EFFECT OF FREQUENT CONSUMPTION OF STARCHY FOOD ITEMS ON ENAMEL AND DENTIN DEMINERALIZATION AND ON PLAQUE PH IN-SITU

The aim of this cross-over study was to determine the cariogenic poten tial of starchy food items as between-meal snacks. This was done by me asuring demineralization of human enamel and dentin as well as the pH of dental plaque in situ. Eight volunteers with complete dentures carr ied two enamel and two dentin specimens, mounted in the molar regions of their mandibular prostheses. There were three test periods, each la sting for 21 days, followed in a randomized order: (1) consumption of starchy food products, 12-15 times a day, in addition to the normal di et (starch period); (2) consumption of sucrose products, 12-15 times a day, in addition to the normal diet (sucrose period); and (3) no addi tion of test products to the normal diet (control period). Both the st arch and the sucrose diets increased the demineralization of enamel an d dentin compared with the control period. However, only the sucrose p eriod resulted in significant demineralization of dentin compared with the control period. The plaque pH, followed during 60 min alter a one -minute mouthrinse with 10% sucrose, was lower at all time points afte r both the starch and the sucrose periods compared with the control pe riod.