| Cariogenic potential of foods. I. Caries in the rat model. | |
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MedLine Citation:
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PMID: 2261606 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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S A Mundorff; J D Featherstone; B G Bibby; M E Curzon; A D Eisenberg; M A Espeland |
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Publication Detail:
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Type: Journal Article; Research Support, U.S. Gov't, P.H.S. |
Journal Detail:
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Title: Caries research Volume: 24 ISSN: 0008-6568 ISO Abbreviation: Caries Res. Publication Date: 1990 |
Date Detail:
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Created Date: 1991-02-01 Completed Date: 1991-02-01 Revised Date: 2007-11-14 |
Medline Journal Info:
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Nlm Unique ID: 0103374 Medline TA: Caries Res Country: SWITZERLAND |
Other Details:
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Languages: eng Pagination: 344-55 Citation Subset: D; IM |
Affiliation:
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Department of Oral Biology, Eastman Dental Center, Rochester, N.Y. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Analysis of Variance Animals Confidence Intervals Dental Caries / etiology* Diet, Cariogenic* Dietary Carbohydrates / adverse effects Disease Models, Animal Food Analysis Rats Rats, Inbred Strains Saliva / chemistry Streptococcus Sucrose / adverse effects |
| Grant Support | |
ID/Acronym/Agency:
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DE12434/DE/NIDCR NIH HHS |
| Chemical | |
Reg. No./Substance:
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0/Dietary Carbohydrates; 57-50-1/Sucrose |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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