[Fluoride content of drinking waters in Kerman/Iran]

It has been proved that sufficient amount of fluoride in drinking water can decrease the rate of dental caries. The aim of this study was to determine fluoride content of drinking waters in the 8 cities of Kerman province as well as 11 types of mineral water sold in supermarkets of Kerman. Fluoride contents of 42 drinking water samples belonged to 8 cities of Kerman province and 11 brands of mineral water sold in Kerman city was determined by ponentiometry method and using specific electrode of fluoride ion. Mean Fluoride content of drinking water was 0.17 ppm in Kerman, 0.47ppm in Zarand, 0.39ppm in Rafsanjan, 0.49ppm in Jiroft, 0.43 ppm in Bam, 0.39ppm in Sirjan, 0.44ppm in Kahnooj and 0.41ppm in Baft. Fluoride content of studied mineral waters was in the range of 0.04 - 0.27ppm. Considering the temperature of these cities, it seems that the fluoride content of drinking waters is lower than the recommended range for preventing dental caries

[ comparative study on the effects of two kinds of chewing gums containing xylitol and sucrose on the accumulation of bacterial plaque among a group of dentistry students in Kerman]

Background and aim: in dental caries procedure, the etiologic role of plaque is not deniable. The goal of this research was to evaluate the influence of two kinds of chewing gums containing xylitol and sucrose on the accumulation of bacterial plaque through measuring plaque index

Methods and Materials: ninety volunteer students were divided into three groups of A, B and C. After prophylaxis, students, at the first stage, were given gums containing sucrose or xylitol and asked to use delivered gums instead of brushing for 48 hours. The amount of plaque was finally measured by turesky plaque index. At the second stage, the type of gum was changed and plaque was again measured in the same way. [an interval of three days was between the first and second stages]. Data were analyzed by SPSS statistical software and 1-student

Results: the comparison between these two groups showed that gums containing xylitol prevented plaque accumulation more than sucrose ones. In-group A: average plaque in dices after using gums containing xylitol and sucrose were 1.88 and 2.28, respectively. In-group B average plaque index after using sucrose gum was 2.03 and after using xylitol gum was 1.63. In-group C, controls which did not use any kind of gum, average plaque index was 2.13. Therefore, statistically significant differences were found, in plaque index, after using two different types of gums in groups A and B [P<0.001]

Conclusion: sucrose free gums especially those containing xylitol are recommended for microbial plaque elimination