Buffering Capacity of Matcha Green Tea at Two Different Temperatures on Salivary PH After an Acidic Attack: A Randomized Clinical Trial
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 入组人数
- 63
- 主要终点
- Salivary pH buffering effect
研究概览
简要总结
This study is conducted to evaluate the buffering capacity of hot matcha brew in comparison with cold matcha brew and water on salivary pH after an acidic attack using a digital pH meter.
Research Question:
Will matcha green tea beverage have similar salivary buffering effect as water after an acidic challenge on dental interns? Steps in short
- Recruitment of the patients and clinical examination with medical and dental history taking.
- Informed consent taking for the eligible participants to participate in the study.
- A volume of 2 mL saliva samples will be collected before the commencement of acidic attack, baseline (T0).
- After the acidic attack, saliva will be collected again by spitting method and their pH value will be measured (T1).
- After 5 minutes of the acidic attack, participants will be instructed to swish either hot matcha tea, cold matcha tea, or water then swallow, and saliva samples will be collected (T2).
- Then saliva will be collected after 10 (T3), 20 (T4), 30 (T5), and 40 (T6) minutes.
详细描述
The investigators aim to study the effect of matcha green tea on salivary pH to enhance the volume of scientific awareness and research attention in this area.
Interventions:
Examination:
- For every participant, medical and dental history, caries risk assessment profile, and salivary flow test will be obtained.
- Clinical examination will be done by mouth mirror, explorer, and compressed air through triple syringe to check for active oral diseases.
Trial procedure:
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- Single (Outcomes Assessor)
入排标准
- 年龄范围
- 21 Years 至 25 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Low caries-risk.
- •Medically healthy.
- •Have full permanent dentition.
- •Practice daily oral hygiene habits.
排除标准
- •Subjects who have active oral diseases as caries, periodontitis, gingivitis, or pulpitis.
- •Subjects who have oral-related pain as sensitivity, ulcers, or infection.
- •Subjects undergoing restorative or orthodontic treatment.
- •Subjects with salivary gland diseases.
- •Subjects with systemic diseases.
- •Subjects on medications that can affect the salivary gland function (antihistamines, anticancer drugs) in a period of at least two months before the start of the trial.
- •Subjects using antibiotics at the time of study or in the period of the last 15 days prior to the study.
- •Mouth breathing.
- •Pregnancy.
- •Subjects who did not give informed consent.
结局指标
主要结局
Salivary pH buffering effect
时间窗: 60 minutes
PH will be assessed by a digital pH meter (AD1030, Adwa Instruments, Hungary). Calibration of the pH meter will be performed before measuring. The glass electrode will be immersed in the saliva sample, and after each measurement, it will be carefully cleaned with deionized water and dried with filter paper. The salivary pH value will be determined by 3 consecutive immersions of the pH meter glass electrode in the test tube with the sample, and the mean value will be taken as the obtained value. Measurements will be taken at baseline, 5 mins after the acidic attack, 5, 10, 20, 30, and 40 minutes after consumption of the buffering beverages.
次要结局
未报告次要终点
研究者
Alaa Mohamed Allafy
Assistant lecturer
NewGiza University