EFFECTS OF OF XYLITOL CHEWING GUM, BLACK TEA AND WHITE CHEESE ON SALIVA PH

Purpose: white cheese, xylitol chewing gum and black tea are frequently consumed in the turkish community. the aim of this study is to investigate the effects of these foods which are consumed during or after meal on saliva ph and to assess them in terms of dental healty. materials and method: the saliva ph was measured before the consuming of these foods and after their consuming at time intervals of 1, 5, 15, 30 and 45min. these foods were given alone or following the 10% glucose solution. results: it was determined that the ph value of cheese group was statistically higher level than the others. in addition, it was observed that the ph values of xylitol chewing gum and black tea groups were higher level than their baseline levels. conclusion: the raise with cheese group caused at saliva ph is in a statistically higher level than the other groups. but, it was also determined that the other foods caused raise at saliva ph.