Restorative Dentistry, Faculty of Dentistry, Atatürk University, Erzurum, Turkye
,
Nilgun Seven
1   Department of Restorative Dentistry, Faculty of Dentistry, Atatürk University, Erzurum, Turkye
› Author Affiliations
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Publication History

Publication Date:
16 September 2019 (online)

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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.

Key words:

Black tea - dental health - plaque pH - white cheese - xylitol chewing gum
 

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