Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

• Autor(a) principal: Montanuci, Luísa Moreira Gomes Monteiro
• Data de Publicação: 2013
• Outros Autores: Volpato, Luiz Evaristo Ricci, França, Diurianne Caroline Campos [UNESP], Aguiar, Sandra Maria Herondina Coelho Ávila de [UNESP], Machado, Maria Aparecida de Andrade Moreira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.4034/PBOCI.2013.131.04; http://hdl.handle.net/11449/133406
• topic: Chewing gum; Saliva; Oral health; Child preschool; Goma de mascar; Saliva; Saúde bucal; Pré-escolar

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.