Effect of Fermented Rice Water(FRW) and Probiotic curd on salivary pH in 5–12-year-old children – A Randomized Controlled Trial

Early childhood dental caries remains a major public health concern, with salivary pH playing a crucial role in the initiation and progression of the caries process. Natural, diet-based preventive strategies such as probiotics and fermented foods have gained attention due to their ability to modulate the oral microbiome and maintain salivary pH balance. Fermented rice water (FRW) and probiotic curd (PC) are traditional, cost-effective dietary products commonly consumed in Indian households and are known to possess probiotic properties.

The present study is a randomized controlled trial designed to evaluate and compare the effect of fermented rice water and probiotic curd on salivary pH in children aged 5–12 years. Eligible participants will be randomly allocated into three groups: Group I (fermented rice water), Group II (probiotic curd), and Group III (control group). Baseline salivary pH will be recorded, followed by intervention-specific administration for a defined period, after which post-intervention salivary pH will be assessed.

The primary outcome measure of the study is the change in salivary pH before and after the intervention. The findings of this study aim to provide scientific evidence regarding the role of traditional probiotic food products in maintaining oral pH and enhancing preventive strategies in pediatric dentistry. If proven effective, these easily accessible and economical dietary interventions could be incorporated into routine oral health promotion programs for children.