Effect of Increasing Sucrose Concentrations on Oral Lactic Acid Production

Linke, H. A. B.; Birchmeier, Ruth I.

doi:10.1159/000012833

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…[ 15 16 17 18 19 ] An interesting note that there were no significant differences in area under baseline pH between analgesics and 10% sucrose, and both products had a similar plaque pH response despite the different in total sugar content. This may be explained by the findings of Linke and Birchmeier[ 20 ] Ingestion of solutions with higher sucrose concentrations (>15%) produced similar amounts or less of lactic acid during oral clearance than solutions containing lower sucrose concentrations (<15%). [ 20 ] Moreover, the sweet taste of medicines would have stimulated the salivary flow, which may increase the oral clearance of the available carbohydrates and acidic by-products.…”

Section: Discussionmentioning

confidence: 99%

“…This may be explained by the findings of Linke and Birchmeier[ 20 ] Ingestion of solutions with higher sucrose concentrations (>15%) produced similar amounts or less of lactic acid during oral clearance than solutions containing lower sucrose concentrations (<15%). [ 20 ] Moreover, the sweet taste of medicines would have stimulated the salivary flow, which may increase the oral clearance of the available carbohydrates and acidic by-products. However, it is noteworthy that the medicines tested are complex products that are made up of variable excipients.…”

Section: Discussionmentioning

confidence: 99%

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Effect of dietary combinations on plaque pH recovery after the intake of pediatric liquid analgesics

et al. 2015

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Objectives:To study the effect of water, halloumi cheese and sugar-free (SF) chewing gum on plaque pH recovery after the intake of sweetened PLAs.Settings and Design:A randomized clinical trial was conducted on 17 children (10 females, 7 males) aged 11–12 years with DFT/dft of more than 3.Materials and Methods:Each volunteer tested paracetamol and ibuprofen suspension alone or followed with water, halloumi cheese or SF gum, as well as 10% sucrose and 10% sorbitol as controls. Plaque pH was measured using the sampling method before and after 5, 10, 15, 20, 30 min of ingestion.Statistical Analysis:Statistical analysis was performed using analysis of variance followed by least significant difference test to assess minimum pH (min pH), maximum pH drop (ΔpH), and the area under baseline pH, and P value was set as 0.05.Results:Both ibuprofen and paracetamol were not significantly different from 10% sucrose in terms of min pH, ΔpH, and area under baseline pH except for min pH of ibuprofen (P = 0.034). Water and halloumi cheese did not have a significant effect on plaque pH recovery after the intake of both analgesics as min pH, ΔpH, and area under baseline pH were similar to 10% sucrose except for min pH of ibuprofen + water (P = 0.048). However, plaque pH variables after chewing SF gum for 20 min were similar to 10% sorbitol.Conclusion:Chewing SF gum immediately after the intake of sweetened PLAs for 20 min restores plaque pH and could be recommended as a complementary aid in caries prevention.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of dietary combinations on plaque pH recovery after the intake of pediatric liquid analgesics

et al. 2015

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“…In the other positive experiment, lactic acid production in saliva was examined while rinsing with solutions containing 5, 10, 15, 20 and 30% sucrose (w/v). Lactic acid in saliva was significantly increased with increasing sucrose concentrations up to 15% sucrose then levelled out at higher concentration [Linke and Birchmeier, 2000].…”

Section: Dose Response Curve Between Sugar Consumption and Cariesmentioning

confidence: 92%

Sugar Restriction for Caries Prevention: Amount and Frequency. Which Is More Important?

Loveren¹

2018

Caries Res

115

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The World Health Organization guideline to use less sugar may be an opportunity and support for dentistry in its goal to get the message of using less sugar across to the public. Two ways (with all the combinations of these) to achieve a reduction of sugar consumption are the reduction of the amount of sugar in products or the reduction of the frequency of consumption of sugar-containing products. Which sugar-reducing strategy is best for caries prevention? To answer this question, this manuscript discusses the shape of the dose-response association between sugar intake and caries, the influence of fluoridated toothpaste on the association of sugar intake and caries and the relative contribution of frequency and amount of sugar intake to caries levels. The results suggest that when fluoride is appropriately used, the relation between sugar consumption and caries is very low or absent. The high correlation between amount and frequency hampers the decision related to which of both is of more importance, but frequency (and stickiness) fits better in our understanding of the caries process. Reducing the amount without reducing the frequency does not seem to be an effective caries preventive approach in contrast to the reciprocity. Goals set in terms of frequency may also be more tangible for patients to follow than goals set in amount. Yet, in sessions of dietary counselling to prevent dental caries, the counsellor should not forget the importance of quality tooth brushing with fluoride toothpaste.

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“…A direct relationship between dental caries incidence and sugar (carbohydrates) intake is indisputed. The caries will not be developed if there are no fermentable carbohydrates in the food [9].…”

Section: Food Products That Play a Main Role In The Development Of Dental Cariesmentioning

confidence: 99%

Dietary Factors, Salivary Parameters, and Dental Caries

Bilbilova¹

2021

Dental Caries

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Diet and oral microflora are connected to caries along with host factors such as salivary composition and flow. The only component of the food with potentially cariogenic effect is fermentable carbohydratе sucrose. Sucrose is generally accepted as the most cariogenic dietary factor, and consumption of sucrose is associated with the frequency of dental caries in humans. Saliva is a biological environment, important for the physiology of the mouth. It achieves its mechanical functions of cleaning and protection through various physical and biochemical mechanisms. Bicarbonates, phosphates, and proteins have a buffer role in the saliva environment. Other compounds or enzymes in this group acting as prophylactic buffers are urea, salivary amylases, and fluorides.

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Effect of Increasing Sucrose Concentrations on Oral Lactic Acid Production

Cited by 6 publications

References 13 publications

Effect of dietary combinations on plaque pH recovery after the intake of pediatric liquid analgesics

Effect of dietary combinations on plaque pH recovery after the intake of pediatric liquid analgesics

Sugar Restriction for Caries Prevention: Amount and Frequency. Which Is More Important?

Dietary Factors, Salivary Parameters, and Dental Caries

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