30. Evaluation of changes in salivary pH after the intake of fruits, fresh fruit juices and processed juices: a randomized control trial

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Anum Nazir, Uswa Ahmad, Nizwa Qamar, Zunaira Abaid Nishat Zafar, Sidra Anam


Nutrition is a potent constituent of oral health. Use of different fruits and their juices (fresh and processed) provide us different nutrients but also cause a change in salivary pH which may further establish a reason for other problems like dental cavities. The present study was designed to check saliva pH after intake of fresh and processed fruit juices. Fruits and processed juices of orange, apple, pomegranate, and guava were obtained from local market of Faisalabad. Data was collected separately for simple fruits, fresh fruit juices and processed juices. The intrinsic pH of fruit juices was noted by the digital electronic pH meter. Data collected was analyzed by using ANOVA statistical model. Results indicated that processed fruit juices caused acidity in saliva than fresh juices and fruits after 5 mins. After 15 mins of intake of juices and fruits, pH of fresh fruit juices moved towards neutral pH while that of processed fruits juices found to be still acidic. After 30 mins, pH tends to be alkaline in nature for both fresh and processed juices. There was least change in salivary pH with use of pomegranate fruits and juices during whole study. In conclusion, pomegranate has less changing effect on saliva pH than all other fruits used in study and processed fruit juices have significant influence on change of salivary pH. The use of fresh fruit juices can be suggested in future.

Keywords: Acidity; Fresh juice; Nutrients; Processed juice



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