Home Subscription Services

Oral Health and Preventive Dentistry
OHPD Home Page
About the Editor
Editorial Board
Author Guidelines
Submission Form
Reprints / Articles
Offical Web Site
Quintessence Publishing: Journals: OHPD


Oral Health & Preventive Dentistry

Edited by Anton Sculean, Poul Erik Petersen, Avijit Banerjee

ISSN (print) 1602-1622 • ISSN (online) 1757-9996


March/April 2018
Volume 16 , Issue 2

Pages: 169–174
PMID: 29736496
DOI: 10.3290/j.ohpd.a40308
Share Abstract:

Effect of Paneer and Cheese Consumption on Salivary Acidogenicity and Calcium Concentration: A Comparative Study

Vinej Somaraj / Rekha P. Shenoy / Ganesh Shenoy Panchmal / Praveen S. Jodalli / Laxminarayan Sonde / Kundapur Nagaraj

Purpose: To assess and compare the salivary pH reversal phenomenon and calcium concentration in subjects consuming paneer and cheese after an acidogenic challenge and also to compare the salivary pH measurements using pH strips and a portable pen-type pH meter.

Material and Methods: Sixty caries free undergraduate students were randomly selected and divided into two group: 1. paneer; 2. cheese. After determining the resting salivary pH using pH strips and a pen-type pH meter, participants were subjected to an acidogenic challenge (10% sucrose). Following consumption of test foods (10-gram cubes), salivary pH was measured at intervals of 5, 10, 15, 30 and 60 min to record the time taken for the salivary pH to return to baseline. Colorimetric salivary calcium concentration was estimated (Biochemical Analyzer) at baseline and after 60 min of test food consumption. The statistical tests used were Shapiro-Wilk’s test for normality, repeated measures ANOVA, and the independent t-test.

Results: Test meals reversed the fall in pH after acidogenic challenge starting at 5 min and returning to baseline values after 30 min in both groups (p = 1.000). Colorimetric estimates showed higher salivary calcium concentrations with paneer (p < 0.001). The pen-type pH meter showed superior efficiency in terms of time (p < 0.001) compared to pH strips.

Conclusion: The salivary pH reversal phenomenon was evident after consumption of both paneer and cheese following the acidogenic challenge. Consumption of paneer significantly increased salivary calcium concentration. The pen-type pH meter proved to be more efficient.

Full Text PDF File | Order Article


  © 2021 Quintessence Publishing Co Inc

Home | Subscription Services | Books | Journals | Multimedia | Events | Blog
Terms of Use | Privacy Policy | About Us | Contact Us | Advertising | Help | Sitemap | Catalog