title: Cariogenicity of traditional African foodstuffs (maize, beans, sorghum, brown bread) on rat caries.
abstract: The cariogenicity of the following traditional African foods was tested in a rat model system: cooked maize and beans, cooked maize and spinach, uncooked and cooked sorghum, both plus 20% sucrose and brown bread, as well as a control (wheat starch plus 50% sucrose). Plaque extent was low in all the test groups and caries incidence was almost zero in all groups except for the cooked wheat starch and 50% sucrose group. Comparison to earlier results suggests a possible cariostatic effect of sorghum but not for the other traditional foods.
authors.affiliation: Department of Cariology, Peridontology and Preventive Dentistry, University of Zurich, Switzerland.
authors.forename: R
authors.initials: R
authors.lastname: Schmid
authors.forename: P
authors.initials: P
authors.lastname: Cleaton-Jones
authors.forename: F
authors.initials: F
authors.lastname: Lutz
mesh_terms: D000818:Animals; D001939:Bread; D003731:Dental Caries / Q000209:etiology*; D004037:Diet, Cariogenic; D004040:Dietary Carbohydrates / Q000009:adverse effects*; D007887:Fabaceae; D010946:Plants, Medicinal; D011897:Random Allocation; D051381:Rats; D013019:South Africa; D013395:Sucrose / Q000009:adverse effects; D003313:Zea mays
chemical_list: D004040:Dietary Carbohydrates; D013395:Sucrose