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ORIGINAL ARTICLE
Year : 2017  |  Volume : 3  |  Issue : 1  |  Page : 19-22

The acidogenicity of crispy snacks available in Indian Market: A comparative study


Department of Paedodontics and Preventive Dentistry, TPCT's Terna Dental College and Hospital, Navi Mumbai, Maharashtra, India

Correspondence Address:
Ashveeta J Shetty
Department of Paedodontics and Preventive Dentistry, TPCT's Terna Dental College and Hospital, Nerul, Navi Mumbai - 400 706, Maharashtra
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/ijohr.ijohr_6_17

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Background: Sucrose and starches are the predominant dietary carbohydrates in modern societies. This study has been conducted to determine whether a relationship exists between dental caries and commonly consumed crispy snacks which are processed starches. One approach to estimate the cariogenic potential of a food involves evaluation of the magnitude of the pH response obtained following ingestion. Aim: The aim of the study is to compare the dental plaque pH changes after consumption of four commercially available crispy snacks in the Indian market. The pH was measured using the plaque sampling method in 40 subjects. Statistical analysis was done using the SPSS version 17 software (SPSS Inc., Chicago, IL, USA). One-way ANOVA test with Bonferroni post hoc test was used for statistical evaluation. P value was set to 0.05. Results: Intragroup comparison showed a drop in pH which was statistically significant in each group immediately after the consumption of the crispy snacks and the pH returned to baseline values by 30 min. The pH response comparison between the different groups of crispy snacks was not statistically significant from baseline to immediately after consumption of the crispy snacks (P = 0.241) and at 30 min interval (P = 0.580). Conclusion: Frequent consumption of crispy snacks may have a cariogenic potential due to high fermentability in dental plaque of these processed starch products.


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