Ma. Pollard et al., ACIDOGENIC POTENTIAL AND TOTAL SALIVARY CARBOHYDRATE CONTENT OF EXPECTORANTS FOLLOWING THE CONSUMPTION OF SOME CEREAL-BASED FOODS AND FRUITS, Caries research, 30(2), 1996, pp. 132-137
The acidogenic potential of a group of popular cereal-based foods and
fruits and total carbohydrate content of salivary expectorants followi
ng their consumption were assessed using an indwelling electrode with
telemetry and the anthrone method. Paired t tests indicated that sorbi
tol did not cause the plaque pH to fall as low as any of the test food
s (p<0.05) but there was no significant difference between sucrose and
the test foods. Only the fruits produced less acid than sucrose, The
breakfast cereals tended to yield the highest levels of total carbohyd
rate in the salivary expectorants although a greater percentage of ori
ginal carbohydrate was retained after rice and bread. These results su
ggest the important effect of carbohydrate retention on plaque pH resp
onse.