Comparing the effect of natural and synthetic sugar substitutes on salivary pH and streptococcus mutans growth-an in vivo study

Abstract

Background: Nowadays sugar free food are very much popular and Artificial sweeteners have adverse effects when it is taken in more quantity. Currently, Stevia rebaudiana, considered to be a good replacement of sugar which is healthy and have much fewer side effects. AIM: To compare the salivary pH and streptococcus mutans growth among the participants mouth rinsing water with artificial sweeteners and natural sweeteners. Materials And Methods: This study was a double blinded parallel invivo study. Forty female participants aged 22-25 years were randomly selected and allocated by lottery method into four different groups as group A, B, C and D. Salivary pH assessments were performed at baseline and after drinking different sugar solutions with aspartame(single tablet and two tablets) and stevia(single tablet and two tablets) mixed in distilled water at 20 minutes and checked for microbial growth. ANOVA and paired t test were used to analyze the data. Resuls: The results show that mean salivary pH of group B(0.000) and C(0.004) and mean streptococcus mutans count among all the groups have statistically significant difference. Group C have low streptococcal mutanscount(1.9±0.38 × 103) and stable pH value(7.04±0.10). Group B have high mutans count (2.4±0.65 × 103) and low pH (6.96±0.24) value among all the groups. Conclusion: After mouthrinsed with Stevia, salivary pH came back to neutral state and it has showed low streptococcus mutans growth compared with aspartame groups . This indicates that stevia can act as good natural sugar substitute.