Assessment of Acidogenicity of Commercially Available Biscuits on Salivary pH - An in vivo Study

ABSTRACT

Saliva is a complex secretion consisting of 99% of water and remaining 1% of organic andinorganic molecules. Sucrose and starches are the predominant dietary carbohydrates in modernsocieties.Among all thefoods consumed by children, chocolates and biscuits are the mostcommon. Therefore this present invivo study was conducted to assess the acidogeniceffect ofcommercially available biscuits on salivary pH among 10 to 15 years old children. Study Designused in the study was In Vivo clinical study (Pilot Trail). The population collected in the survey waschildren between the age group of 10-15 yearsold children. 4 Groups were considered and 10 ineach group. Group 1 Hide and Seek, Group 2 Good Day, Group 3 Dream and Cream, Group 4Oreo. Sampling method used in the study was conducted as simple random sampling. Ethicalapproval of the study was obtained from Saveetha Institutional Review Board. Informed consent ofthe children were obtained from the parents. Descriptive statistics were expressed by means ofmean and standard deviation. Shapiro Wilks test used to test the normality of the data set.KruskalWallis test was used to find the difference in mean Salivary pH between the groups and within the groups at Baseline, Immediate and after 15min, 30 mins. A statistically significant difference inmean Salivary pH was observed between the groups at Immediate and after 30 mins(p<0.05). Themean Salivary pH was significantly dropped in Oreo, Dream cream and Hide & Seek groups atvarious time-periods. Based on the results of the present study, it can be concluded that maximumdrop in mean salivary pHwas observed in Group IV followed by Group II and Group I. It wasobserved that in all the groups, the pH gradually got back to near normal levels due to the bufferingmechanism of saliva