An apparatus for frequency-controlled feeding of small rodents and its use in dental caries experiments

König, Klaus; Schmid, Peter; Schmid, R

doi:10.1016/0003-9969(68)90034-4

Cited by 115 publications

(63 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The same situation is found in certain populations in China (Afonsky, 1951 Bibby, 1990 (2) 000) with programmed feeding (the Kbnig-Hoffer apparatus; Kbnig et al, 1968;Grenby and Mistry, 1995). The method of Bowen et al (1980) (Bowen et al, 1980).…”

Section: Studies Of the Starch-caries Issue With Humansmentioning

confidence: 53%

Food Starches and Dental Caries

Lingström

Houte²,

Kashket³

2000

Critical Reviews in Oral Biology & Medicine

185

165

View full text Add to dashboard Cite

Sucrose and starches are the predominant dietary carbohydrates in modern societies. While the causal relationship between sucrose and dental caries development is indisputable, the relationship between food starch and dental caries continues to be debated and is the topic of this review. The current view of dental caries etiology suggests that in-depth evaluation of the starch-caries relationship requires the consideration of several critical cariogenic determinants: (1) the intensity (i.e., the amount and frequency) of exposure of tooth surfaces to both sugars and starches, (2) the bioavailability of the starches, (3) the nature of the microbial flora of dental plaque, (4) the pH-lowering capacity of dental plaque, and (5) the flow rate of saliva. Studies of caries in animals, human plaque pH response, and enamel/dentin demineralization leave no doubt that processed food starches in modern human diets possess a significant cariogenic potential. However, the available studies with humans do not provide unequivocal data on their actual cariogenicity. In this regard, we found it helpful to distinguish between two types of situations. The first, exemplified by our forebears, people in developing countries, and special subject groups in more modern countries, is characterized by starch consumption in combination with a low sugar intake, an eating frequency which is essentially limited to two or three meals per day, and a low-to-negligible caries activity. The second, exemplified by people in the more modern societies, e.g., urban populations, is characterized by starch consumption in combination with significantly increased sugar consumption, an eating frequency of three or more times per day, and a significantly elevated caries activity. It is in the first situation that food starches do not appear to be particularly caries-inducive. However, their contribution to caries development in the second situation is uncertain and requires further clarification. Although food starches do not appear to be particularly caries inducive in the first situation, the possibility cannot be excluded that they contribute significantly to caries activity in modern human populations. The commonly used term "dietary starch content" is misleading, since it represents a large array of single manufactured and processed foods of widely varying composition and potential cariogenicity. Hence, increased focus on the cariogenicity of single starchy foods is warranted. Other aspects of starchy foods consumption, deserving greater attention, include the bioavailability of starches in processed foods, their retentive properties, also in relation to sugars present (starches as co-cariogens), their consumption frequency, the effect of hyposalivation on their cariogenicity, and their impact on root caries. The starch-caries issue is a very complex problem, and much remains uncertain. More focused studies are needed. At present, it appears premature to consider or promote food starches in modern diets as safe for teeth.

show abstract

Section: Studies Of the Starch-caries Issue With Humansmentioning

confidence: 53%

Food Starches and Dental Caries

Lingström

Houte²,

Kashket³

2000

Critical Reviews in Oral Biology & Medicine

185

165

View full text Add to dashboard Cite

show abstract

“…König 99 showed that dental caries experience increases with increasing frequency of intake of sugars even when the absolute intake of sugars eaten by all groups of rats was the same. Firestone 100 showed that less caries developed as the interval between feeds was increased.…”

mentioning

confidence: 99%

Diet, nutrition and the prevention of dental diseases

Moynihan

Petersen

2004

Public Health Nutr.

686

582

View full text Add to dashboard Cite

show abstract

“…Since the 1940s, the principal concern among dental professionals has been the high worldwide prevalence of dental caries. Results from several controlled human studies [1][2][3][4][5] , a study on patients with hereditary fructose intolerance 6 and laboratory investigations [7][8][9][10][11] carried out over the past 50 years have shown that sucrose plays a major role in the initiation and progression of dental caries. Thus, the Turku Sugar Studies fired the search for non-cariogenic sucrose substitutes.…”

mentioning

confidence: 99%

Sucrose substitutes and their role in caries prevention

Mutoh¹,

Takazoe²

2006

International Dental Journal

View full text Add to dashboard Cite

Many non-or low-cariogenic sucrose substitutes are currently available and are found as ingredients of a variety of candy, chewing gum, and drinks. Recently the role of sugar alcohols in promoting remineralisation of enamel has attracted much attention. Thus, the dental profession needs to understand the general characteristics and features of sugar substitutes to provide advice on oral health to patients as well as the general public. There are two critical requirements for sucrose substitutes, namely, being nutritionally appropriate and not being detrimental to the overall general health of the individual. The use of a greater variety of confectionary containing sucrose substitutes and the development of new substitutes with high nutritional value are essential in the battle against caries. In this paper we review in detail the characteristics of sucrose substitutes currently in use, their role in caries prevention and promotion of oral health.

show abstract

An apparatus for frequency-controlled feeding of small rodents and its use in dental caries experiments

Cited by 115 publications

References 7 publications

Food Starches and Dental Caries

Food Starches and Dental Caries

Diet, nutrition and the prevention of dental diseases

Sucrose substitutes and their role in caries prevention

Contact Info

Product

Resources

About