UPDATE ON THE NOMENCLATURE OF CARBOHYDRATES AND THEIR DENTAL EFFECTS

Objectives: This review aims to clarify the nomenclature of carbohydra tes, including novel manufactured carbohydrates which are becoming inc reasingly popular within the food industry, and to summarise what is k nown about the effects of different carbohydrates on dental health. Da ta sources: This review compiles information from articles published i n mainstream microbiological, nutritional and dental journals that are of relevance to carbohydrates and dental health. Study selection: The review considers literature on classification of carbohydrates by cha in length, for example mono-di-oligo-and poly-saccharides and classifi cation for dental health purposes. namely intrinsic. non-milk extrinsi c sugars. This paper includes a comprehensive review of information on novel carbohydrates including isomaltosaccharides, fructo-oligosaccha rides and gluco-oligosaccharides, maltodextrins and glucose syrups. In formation on polyols and non-starch polysaccharides is also presented and current knowledge on the dental effects of all carbohydrates are d iscussed. Conclusion: There is a wealth of information on dietary suga rs and the effects of sugars on dental health is established knowledge . However. the range of 'novel' manufactured carbohydrates which are b ecomming available for food use is increasing and information regardin g the cariogenicity of these substances is sparse. Research indicates that maltodextrins and glucose syrups are cariogenic, however, initial studies on some synthetic oligosaccharides have suggested reduced car iogenicity compared to sucrose. Further human plaque pH and in vitro a nd in vivo tests of cariogenicity are required to clarify these initia l observations. (C) 1998 Elsevier Science Ltd. All rights reserved.