Effect of two different commercially available tea products on salivary pH: A randomized double blinded concurrent parallel study

Abstract

Background: Many studies have demonstrated the beneficial effect of tea on dental caries. Aim: The aim of the present study was to compare and evaluate the effect of green tea and black tea infusions on salivary pH in caries free and with caries individuals. Settings and Design: Randomized double-blinded concurrent parallel study. Materials and Methods: Forty healthy subjects, aged 18-20 years participated in the study. Commercially available green tea (Tetley Pure Green Tea) and black tea (Tetley Black Tea) were used in the study. The pH of saliva and of the tested tea products was determined with a digital pH meter. pH of whole saliva was measured at baseline and immediately after the intake of product (0), 5, and 10 min later. Data analysis was carried out by Student′s t-test and repeated measure ANOVA. Results: In vitro pH determination of infusion showed pH value of green tea (6.27 ± 0.02) was higher compared to black tea (6.13 ± 0.03). Both green and black tea infusion intake led to a statistically significant rise in salivary pH, both in caries-free and with caries groups, which remained above the base salivary pH over the whole period of measurements. Conclusion: The present study demonstrated that after intake of both green and black tea there was an increase in salivary pH both in caries-free and with caries groups. The pH rise was more in green tea intake compared to black tea.

Keywords

• Black tea
• green tea
• salivary pH