Valoración del pH salival antes y después del consumo de café endulzado con azúcar morena, blanca y edulcorante Stevia en estudiantes de la Facultad de Odontología
Nowadays, the high consumption of coffee is given to students of the university, since they need to remain more active for their activities of the day, by ingesting a cup of coffee either sweetened with sugar or Stevia they are causing and alteration in the function of saliva. That is why it is very...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2020
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| Konular: | |
| Online Erişim: | http://dspace.udla.edu.ec/handle/33000/11961 |
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Etiketle | Özet: | Nowadays, the high consumption of coffee is given to students of the university, since they need to remain more active for their activities of the day, by ingesting a cup of coffee either sweetened with sugar or Stevia they are causing and alteration in the function of saliva. That is why it is very important that they have a knowledge of which sweetener is best for you oral health. The objective of this research was to assess salivary pH before and after consumption of coffee sweetened with brown sugar, white sugar and Stevia in students of the Faculty of Dentistry, which was carried out randomly in 145 students, so that study was divided into groups, the first day coffee without sugar, to assess a control group, the second day coffee with white sugar and finally the fourth day with Stevia, the initial salivary pH sample was taken from each student; Afterwards, the coffee was taken and the salivary pH was taken at 5, 20 and 40 minutes after the intake. As a result of this investigation, no major difference in salivary pH was obtained with the three sweeteners, however, white sugar was the one with the greatest decrease in salivary pH. |
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