title: Assessment of the cariogenic potential of fruit fingers, muesli bars and jelly beans.
abstract: Intra-oral tests of a fruit bar, a muesli bar and jelly beans were performed to establish their cariogenic potential by means of enamel hardness changes. Little difference was found when the fruit finger and muesli bar were compared. Surprisingly, the jelly beans did not produce a greatly increased degree of softening when compared with the fruit fingers. Statistical significance was not reached in either of the experiments carried out.
authors.affiliation: Department of Restorative Dentistry, School of Dentistry, University of Otago, Dunedin, New Zealand.
authors.forename: N P
authors.initials: NP
authors.lastname: Chandler
authors.forename: C W
authors.initials: CW
authors.lastname: Thomson
authors.forename: M E
authors.initials: ME
authors.lastname: Thomson
mesh_terms: D000328:Adult; D002182:Candy; D002326:Cariogenic Agents / Q000494:pharmacology*; D003743:Dental Enamel / Q000473:pathology; D003773:Dental Plaque / Q000503:physiopathology; D002523:Edible Grain; D005260:Female; D005638:Fruit; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D017001:Tooth Demineralization / Q000473:pathology / Q000503:physiopathology
chemical_list: D002326:Cariogenic Agents