A Study of the Relationship between Salivary Buffer Capacity and DMFT

抄録

The existence of carbohydrates that promote rapid fermentation as an exogenous factor and the low buffer capacity of secreted saliva at rest are considered to constitute the main factors that influence the rate at which dental plaque pH declines. The present study examined the relationship between salivary buffer capacity and DMFT (carries experience) in order to analyze the buffer capacity of saliva at rest, an important related to clearance capacity in the oral cavity. The results thus obtained are reported below. The total mean±SD of buffer capacity value was 5.09±0.87. The 50 subjects were divided at the median value into the high-buffer capacity sub-group of 25 subjects (5.83±0.37) and the low-buffer capacity sub-group of 25 subjects (4.36±0.52). The average DMFT of the high-buffer capacity sub-group (4.40±4.74) was lower than that of the low-buffer capacity sub-group (8.68±5.39), indicating a significant difference (p<0.01) between the two sub-groups.