Effect of different types of tea on salivary pH - An in vitro study

Abstract

Background : Saliva has been reported as an important diagnostic tool in many oral and general diseases and is also a main predisposing factor in the development of dental caries. The mean salivary pH is 6.8 that is liable to change with the intake of certain beverages and tea being one among them. Tea is the second most commonly consumed health drink in the world next to water and several studies have demonstrated the influence of green tea on salivary pH levels. This study has gone a step ahead and examined the role of different tea products on salivary pH levels. Aim: The study aimed to compare and evaluate the effect of three different commercially available tea infusions (Green tea, Lemon tea, Ginger tea) on salivary pH by adopting an in vitro methodology. Materials and Methods: A total of 30 healthy female subjects were randomly selected between 18 and 25 years of age. Commercially available tea products such as green tea, lemon tea, and ginger tea were used in the study. Portable digital pH meter was used for measuring the pH at baseline and at regular intervals after the consumption of tea (immediately, 5 min and 10 min). The results obtained were statistically analyzed. Results: In vitro pH readings of saliva after consumption of the three varieties of tea showed pH values of green tea as 7.033 ± 0.26, lemon tea as 7.0026 ± 0.26, and the ginger tea as 7.1818 ± 0.0.24. Thus, the clinical trial showed a statistically significant rise in salivary pH after green tea consumption followed by ginger tea, whereas lemon tea showed a drop in salivary pH after its consumption. Conclusion: The results revealed that there has been a rise in the salivary pH after the consumption of green tea and ginger tea and hence it adds value to the body of research that consumption of green and ginger tea respectively confers beneficial effects by providing a favorable environment in the oral cavity.