Anca Axante

Background/Objectives: The aim of the study is to examine the association between self-reported physical activity and mental well-being. Methods: This cross-sectional study was conducted between 2023 and 2025. The participants were second-year dental students. Data collected included general demographic characteristics, assessment of mental well-being by the WHO-5 Well-Being Index (WHO-5), level of physical activity by the International Physical Activity Questionnaire (IPAQ), and type of physical activity. Results: Three hundred seventy-two second-year dental students were included in the study. The median WHO-5 percentage score was 56. From the study sample, 42.2% (n = 157) of dental students had a WHO-5 percentage score below 50, indicating a poor mental well-being. The majority of students had a high level of physical activity (n = 206; 55.4%). By linear regression analysis adjusted for sex, age, smoking status, academic cohort year and BMI (Body Mass Index), it was observed that sitting time and female sex were significant negative predictors of WHO-5 score, whereas moderate-intensity physical activity (registered by moderate MET score of IPAQ) was a significant positive predictor of it. Also, students who regularly practiced sports had higher WHO-5 scores (median 60 vs. 52, p = 0.002). Conclusions: The results of the study suggest that mental well-being is positively associated with moderate physical activity and negatively associated with sitting time. Prospective studies are recommended to increase knowledge of physical activity as an intervention for increasing the level of mental well-being in this population.

Aim: To assess salivary pH variation after consumption of two types of biscuits, i.e., cocoa biscuits with a sweet-creamy filling (Oreo original) and oat biscuits (Digestino oat). Method: A crossover randomized trial was conducted on a convenience sample of young adults with permanent dentition, whose diet included biscuits. Salivary pH was registered by pH strips, before and after biscuit intake, and then at 5 min intervals, over a period of 30 min. Results: Salivary pH had a similar pattern of variation for both biscuits used, but differences were noted, respectively, the range and maximum drop being slightly larger for Oreo original; timing of pH beginning to increase from maximum drop being delayed for Oreo original compared to Digestino oat, approximately 20 vs. 15 min after intake; the pH drop compared to baseline was not statistically significantly different at any timepoints for Digestino oat, but pH was statistically significantly lower starting from 15 to 25 min after intake for Oreo original. pH recovery at thirty minutes was frequent (69% of the participants) for Digestino oat, but it was rare (20% of the participants) for Oreo original. After the Oreo original intake, mouth rinsing with water enabled pH recovery (afterward in 60% of participants). Minimum salivary pH was strongly correlated to the initial pH for Oreo original intake (r = 0.780; p < 0.001), but moderately correlated for Digestino oat intake (r = 0.445; p < 0.012). Conclusions: Results suggest salivary pH registers similarities of the general pattern of variation after biscuit intake, but cocoa biscuits with sweet filling, compared to oat biscuits, seem to have a higher acidogenic effect.