Summary of the dental effects of starch

Caries Through Time: An Anthropological Overview

“…Thus, starch has been defined as "co-cariogenic", especially when it is gelatinized by thermal effect (Grenby, 1997). The gelatinization of starch 14 seems to be the determining factor of its cariogenicity, because in general, only gelatinized starches are susceptible to enzymatic breakage (through salivary or bacterial pocesses) to produce highly cariogenic molecules (Grenby, 1997;Lingström et al, 2000). Nevertheless, the necessary temperature for starch gelatinization surpasses 80ºC in most of the cases.…”

“…By their slow accumulation in dental plaque and slower oral digestion, starch could have a relative low cariogenicity and its importance as a factor of caries depends on the simultaneous intake with sucrose as well as the frequency of its consumption (Frostell et al, 1967). Thus, starch has been defined as "co-cariogenic", especially when it is gelatinized by thermal effect (Grenby, 1997). The gelatinization of starch 14 seems to be the determining factor of its cariogenicity, because in general, only gelatinized starches are susceptible to enzymatic breakage (through salivary or bacterial pocesses) to produce highly cariogenic molecules (Grenby, 1997;Lingström et al, 2000).…”

“…The refinement and cooking of carbohydrates produce an increase in their retentive and sticky capacity the tooth surface leading to slower clearance times. For instance, bread starch shows higher clearance times than starches from potatoes or rice (Grenby, 1997;Lingström et al, 2000).…”

Reconstrução de padrões paleopatológicos dentais em agricultores incipientes e desenvolvidos do litoral dos Andes Centrais

“…Por seu lento acúmulo na placa bacteriana, o amido teria uma cariogenicidade relativamente baixa e sua importância como fator produtor de cárie dependeria da ingestão simultânea com sacarose e a freqüência do seu consumo (Frostell et al, 1967). A presença de amido aumenta a produção de ácido pela sacarose; logo é definido como "cocariogênico", principalmente quando está gelatinizado por efeito térmico (Grenby, 1997).…”

“…Os amidos, por sua maior retenção mecânica, apresentam um clareamento salival mais lento. Amidos do pão têm mostrado maior tempo de clareamento que amidos de batata e arroz (Grenby, 1997;Lingström et al, 2000).…”