title: Cariogenic potential of foods. I. Caries in the rat model.
abstract: 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.
authors: Department of Oral Biology, Eastman Dental Center, Rochester, N.Y.
authors: S A
authors: SA
authors: Mundorff
authors: J D
authors: JD
authors: Featherstone
authors: B G
authors: BG
authors: Bibby
authors: M E
authors: ME
authors: Curzon
authors: A D
authors: AD
authors: Eisenberg
authors: M A
authors: MA
authors: Espeland
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D016001:Confidence Intervals; D003731:Dental Caries / Q000209:etiology*; D004037:Diet, Cariogenic; D004040:Dietary Carbohydrates / Q000009:adverse effects; D004195:Disease Models, Animal; D005504:Food Analysis; D051381:Rats; D011919:Rats, Inbred Strains; D012463:Saliva / Q000737:chemistry; D013291:Streptococcus; D013395:Sucrose / Q000009:adverse effects
chemical_list: D004040:Dietary Carbohydrates; D013395:Sucrose