A quantitative analysis of total carbohydrate content from the salivary expectorants in young children.

BACKGROUND

In this postfluoride era, the concentration of fermentable carbohydrate in saliva after food intake is important to determine the risk of developing dental caries.

AIM: The aim of this study is to estimate the total carbohydrate content of salivary expectorants following consumption of commercially processed snacks.

DESIGN

Thirty children aged 6-8 years were selected for estimation of total carbohydrate content of salivary expectorants using modified calorimetric anthrone-sulfuric acid-glucose reaction. The test foods analyzed were as follows: Test food A - potato chips, Test food B - glucose biscuits, Test food C - Oreo biscuits, Test food D - cake, and Test food E - cornflakes. The data obtained were analyzed using student's t-test and ANOVA.

RESULTS

The difference between the mean carbohydrate values of salivary expectorants of various processed test food groups at 0 and 10 min was statistically significant (P ≤ 0.001). After 10 min interval, cornflakes were found to have highest total carbohydrate content in salivary expectorant (5.186 mg/ml).

CONCLUSION

The foods with high starch content such as cornflakes and potato chips exhibited higher total carbohydrate content, thus depicting lower salivary clearance rate.