The Use of Milk as a Saliva Substitute

Abstract

Xerostomia, a clinical manifestation of salivary gland dysfunction, affects many people. These individuals frequently sip liquids to alleviate the discomforts associated with hyposalivation. Milk appears to have many of the chemical and physical properties of a good saliva substitute. Besides the obvious benefit of providing moisture and lubrication for the dehydrated mucosa, milk buffers oral acids, reduces enamel solubility, and contributes to enamel remineralization. These anticariogenic factors are generally attributed to the high calcium and phosphate content along with the milk phosphoproteins that strongly adsorb to enamel. Patients with xerostomia frequently have difficulty in obtaining proper nutrition due to problems associated with lubricating, masticating, tasting, and swallowing food. Milk is a food with high nutritional quality that would certainly benefit most patients with xerostomia. Because of the nutritional, anticariogenic, and moisturizing properties of milk, patients with xerostomia may find milk of value as a saliva substitute to help reduce the oral health problems associated with hyposalivation.

Nutrient intake in women with primary and secondary Sjögren's syndrome

“…Nutrient intake in Sjögren's syndrome JM Cermak et al xerostomia (Herod, 1994). In support of this hypothesis, analysis of the milk consumption in our study subjects shows that women with 1 SS drink significantly more milk per week than 2 SS=SLE, 2 SS=RA or control individuals (data not shown).…”

Effect of saliva substitutes on mineral content of demineralized and sound dental enamel

“…Similar effects have been observed after the immersion of demineralized enamel samples in cow's milk [8]. Milk also contains calcium and phosphate in sufficiently high concentrations and has been suggested as a saliva substitute [13].…”

Incorporation of Caseinoglycomacropeptide and Caseinophosphopeptide into the Salivary Pellicle Inhibits Adherence of Mutans Streptococci

“…Ever since Lady May Mellanby (1929,1930) proposed milk as an important nutritional factor affecting pre-eruptive tooth mineralization and post-eruptive caries resistance, the relationship between milk and caries has been examined from various angles [for a review, see Reynolds and Storey (1979) and Herod (1991Herod ( ,1994]. Although Mellanby's theory was not tenable, numerous animal studies have demonstrated that milk and milk products (primarily cheese) have a protective effect against the development of dental caries (Bevetta and McClure, 1957;Shaw et al, 1959;Dreizen et al, 1961; Reynolds and Del Rio, 1984;Harper et al, 1986;Reynolds and Black, 1987;Bowen and Pearson, 1993;Mundorff-Shrestha et al, 1993).…”