Plaque pH and Oral Retention After Consumption of Starchy Snack Products at Normal and Low Salivary Secretion Rate

Abstract

The effect of plain potato chips, sugar-free cheeze doodles, and sweetened crackers on plaque pH and oral retention was tested in 10 volunteers and compared with 5% starch and 5% sucrose, during both normal and low salivary secretion rate. The first 30 min 5% sucrose gave the most and 5% starch the least attenuated pH drop, but the three snack products reached or even passed the level seen by sucrose during the second 30-min phase. All products resulted in greater pH falls and remained at a low level for a longer period during low secretion rate. There were no differences in concentration of carbohydrates in saliva after consumption of potato chips, cheese doodles, and a cracker. However, low secretion rate increased the oral retention for all three products. To conclude, this study showed that low salivary secretion rate accentuated the pH decrease in dental plaque and prolonged the oral retention of carbohydrates.

Key Words:

• Cariogenic potential
• dry mouth
• oral retention
• plaque pH
• salivary flow
• starchy food