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The Effects of Some Drinks on Saliva pH | OMICS International| Abstract
ISSN: 2376-032X

JBR Journal of Interdisciplinary Medicine and Dental Science
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  • Research Article   
  • J Interdiscipl Med Dent Sci 2017, Vol 5(4): 4
  • DOI: 10.4172/2376-032X.1000216

The Effects of Some Drinks on Saliva pH

Demir T1, Hakan Demir2*, Gorler O2, Ozden S2, Dogan DO2, Tugut F2, Saygin AG2, Ulgey M2 and Muslu Z2
1Hafik Kamer Ornek Vocational School, Cumhuriyet University, Hafik/Sivas, Turkey
2Department of Prosthodontics, Cumhuriyet University, Sivas, Turkey
*Corresponding Author : Hakan Demir, Faculty of Dentistry, Department of Prosthodontics Dentistry, Cumhuriyet University, Sivas, Turkey, Tel: +90 2191010/2782, Email: [email protected]

Received Date: Nov 14, 2017 / Accepted Date: Nov 20, 2017 / Published Date: Nov 27, 2017

Abstract

Objectives: The purpose of this study is to evaluate the effects of some drinks on saliva pH.
Methods:
Systemic and periodontally healthy individuals aged 18-23 years were included in the study. Individuals saliva pHs were measured three hours after breakfast. Three groups were set up to measure after 1 minute, 10 minutes and 30 minutes after drinks were drunk and the effects of Turkish coffee, cola, ayran and green tea on saliva pH were investigated.
Results:
The most pronounced pH changes occurred in the first group. The lowest pH values were reached when cola was consumed while the highest pH values were reached when green tea was consumed. Within the pH measurement time period, the drink group with the least tendency of pH value change was green tea.
Conclusion:
In order to prevent tooth decay, there is a need to raise awareness about conscious and controlled consumption of beverages that may lead to significant reductions in salivary pH.

Keywords: Saliva; Turkish coffee; Cola; Ayran; Green tea

Citation: Demir T, Demir H, Gorler O, Ozden S, Dogan DO, et al. (2017) The Effects of Some Drinks on Saliva pH. J Interdiscipl Med Dent Sci 5: 216. Doi: 10.4172/2376-032X.1000216

Copyright: © 2017 Demir T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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