Análisis de alimentos de consumo habitual: parámetros relacionados con factores de riesgo de caries y desgaste erosivo / Commonly consumed foods analysis: risk factors relatedto decay and erosive wear parameters

Objetivo: analizar bebidas y alimentos de consumo frecuente para evaluar el pH, grados Brix (ºBx), efecto buffer a pH 5,5 y 7, y concentración de fosfatos, calcio y fluoruros. Materiales y métodos: en este estudio observacional, descriptivo y transversal, se evaluaron 438 alimentos, divididos en 18 grupos. Se analizó pH, capacidad Buffer a pH 5,5 y 7, grados Brix y concentración de fosfatos, de fluoruros y de calcio. Los datos fueron procesados por SPSS Statistics 20 (IBM Corp., Estados Unidos). Resultados: las gaseosas, el jugo en polvo para diluir, las aguas saborizadas y las bebidas isotónicas presntaron menor pH. El rango de sólidos solubles, expresado en grados Brix, fue de 0,05 a 15,9. El mayor valor de efecto buffer correspondió a los jugos: exprimido, en polvo, listo para consumir y para diluir. En este último, se halló mayor cantidad de fosfato. Sólo en las aguas minerales con gas se observaron fluoruros. El alimento de soja líquido natural presentó el mayor contenido de calcio. Concusiójn: las gaseosas, los jugos, las leches fermentadas y las bebidas isotónicas, resultaron ser ácidas, con bajo efecto buffer, alto valor de grados Brix y contener pocos factores protectores.

Aims: to analyze drinks and foods commonly consumedby evaluating pH, degrees Brix, buffer effect at pH 5.5 and 7.0and phosphate, calcium and fluoride concentration.Materials and methods: In this observational, descriptiveand cross-sectional study, 48 foods were evaluated,divided into 18 groups. pH, buffer capacity at 5.5 and 7, degreesBrix and phosphate, fluoride and calcium concentrationwere analyzed. The data were processed by SPSS Statistics 20(IBM Corp., USA).Results: Soda, juice powder to dilute, flavored water andsports drinks had lower pH. The range of soluble solids (degreesBrix) was from 0.05 to 15.9. The greatest value in buffereffect was in juices: squeezed, powdered, ready to consumeand to be diluted. The latter had a higher amount of phosphate.Only sparkling mineral waters showed detectable valuesfor fluorides. The liquid natural soy food had the highestcalcium content.Conclusion: Soft drinks, juices, fermentable milk, isotonicdrinks were found to be acidic, with lower buffer value,high Brix degrees and low in protective factors.

Detection of oral Helicobacter Pylori infection using saliva test cassette.

OBJECTIVE: To investigate the incidence of oral infection with Helicobacter pylori (H. pylori) and identify related epidemiological factors among freshmen of four colleges in Yancheng. METHODS: The data, scored positive or negative, were collected on 160 individuals who had been diagnosed by H. pylori Saliva Test Cassette (HPS) during October 2013 to October 2014. H. pylori Saliva Test Cassette (HPS) is to use colloidal gold technique to specifically identify urease in saliva. A standard questionnaire, with variables including sex, educational degree of parents etc., was used in the subjects. Statistical data of diagnostic test were analyzed by SPSS17.0 software. RESULTS: Out of 160, 82 subjects were detected positive and 78 were negative. In univariate analysis, dental plaque, family history of stomach diseases, habit of washing hands before meals and habit of brushing teeth twice daily were associated negatively with H. pylori infection. Multivariate logistic regression analysis showed that dental plaque and family history of stomach diseases were the risk factors which may be associated with H. pylori infection. CONCLUSIONS: Dental plaque and family history of gastric diseases were risk factors of oral H. pylori infection. It is vital for the prevention of H. pylori infection to focus on health education and oral hygiene, and avoid transmission by oral-oral route as well.