Capacidad buffer de la saliva y su relación con la prevalencia de caries, con la ingesta de diferentes bebidas comerciales: Basado en la investigación: Análisis de la capacidad buffer de la saliva ante la ingesta de diferentes tipos de bebidas (gaseosa, jugos naturales a base de fruta y jugos azucarados de venta comercial) y su relación con la prevalencia de caries según ICDAS en niños de 4 a 10 años de edad del Centro Educativo Católico San Jorge en Abangares, Guanacaste, entre mayo y diciembre de 2016.

María Fernanda Sáenz Masís; Daniela Madrigal López

doi:10.59334/ROV.v2i31.330

Buffer capacity of saliva and its relation to the prevalence of caries, with the intake of different commercial drinks

Based on the research: Analysis of the buffer capacity of saliva before the intake of different types of beverages (soda, natural juices based on fruit and commercially available sugar juices) and its relation to the prevalence of caries according to ICDAS in children of 4 to 10 years of age of the San Jorge Catholic Education Center in Abangares, Guanacaste, between May and December 2016.

Authors

María Fernanda Sáenz Masís, Dra. Universidad Latina de Costa Rica
Daniela Madrigal López, Dra. Universidad Latina de Costa Rica

DOI:

https://doi.org/10.59334/ROV.v2i31.330

Keywords:

Prevalence of caries, buffer capacity, dental pH, healthy and unhealthy foods, ICDAS, pediatric dentistry

Abstract

Nowadays the consumption of juices, and soft drinks, is very common in the children’s diet, they offer different
flavours and a high content of sugar. In this study, an analysis of the buffer capacity of the saliva was made in
view of the intake of different types of beverages considered healthy and unhealthy. Two types of instruments were
used, a clinical test applied to 62 students to determine the prevalence of caries according to ICDAS and a second
instrument that consists of a chart applied to the same 62 students with the purpose of analyzing the buffer
capacity by taking the pH on intervals of 15, 35 and 45 minutes after drinking the beverages.
As a conclusion, it was obtained that for the drinks considered unhealthy, the pH took longer to neutralize,
while the healthy drink achieved its neutralization faster, with a low prevalence of caries.

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Published

2019-10-22

How to Cite

Sáenz Masís, M. F., & Madrigal López, D. (2019). Buffer capacity of saliva and its relation to the prevalence of caries, with the intake of different commercial drinks: Based on the research: Analysis of the buffer capacity of saliva before the intake of different types of beverages (soda, natural juices based on fruit and commercially available sugar juices) and its relation to the prevalence of caries according to ICDAS in children of 4 to 10 years of age of the San Jorge Catholic Education Center in Abangares, Guanacaste, between May and December 2016. O.V., 2(31), 59–66. https://doi.org/10.59334/ROV.v2i31.330

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Issue

Vol. 2 No. 31 (17)

Section

Research Article

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