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The effect of cheddar cheese on salivary pH among the selected dentistry students of Cebu Doctors' University Academic Year 2014-2015.

Author

Jacinth Marie  C. Dionson,
Kharl Joseph O. Jandic,
Rigel R. Labagala,
Hyacinth Anne R. Legaspi,
Marie Karina C. Longos,
Girlie Jane L. Mabolo,
Jessa Lou Kashfi  B. Napigquit,
Jozette Sidney L. Reyes,
Irish Kay A. Santisteban,
Joymares M. Villanueva,
Leonila L. Tan

Related Institution

College of Dentistry - Cebu Doctors' University

Publication Information

Publication Type
Thesis/Dissertations
Thesis Degree
MD
Specialization
Dentistry
Publication Date
March 2015

Abstract

This study sought to determine the effect of cheddar cheese on salivary pH among the selected dental students of the Cebu Doctors' University academic year 2014-2015. This study used the randomized controlled trial. The experiment was conducted in the Periodontics and Restorative sections of the Cebu Doctors' University Dental Infirmary. This study also used the Hanna Saliva pH Meter to check the level of saliva pH. This study utilized 82 participants who were dental students currently enrolled in the Cebu Doctors' University - College of Dentistry Academic Year 2014-2015.


Based on the data and statistical analysis, the summaries of findings were presented. For the control group, the salivary pH before chewing Xylitol gum was 6.92±.09 while in Group B the salivary pH before chewing Cheddar Cheese was 6.95±.10. In Group A, the mean salivary pH at 5 minutes was 7.04±.06; 10 minutes, 7.05±.07; 20 minutes; 7.02±.06; and 30 minutes was 7.04±.07. In Group B, the mean salivary pH after 5 minutes was 7.04±.07; 10 minutes, 7.05±.07; 20 minutes, 7.07±.08; and 30 minutes, 7.07±.10. Based on the repeated measure ANOVA for the mean pH level difference across baseline and posttreatments measurements in the control group, there was a significant difference across baseline and postreatment measurements. Based on the Bonferroni Post Hoc multiple comparisons test for saliva pH level difference between measurements in the control group, salivary pH level significantly increased from baseline (Mean = 6.94, 95% CI [6.92, 6.97]) to after 5 minutes (Mean = 7.04, 95% CI [7.02, 7.06]) postreatment by .098. No further significant changes after 10 minutes (Mean = 7.05, 95% CI [7.02, 7.07) to 30 minutes (Mean = 7.04, 95% CI [7.02, 7.06]). Based on the repeated measure ANOVA for the mean pH level difference across baseline and posttreatments measurements in the experimental group, there was a significant difference across baseline and postreatment measurements, . Based on the Bonferroni Post Hoc Multiple Comparisons Test for Salivary pH Level Difference between measurements in the experimental group,salivary pH level significantly increased from baseline (Mean = 6.95, 95% CI [6.92, 6.98]) to after 5 minutes (Mean = 7.04, 95% CI [7.02, 7.07]) postreatment by .098. No further significant changes after 10 minutes (Mean = 7.05, 95% CI [7.02, 7.07) to 30 minutes (Mean = 7.07, 95% CI [7.04, 7.10]). Based on the Mann-Whitney test for the mean pH level difference between experimental and positive control posttreatment measurements, the results showed that  the null hypothesis is not rejected at 5 minutes (p-value=.791), 10 minutes (p-value=.522), and 30 minutes(p-value=.107).  But at 20 minutes posttreatment, the null hypothesis was rejected (p-value=.015).


The effect of cheddar cheese on salivary pH among the selected dental students of Cebu Doctors' University Academic Year 2014-2015 is the increase in the salivary pH level making it alkaline. Based on the findings of the study, it is recommended that future researchers, dentists, and dental students use the results of this study as a basis in conducting future studies about Cheddar cheese and its effect on the salivary pH level of the oral cavity.

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