Homemade curd having probiotic bacteria helps prevent dental caries: Study

A total of 30 schoolchildren were enrolled in this randomized controlled trial. Out of the total sample, 15 participants were divided into groups. The participants in the intervention group were provided with one cup of freshly prepared homemade curd for a period of 30 days. An evaluation was done at baseline, after 30 days, and after a washout period of 14 days which involved both quantitative and qualitative (Streptococcus mutans, Lactobacilli, and anaerobic bacterial counts in colony‑forming units [CFUs]/ml) analysis of dental plaque.

The following observations were noted-

1. A statistically significant difference was not observed for quantitative changes in mean plaque score among the interventional and control groups at various stages of evaluation.
2. However, qualitative analysis after 30 days yielded a significant reduction in the number of microbial CFUs of S. mutans, Lactobacillus, and anaerobic bacteria among the intervention group.
3. Gradual recolonization of microorganisms was observed following the cessation of curds.

"With an expanding worldwide issue of antibiotic resistance, adding to inadequate treatment of microbial infections, probiotic bacteria in homemade curd by means of natural therapy seems to be an inventive method for the aversion of dental caries. Regular intake of homemade curd containing probiotic bacteria can be considered as a reasonable, simple, and safe strategy for preventing dental caries", the authors concluded.