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Effect of Frequent Consumption of Starchy Food Items on Enamel and Dentin Demineralization and on Plaque pH in situ

Department of Cariology, Faculty of Odontology, University of Goteborg, Medicinaregatan 12, S-413 90 Goteborg, Sweden

D. Birkhed

Department of Cariology, Faculty of Odontology, University of Goteborg, Medicinaregatan 12, S-413 90 Goteborg, Sweden

J. Ruben

Laboratory of Materia Technica, University of Groningen, 9713 AV Groningen, The Netherlands

J. Arends

Laboratory of Materia Technica, University of Groningen, 9713 AV Groningen, The Netherlands

The aim of this cross-over study was to determine the cariogenic potential of starchy food items as between-meal snacks. This was done by measuring demineralization of human enamel and dentin as well as the pH of dental plaque in situ. Eight volunteers with complete dentures carried two enamel and two dentin specimens, mounted in the molar regions of their mandibular prostheses. There were three test periods, each lasting for 21 days, followed in a randomized order: (1) consumption of starchy food products, 12-15 times a day, in addition to the normal diet (starch period); (2) consumption of sucrose products, 12-15 times a day, in addition to the normal diet (sucrose period); and (3) no addition of test products to the normal diet (control period). Both the starch and the sucrose diets increased the demineralization of enamel and dentin compared with the control period. However, only the sucrose period resulted in significant demineralization of dentin compared with the control period. The plaque pH, followed during 60 min after a one-minute mouthrinse with 10% sucrose, was lower at all time points after both the starch and the sucrose periods compared with the control period.

Key Words: Carbohydrates • Demineralization (tooth) • Dental Plaque • pH • Plaque pH • Starch.

Journal of Dental Research, Vol. 73, No. 3, 652-660 (1994)
DOI: 10.1177/00220345940730031101


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