Çikolata ve Çikolata-Badem Kombinasyonunun Tükürük pH Dinamiği ve Stephan Eğrisi Üzerindeki Karşılaştırmalı Etkisi
Abstract
Amaç: Bu çalışmanın amacı, çikolatanın tek başına tüketilmesi ile çiğ bademle birlikte tüketilmesinin tükürük pH kinetiği üzerindeki etkisini değerlendirmek ve kritik pH düşüşlerini önleme yetenekleri ile zaman içindeki tamponlama verimliliklerini karşılaştırmaktır.
Materyal ve Metot: Bu çalışmada, 34 sağlıklı genç yetişkinde çikolatanın tek başına ve çiğ bademle birlikte tüketilmesine bağlı Stephan Eğrisi yanıtı değerlendirilmiş, tükürük pH kinetiği ve tamponlama kapasitesi ölçülmüştür. Standart bir protokol kullanılarak çoklu zaman noktalarında tükürük örnekleri toplanmış ve pH, kalibre edilmiş bir dijital pH metre ile analiz edilerek her bir koşulun oral klirens ve asit nötralizasyonu üzerindeki etkisi incelenmiştir.
Bulgular: Her iki grupta da tüketim sonrası tükürük pH'ında ani bir düşüş gözlemlenmiştir. En düşük pH değerleri, çikolata grubunda 1. dakikada (pH = 5,1), çikolata-badem kombinasyonunda ise 5. dakikada (pH = 5,6) kaydedilmiştir. Çikolata tek başına tüketildiğinde pH 30 dakika içinde başlangıç değerine yaklaşırken, çikolata-badem kombinasyonunda bu süre yaklaşık 45 dakika sürmüştür. Önemli bir şekilde, çikolata-badem kombinasyonunda pH, hidroksiapatit için kritik pH eşiği olan 5,5'in üzerinde kalmıştır, bu da mine demineralizasyonu riskinin daha düşük olduğunu göstermektedir.
Sonuç: Çikolataya çiğ badem eklenmesi, pH düşüşünü yavaşlatarak kritik eşiğin üzerinde kalmasını sağlamış ve potansiyel bir kariyostatik etkiye işaret etmiştir. Çiğ badem, yüksek karbonhidratlı gıdaların kariyojenik riskini azaltmada yardımcı olabilir.
Keywords
References
- 1. Dodds M, Roland S, Edgar M, Thornhill M. Saliva A review of its role in maintaining oral health and preventing dental disease. BDJ Team 2015;2:1-8.
- 2. Touger-Decker R, van Loveren C. Sugars and dental caries. Am J Clin Nutr 2003;78(4):881S-892S.
- 3. Hans R, Thomas S, Garla B, Dagli RJ, Hans MK. Effect of Various Sugary Beverages on Salivary pH, Flow Rate, and Oral Clearance Rate amongst Adults. Scientifica (Cairo) 2016;2016:5027283.
- 4. Zero DT, van Houte J, Russo J. Enamel demineralization by acid produced from endogenous substrate in oral Streptococci. Arch Oral Biol 1986;31(4): 229-234.
- 5. Stephan RM. Intra-Oral Hydrogen-Ion Concentrations Associated With Dental Caries Activity. J Dent Res 1944;23(4):257-261.
- 6. Linke HAB, Riba HK. Oral clearance and acid production of dairy products during interaction with sweet foods. Ann Nutr Metab 2001;45(5): 202-208.
- 7. Al-Zahrani MH, Baz LA, Sandokji FB, et al. A Comprehensive Study on Nutrient Content of Raw and Roasted Nuts. Bioscience J 2024;40: e40001.
- 8. Tomishima H, Luo K, Mitchell AE. The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts. Annu Rev Food Sci Technol. 2022;13: 145-166.
- 9. Minah GE, McEnery MC, Flores JA. Metabolic differences between saliva from caries-active and caries- and restoration-free children. Arch Oral Biol. 1986;31(10):633-638.
- 10. Shah TJ, R. M, Joshi AB, Reenayai N. Evaluation of the Cariogenic Potential and Total Antioxidant Capacity of Saliva after the Consumption of Candies and Paneer: An In Vivo Study. J Health and Allied Sci NU 2022;12(04):427-440.
