Release and retention of calcium and phosphorus from various dairy products in the oral fluid

Abstract

Abstract The release and consequent retention of calcium and phosphorus in saliva upon ingestion of various dairy products was investigated in a series of in-vivo experiments. All the products tested increased the levels of both minerals in saliva. The group of high calcium-containing cheeses were the most effective. The concentration of total calcium in saliva after eating Swiss or processed cheeses rose up to a maximum of 1100 ppm immediately following ingestion and, after 20 min, was still about 60% above the calcium level of unstimulated saliva. The concentration of salivary phosphates (as P) for the same types of cheese fell below baseline initially and then increased up to 600 ppm, and after 20 min remained more than 60% above the phosphate content of resting saliva. In spite of having a lower mineral content in comparison with cheeses, intake of acid dairy products (yogurt, quarg, whey drink) also resulted in significant increases of both calcium and phosphates in the whole saliva but were smaller than those produced with cheese. None of the products tested produced any prolonged drop of salivary pH.