Cevallos ZJF, Aguirre AAA

Language: Spanish
References: 17
Page: 27-32
PDF size: 225.69 Kb.

ABSTRACT

Aim: The aim of the present study was to propose a valuation method of stomatological caries risk due to chocolate consumption, based on DMFT and or S-OHI in 12 to 13 year old adolescents. Material and methods: A longitudinal study was conducted on 150 adolescents, which were divided into 15 groups of ten members each, according to DMFT and S-OHI; members consumed one chocolate tablet. Baseline salivary pH was measured at ingestion time as well as 10 minutes after intake. Results: It was determined that for the group of adolescents with very low DMFT, as well as for all S-OHI levels, baseline pH was 7.30 ± 0.12, and post-intake ph was 7.06 ± 16, p ‹ 0.001. In the group of adolescents with low DMFT as well as for all S-OHI levels, baseline pH was 7.24 ± 0.18, and post-intake pH was 6.98 ± 0.18, p ‹ 0.001. In the group of adolescents with moderate DMFT and for all levels of OHI-S, basal pH was 7.21 ± 0.18 and pH after consumption was 6.96 ± 0.21 p ‹ 0.001. In the group of adolescents with high DMFT and for all levels of OHI-S, basal pH was 7.17 ± 0.15 and pH after consumption was 6.87 ± 0.18 p ‹ 0.001. In the group of adolescents with very high DMFT and for all levels of OHI-S basal pH was 7.01 ± 0.34 and post consumption pH was 6.71 ± 0.34 p ‹ 0.001. Conclusions: 10 minutes after chocolate intake, salivary pH level significantly decreased. This decrease was directly proportional to caries circumstances and oral hygiene levels. Nevertheless, in none of the groups did it reach critical levels for enamel demineralization. It did reach critical levels for dentin demineralization in the group with high DMFT and deficient OHI. Proposal: A prognosis method for assessment of stomatological risk of enamel caries caused by chocolate consumption was proposed. This method was based on DMFT assessment; for caries in dentin, the method used was based on DMFT and S-OHI assessment.

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