Effects of Parafilm® and Cheese Chewing on Human Dental Plaque pH and Metabolism

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Abstract
The effects of chewing Parafilm® and cheese following sucrose rinsing on human dental plaque pH and plaque fluid organic and amino acid concentrations were investigated. Immediate increases in plaque pH were observed following chewing with concomitant decreases in lactate and acetate concentrations and increases in the concentration of formate and many amino acids. Chewing with cheese when compared with Parafilm resulted in significantly higher (p < 0.05) plaque fluid concentrations of most amino acids, although significant decreases (p < 0.05) in phosphate, succinate, and acetate concentrations were observed. However, no significant difference in the levels of formate, lactate, and propionate were found between the two chewing treatments.