Assessment the Effect of Cheese and Curd on Salivary pH and Calcium

Assessment the Effect of Cheese and Curd Consumption on Salivary pH and Calcium in Preschool Children

Status

Recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT20171020036896N10

Enrollment

Registered

2023-09-26

Start date

2023-10-12

Completion date

Unknown

Last updated

2023-10-16

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

Conditions

Salivary pH and Calcium.

Interventions

Intervention 1: Intervention group1: In the children of the first group (15 people), complete oral prophylaxis with a rubber cap will be done in the clinic and the mouth will be washed with plain wate

Eligibility

Sex/Gender

All

Age

4 Years to 6 Years

Inclusion criteria

Inclusion criteria: Children with 4 to 6 Years-Old Absence of Systemic Disease Appropriate Cooperation to Conduct the Study

Exclusion criteria

Exclusion criteria: Using Orthodontic Appliances Taking Antibiotics within Two Weeks Before the Start of the Study Having Extensive Restorations and Permanent or Temporary Restorations Containing Glass Ionomer Having an Allergy to Dairy Ingredients

Design outcomes

Primary

Measure	Time frame
Salivary pH. Timepoint: Before, Immediately after and Half an Hour after Eating the Dairy Composition. Method of measurement: pH of saliva is Measured by pH Meter.;Salivary Calcium. Timepoint: Before, Immediately after and Half an Hour after Eating the Dairy Composition. Method of measurement: Calcium Concentration of Saliva is Measured by Colorimetric Method.	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactFatemeh Sadat Sajadi

Kerman University of Medical Sciences

fsajadi1234@gmail.com+98 34 3211 8074

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026