Evaluation of the Effect of Three Different Iranian Industrial Fruit Juices on Plaque PH

Evaluation of cariogenicity of fruit juices as healthy snacks has special importance. The aim of this study was to evaluate the effect of 3 different Iranian industrial fruit juices on plaque pH. In this randomized clinical trial, 10 healthy dental students were selected based on the inclusion criteria namely the amount of streptococcus mutans and lactobacillus in the saliva, salivary secretion rate, buffering capacity of saliva, absence of active dental caries, absence of systemic disease and etc. Dental plaque pH in certain areas of the 4 mouth quadrants was measured by Ω Metrohm microelectrode and digital pH meter before and 2 to 60 minutes after the consumption of Children orange juice, orange nectar with pulp, pineapple nectar and 10% sucrose solution. The pH curve at different time points was then drawn for each product. Data were analyzed statistically by repeated measures ANOVA (P<0.05). The maximum drop in plaque pH occurred 2 minutes after consumption. The time spent below the critical pH was the longest for orange nectar with pulp (10.75 ± 2.24) and shortest for pineapple nectar (3.46 ± 1.14). At final minutes of study, plaque pH returned to its baseline value after consumption of all fruit juices except for orange nectar with pulp). After consumption of orange nectar with pulp, the mean plaque pH was significantly lower in comparison to other juices and the time spent under the critical plaque pH was the longest.