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The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study

It is widely accepted that all foods containing "fermentable carbohydrates" have the potential to contribute to caries formation. Fermentable carbohydrates are present in most starches and all sugars, including those that occur naturally in foods and those added in processed foods. The rel...

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Autores principales: M Hegde, Amitha, Shetty, Rajmohan, Sequeira, Aletta Reema
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Jaypee Brothers Medical Publishers 2009
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4086558/
https://www.ncbi.nlm.nih.gov/pubmed/25206107
http://dx.doi.org/10.5005/jp-journals-10005-1025
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author M Hegde, Amitha
Shetty, Rajmohan
Sequeira, Aletta Reema
author_facet M Hegde, Amitha
Shetty, Rajmohan
Sequeira, Aletta Reema
author_sort M Hegde, Amitha
collection PubMed
description It is widely accepted that all foods containing "fermentable carbohydrates" have the potential to contribute to caries formation. Fermentable carbohydrates are present in most starches and all sugars, including those that occur naturally in foods and those added in processed foods. The relative cariogenicity of chocolates is dependent on their composition, texture, solubility, retentiveness and ability to stimulate salivary flow. The composition of the chocolates has profound impact on its cariogenic potential. There are a wide range of chocolates available in the market and very few studies have compared the chocolates available in the Indian market. This study was an in vivo study done on 30 dental volunteers where the cariogenicity between filled and unfilled chocolates were compared by evaluating the pH of plaque at different time intervals taken at baseline and at 5, 10, 15, 20 and 30 minutes using a pH meter. In unfilled group, milk chocolate had maximum pH drop at 20 minutes (5.895) and diet chocolate had minimum pH drop at 10 minutes (6.143). In filled group, fruit and nut had maximum pH drop at 20 minutes (5.713) and caramel had minimum pH drop at 15 minutes (5.817). The results between unfilled and filled chocolate were found to be statistically significant between 15-30 minutes (p < 0.0005) and suggestive that filled chocolates were more cariogenic than unfilled chocolates.
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spelling pubmed-40865582014-09-09 The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study M Hegde, Amitha Shetty, Rajmohan Sequeira, Aletta Reema Int J Clin Pediatr Dent Original Article It is widely accepted that all foods containing "fermentable carbohydrates" have the potential to contribute to caries formation. Fermentable carbohydrates are present in most starches and all sugars, including those that occur naturally in foods and those added in processed foods. The relative cariogenicity of chocolates is dependent on their composition, texture, solubility, retentiveness and ability to stimulate salivary flow. The composition of the chocolates has profound impact on its cariogenic potential. There are a wide range of chocolates available in the market and very few studies have compared the chocolates available in the Indian market. This study was an in vivo study done on 30 dental volunteers where the cariogenicity between filled and unfilled chocolates were compared by evaluating the pH of plaque at different time intervals taken at baseline and at 5, 10, 15, 20 and 30 minutes using a pH meter. In unfilled group, milk chocolate had maximum pH drop at 20 minutes (5.895) and diet chocolate had minimum pH drop at 10 minutes (6.143). In filled group, fruit and nut had maximum pH drop at 20 minutes (5.713) and caramel had minimum pH drop at 15 minutes (5.817). The results between unfilled and filled chocolate were found to be statistically significant between 15-30 minutes (p < 0.0005) and suggestive that filled chocolates were more cariogenic than unfilled chocolates. Jaypee Brothers Medical Publishers 2009 2009-08-26 /pmc/articles/PMC4086558/ /pubmed/25206107 http://dx.doi.org/10.5005/jp-journals-10005-1025 Text en Copyright © 2009; Jaypee Brothers Medical Publishers (P) Ltd. This work is licensed under a Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
spellingShingle Original Article
M Hegde, Amitha
Shetty, Rajmohan
Sequeira, Aletta Reema
The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study
title The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study
title_full The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study
title_fullStr The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study
title_full_unstemmed The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study
title_short The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study
title_sort acidogenicity of various chocolates available in indian market: a comparative study
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4086558/
https://www.ncbi.nlm.nih.gov/pubmed/25206107
http://dx.doi.org/10.5005/jp-journals-10005-1025
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