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- Title
Comparative evaluation of the effect of different commercially available biscuits on plaque PH.
- Authors
Maurya, Roshni; Tilakraj, T. N.; Zahir, Shabnam
- Abstract
Brief Background The concept of health has prevailed for centuries and dietary habits are apparently changing with modernization. There has been an increased intake of food with fermentable carbohydrates like biscuits among children. It is widely accepted that all foods containing fermentable carbohydrates have the potential to contribute to caries formation. There are a few studies available evaluating and comparing cariogenic potential among biscuits having different compositions Material and Methods 51 children from a primary school of Kolkata were selected. The selected children were asked to refrain from oral hygienic procedures for 48 hours. On the examination day, the children were allocated randomly for one of the 5 different types of biscuits. The pH of the plaque was measured by the MERCK pH INDICATOR PAPER. Summary and Conclusions It is mandatory for us as preventive dentists, to provide appropriate diet counselling, as diet has an important role in prevention of dental caries. Our target should be customized dietary modifications rather than dietary restrictions and result of present study may help in the process.
- Subjects
DENTAL plaque; DENTAL caries; FOOD habits
- Publication
JIDA: Journal of Indian Dental Association, 2016, Vol 10, Issue 5, p19
- ISSN
0019-4611
- Publication type
Article