Milk Consumption After Dry Sugary Cereal Challenge Reduces Plaque Acidogenicity

Objective: Properly sequencing non-cariogenic foods/beverages between sugary challenges have been reported to reduce plaque acidogenicity. We hypothesize that milk consumption after eating ready-to-eat sugar-added dry cereal promotes less dental plaque pH drop than compared to fruit juice or water. To examine the effect of whole milk, apple juice or water on in vivo dental plaque acidogenicity after dry sugar-added cereal consumption.

Method: Twenty adults (18-64 years) participated in this randomized controlled crossover study. Participants consumed four different groups of foods with a 3-day washout period between tests. These were ready-to-eat sugar-added dry Froot Loops cereal (FL, 20g); FL followed by 50 ml of milk (FL/milk); FL+50ml juice (FL/juice); and FL+50ml water (FL/water). 10% sucrose and sorbitol solutions were positive and negative controls. Plaque pH was measured using a touch microelectrode (Beetrode, NMPH3) at 2 and 5 min after eating FL. After consuming 50 ml of whole milk, apple juice or water following FL, subkects’ plaque pH values were again measured at 2, 5, 10, 15, 25 and 30 min. For FL, sucrose and sorbitol groups, plaque pH was measured at 2, 5 and up to 30 min.

Result: The mean baseline plaque pH ranged from 6.40 ± 0.49 to 6.62 ±.0.40. Plaque pH of subjects 30 min after rinsing with sucrose or sorbitol solutions were 6.25 ± 0.44 and 6.49 ± 0.37. Consuming dry FL reduced plaque pH to 5.83±0.68 at 30 min. Plaque pH of subjects consuming FL/milk returned to 6.48 ± 0.30 at the end of the test period,. This value was significantly higher than those of FL/water (6.02 ± 0.41), FL/juice (5.83 ± 0.49) (Repeated measures ANOVA with planned contrasts, p<0.005).

Conclusion:

Milk consumption after dry ready-to-eat sugary cereal reduces the acid challenge more effectively than apple juice or water (Supported by University Illinois-Chicago, Pediatric Dentistry Department).