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http://dspace.udla.edu.ec/handle/33000/8534| Tipo de material : | bachelorThesis |
| Título : | Determinación de pH salival en estudiantes de la Facultad de Gastronomía de la Universidad de las Américas luego del consumo de bebidas azucaradas, en el período 2017 |
| Autor : | Muñoz Tinta, Katya Jakelyn |
| Tutor : | Peñón Vivas, Pedro Ángel |
| Palabras clave : | SALUD BUCAL;PH SALIVAL;HÁBITOS ALIMENTICIOS |
| Fecha de publicación : | 2018 |
| Editorial : | Quito: Universidad de las Américas, 2018 |
| Citación : | Muñoz Tinta, K. J. (2018). Determinación de pH salival en estudiantes de la facultad de gastronomía de la Universidad de las Américas luego del consumo de bebidas azucaradas, en el período 2017 (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El Ph salival con relación a endulzantes utilizados actualmente en bebidas, es desconocido por consumidores frecuentes, lo que provoca patologías dentales tales como erosión y caries, éstas son una preocupación de salud pública en Ecuador por su avanzado incremento... |
| Descripción : | The salivary pH in relation to sweeteners currently used in beverages, is unknown by frequent consumers, which causes dental pathologies such as erosion and caries, these are a public health concern in Ecuador due to its advanced increase. Objective: To determine the salivary pH in students of the Faculty of Gastronomy of the UDLA, to compare salivary pH values after the consumption of two sugary drinks with different sweeteners, but the same pH. Material and Methods: pH value 2 was verified in Valley Juice and Pure Cream Refreshment (Orange flavor in both); first drink had Sugar followed by Sucralose and Acesulfame K, and the other: Sucralose. The research was with quantitative design, experimental and longitudinal type with 80 students; three samples were taken: initial (fast), at the first minute and 20 minutes after consuming the drink, with a pH test strip (MACHEREY-NAGEL). For the measurement of the sample, it was divided into two groups in a random way; in the first session the volunteers were asked to taste and consume 60ml of drink, each group tasted a different drink. On another day, it was done in the same way, but with another drink. Results: The sample consisted of 65% men and 35% women. The age that predominated with 55% was between 18 and 20 years. 100% had an initial salivary pH of 6.5 - 7. After the first minute, similarity was obtained, 81.3% with 5.9 - 5.5; 10% with 5.4 - 5. After 20 minutes of consumption of Juice del Valle, there were no significant changes to the first minute; but there were increases in pH after the consumption of Refresco de Pura Crema, 81.3% with 6.4 - 6; 10% to 5.9 - 5.5; a percentage of 8.8 maintained its initial pH even when consuming both beverages. Conclusion: Salivary pH values for both beverages had the same behavior after 1 minute of ingestion. However, 20 minutes after consumption of Refresco Pura Crema (sweetener Sucralose), in relation to Juice del Valle (sweeteners: Sugar, Sucralose and Acesulfame K) there was a rise in pH in the saliva. |
| URI : | http://dspace.udla.edu.ec/handle/33000/8534 |
| Aparece en las colecciones: | Odontología |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TOD-2018-83.pdf | 1,34 MB | Adobe PDF | Visualizar/Abrir |
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