abstract background and aim: reduction of dental plaque ph is an effective factor in the incidence of dental caries. one of the common methods for assessment of the cariogenic potential of food products is the study of plaque ph changes in the oral environment. the present study was performed due to the importance of dental plaque and its known complications and also the increase in consumption...

objective: although the most useful method to reduce mechanical dental plaque is brushing and flossing, but due to the lack of adequate effectiveness achieved by these methods, the use of other methods such as replacing sweeteners, including xylitol and sorbitol with sucrose in products such as chewing gums have come into the focus of attention. this research was done aimed at examine the effec...

Background and aim: the present study aimed to assess the effect of teeth whitening strips on dental plaque pH in vivo. Materials and Methods: This in vivo experimental study was conducted on 21 individuals, who were requested to use Crest 3D whitening strips for 30 minutes once a day and for 14 days according to the manufacturer’s instructions. Dental plaque pH was measured using GC p...

background: consistency, backing process and content differences could influence cariogenic potential of foods. the aim was to compare plaque ph changes following consumption of two types of bread with different physical characteristics. methods: in this clinical trial, interproximal plaque ph of 10 volunteers with high risk of dental caries (saliva streptococcus mutans > 10 5 , high dental car...

This study aimed to investigate the effects of some snack foods on plaque pH in children with different levels of mutans streptococci (MS). Six children, aged 9-12 years, with low (<10(4)) and 6 children, aged 10-12 years, with high (>106) numbers of MS/ml saliva participated in the study. Dental plaque pH changes, after the consumption of milk chocolate, sweet biscuit, instant noodle, sticky r...

The ecological plaque hypothesis for the aetiopathogenesis of caries implies a microbial shift towards a more acidogenic and aciduric dental plaque microflora, due to a frequent carbohydrate intake. Certain plaque bacteria exhibit metabolic activity, at a low pH. A correlation exists between the increased numbers of some aciduric bacterial species, e.g. mutans streptococci and lactobacilli, and...

Introduction: Nowadays, thanks to improvements in fruit yoghurt tastes, more tendencies are seen in their consumption especially among children. Therefore, their cariogenicity evaluation as healthy snacks is important. The goal of this study was the assessment of the consumption effect of two kinds of Iranian fruit (apple) and plain yoghurts on dental plaque PH. Methods: In this experimental st...

OBJECTIVES To investigate the neutralising effects of subsequent urea rinse on sucrose-induced decrease in plaque pH with interdental plaque pH telemetry. METHOD Six participants wearing partial lower prostheses which incorporated a miniature glass pH electrode were included. After 5 or 6 days of plaque accumulation on the tip of the electrode, the subjects rinsed with a 15 ml 10% sucrose sol...

OBJECTIVE To investigate the neutralising effects of subsequent arginine bicarbonate rinse on sucrose-induced decrease in plaque pH with interdental plaque pH telemetry. METHODS Six participants wearing partial lower prostheses incorporating a miniature glass pH electrode were included. After 5 or 6 days of plaque accumulation on the tip of the electrode, the subjects rinsed with a 15 ml 10% ...