- 11. Guota N, Mutreja S, Kamate S, Gupta B. Evaluation of Change in Salivary pH, Following Consumption of Different Snacks and Beverages and Estimation of Their Oral Clearance Time. Int J Prev Clin Dent Res 2015;2(4):11-16
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- 13. Idris AM, Vani NV, Almutari DA, Jafar MA, Boreak N. Analysis of sugars and pH in commercially available soft drinks in Saudi Arabia with a brief review on their dental implications. J Int Soc Prev Community Dent 2016;6(9): S192-S196
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- 16. Lin YTJ, Chou CC, Hsu CYS. Effects of Lactobacillus casei Shirota intake on caries risk in children. J Dent Sci. 2017;12(2):179-184.
- 17. Pachori A, Kambalimath H, Bhambhani G, Malhotra G. Evaluation of Changes in Salivary pH after Intake of Different Eatables and Beverages in Children at Different Time Intervals. Int J Clin Pediatr Dent. 2018;11(3):177-182.
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- 20. Edgar WM, Bibby BG, Mundorff S, Rowley J. Acid production in plaques after eating snacks: modifying factors in foods. J Am Dent Assoc. 1975;90(2).
- 21. Dodds MWJ, Edgar WM. The Relationship Between Plaque pH, Plaque Acid Anion Profiles, and Oral Carbohydrate Retention After Ingestion of Several ‘Reference Foods’ by Human Subjects. J Dent Res. 1988;67(5).
- 22. Preston AJ, Edgar WM. Developments in dental plaque pH modelling. J Dent. 2005;33(3):
- 23. Ludwig TG, Bibby BG. Acid Production From Different Carbohydrate Foods in Plaque and Saliva. J Dent Res 1957;36(1).
Comparative Impact of Chocolate and Chocolate- Raw Almond Intake on Salivary pH Dynamics and Stephan Curve
Abstract
Objective: This study aimed to evaluate the effect of consuming chocolate alone versus in combination with raw almonds on salivary pH kinetics, focusing on their ability to prevent critical pH drops and their buffering efficiency over time.
Materials and Methods: This study assessed the Stephan Curve response to the consumption of chocolate alone and in combination with raw almonds in 34 healthy young adults, measuring salivary pH kinetics and buffering capacity. Saliva samples were collected at multiple time points using a standardized protocol, and pH was analyzed with a calibrated digital pH meter to evaluate the impact of each condition on oral clearance and acid neutralization.
Results: Both groups exhibited an immediate decrease in salivary pH post-consumption. The lowest pH values were observed at 1 minute for chocolate (pH = 5.1) and at 5 minutes for the chocolate-almond combination (pH = 5.6). The chocolate-alone group returned toward baseline within 30 minutes, whereas the chocolate-almond combination required approximately 45 minutes. Notably, the pH for the chocolate-almond combination remained above the critical pH threshold of 5.5 for hydroxyapatite, indicating a lower risk of enamel demineralization.
Conclusion: Adding raw almonds to chocolate slowed pH decline, keeping it above the critical threshold, indicating a potential cariostatic effect. Raw almonds may help reduce the cariogenic risk of high-carb foods.
Keywords
Ethical Statement
This study was conducted in compliance with the ethical principles outlined in the Declaration of Helsinki. All participants were informed about the purpose, procedures, risks, and benefits of the study and provided written informed consent before their inclusion. The study protocol was approved by the Health Research Ethics Committee, Bursa Uludag University Faculty of Medicine (Approval Number: 2024-16/21).
Supporting Institution
Nil.
Thanks
Nil.
References
- 1. Dodds M, Roland S, Edgar M, Thornhill M. Saliva A review of its role in maintaining oral health and preventing dental disease. BDJ Team 2015;2:1-8.
- 2. Touger-Decker R, van Loveren C. Sugars and dental caries. Am J Clin Nutr 2003;78(4):881S-892S.
- 3. Hans R, Thomas S, Garla B, Dagli RJ, Hans MK. Effect of Various Sugary Beverages on Salivary pH, Flow Rate, and Oral Clearance Rate amongst Adults. Scientifica (Cairo) 2016;2016:5027283.
- 4. Zero DT, van Houte J, Russo J. Enamel demineralization by acid produced from endogenous substrate in oral Streptococci. Arch Oral Biol 1986;31(4): 229-234.
- 5. Stephan RM. Intra-Oral Hydrogen-Ion Concentrations Associated With Dental Caries Activity. J Dent Res 1944;23(4):257-261.
- 6. Linke HAB, Riba HK. Oral clearance and acid production of dairy products during interaction with sweet foods. Ann Nutr Metab 2001;45(5): 202-208.
