effect of casein phosphopeptide amorphous calcium phosphate and xylitol chewing gums, and probiotic yogurt on periodontal parameters: a randomized clinical trial

Objectives: this study aimed to assess the effect of casein phosphopeptide amorphous calcium phosphate (cpp-acp) and xylitol chewing gums, and probiotic yogurt, as chemical plaque control strategies, on periodontal parameters. materials and methods: this randomized clinical trial evaluated 120 eligible dental students that were randomly divided into four groups (n=30) for use of (i) cpp-acp chewing gum, (ii) xylitol chewing gum, (iii) probiotic yogurt, and (iv) chlorhexidine (chx) mouthwash. the oral hygiene index-simplified (ohi-s), silness and loe gingival index (gi), and silness and loe modified plaque index (pi) were measured before and on days 15 and 30 after using the products. paired t-test or its non-parametric equivalent was used to analyze the parameters after the intervention compared with baseline. the study groups were compared using one-way anova or its non-parametric equivalent. results: the ohi-s did not change over time, and most participants had a good ohi-s. the chx group had the most favorable, and the probiotic yogurt group had the least favorable gi. pairwise comparisons of the groups did not reveal a significant difference in gi between the cpp-acp gum and chx groups (p>0.05). chx caused the greatest improvement in pi, with significant differences with other groups. conclusion: chx was the most effective for improvement of periodontal parameters followed by cpp-acp, which showed better results compared with other groups.