The Effect of Dried Fruits on Children’s Salivary Bacteria
thesisposted on 01.11.2017 by Lucas R Carubia
In order to distinguish essays and pre-prints from academic theses, we have a separate category. These are often much longer text based documents than a paper.
Purpose: To investigate whether chewing and consuming selected dried fruits affect the viability of salivary bacteria in children. Methods: Fifteen 7 to 12 years old children of all genders and race enrolled in this randomized controlled, crossover study. The children refrained from oral hygiene the night before and the morning of the testing. A baseline non-stimulated whole saliva sample was first collected over a five-minute period. The participants then chewed 20g of one of the dried test fruits (raisins, craisins or banana chips) or the control (a non-flavored gum base) for five minutes. Their saliva samples were collected 30 minutes after test fruits consumption, then serially diluted and the total viable bacterial counts (CFU/ml) before and after consumption were determined. There was a three-day washout period between visits. Results: After chewing and consuming craisins (dried cranberries), there was a reduction of total salivary bacterial counts of 3.39% (P<.01). The other test foods did not reduce salivary bacteria. Significant difference in reduction was noted between craisins and banana chips or craisins and raisins. Conclusions: After chewing and consuming, dried fruits such as craisins reduced salivary bacteria in children between 7-12 years of age. These dried fruits may be a healthier alternative over the popular sugary snacks while providing protective benefits against oral pathogens and contribute to oral health.