Comparative evaluation of anti-cariogenic effect of various dairy products in pediatric patients: a randomized clinical trial

Shivani Gupta; Manvi Malik; Prachi Arora; Kopal Singh

doi:10.18203/2349-3291.ijcp20254183

Authors

Shivani Gupta Department of Pediatric and Preventive Dentistry, Shree Bankey Bihari Dental College and Research Centre, Ghaziabad, Uttar Pradesh, India
Manvi Malik Department of Pediatric and Preventive Dentistry, Shree Bankey Bihari Dental College and Research Centre, Ghaziabad, Uttar Pradesh, India
Prachi Arora Department of Pediatric and Preventive Dentistry, Shree Bankey Bihari Dental College and Research Centre, Ghaziabad, Uttar Pradesh, India
Kopal Singh Department of Pediatric and Preventive Dentistry, Shree Bankey Bihari Dental College and Research Centre, Ghaziabad, Uttar Pradesh, India

DOI:

https://doi.org/10.18203/2349-3291.ijcp20254183

Keywords:

Dental caries, Plaque pH, Paraffin Wax, Paneer, Yogurt, Milk

Abstract

Background: Dairy products support overall and dental health due to their anticariogenic properties. Rich in calcium, phosphorus, and casein phosphopeptides, they aid enamel remineralization, strengthen teeth, and form a protective barrier that neutralizes acids. Regular consumption helps prevent cavities, enhance tooth structure, and promote better oral hygiene. The aim of the study was to compare and evaluate the anti-cariogenic effect of various diary products in pediatric patients - a randomized clinical trial.

Methods: Ninety children aged 6–12 years (45 with caries and 45 caries-free) visiting the Department of Pediatric and Preventive Dentistry were included after abstaining from oral hygiene for 24 hours. Participants were randomly assigned to three groups: milk, curd, and paneer. Baseline plaque pH was recorded using a digital pH meter. Following consumption of the assigned test food (milk 50 ml, curd 50 g, paneer 50 g), plaque pH levels were measured at 10, 20, and 30 minutes.

Results: Paneer showed the highest plaque pH at 10, 20, and 30 minutes followed by yogurt and milk. Children aged 6–12 years showed no significant age or gender differences. Paneer maintained stable pH, yogurt showed no significant changes, while milk exhibited group differences but no significant pH shifts. Group A displayed higher baseline pH than group B, with yogurt subgroup showing significant differences at 10 and 20 minutes (p<0.001).

Conclusion: The findings of our study indicate that paneer consumption may play a beneficial role in promoting remineralization and improving caries management.

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