Several authors have determined the fact that salivary pH is considered a risk assessment factor in caries. After observing behavior of different DMFT and IHO levels when ingesting a chocolate bar, we proposed a simple, rapid, clinical prediction method to assess stomatological caries risk due to chocolate consumption. The target was to devise a method that could be followed in all dental offices. The present prospective, longitudinal and comparative research project was adjusted to a pretest and post-test design.
Habiendo sido determinado por diferentes autores que el pH salival se constituye como un factor de valoración de riesgo para caries, y observándose su comportamiento ante el consumo de un chocolate en los diferentes niveles de CPOD e IHO en adolescentes, se propone establecer un método de predicción clínico, rápido y sencillo, para la valoración del riesgo estomatológico de caries por consumo del mismo, posible de realizar en todo consultorio dental.