Evaluation of the Effect of Probiotic Yogurt Consumption on Salivary pH, Buffering Capacity and Calcium Level in 6–12-year-old Children: An In Vivo Study

Abstract

Introduction: Dental caries is a preventable disease that can be prevented by suppressing any one of the factors of the Keyes triad. Aim and objective: To investigate the effect of probiotic yogurt on salivary pH, calcium level, and buffering capacity. Materials and methods: A total of 60 children were randomly selected and were divided into 2 groups. The test group consumed 200 mL of probiotic yogurt and the control group consumed 200 mL of regular curd everyday for 30 days. A base-line nonstimulated salivary sample (2 mL) was collected. The salivary pH, buffering capacity, and calcium level was assessed at baseline, after 15 and 30 days. The data were statistically analyzed. Result: The mean pH levels of the probiotic group were 7.03 and salivary buffering capacity was found to be 2.000. Salivary calcium levels increased with the use of probiotic yogurt at the end of 30 days (mean of 4.79) compared to the control group. Conclusion: Consumption of probiotic yogurt for a short period of time can prevent dental caries by increasing salivary calcium level.