Comparative impact of chocolate and chocolate-raw almond intake on salivary pH dynamics and Stephan Curve

Abstract

Objective: This study aimed to evaluate the effect of consuming chocolate alone versus in combination with raw almonds on salivary pH kinetics, focusing on their ability to prevent critical pH drops and their buffering efficiency over time. Materials and Methods: This study assessed the Stephan Curve response to the consumption of chocolate alone and in combination with raw almonds in 34 healthy young adults, measuring salivary pH kinetics and buffering capacity. Saliva samples were collected at multiple time points using a standardized protocol, and pH was analyzed with a calibrated digital pH meter to evaluate the impact of each condition on oral clearance and acid neutralization. Results: Both groups exhibited an immediate decrease in salivary pH post-consumption. The lowest pH values were observed at 1 minute for chocolate (pH = 5.1) and at 5 minutes for the chocolate-almond combination (pH = 5.6). The chocolate-alone group returned toward baseline within 30 minutes, whereas the chocolate-almond combination required approximately 45 minutes. Notably, the pH for the chocolate-almond combination remained above the critical pH threshold of 5.5 for hydroxyapatite, indicating a lower risk of enamel demineralization. Conclusion: Adding raw almonds to chocolate slowed pH decline, keeping it above the critical threshold, indicating a potential cariostatic effect. Raw almonds may help reduce the cariogenic risk of high-carb foods.