Effect of Consuming Tea Prepared with Natural Sweeteners on salivary pH in young adults: A crossover randomized controlled trial
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 发起方
- 入组人数
- 25
- 试验地点
- 1
- 主要终点
- change in salivary pH after consumption of tea sweetened with Date palm Jaggery, Coconut sugar, Maple syrup and sucrose
研究概览
简要总结
Sucrose, a widely used sweetener, lowers salivary pH and promotes dental caries, earning it the label “arch criminal” in oral health. Rising awareness of sugar-related health risks has increased interest in natural alternatives like maple syrup, coconut sugar, and date palm jaggery. Their effect on salivary pH remains underexplored. Tea, commonly sweetened with sucrose, offers a practical medium to assess these natural sweetener’s impact on salivary pH.
Objectives
To evaluate the effect of tea prepared with natural sweeteners on salivary pH in adults, compared to tea sweetened with sucrose.
To assess their acceptability in tea.
Methodology
The study will be conducted among interns posted in the Department of Public Health Dentistry, Goa Dental College and Hospital. A Latin square cross over design will be employed with a total sample of 25 participants. Salivary pH assessment will be done at baseline, and 1, 20 and 60 minutes post tea consumption. Data will be analysed using Repeated measures ANOVA followed by Tukey’s post-hoc tests for multiple comparisons.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 盲法
- Participant and Outcome Assessor Blinded
入排标准
- 年龄范围
- 20.00 Year(s) 至 30.00 Year(s)（—）
- 性别
- All
入选标准
- •Healthy individuals aged 20 – 30 years.
- •No active dental caries or dental treatments within the last six months.
- •Willingness to participate and provide informed consent.
排除标准
- •Those on any medication that would alter the salivary flow.
- •Using any mouthwash for maintaining oral hygiene.
- •Having any painful, debilitating oral condition.
- •History of allergies to any sweeteners.
结局指标
主要结局
change in salivary pH after consumption of tea sweetened with Date palm Jaggery, Coconut sugar, Maple syrup and sucrose
时间窗: pH measurement at baseline, 1 minute, 20 and 60 minutes
次要结局
未报告次要终点
研究者
Dr Ekta Thakur
Department of Public Health dentistry Goa Dental College and Hospital