This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Lingström, P. Articles by Birkhed, D. Search for Related Content PubMed PubMed Citation Articles by Lingström, P. Articles by Birkhed, D. Pubmed/NCBI databases Compound via MeSH Substance via MeSH Medline Plus Health Information Diets Hazardous Substances DB PALLADIUM SUCROSE Social Bookmarking                         What's this?

Comparison of Three Different Methods for Measurement of Plaque-pH in Humans after Consumption of Soft Bread and Potato Chips

Department of Cariology, Faculty of Odontology, University of Göteborg, Medicinaregatan 12, 413 90 Gothenburg, Sweden

T. Imfeld

Department of Preventive Dentistry, Periodontology and Cariology, Dental Institute, University of Zurich, 8028 Zurich, Switzerland

D. Birkhed

Department of Cariology, Faculty of Odontology, University of Göteborg, Medicinaregatan 12, 413 90 Gothenburg, Sweden

Three different techniques for measurement of plaque-pH—the sampling, the microtouch, and the telemetric methods-were compared after subjects had consumed different starch products. Ten volunteers, equipped with partial lower prostheses, incorporating a miniature glass pH electrode, refrained from toothbrushing for 3 days. Four products were tested: (1) soft bread, (2) potato chips, (3) 5% starch, and (4) 5% sucrose. The pH of plaque was measured for 45 min by means of all three of the methods. The results showed that the mean pH at 10 min was 1.5 units lower with the telemetric than with the sampling method and 1.0 unit lower with the telemetric than with the microtouch method. Relatively small differences were found among the effects of the four test products for all three methods, with the clearest distinctions among the pH curves being with the microtouch and telemetric methods. The main conclusions from the present investigation are: (1) that there were large differences in pH levels measured with the sampling, the microtouch, and the telemetric methods, even though they ranked the test products in about the same order, and (2) that the two starchy foods, bread and potato chips, were both easily fermented by dental plaque.

Journal of Dental Research, Vol. 72, No. 5, 865-870 (1993)
DOI: 10.1177/00220345930720050601


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?

This article has been cited by other articles:

				C. D. Wu Grape Products and Oral Health J. Nutr., September 1, 2009; 139(9): 1818S - 1823S. [Abstract] [Full Text] [PDF]

				P. Lingstrom, J. van Houte, and S. Kashket Food Starches and Dental Caries Critical Reviews in Oral Biology & Medicine, January 1, 2000; 11(3): 366 - 380. [Abstract] [Full Text] [PDF]

				S. Fure, P. Lingstrom, and D. Birkhed Effect of Three Months' Frequent Use of Sugar-free Chewing Gum with and without Urea on Calculus Formation Journal of Dental Research, August 1, 1998; 77(8): 1630 - 1637. [Abstract] [PDF]

				P. Lingstrom, D. Birkhed, J. Ruben, and J. Arends Effect of Frequent Consumption of Starchy Food Items on Enamel and Dentin Demineralization and on Plaque pH in situ Journal of Dental Research, March 1, 1994; 73(3): 652 - 660. [Abstract] [PDF]