Assessment the Effect of Cheese and Curd on Salivary pH and Calcium
Phase 3
Recruiting
- Conditions
- Salivary pH and Calcium.
- Registration Number
- IRCT20171020036896N10
- Lead Sponsor
- Kerman University of Medical Sciences
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Recruiting
- Sex
- All
- Target Recruitment
- 30
Inclusion Criteria
Children with 4 to 6 Years-Old
Absence of Systemic Disease
Appropriate Cooperation to Conduct the Study
Exclusion Criteria
Using Orthodontic Appliances
Taking Antibiotics within Two Weeks Before the Start of the Study
Having Extensive Restorations and Permanent or Temporary Restorations Containing Glass Ionomer
Having an Allergy to Dairy Ingredients
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Salivary pH. Timepoint: Before, Immediately after and Half an Hour after Eating the Dairy Composition. Method of measurement: pH of saliva is Measured by pH Meter.;Salivary Calcium. Timepoint: Before, Immediately after and Half an Hour after Eating the Dairy Composition. Method of measurement: Calcium Concentration of Saliva is Measured by Colorimetric Method.
- Secondary Outcome Measures
Name Time Method