Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar

Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar

Introduction: Enamel demineralization is associated with decrease in saliva pH due to fermentation of sugar by oral commensal. Thus, exploring the changing pattern of saliva pH is meaningful in dental caries prevention. The aim of this study was to compare the changing pattern of saliva pH after c...

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Main Authors: Widowati, Witjaksono, Akbar, Sham Hussin, Tin, Myo Han
Format: Article
Language:English
Published: The Faculty of Medicine, International Islamic University Malaysia 2013
Subjects:
RK Dentistry
Online Access:http://irep.iium.edu.my/34270/
http://irep.iium.edu.my/34270/
http://irep.iium.edu.my/34270/1/Vol12No2_Page_15-21.pdf
id iium-34270
recordtype eprints
spelling iium-342702014-01-15T03:27:08Z http://irep.iium.edu.my/34270/ Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar Widowati, Witjaksono Akbar, Sham Hussin Tin, Myo Han RK Dentistry Introduction: Enamel demineralization is associated with decrease in saliva pH due to fermentation of sugar by oral commensal. Thus, exploring the changing pattern of saliva pH is meaningful in dental caries prevention. The aim of this study was to compare the changing pattern of saliva pH after consuming different types of sweeteners (sucrose and maltitol). Methods: It was a case-control study involving 14 male patients attending IIUM dental clinic who were selected with the intention of getting seven patients with high caries risk ( DMFT ≥6) and seven patients with low caries risk (DMFT ≤3) with initial saliva pH interval of 6.5 to7.5. Patients were asked to consume snacks containing 8 gram sucrose and 8 gram maltitol as sweeteners. The changing pH values of the saliva were measured by Waterproof pHTestr 10BNC (Oakton, Vernon Hills, USA) seven times consecutively at 0 (before snack consumption), and at 5, 10, 15, 20, 30 and 60 minutes after snack consumption. The pH values of saliva of patients with low and high caries risk after consuming sucrose and maltitol were statistically analized by using Anova and Tukey-HSD tests at α = 0.05. Result: There were significant differences in saliva pH changes between low-risk group and high-risk group after consuming sucrose and maltitol. Conclusion: The changing patterns of saliva pH in high-risk patients were lower than those of low-risk patients after consuming two types of snacks containing sucrose and maltitol. KEYWORDS: Saliva pH, sucrose, maltitol, susceptability, dental caries The Faculty of Medicine, International Islamic University Malaysia 2013-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/34270/1/Vol12No2_Page_15-21.pdf Widowati, Witjaksono and Akbar, Sham Hussin and Tin, Myo Han (2013) Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar. The International Medical Journal Malaysia, 12 (2). pp. 15-21. ISSN 1823-4631 http://www.e-imj.com/
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic RK Dentistry
spellingShingle RK Dentistry
Widowati, Witjaksono
Akbar, Sham Hussin
Tin, Myo Han
Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
description Introduction: Enamel demineralization is associated with decrease in saliva pH due to fermentation of sugar by oral commensal. Thus, exploring the changing pattern of saliva pH is meaningful in dental caries prevention. The aim of this study was to compare the changing pattern of saliva pH after consuming different types of sweeteners (sucrose and maltitol). Methods: It was a case-control study involving 14 male patients attending IIUM dental clinic who were selected with the intention of getting seven patients with high caries risk ( DMFT ≥6) and seven patients with low caries risk (DMFT ≤3) with initial saliva pH interval of 6.5 to7.5. Patients were asked to consume snacks containing 8 gram sucrose and 8 gram maltitol as sweeteners. The changing pH values of the saliva were measured by Waterproof pHTestr 10BNC (Oakton, Vernon Hills, USA) seven times consecutively at 0 (before snack consumption), and at 5, 10, 15, 20, 30 and 60 minutes after snack consumption. The pH values of saliva of patients with low and high caries risk after consuming sucrose and maltitol were statistically analized by using Anova and Tukey-HSD tests at α = 0.05. Result: There were significant differences in saliva pH changes between low-risk group and high-risk group after consuming sucrose and maltitol. Conclusion: The changing patterns of saliva pH in high-risk patients were lower than those of low-risk patients after consuming two types of snacks containing sucrose and maltitol. KEYWORDS: Saliva pH, sucrose, maltitol, susceptability, dental caries
format Article
author Widowati, Witjaksono
Akbar, Sham Hussin
Tin, Myo Han
author_facet Widowati, Witjaksono
Akbar, Sham Hussin
Tin, Myo Han
author_sort Widowati, Witjaksono
title Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
title_short Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
title_full Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
title_fullStr Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
title_full_unstemmed Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
title_sort saliva ph changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar
publisher The Faculty of Medicine, International Islamic University Malaysia
publishDate 2013
url http://irep.iium.edu.my/34270/
http://irep.iium.edu.my/34270/
http://irep.iium.edu.my/34270/1/Vol12No2_Page_15-21.pdf
first_indexed 2023-09-18T20:49:25Z
last_indexed 2023-09-18T20:49:25Z
_version_ 1777409894320701440

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