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The Acidogenic Potential of Reference Foods and Snacks at Interproximal Sites in the Human Dentition
M.E. Jensen
Microbiology Research Laboratories, School of Dentistry, University of Minnesota, Minneapolis, Minnesota 55455
C.F. Schachtele
Microbiology Research Laboratories, School of Dentistry, University of Minnesota, Minneapolis, Minnesota 55455
Telemetry was used to evaluate changes in plaque pH at interproximal sites in the dentition of five human subjects following the ingestion of a variety of reference foods and snacks. Short-term telemetry (30 min) revealed that most of the substrates yielded both pH minima and total responses similar to that obtained with a 10% sucrose rinse. Aged Cheddar cheese and skim milk were much less acidogenic than were the other foods.
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Journal of Dental Research, Vol. 62, No. 8,
889-892 (1983)
DOI: 10.1177/00220345830620080801
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