Effect of yogurt and pH equivalent lemon juice on salivary flow rate in healthy volunteers - An experimental crossover study

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. To assess the efficacy of yogurt and lemon juice on increase in salivation and its comparison with th...

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Bibliographic Details
Published in:Interventional medicine and applied science 2015-12, Vol.7 (4), p.147-151
Main Authors: Murugesh, Jeevitha, Annigeri, Rajeshwari G, Raheel, Syed Ahmed, Azzeghaiby, Saleh, Alshehri, Mohammad, Kujan, Omar
Format: Article
Language:English
Subjects:
Care and treatment
Health aspects
Hydrogen-ion concentration
Lemon juice
Original Paper
Saliva
Salivary glands
secretions
Xerostomia
Yogurt
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Summary: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. To assess the efficacy of yogurt and lemon juice on increase in salivation and its comparison with that of unstimulated saliva. 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. 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. Our findings suggest that yogurt is a potential candidate for the treatment of dry mouth.
ISSN:2061-1617
2061-5094
DOI:10.1556/1646.7.2015.4.3