Citation Information :
Suresh P, Adimoulame S. Effects of Dairy Products on Plaque pH, Calcium, and Phosphorus Levels among Children: A Randomized Controlled Clinical Trial. World J Dent 2024; 15 (12):1020-1025.
Aim: To evaluate the effects of consuming water, buttermilk, or curd on in vivo dental plaque pH, calcium, and phosphorus levels after a cariogenic challenge in children aged 6–12 years.
Materials and methods: This parallel one-arm design randomized clinical study included 60 healthy, caries-active children aged 6–12 years with decayed, missing, and filled teeth (DMFT) >2. Participants were assigned to one of three groups (n = 20 per group) using block randomization: acidogenic challenge followed by water (group A), acidogenic challenge followed by buttermilk (group B), and acidogenic challenge followed by curd (group C). The dental plaque pH was recorded at baseline, 5, 10, 30, and 60 minutes after the acidogenic challenge alone and after the acidogenic challenge with test food administration. The calcium and phosphorus values were recorded at baseline and 60 minutes. Data were recorded and statistically analyzed with repeated measures of analysis of variance (ANOVA) for intragroup, one-way ANOVA, and paired t-test for intergroup pH estimation, and paired t-test for intragroup and ANOVA for intergroup comparison for calcium and phosphorus estimation (p > 0.05).
Results: Water (p = 0.001), buttermilk (p = 0.001), and curd (p = 0.001) intake after cariogenic challenge significantly reduced plaque pH but not below pH 6. There was a statistically significant difference in the mean plaque pH among the groups at 10 minutes (p = 0.002) after water/buttermilk/curd consumption. In all the groups, a statistically significant increase in the mean plaque calcium and phosphorus levels was observed after test food consumption. Significantly higher plaque phosphorus levels (p = 0.001) after curd consumption were observed when compared to water consumption.
Conclusion: Biscuit–buttermilk resulted in a higher final pH compared to biscuit-only consumption. Curd resulted in higher plaque calcium and phosphorus levels compared to buttermilk, followed by water.
Clinical significance: Consuming fermented dairy products such as curd and buttermilk after carbohydrate-laden desserts/snacks has the additional benefits of a probiotic effect and increased calcium and phosphorus levels that promote remineralization and prevent demineralization.
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