IADR Abstract Archives
Effect of Mozzarella Cheese on Salivary pH when Drinking Coke®
Objectives: The objective of this study was to describe changes in salivary pH a) after eating/drinking different foods, two reported to have an anticariogenic effect (cheese and chocolate) and two with a high content of sucrose (gummy candy and Coke®) and b) when eating/drinking Mozzarella cheese and Coke® in different order.
Methods: 63 (4-6 year old) children (30 boys, 33 girls) were randomly selected from two preschools for this trial with the subject as his own control. After informed consent and verbal assent and at least 1.5 hours after breakfast and oral hygiene, children were given samples of 4 test foods (5gr/Mozzarella cheese, 5gr/dark chocolate, 5ml/original-flavor Coke®, 5gr/gummy candy) on 4 different days. Unstimulated salivary pH was measured (Hanna-type pH-meter, calibrated every 10th sample with buffer powder) at baseline and after 5, 20 and 40 minutes. In the second part of the study children were given cheese first and then Coke® or Coke® and then cheese on two different test days. Comparisons were made with ANOVA and post-hoc or paired T-tests.
Results: Mean age (5.1± 0.6). There were no statistical differences in baseline pH before the test foods (6.67±.39). Largest differences were found after 5 minutes; cheese and chocolate increased pH (7.4±.5 and 6.9±.4 respectively), Coke® (5.6±.5) and candy (6.1±.4) lowered pH. After 40 minutes pH did not completely return to original values. Cheese together with Coke® restrained the lowering of pH; the effect was better after 5 minutes (p=.000) when cheese was given first and then the Coke® (7.21±.6) than in reverse order (6.56±.4). The effect remained significant (p=.007) after 40 minutes (6.87±.4 vs 6.72±.4).
Conclusions: Mozzarella cheese helps control salivary pH when drinking Coke®. The effect is statistically better if cheese is eaten before Coke® than after Coke®.
Methods: 63 (4-6 year old) children (30 boys, 33 girls) were randomly selected from two preschools for this trial with the subject as his own control. After informed consent and verbal assent and at least 1.5 hours after breakfast and oral hygiene, children were given samples of 4 test foods (5gr/Mozzarella cheese, 5gr/dark chocolate, 5ml/original-flavor Coke®, 5gr/gummy candy) on 4 different days. Unstimulated salivary pH was measured (Hanna-type pH-meter, calibrated every 10th sample with buffer powder) at baseline and after 5, 20 and 40 minutes. In the second part of the study children were given cheese first and then Coke® or Coke® and then cheese on two different test days. Comparisons were made with ANOVA and post-hoc or paired T-tests.
Results: Mean age (5.1± 0.6). There were no statistical differences in baseline pH before the test foods (6.67±.39). Largest differences were found after 5 minutes; cheese and chocolate increased pH (7.4±.5 and 6.9±.4 respectively), Coke® (5.6±.5) and candy (6.1±.4) lowered pH. After 40 minutes pH did not completely return to original values. Cheese together with Coke® restrained the lowering of pH; the effect was better after 5 minutes (p=.000) when cheese was given first and then the Coke® (7.21±.6) than in reverse order (6.56±.4). The effect remained significant (p=.007) after 40 minutes (6.87±.4 vs 6.72±.4).
Conclusions: Mozzarella cheese helps control salivary pH when drinking Coke®. The effect is statistically better if cheese is eaten before Coke® than after Coke®.