Precise Control of the Frequency and Amount of Food Provided for Small Laboratory Animals by a New Electronic Metering Technique, Used to Evaluate the Cariogenic Potential of Chocolate

Grenby, T.H.; Mistry, M

doi:10.1159/000262102

Cited by 12 publications

(5 citation statements)

References 5 publications

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“…The same situation is found in certain populations in China (Afonsky, 1951 Bibby, 1990 (2) 000) with programmed feeding (the Kbnig-Hoffer apparatus; Kbnig et al, 1968;Grenby and Mistry, 1995). The method of Bowen et al (1980) (Bowen et al, 1980).…”

Section: Studies Of the Starch-caries Issue With Humansmentioning

confidence: 55%

Food Starches and Dental Caries

Lingström

Houte²,

Kashket³

2000

Critical Reviews in Oral Biology & Medicine

188

165

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Sucrose and starches are the predominant dietary carbohydrates in modern societies. While the causal relationship between sucrose and dental caries development is indisputable, the relationship between food starch and dental caries continues to be debated and is the topic of this review. The current view of dental caries etiology suggests that in-depth evaluation of the starch-caries relationship requires the consideration of several critical cariogenic determinants: (1) the intensity (i.e., the amount and frequency) of exposure of tooth surfaces to both sugars and starches, (2) the bioavailability of the starches, (3) the nature of the microbial flora of dental plaque, (4) the pH-lowering capacity of dental plaque, and (5) the flow rate of saliva. Studies of caries in animals, human plaque pH response, and enamel/dentin demineralization leave no doubt that processed food starches in modern human diets possess a significant cariogenic potential. However, the available studies with humans do not provide unequivocal data on their actual cariogenicity. In this regard, we found it helpful to distinguish between two types of situations. The first, exemplified by our forebears, people in developing countries, and special subject groups in more modern countries, is characterized by starch consumption in combination with a low sugar intake, an eating frequency which is essentially limited to two or three meals per day, and a low-to-negligible caries activity. The second, exemplified by people in the more modern societies, e.g., urban populations, is characterized by starch consumption in combination with significantly increased sugar consumption, an eating frequency of three or more times per day, and a significantly elevated caries activity. It is in the first situation that food starches do not appear to be particularly caries-inducive. However, their contribution to caries development in the second situation is uncertain and requires further clarification. Although food starches do not appear to be particularly caries inducive in the first situation, the possibility cannot be excluded that they contribute significantly to caries activity in modern human populations. The commonly used term "dietary starch content" is misleading, since it represents a large array of single manufactured and processed foods of widely varying composition and potential cariogenicity. Hence, increased focus on the cariogenicity of single starchy foods is warranted. Other aspects of starchy foods consumption, deserving greater attention, include the bioavailability of starches in processed foods, their retentive properties, also in relation to sugars present (starches as co-cariogens), their consumption frequency, the effect of hyposalivation on their cariogenicity, and their impact on root caries. The starch-caries issue is a very complex problem, and much remains uncertain. More focused studies are needed. At present, it appears premature to consider or promote food starches in modern diets as safe for teeth.

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Section: Studies Of the Starch-caries Issue With Humansmentioning

confidence: 55%

Food Starches and Dental Caries

Lingström

Houte²,

Kashket³

2000

Critical Reviews in Oral Biology & Medicine

188

165

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“…Although methods exist for controlling the frequency of eating in laboratory animals (e.g. Grenby & Mistry, 1995), timed feeding was not used in the trials reported here, but food intake was recorded week-by-week (summarised in Tables 6 and 10). In all of the three largescale experiments testing the materials in caries-active laboratory rats, the mean dental plaque scores were significantly higher on the sugar±flour controls than on the glucose syrup and maltodextrin diets (Tables 7, 8 and 9).…”

Section: Discussionmentioning

confidence: 99%

Properties of maltodextrins and glucose syrups in experimentsin vitroand in the diets of laboratory animals, relating to dental health

Grenby

Mistry

2000

Br J Nutr

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The objective of the study was to examine the cariogenic potentials of maltodextrins and glucose syrups (two glucose polymers derived from starch) using a range of techniques in vitro and in laboratory animals. The experimental methods used were: (1) measurement of acid production from glucose syrups and maltodextrins by human dental plaque micro-organisms; (2) evaluation of the role salivary α-amylase in degrading oligosaccharides (degree of polymerisation >3) in the glucose polymers, estimating the products by HPLC; (3) assessment of the fermentability of trioses relative to maltose; (4) measurement of dental caries levels in three large-scale studies in laboratory rats fed on diets containing the glucose polymers. It was found that acid production from the glucose polymers increased as their higher saccharide content fell. Salivary α-amylase rapidly degraded the oligosaccharides (degree of polymerisation >3), mainly to maltose and maltotriose. In the presence of oral micro-organisms, maltotriose took longer to ferment than maltose, but by the end of a 2 h period the total amount of acid produced was the same from both. Incorporated into the diets in solid form, the glucose syrups and maltodextrins were associated with unexpectedly high levels of dental caries. In conclusion, the findings were unforeseen in the light of earlier data that a glucose syrup was less cariogenic than sucrose.

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“…An early study indicated that a high sucrose diet was equally cariogenic in the presence or absence of cocoa bean ash (1), while the incorporation of cocoa powder or chocolate into hamster diets was reported to reduce caries (2). Later studies showed that caries scores (3) and the cariogenic potential indices (CPI) (4) of chocolate were lower than sucrose in rat models; chocolate diets also resulted in lower recoverable viable counts of Streptococcus sobrinus (4). Similarly, it has been shown in vivo (5) that the CPI of chocolate with high cocoa levels was less than 40% that of sucrose (10% w/v) and also lower than chocolates containing low cocoa levels.…”

mentioning

confidence: 99%

The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis

Percival

DeVine

Duggal

et al. 2006

European J Oral Sciences

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The aim of this study was to determine if cocoa polyphenols could interfere with biofilm formation by Streptococcus mutans or Streptococcus sanguinis, and reduce acid production from sucrose by S. mutans. The antimicrobial activity of cocoa polyphenols was assessed against cariogenic (S. mutans) and health-associated (S. sanguinis) species by minimum inhibitory concentration assays. Cocoa polyphenol dimer, tetramer, and pentamer inhibited the growth of S. sanguinis, whereas the growth of S. mutans was unaffected. However, pretreatment of surfaces with cocoa polyphenol pentamer (35 microM) reduced biofilm formation by S. mutans at 4 and 24 h, whereas the effects on S. sanguinis were less consistent. In contrast, brief exposure of preformed biofilms to pentamer either had no significant effect or resulted in increased counts of S. mutans under certain conditions. Cocoa polyphenol pentamer (500 microM) significantly reduced the terminal pH, and inhibited the rate of acid production by S. mutans at pH 7.0. In conclusion, cocoa polyphenols can reduce biofilm formation by S. mutans and S. sanguinis, and inhibit acid production by S. mutans.

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Precise Control of the Frequency and Amount of Food Provided for Small Laboratory Animals by a New Electronic Metering Technique, Used to Evaluate the Cariogenic Potential of Chocolate

Cited by 12 publications

References 5 publications

Food Starches and Dental Caries

Food Starches and Dental Caries

Properties of maltodextrins and glucose syrups in experimentsin vitroand in the diets of laboratory animals, relating to dental health

The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis

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