comparison of ph and flow rate of saliva after using black tea, green tea and coffee in periodontal patients and normal group

objectives: periodontal pathogens need acidic environments to proliferate in periodontium, and their growth is affected by the salivary flow rate and ph of the mouth. alterations in flow and acidity of saliva have an important effect on oral diseases such as periodontitis. this study was designed to compare salivary ph and flow rate before and after using green tea, black tea and coffee in patients with periodontitis and healthy subjects. methods: the present case control study was conducted on 60 subjects that were allocated into two groups: 30 subjects without periodontitis and 30 subjects with chronic periodontitis. gingival index (gi), plaque index (pi), probing depth (pd) and clinical attachment loss (cal) were recorded. next, 5ml of saliva from both groups was collected for analysis before and after green tea, black tea and coffee rinsing and salivary ph and flow rate were recorded. results: the result showed significant increase in salivary flow rate and ph after rinsing of green tea in periodontitis group but there was no significant change in ph and flow rate after rinsing of black tea and coffee in both groups. conclusion: the results suggest that green tea causes a significant increase in salivary flow rate and ph and seems to be a safe and applicable adjunct treatment for periodontitis