The effect of Four Fruit Juices on the Ph of Dental Plaque - A Four Period Cross-Over Study
Dr PREETHI.B.P, ASSISTANT PROFESSOR, Department Of Biochemistry,J.J.M. Medical College Hospital, Davangere, 577004.Karnataka. India.
Background: The concept of health has prevailed for centuries and dietary habits are changing with modernization. â€śHealthy eatingâ€ť is perceived to be important and fruit juices are marketed and promoted aggressively as a â€śHealth drinkâ€ť.
Objectives: 1. To estimate the endogenous pH and titratable acidity of four fruit juices. [Freshly prepared- Apple and Sweet lime, Ready to drink- Frooti and Pulpy orange] 2. To assess the effect of these test drinks on the pH of the plaque in two groups. [DMFT, Decayed Missing Filled Teeth=0 and DMFT, Decayed Missing Filled Teeth >3] 3. To compare between the juices for the two groups.
Methodology: 24 volunteers aged 20â€“30 years from the College of Dental Sciences, Davangere, were included and divided into 2 groups, based on the caries experience. The groups were randomly allocated for fruit juices and a four period cross-over study was designed. The endogenous pH of the fruit juices and plaque samples were collected at the baseline and after consumption of the fruit juices at 1, 5, 10, 15 and 30 minutes and was assessed by a digital pH meter. Statistical analysis was done by using the Studentâ€™s t-test, ANOVA and Tukeyâ€™s post hoc.
Result: Four fruit juices were acidic and reduced the pH of the plaque. The maximum pH drop was observed in the ready to drink juices as compared to the fresh fruit juices in both the groups, but in group B, it dropped below the critical pH.
Conclusion: The ready to drink juices have more cariogenic potential as compared to fresh fruit juices, especially for the caries active group.