Impact of different types of milk on salivary and plaque pH: A randomized clinical trial
K P Bharath, Raagini Roy Chowdhury, Praveen Kumar S Bali, Mallikarjuna Kenchappa, N B Nagaveni, Deeksha SharmaAbstract
Background/Objectives:
The study aimed to evaluate the changes in the salivary and plaque pH after the consumption of three types of milk – high protein milk, full-fat milk, and sweetened condensed milk.
Subjects and Methods:
The study population comprised 75 children aged 6–10 years and was divided into groups of 25 each. Children participating in the study refrained from brushing their teeth, eating, or drinking for at least 2 h before the experiment. Salivary and plaque pH were recorded at baseline (t0). Each child then consumed 20 mL of one of the three types of milk. Following milk consumption, salivary and plaque pH were measured using pH saliva indicator strips at 15(t1), 30(t2), and 60(t3) minutes. Changes in salivary and plaque pH were analyzed to determine each milk type’s impact.
Results:
Statistical analysis was performed using Descriptive Statistics, Repeated measures ANOVA, and Kruskal–Wallis Test. The results indicated statistically significant differences in both salivary and plaque pH levels among the three milk types at various time intervals. High-protein milk consistently maintained higher pH levels, while sweetened condensed milk resulted in lower pH levels, suggesting a more acidic oral environment.
Conclusion:
Milk choice influences oral pH. High-protein and full-fat milk helps maintain a neutral pH, reducing caries risk, while sweetened condensed milk lowers pH, increasing cariogenic potential. Selecting appropriate milk types can support better oral health in children.