title: Oral effect of other carbohydrates.
abstract: Historical data, epidemiological surveys, laboratory and animal experiments, clinical studies and observations in ordinary dental practice all illustrate that starchy fibrous foods have a low cariogenic potential. The recommended substitution of sucrose in Western diets by starchy foods would lead to a reduction of caries provided that these other carbohydrates replace the between meal consumption of sugar-rich products. The low cariogenic potential of a diet containing carbohydrates with a fibrous character is probably not solely due to its low sucrose content. Such a diet promotes mastication and saliva secretion which tend to reduce the caries risk. Furthermore, unrefined foods may contain caries-protective substances like phytates, trace elements and antibacterial factors. Lectins, which are found in many plants could be of importance by influencing the attachment of micro-organisms to the teeth in a favourable manner. The tradition to end a meal with fruit may thus have other oral effects than hitherto considered. In addition, a diet containing carbohydrates with a fibrous character and a low amount of sucrose probably has a low pathogenic potential for the periodontal tissues. However, no epidemiological data are available to support this assumption.
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects; D003731:Dental Caries / Q000209:etiology; D004032:Diet; D004040:Dietary Carbohydrates / Q000008:administration & dosage*; D006801:Humans; D037102:Lectins / Q000494:pharmacology; D009059:Mouth Diseases / Q000209:etiology*; D010510:Periodontal Diseases / Q000209:etiology; D051381:Rats; D013213:Starch / Q000008:administration & dosage; D013395:Sucrose / Q000008:administration & dosage
chemical_list: D004040:Dietary Carbohydrates; D037102:Lectins; D013395:Sucrose; D013213:Starch