Document Detail

Cariogenic potential of foods. I. Caries in the rat model.
MedLine Citation:
PMID:  2261606     Owner:  NLM     Status:  MEDLINE    
As part of a major study to identify cariogenic elements of foods, the cariogenic potential of 22 foods relative to sucrose (confectioners' sugar) was determined over six intubation rat caries experiments. Cariogenic potential indices were calculated for each food from sulcal and buccal-lingual caries based on both number and severity. Those foods with the lowest cariogenic potential indices were peanuts, gelatin dessert, corn chips, yoghurt, and bologna; with the highest cariogenic potential indices were sucrose, granola cereal, french fries, bananas, cupcakes, and raisins. There was no simple relationship between food sucrose content and caries. Enhanced cariogenic potential was associated with foods containing approximately 1% or more hydrolyzable starch in combination with sucrose or other sugars.
S A Mundorff; J D Featherstone; B G Bibby; M E Curzon; A D Eisenberg; M A Espeland
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, P.H.S.    
Journal Detail:
Title:  Caries research     Volume:  24     ISSN:  0008-6568     ISO Abbreviation:  Caries Res.     Publication Date:  1990  
Date Detail:
Created Date:  1991-02-01     Completed Date:  1991-02-01     Revised Date:  2007-11-14    
Medline Journal Info:
Nlm Unique ID:  0103374     Medline TA:  Caries Res     Country:  SWITZERLAND    
Other Details:
Languages:  eng     Pagination:  344-55     Citation Subset:  D; IM    
Department of Oral Biology, Eastman Dental Center, Rochester, N.Y.
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MeSH Terms
Analysis of Variance
Confidence Intervals
Dental Caries / etiology*
Diet, Cariogenic*
Dietary Carbohydrates / adverse effects
Disease Models, Animal
Food Analysis
Rats, Inbred Strains
Saliva / chemistry
Sucrose / adverse effects
Grant Support
Reg. No./Substance:
0/Dietary Carbohydrates; 57-50-1/Sucrose

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