Comparison of 5 Buffering Agents on Changes in Salivary pH in Individuals Previously Exposed to a Test Carbonated Drink

Summary

The diurnal variation in the flow of saliva and hence the composition of saliva is an established fact. Consumption of acidic and sweetened food and beverage is known to reduce the salivary pH and some of them reduce it to critical pH levels and result in structural damage to the hard tissues of the tooth. The purpose of this study is to ascertain the effect of the select commercially available test carbonated drink containing sugar on the salivary pH and assess the buffering capacity of the saliva with or without various intervention measures following the exposure to the test carbonated drink at different time intervals.

Timeline

Start

2018-05-28

Primary completion

2018-07-05

Completion

2018-12-05

Publications

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