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A comparative evaluation of the effect for different commercially available flavored milk on salivary pH values in children- An in vivo study

Shagun Agarwal Jain

Introduction: Milk is universally considered as ideal food for growing child. To encourage children for milk consumption many commercial flavored milk are available and gaining interest worldwide.
Aim: To compare variations in salivary pH values after the consumption of different flavored milk at various time intervals.
Methods: The present study involved seventy children aged 6-14 years from two groups: Caries active (35) and Caries free group (35). Chocolate, Coffee, Mango, and Strawberry flavors were used in following study with plain milk as control. Baseline salivary pH was recorded initially and then pH was measured immediately after intake of beverages and at intervals of 5, 10, 15, 30 minutes using pH meter.
Result: No significant difference in pH of plain and flavored milk was observed at various time intervals for both the groups.
Conclusion: Carcinogenicity of flavored milk is not significantly lower as plain milk hence it may be recommended as a part of children’s diet.