Comparative Evaluation of Salivary pH with Honey and Vinegar Mouth Rinse in Diabetic and Healthy Adults

Abstract

Background: Salivary fluid creates a particular environment of oral cavity that helps in mastication, lubrication of food and mucosa and in speech. Intake of food and different liquids (drinks, juices, milk) causes modulation in pH of saliva that lead to change in the environment of oral cavity.  The pH of saliva decreases to acidic side when bacteria breakdown the carbohydrates and start releasing acids, these acids damage the structure of tooth and leads to cavity formation i.e. dental caries. Objective: The current study is aimed to evaluate the salivary pH of diabetic and healthy individual before and after using honey and vinegar mouth rinses. Methods: It was a pre-clinical experimental study conducted in dental OPD of Baqai medical college Karachi from 1st January to 15th February. The calculated sample size N=80 was divided in 4 groups, Group A, n=20 healthy participants who rinsed with honey mouth rinse, Group B n=20 diabetics patients who rinsed with honey mouth rinse. Similarly, Group C, n=20 healthy participants who rinsed with vinegar mouth rinse and Group D, n=20 diabetic patients who rinsed with vinegar mouth rinse. 2 ml of saliva was collected by asking the participants to collect it in the floor of the mouth and swallowing for one minute was prohibited and after that they were asked to expectorate it into the sterile container. Then they were given the mouth rinse according to group distribution and after rinsing they were asked to wait for half an hour after that saliva was again collected from same participant to identify the rinse induced change in pH of oral cavity. Results: There was no any significant change in healthy participants of either group however in diabetic individuals significant change was observed by honey mouth rinse (p-value = 0.033) followed by vinegar mouth rinse (p-value = 0.043). Conclusion: Honey and vinegar mouth rinses are effective in maintaining the salivary pH in diabetic individuals.