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KMID : 1157520160120020097
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International Journal of Clinical Preventive Dentistry
2016 Volume.12 No. 2 p.97 ~ p.102
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Plaque pH and Dental Retention after Consumption of Different Types of Chocolates
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Amith Holenarasipur Vasanthakumar
Jyoti Sharan
Audrey Madonna D’Cruz
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Abstract
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Objective: Retention of food particles on to the tooth surface is one of the factors which influence its cariogenicity. Higher the duration of retention, greater is the time for which plaque pH remains below critical pH. Objective of this study was to assess the effect of consumption of different types of chocolates on plaque pH and to measure the dental retention.
Methods: Ten healthy volunteers in the age range 20-30 years were included in the study. Five test products?white chocolate, milk chocolate, dark chocolate, caramel chocolate and 10% sucrose solution were administered to each participant. Plaque pH was measured at baseline and at 10, 20, 30 and 45 minutes after using the test products, by using pH indicator strips. Dental retention was assessed using the Patient Hygiene Performance index. Friedman’s test was used to compare the mean plaque pH. Wilcoxon signed rank test was used to compare mean of dental retention for different types of chocolate from baseline to 45 minutes.
Results: Caramel chocolate had the maximum decrease in plaque pH at 20 minutes after consumption. The least drop in pH was noted for dark chocolate. At the end of 45 minutes, the dental retention was highest for the caramel chocolate.
Conclusion: Dark chocolate showed the least drop in pH of dental plaque and hence were considered as least acidogenic. Caramel chocolate showed the maximum drop in plaque pH. It also had the highest dental retention rate at the end of 45 minutes.
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KEYWORD
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cacao, dental plaque, oral hygiene, dental retention
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