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Plaque Acidogenicity Resulting from Beverages Consumed after Sugary Cereal

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posted on 15.04.2014 by Shilpa K. Naval
The acidity of the oral cavity can be modulated by food consumption. One approach to evaluate the acidogenic potential of a food involves the determination of plaque pH following ingestion. Cereal, milk and fruit juice are the most commonly consumed breakfast foods in the United States. The acidogenic potential of cereal depends on its sugar content and retentiveness on the tooth surface; but it can be altered with the inherent properties of beverages consumed after cereal consumption. The objective of this study was to examine the effect of whole milk, apple juice or water on dental plaque acidogenicity in adults after dry sugary cereal (Froot Loops) consumption. Twenty adults (18-64 years) participated in this randomized controlled crossover study. The test food groups were dry Froot Loops (FL) cereal, and dry FL cereal followed by milk, apple juice or water. Sucrose and sorbitol solutions (10%) served as positive and negative controls. Plaque pH was measured using a touch microelectrode (Beetrode, NMPH3) at 2 and 5 minutes (min) after eating the cereal. Subjects subsequently consumed 50 ml of whole milk, apple juice or water and their plaque pH values were again measured at 2, 5, 10, 15, 25 and 30 min. For dry FL, sucrose and sorbitol plaque pH was measured at 2, 5 and up to 30 min. All test foods except sorbitol demonstrated drop in plaque pH. At the end of the test, plaque pH of subjects consuming FL/milk was (6.48 ± 0.30). This value was significantly higher than the values obtained for FL/water (6.02 ± 0.41), FL/juice (5.83 ± 0.49) and FL only (5.83 ± 0.68). The plaque pH of subjects 30 min after rinsing with sucrose or sorbitol solutions

History

Advisor

Wu, Christine D.

Department

Pediatric Dentistry

Degree Grantor

University of Illinois at Chicago

Degree Level

Masters

Submitted date

2011-12

Language

en

Issue date

09/12/2012

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