PMID: 9448797Apr 1, 1997Paper

The effect of different concentrations of sugars in two foods (yoghurts and baked beans) on plaque pH

International Dental Journal
J A GardinerM E Curzon

Abstract

The effect of different concentrations of sugars in two foods (strawberry yoghurt and baked beans) on plaque acidogenicity was investigated using plaque sampling with a 'Beetrode' electrode. Six varieties of yoghurt, four varieties of baked beans and positive and negative control solutions of 10 per cent sucrose and sorbitol, respectively, were tested on six volunteers, selected according to the guidelines agreed at the San Antonio Conference of 1985. Plaque was harvested immediately before a one minute challenge with the test condition and at 5, 10, 15, 20 and 30 minutes thereafter. Parameters investigated were minimum plaque pH reached after a one minute consumption/rinse of the test food or control solution, maximum drop in plaque pH and 'area of the Stephan curve below pH 6.5'. An Acidogenic Potential Index was calculated for each test food and the results did not suggest a linear relationship between sucrose concentration in a food and acidogenic potential.

References

Nov 4, 1975·British Dental Journal·A J Rugg-GunnG N Jenkins
Jan 1, 1990·Caries Research·S A MundorffM A Espeland
May 1, 1980·The Journal of the American Dental Association·W H BowenM F Cole

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Citations

Jan 17, 2002·International Dental Journal·M S Duggal, C van Loveren
Apr 12, 2007·Caries Research·I Saroğlu Sönmez, S Aras

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