HEALTHIER CHOICES AFTER SALIVA PH AND BUFFERING TESTS

• Published in: New Frontiers in Chemistry Vol. 22; no. 2; p. 19
• Main Authors: Chi, Ioana, Badea, Iulia, Chi, R, Tarmure, D, Popa, D, Badea, Mindra-Eugenia, Avram, Ramona
• Format: Journal Article
• Language: English
• Published: Timisoara West University of Timisoara, Faculty of Chemistry 01.04.2013
• ISSN: 2393-2171

Saliva collection can provide many clinical information about individual patients. In dentistry, saliva characteristics can assess one's caries risk. We aimed to evaluate the capacity of the patients to change their diet and towards a less cariogenic one after acknowledging the values of saliva parameters (pH, buffer capacity). In 2012-2013, we clinically examined in a dental office a group of 52 patients according to International Caries Assessment and Detection System (ICDAS) criteria. They were required to fill-in a diet questionnaire and salivary tests were made for the oral mucosa hydration level, pH, buffer capacity, salivary flow rate at rest and upon stimulation. The mean pH was 6.7. We found statistically significant correlations between cariogenic foods and drinks intake and caries experience: subjects who consumed often fruit cheese and fruit yoghurts (containing added sugar) were more likely to have caries in the cavitary stage (D3)-Pearson correlation coefficient was 0.524. They also had a lower pH of resting saliva and a lower buffer capacity (Pearson correlation coefficient was -0.533). Similar correlations were found for early stage caries and for overall DMF-S index. Our assumption that by quantifying their individual caries risk, based on their knowledge about dental prevention, they should change their behavior for a healthier one, proved to be justified, the subjects with an acidic pH a week later reported to have consumed in the last 7 days significantly less sugar and starch. Significant negative correlations were found between the quantity and the frequency of sugar and starch intake, on one side, and the saliva pH and buffering capacity, on the other side. More saliva tests should be available on the market, at a lower price, so that pH and buffering tests could become part of regular clinical examination.