- 7. Al-Zahrani MH, Baz LA, Sandokji FB, et al. A Comprehensive Study on Nutrient Content of Raw and Roasted Nuts. Bioscience J 2024;40: e40001.
- 8. Tomishima H, Luo K, Mitchell AE. The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts. Annu Rev Food Sci Technol. 2022;13: 145-166.
- 9. Minah GE, McEnery MC, Flores JA. Metabolic differences between saliva from caries-active and caries- and restoration-free children. Arch Oral Biol. 1986;31(10):633-638.
- 10. Shah TJ, R. M, Joshi AB, Reenayai N. Evaluation of the Cariogenic Potential and Total Antioxidant Capacity of Saliva after the Consumption of Candies and Paneer: An In Vivo Study. J Health and Allied Sci NU 2022;12(04):427-440.
- 11. Guota N, Mutreja S, Kamate S, Gupta B. Evaluation of Change in Salivary pH, Following Consumption of Different Snacks and Beverages and Estimation of Their Oral Clearance Time. Int J Prev Clin Dent Res 2015;2(4):11-16
- 12. Çetinkaya H, Romaniuk P. elationship between consumption of soft and alcoholic drinks and oral health problemRs. Cent Eur J Public Health. 2020;28(2):94-102.
- 13. Idris AM, Vani NV, Almutari DA, Jafar MA, Boreak N. Analysis of sugars and pH in commercially available soft drinks in Saudi Arabia with a brief review on their dental implications. J Int Soc Prev Community Dent 2016;6(9): S192-S196
- 14. König KG. Diet and oral health. Int Dent J 2000;50(3): 162-174.
- 15. Lai S, Cagetti MG, Cocco F, Cossellu D, Meloni G, Campus G, Lingström P. Evaluation of the difference in caries experience in diabetic and non-diabetic children-A case control study. PLoS One 2017;12(11):e0188451.
- 16. Lin YTJ, Chou CC, Hsu CYS. Effects of Lactobacillus casei Shirota intake on caries risk in children. J Dent Sci. 2017;12(2):179-184.
- 17. Pachori A, Kambalimath H, Bhambhani G, Malhotra G. Evaluation of Changes in Salivary pH after Intake of Different Eatables and Beverages in Children at Different Time Intervals. Int J Clin Pediatr Dent. 2018;11(3):177-182.
- 18. Halageri KS, N AC, Bhat PK, Kumar S et al. Comparison of salivary pH, flow rate and oral clearance rate between packaged fruit drink and fresh fruit juice in young adults: A comparative study. J Adv Med Dent Sci Res 2020;8: 327
- 19. Rugg-Gunn AJ, Edgar WM, Jenkins GN. Clinical Science: The Effect of Altering the Position of a Sugary Food in a Meal Upon Plaque pH in Human Subjects. J Dent Res. 1981;60(5).
- 20. Edgar WM, Bibby BG, Mundorff S, Rowley J. Acid production in plaques after eating snacks: modifying factors in foods. J Am Dent Assoc. 1975;90(2).
- 21. Dodds MWJ, Edgar WM. The Relationship Between Plaque pH, Plaque Acid Anion Profiles, and Oral Carbohydrate Retention After Ingestion of Several ‘Reference Foods’ by Human Subjects. J Dent Res. 1988;67(5).
- 22. Preston AJ, Edgar WM. Developments in dental plaque pH modelling. J Dent. 2005;33(3):
- 23. Ludwig TG, Bibby BG. Acid Production From Different Carbohydrate Foods in Plaque and Saliva. J Dent Res 1957;36(1).
Details
| Primary Language | English |
|---|---|
| Subjects | Restorative Dentistry, Public Health Dentistry |
| Journal Section | Original Research Articles |
| Authors | |
| Publication Date | June 30, 2025 |
| Submission Date | March 28, 2025 |
| Acceptance Date | May 26, 2025 |
| Published in Issue | Year 2025 Volume: 28 Issue: 2 |
Cumhuriyet Dental Journal (Cumhuriyet Dent J, CDJ) is the official publication of Cumhuriyet University Faculty of Dentistry. CDJ is an international journal dedicated to the latest advancement of dentistry. The aim of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of dentistry. First issue of the Journal of Cumhuriyet University Faculty of Dentistry was published in 1998. In 2010, journal's name was changed as Cumhuriyet Dental Journal. Journal’s publication language is English.
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