Effects of cheese, breadcrumbs, and a breadcrumb and cheese mixture on microhardness of bovine dental enamel in intraoral experiments.
In previous telemetric and animal experiments, cheese has been shown to be a food of low acidogenic and cariogenic potential. In vivo intraoral tests were carried out to confirm the low cariogenic potential of this substrate in humans and to explore the enamel-softening effects of toasted breadcrumbs and those of a mixture of breadcrumbs and cheese. The results confirmed the cariostatic nature of cheese and established a considerable enamel-softening effect of toasted breadcrumbs. A mixture of breadcrumbs and cheese failed to show a statistically significant difference to breadcrumbs despite a substantially lower mean value for the breadcrumbs and cheese mixture.
Thomson
M E
ME
Department of Community Dental Health, School of Dentistry, University of Otago, Dunedin, New Zealand.
D000328:Adult; D001939:Bread / Q000009:adverse effects*; D002327:Cariostatic Agents; D002611:Cheese; D003731:Dental Caries / Q000209:etiology*; D003743:Dental Enamel / Q000503:physiopathology*; D005260:Female; D006244:Hardness; D006801:Humans; D008875:Middle Aged
D002327:Cariostatic Agents