Effect of white cheese and sugarless yoghurt on dental plaque acidogenicity
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Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Karger
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
White cheese and sugarless yoghurt are frequently consumed traditional Turkish foods. The aim of this study was to assess their acidogenic potential when eaten alone or following a rinse with sucrose solution. Plaque pH was measured by a pH microelectrode at baseline to determine the resting plaque pH and at time intervals of 1-60 min after rinsing with 10% sucrose solution or eating the test food for 1 min. White cheese consumption for 1 min increased the plaque pH. When white cheese was eaten 5 min after rinsing with 10% sucrose solution, the plaque pH rose rapidly. After sugarless yoghurt consumption, the pH fell to a similar minimum as for sucrose after 5 min but returned to baseline levels after 30 instead of 60 min. Consumption of sugarless yoghurt after a sucrose rinse initially reduced the plaque pH further but did not affect the time taken for pH to regain baseline levels. Copyright (c) 2007 S. Karger AG, Basel
Açıklama
sonmez, isil/0000-0002-3530-0244
Anahtar Kelimeler
enamel acid resistance, pH microelectrode, plaque pH, sugarless yoghurt, white cheese
Kaynak
Caries Research
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
41
Sayı
3
Künye
closedAccess
