Plaque pH changes following consumption of two types of plain and bulky bread
Background: Consistency, backing process and content differences could influence cariogenic potential of foods. The aim was to compare plaque pH changes following consumption of two types of bread with different physical characteristics. Methods : In this clinical trial, interproximal plaque pH of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Wolters Kluwer Medknow Publications
2011-01-01
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| Series: | Dental Research Journal |
| Subjects: | |
| Online Access: | http://www.drjjournal.net/article.asp?issn=1735-3327;year=2011;volume=8;issue=2;spage=80;epage=84;aulast=Mortazavi |
| _version_ | 1811267090748801024 |
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| author | Shiva Mortazavi Sogol Noin |
| author_facet | Shiva Mortazavi Sogol Noin |
| author_sort | Shiva Mortazavi |
| collection | DOAJ |
| description | Background: Consistency, backing process and content differences could influence cariogenic potential of foods. The aim was to compare plaque pH changes following consumption of two types of bread with different physical characteristics.
Methods : In this clinical trial, interproximal plaque pH of 10 volunteers with high risk of dental caries (saliva Streptococcus mutans > 10 5 , high dental caries experience, and average DMFT =6.10 ± 1.56) was measured. Plain traditionally backed "Sangak bread" and soft bulky "Baguette bread" and %10 sucrose solution were tested in a cross over designed experiment. Baseline plaque pH was recorded and followed by 1, 5, 10, 15, 20, and 30 minutes intervals. Data was analyzed using ANOVA and Tukey test (α = 0.05).
Results: Sucrose solution caused the most pronounced pH and ∆pH drop from 7.15 ± 0.33 at baseline to 6.78 ± 0.29. Means plaque pH of 10% sucrose solution and Baguette were not statistically different at 1, 20 and 30 minutes (P > 0.05). Mean plaque pH of Sangak and Baguette showed significant differences at 0, 1, 20 and30 minutes (P < 0.05). Sucrose solution caused a dramatic plaque pH drop during first 10 minutes and then within 30 minutes returned to baseline pH. For two bread samples within first 10 minutes, pH increased and then started to decrease during tenth to fifteenth minutes.
Conclusion: During all experiment phases, the mean pH of Baguette with less consistency and carbohydrate content and higher rate of starch gelatination was lower compared to Sangak. |
| first_indexed | 2024-04-12T20:56:00Z |
| format | Article |
| id | doaj.art-8fef3ee990b94767bceb429d9cc45164 |
| institution | Directory Open Access Journal |
| issn | 1735-3327 2008-0255 |
| language | English |
| last_indexed | 2024-04-12T20:56:00Z |
| publishDate | 2011-01-01 |
| publisher | Wolters Kluwer Medknow Publications |
| record_format | Article |
| series | Dental Research Journal |
| spelling | doaj.art-8fef3ee990b94767bceb429d9cc451642022-12-22T03:17:00ZengWolters Kluwer Medknow PublicationsDental Research Journal1735-33272008-02552011-01-01828084Plaque pH changes following consumption of two types of plain and bulky breadShiva MortazaviSogol NoinBackground: Consistency, backing process and content differences could influence cariogenic potential of foods. The aim was to compare plaque pH changes following consumption of two types of bread with different physical characteristics. Methods : In this clinical trial, interproximal plaque pH of 10 volunteers with high risk of dental caries (saliva Streptococcus mutans > 10 5 , high dental caries experience, and average DMFT =6.10 ± 1.56) was measured. Plain traditionally backed "Sangak bread" and soft bulky "Baguette bread" and %10 sucrose solution were tested in a cross over designed experiment. Baseline plaque pH was recorded and followed by 1, 5, 10, 15, 20, and 30 minutes intervals. Data was analyzed using ANOVA and Tukey test (α = 0.05). Results: Sucrose solution caused the most pronounced pH and ∆pH drop from 7.15 ± 0.33 at baseline to 6.78 ± 0.29. Means plaque pH of 10% sucrose solution and Baguette were not statistically different at 1, 20 and 30 minutes (P > 0.05). Mean plaque pH of Sangak and Baguette showed significant differences at 0, 1, 20 and30 minutes (P < 0.05). Sucrose solution caused a dramatic plaque pH drop during first 10 minutes and then within 30 minutes returned to baseline pH. For two bread samples within first 10 minutes, pH increased and then started to decrease during tenth to fifteenth minutes. Conclusion: During all experiment phases, the mean pH of Baguette with less consistency and carbohydrate content and higher rate of starch gelatination was lower compared to Sangak.http://www.drjjournal.net/article.asp?issn=1735-3327;year=2011;volume=8;issue=2;spage=80;epage=84;aulast=MortazaviBreadCariogenic agentsDental plaqueHydrogen-ion concentration |
| spellingShingle | Shiva Mortazavi Sogol Noin Plaque pH changes following consumption of two types of plain and bulky bread Dental Research Journal Bread Cariogenic agents Dental plaque Hydrogen-ion concentration |
| title | Plaque pH changes following consumption of two types of plain and bulky bread |
| title_full | Plaque pH changes following consumption of two types of plain and bulky bread |
| title_fullStr | Plaque pH changes following consumption of two types of plain and bulky bread |
| title_full_unstemmed | Plaque pH changes following consumption of two types of plain and bulky bread |
| title_short | Plaque pH changes following consumption of two types of plain and bulky bread |
| title_sort | plaque ph changes following consumption of two types of plain and bulky bread |
| topic | Bread Cariogenic agents Dental plaque Hydrogen-ion concentration |
| url | http://www.drjjournal.net/article.asp?issn=1735-3327;year=2011;volume=8;issue=2;spage=80;epage=84;aulast=Mortazavi |
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