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Enamel Demineralization Potential of Dietary Carbohydrates
F. Brudevold
Forsyth Dental Center, 140 The Fenway, Boston, Massachusetts 02115
A. Tehrani
Forsyth Dental Center, 140 The Fenway, Boston, Massachusetts 02115
F. Attarzadeh
Forsyth Dental Center, 140 The Fenway, Boston, Massachusetts 02115
J. Van Houte
Forsyth Dental Center, 140 The Fenway, Boston, Massachusetts 02115
J. Russo
Forsyth Dental Center, 140 The Fenway, Boston, Massachusetts 02115
Mouthrinses with 5% solutions of different sugars were tested for their demineralizing effect on blocks of bovine enamel covered with a layer of S. mutans cells and carried in a palatal prosthesis. The extent of demineralization, as measured by the permeability of the enamel to iodide, was similar for fructose, glucose, and sucrose, less for maltose and lactose, and least for galactose.
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Journal of Dental Research, Vol. 62, No. 12,
1218-1220 (1983)
DOI: 10.1177/00220345830620120901
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P. Lingstrom, D. Birkhed, J. Ruben, and J. Arends
Effect of Frequent Consumption of Starchy Food Items on Enamel and Dentin Demineralization and on Plaque pH in situ
Journal of Dental Research,
March 1, 1994;
73(3):
652 - 660.
[Abstract]
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