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, 12 (2), 199-203

Anticariogenic Potential of White Cheese, Xylitol Chewing Gum, and Black Tea

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Anticariogenic Potential of White Cheese, Xylitol Chewing Gum, and Black Tea

Pinar Gul et al. Eur J Dent.

Abstract

Objective: This study aimed to examine the effects of these foods on plaque pH and the potential development of tooth decay.

Materials and methods: Plaque pH was measured using the sampling method before and after 1, 5, 10, 20, 30, 45, and 60 min following consumption of these foods individually and after rinsing with a 10% sucrose solution. Statistical analysis was performed using one-way ANOVA and Tukey honestly significant difference post hoc tests (α = 0.05).

Results: Although there were statistically significant differences in all test groups except the BT (P = 0.620) and sucrose + XCG (P = 0.550) groups in time, none of the participants chosen for this study were having a plaque pH value anywhere close to the critical value (pH = 5.5).

Conclusion: WC, BT, and XCG are advisable as anticariogenic foods because pH values are not below critical value.

Keywords: Black tea; dental health; plaque pH; white cheese; xylitol chewing gum.

Conflict of interest statement

There are no conflicts of interest.

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