Magister Scientiae Dentium - MSc(Dent) / Introduction: Saliva is a significant biological fluid involved in the maintenance of good oral health. Cigarette smoking exerts detrimental effects on oral health and has been shown to affect saliva, but with no consensus regarding its effect on the quantity (flow rate) and quality (pH) of the saliva. Aim: To assess the effect of cigarette smoking on the flow rate and pH of whole stimulated saliva. Method: A case control study was conducted using patients who presented at the UWC Oral Health Centre patient sifting/waiting area. The patients who agreed to participate were assessed for inclusion into the study until the sample size was (n=60), stratified by smoking (n=30) and non-smoking (n=30). Stimulated saliva samples were collected in specimen jars by asking patients to chew a sterilized rubber band for 5 minutes and spit the contents into the specimen jar provided at 1 minute intervals. The specimens were transported to the laboratory within 30 minutes to measure the salivary quantity and pH. Results: No statistically significant difference in the salivary flow rates was found between smokers and non smokers (p=0.5273). Smokers showed a statistically significant decrease in their pH compared to non smokers (p=0.028). Conclusion: Cigarette smoking reduces the salivary pH, thereby producing an acidic environment.

abstract: Vinegar is gaining popularity as a natural and proven treatment for common diseases and conditions ranging from high blood pressure to diabetes. While the evidence to support the benefits of vinegar is growing, few studies have considered possible negative consequences. One concern relates to the effect of vinegar on saliva pH and dental erosion. The aim of this study is to explore this relationship as well as unsubstantiated claims that vinegar, although acidic, has an alkalizing effect on the overall body, specifically looking at its effect on resting saliva pH. Healthy adults aged 18-45 were recruited for this trial. Twenty-two participants completed this eight-week, parallel-arm, randomized, double blinded study that looked at the effect that regular consumption of red wine vinegar (two tablespoons taken two times per day before a meal) had on resting salivary pH and dental erosion compared to a control (low dosage vinegar pill taken two times a day before a meal). Resting saliva pH was measured at home using the pH20H application and pH strips at week 0 and 8 of the trial. Erosion was noted using the Basic Erosive Wear Examination (BEWE) by a registered dental hygienist at week 1 and 8 of trial. Results indicate no mean difference in resting salivary pH in either treatment group after eight weeks (p value, 0.49). However, there was a statistical significant mean difference in dental erosion between the VIN and CON group (p value, 0.05). Statistical significance in dental erosion, typically a gradual process, in just eight weeks is a significant finding and warrants concern about long time use of vinegar and dental health. Further exploration into this relationship is needed. / Dissertation/Thesis / Masters Thesis Nutrition 2019

Background: At pH 5.5, a clear demineralization of the enamel is seen and is thus considered to be the criticalpH. Bovine milk has several different properties that protect against caries. Calcium and phosphate can prevent the progression of caries as well as some proteins in bovine milk. The replacement of bovine milk with plant-based alternatives has become increasingly common. The aim of this study is to analyze if different milk substitutes create a greater disturbance of the oral cavity’s neutral pH than bovine milk.  Methods: Twenty dental students participated to the study. Saliva samples were collected to analyze pH. Prior to sampling participants were asked to rinse mouth with one product at a time. There were five different products: bovine milk, oat milk, soy milk, almond milk and 10% sucrose solution. Baseline of saliva was taken prior to rinsing. After rinsing samples were taken at two different time points. Between products participants were asked to rinse with water. pH measurements were made after sampling of saliva. The results were analyzed with Microsoft® Excel and SPSS.  Results: Significant differences were found in saliva pH when bovine milk, almond milk and soy milk were compared to 10% sucrose solution at time 15, otherwise no significant differences were found.  Conclusions: No significant difference between bovine milk and milk substitutes was found when rinsing with the products in the pH of saliva.