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Effect of various types of milk on salivary pH among children

Effect of various types of milk on salivary pH among children: a randomized controlled crossover trial

Status
Completed
Phases
Unknown
Study type
Interventional
Source
ANZCTR
Registry ID
ACTRN12623000773639
Enrollment
30
Registered
2023-07-17
Start date
2023-01-04
Completion date
2023-01-11
Last updated
2023-07-25

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

Nutrition is essential for the growth and development. A healthy diet must meet the body's energy, caloric requirements and provide essential nutrients to meet physiological needs, especially in children. Milk is the first food for humans and the only food found in nature that is richer in nutrients which the body needs, as it provides many of nutrients that are necessary for human body growth in proportionate amounts. Drinking sweetened and flavored processed milk is part of the children's diet It is known that milk is a non-cariogenic food , this study aimed to monitor saliva pH changes after consuming three different types of canned sweetened milk in children with different incidence of dental caries at the age of 3 -5 years.

Interventions

Children have undergone in three experimental sessions with a one-week washout period. The salivary pH of resting saliva will be measured before (control), then the dietician gave the participants 355 mL of one of the following types of milk: 1. high-protein milk, 2. full-fat milk, and 3. sweetened milk. The salivary pH will be measured after 5, 10, 15, 30, and 60 minutes. High protein milk is made up of 100% skimmed cow's milk, it contains 8.3g of protein per 100 ml. Full-fat milk contains 3.5%

Children have undergone in three experimental sessions with a one-week washout period. The salivary pH of resting saliva will be measured before (control), then the dietician gave the participants 355 mL of one of the following types of milk: 1. high-protein milk, 2. full-fat milk, and 3. sweetened milk. The salivary pH will be measured after 5, 10, 15, 30, and 60 minutes. High protein milk is made up of 100% skimmed cow's milk, it contains 8.3g of protein per 100 ml. Full-fat milk contains 3.5% of fat. The participants will be asked to consume the milk within 10 minutes. The investigator ask the participant to return the empty milk containers.

Sponsors

Mawia Karkoutly
Lead SponsorIndividual

Study design

Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used) (Investigator, Outcomes Assessor)

Eligibility

Sex/Gender
All
Age
3 Years to 5 Years
Healthy volunteers
Yes

Inclusion criteria

Healthy children Cooperative children

Exclusion criteria

Taking medications that reduce salivary flow rate. intolerance to milk protein.

Outcome results

None listed

Source: ANZCTR · Data processed: Feb 4, 2026