islittle information intheliterature onthe relationship amongthefrequency ofcarbohydrate consumption, theuseoffluoride toothpaste, and enameldemineralization. Theaimofthis investigation wastocomparetheextentof demineralization ofenamelslabs insitu, witha sugar-based solution, consumedinconstant amounts butwithvarious frequencies insubjects bothwithandwithout theuseoffluoride (F) toothpaste. Eightsubjects woreremovable mandibular appliances carrying anenamel slab cut fromwhite-spot lesions. Thesubjects were required todrink 500mL ofa 120-gm/L sugar solution either once, 3,5,7,or10times/day for30 seconeachoccasion, foraperiod of5dayswhile brushing their teeth twicedaily witheither aF (1450 ppmNaF)oraF-free toothpaste. Mineral analysis revealed that whenthesubjects usedaF toothpaste, netdemineralization wasevident only withtheseven-and10-times/day regime(ns). WhenF-free toothpaste wasused, statistically significant demineralization wasobserved when thefrequency exceeded 3times/day. Thisstudy demonstrates theimportance ofF-containing toothpaste inenamelre-/demineralization by varying thefrequency ofcarbohydrate challenge insitu.

Enamel Demineralization in situ with Various Frequencies of Carbohydrate Consumption with and without Fluoride Toothpaste

Assessment of the acidogenic and cariogenic erosive potential of foods requires the use of reproducible and standardised methods. The methodology laid down at the San Antonio conference in 1985 remain today the basis for research on and the testing of foods. The 1999 workshop has updated the appropriate methodology and introduced guidelines on the testing of erosive potential of foods. It is to be hoped that researchers wishing to evaluate foods and their effect on the teeth will continue to use these methods.

/pdf/modern-methods-for-assessing-the-cariogenic-and-erosive-23cmyrt6hi.pdf

Modern methods for assessing the cariogenic and erosive potential of foods.

Aim Cheeses have been investigated for their potential cariogenicity in several studies and have been shown to produce little change in the resting pH in dental plaque and little or no demineralisation of enamel in most intra-oral cariogenicity studies. The aim of the present study was to investigate the cariogenicity of four processed cheese formulations. Methods Enamel demineralisation was measured intra-orally in bovine enamel, and aliquots of 10g of each test cheese were used to assess plaque pH using the plaque harvesting technique after the San Antonio criteria. In a second experiment, the same cheeses were assessed for their effects on enamel using the intra-oral cariogenicity test (ICT) with bovine enamel. Results None of the four cheeses caused pH drops below the critical pH and two of the cheeses raised the pH slightly. The effects on pH were all significantly different from those of the sucrose saliva control. None of the cheeses produced microhardness changes that were statistically significantly different from the saliva control. Conclusion None of these cheeses as tested were found to lead to acidogenicity and by inference to be cariogenic. They were therefore deemed to be safe for teeth when used as a food.

http://admin.ejpd.eu/download/2002-04-02.pdf

Comparison of the cariogenicity of some processed cheeses.

The aim of this study was to investigate the acid anions produced in plaque after chewing various cereal-based foods and fruits for one minute. Test foods were oranges, apples, bananas, Cornflakes, Branflakes, Weetabix, Alpen, white bread, wholemeal bread, rice and spaghetti, plus positive and negative controls of 10% sucrose and 10% sorbitol. 4 males and 3 females, aged 22-37 years, participated in the study .7 min from the start of chewing, 48-h plaque was collected from all accessible smooth surfaces, with no attempt to collect interproximal plaque, and centrifuged. Plaque fluid was withdrawn and analyzed by isotachophoresis for formate, succinate, lactate, acetate and propionate. At rest, acetate was the major anion present in plaque fluid, whereas following carbohydrate consumption, highest levels of lactate were detected followed by acetate. The amount of lactate only, detected in plaque fluid, was significantly correlated to the carbohydrate present in the food. It was concluded that important information regarding the acidogenicity of test foods is gained by studying the acid anion profile of plaque fluid.

Acid anion profiles in dental plaque following consumption of cereal-based foods and fruits.

Background: The concept of health has prevailed for centuries and the dietary habits are changing with modernization. “Healthy eating” is perceived to be important and fruit juices are promoted aggressively as a “Health drink”. Objectives: 1. To estimate endogenous pH and titratable acidity of four freshly prepared fruit juices. 2. To assess the effect of fruit juices on plaque pH in two groups. (DMFT=0 and DMFT≥ 1) Material and Methods: Forty Volunteers were divided into two groups based on caries experience. Endogenous pH and titratable acidity of fruit juices; pH of plaque samples collected at different time interval was assessed. Statistical analysis was done by using ANOVA and Tukey’s post hoc. Result: Endogenous pH of all fruit juices was acidic. Titratable acidity was maximum for sweet lime. In group B for Mango and Sweet lime plaque pH was below critical value till 30 minutes. Conclusion: All the fruit juices tested in present study were acidic in nature and reduced plaque pH below critical pH in caries group.

https://www.longdom.org/articles/effect-of-fresh-fruit-juices-on-ph-of-dental-plaque.pdf

EFFECT OF FRESH FRUIT JUICES ON pH OF DENTAL PLAQUE

Assessment of the acido/cariogenicity of 11 fruits and cereals was carried out using methods recommended at the San Antonio Conference: plaque pH by sampling (PS), indwelling electrode (IDE) and intra-oral cariogenicity test (ICT), together with additional tests of the total carbohydrate content of salivary expectorants, acid anion profiles of plaque, liberated maltose in plaque, total food carbohydrate and fluoride concentration All foods within each test were compared with sucrose and sorbitol as positive and negative controls Results for foods were ranked against sucrose for cH area under the curve for PS, for mean ratio [H+] of food versus sucrose (IDE) and mean change in indenter penetration length in enamel after exposure (ICT) Results showed that different rankings of foods were obtained with each method, with a greater degree of commonality for PS and ICT versus IDE Factor analysis identified liberated maltose in plaque, area below the curve (PS), total food carbohydrate and plaque pH drop (PS) as being important in determining the potential cariogenicity of foods It was concluded that each of the methods was of value and could be used to assess potential acido/cariogenicity of foods The recommendation that it was desirable that at least two methods should be used was confirmed

Integration of Methods for Determining the Acido/Cariogenic Potential of Foods: A Comparison of Several Different Methods

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Integration of Methods for Determining the Acido/Cariogenic Potential of Foods: A Comparison of Several Different Methods