TY - JOUR
T1 - Effect of yogurt and pH equivalent lemon juice on salivary flow rate in healthy volunteers - An experimental crossover study
AU - Murugesh, Jeevitha
AU - Annigeri, Rajeshwari G.
AU - Raheel, Syed Ahmed
AU - Azzeghaiby, Saleh N.
AU - Alshehri, Mohammed
AU - Kujan, Omar
PY - 2015/12
Y1 - 2015/12
N2 - Background: Xerostomia is a common clinical problem, and different medications have been tried in its management. In the present study, routine dietary products are used to assess their effect on salivary flow. Aim: To assess the efficacy of yogurt and lemon juice on increase in salivation and its comparison with that of unstimulated saliva. Materials and Methods: A total of 40 volunteers (aged 19-48) were selected. The pH of yogurt was calculated, and equivalent pH lemon juice was prepared. First, normal resting saliva was collected as baseline followed by every 1 min for 5 min. Patients were given lemon juice or yogurt and then crossed over to the other group to assess the impact of the stimulants on salivary flow from 1 to 5 min. Results: The results were analyzed statistically. Comparisons between baseline saliva secretion and that by yogurt and lemon juice (using the ANOVA test) showed that there was a significant increase after treatment at the end of the experiment for both yogurt and lemon juice. However, yogurt showed a significant increase in saliva secretion compared to baseline than lemon juice. Conclusions: Our findings suggest that yogurt is a potential candidate for the treatment of dry mouth. © 2015 Akadémiai Kiadó, Budapest
AB - Background: Xerostomia is a common clinical problem, and different medications have been tried in its management. In the present study, routine dietary products are used to assess their effect on salivary flow. Aim: To assess the efficacy of yogurt and lemon juice on increase in salivation and its comparison with that of unstimulated saliva. Materials and Methods: A total of 40 volunteers (aged 19-48) were selected. The pH of yogurt was calculated, and equivalent pH lemon juice was prepared. First, normal resting saliva was collected as baseline followed by every 1 min for 5 min. Patients were given lemon juice or yogurt and then crossed over to the other group to assess the impact of the stimulants on salivary flow from 1 to 5 min. Results: The results were analyzed statistically. Comparisons between baseline saliva secretion and that by yogurt and lemon juice (using the ANOVA test) showed that there was a significant increase after treatment at the end of the experiment for both yogurt and lemon juice. However, yogurt showed a significant increase in saliva secretion compared to baseline than lemon juice. Conclusions: Our findings suggest that yogurt is a potential candidate for the treatment of dry mouth. © 2015 Akadémiai Kiadó, Budapest
U2 - 10.1556/1646.7.2015.4.3
DO - 10.1556/1646.7.2015.4.3
M3 - Article
SN - 2061-1617
VL - 7
SP - 147
EP - 151
JO - Interventional Medicine & Applied Science
JF - Interventional Medicine & Applied Science
IS - 4
ER -