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Modification of Food Cariogenicity in Rats by Mineral-rich Concentrates from Milk
D.S. Harper
Research Institute, American Dental Association Health Foundation, 211 East Chicago Avenue, Chicago, Illinois 60611
J.C. Osborn
Research Institute, American Dental Association Health Foundation, 211 East Chicago Avenue, Chicago, Illinois 60611
R. Clayton
Research Institute, American Dental Association Health Foundation, 211 East Chicago Avenue, Chicago, Illinois 60611
J.J. Hefferren
Research Institute, American Dental Association Health Foundation, 211 East Chicago Avenue, Chicago, Illinois 60611
Dairy products, including milk, cheese, and casein, can reduce the caries-causing potential of cariogenic substrates as measured in various animal, plaque acidity, and in vitro systems. Although the mechanisms responsible for protection are not completely identified, substances containing Ca and P may contribute to the protective potential by reducing demineralization and/or promoting remineralization of enamel. Casein may reduce demineralization by forming a protective coat on the enamel surface. By means of a rat model, this study evaluated the ability of three casein-free milk mineral concentrates with various levels of whey protein, calcium, and phosphate to modify the cariogenicity of a powdered diet containing 20% sucrose. Analysis of these data indicates that there were no significant differences among groups for weight gain, total food consumption, or feeding frequency, as monitored by a computer-based infrared activity monitor. All three mineral concentrates significantly reduced buccal caries, and two of the three reduced sulcal caries by from 10 to 30%. The analysis further shows that casein-free milk mineral fractions can modify the cariogenicity of sucrose-containing foods in a rat model.
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Journal of Dental Research, Vol. 66, No. 1,
42-45 (1987)
DOI: 10.1177/00220345870660010901
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