Effects of Different Eating Patterns on Dental Caries in the Rat

Edgar, W.M.; Bowen, Willis H.; Amsbaugh, S.M.; Monell-Torrens, E.; Brunelle, Janet A.

doi:10.1159/000260624

Cited by 46 publications

(26 citation statements)

References 6 publications

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“…Cheese was found to decrease the dental caries coefficient. Rat studies also showed an inhibitory effect of cheese on the metabolism or survival of cariogenic bacteria such as Streptococcus mutans [19]. Casein also plays an important role.…”

Section: Protective Effect For Dental Cariesmentioning

confidence: 99%

Cheese in nutrition and health

Walther

Schmid

Sieber

et al. 2008

Dairy Sci. Technol.

140

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-Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated form of milk with the benefit of a prolonged shelf life. The high content of fat and protein in cheese made it an energy-rich and nutritious food that was suitable for our hardworking ancestors. Recent advances in nutrition science have highlighted the contribution of cheese to nutrition and health. Cheese is a rich source of essential nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals. Ripened cheese is free of lactose and therefore suitable for the nutrition of lactose-intolerant individuals. There is evidence to suggest that two bioactive tripeptides, VPP and IPP, found in sour milk fermented with Lactobacillus helveticus, lower blood pressure. These peptides were also detected in specific cheese varieties in significant quantities. The high concentration of essential amino acids in cheese contributes to growth and development of the human body. Despite the presence of a notable amount of saturated and trans fatty acids, there is no clear evidence relating the consumption of cheese to any disease. Conjugated linoleic acid and sphingolipids present in cheese may have anti-carcinogenic properties. The high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth, but also shows a positive effect on blood pressure and helps in losing weight in combination with low-energy diets. Cheese is an important dairy product and an integral part of a healthful diet due to its substantial contribution to human health. In recent times, diet has been linked to various diseases such as diabetes, obesity, cardiovascular disease, osteoporosis and cancer, and the focus of nutrition research has shifted towards specific food ingredients contributing to nutrition and health. Résumé -Fromage en nutrition et santé.Le fromage a une longue tradition dans l'alimentation humaine. Autrefois, il s'agissait principalement d'une forme concentrée de lait qui avait l'avantage d'avoir une durée de conservation prolongée. Le taux élevé de lipides et de protéines dans le fromage en fait un aliment nutritif, riche en énergie, qui convenait bien à nos ancêtres travaillant durement. Des recherches récentes en nutrition ont mis en évidence la contribution du fromage dans l'alimentation et la santé. Le fromage est une source riche en nutriments essentiels, en particulier en protéines, en peptides bioactifs, en acides aminés, en lipides, en acides gras, en vitamines et en minéraux. Le fromage affiné ne contient plus de lactose et convient donc aux personnes intolérantes à ce composant. Par ailleurs, il y a tout lieu de penser que deux tripeptides bioactifs, les VPP et IPP, détectés dans le lait fermenté par Lactobacillus helveticus, abaissent la pression sanguine. Ces peptides ont aussi été détectés en quantités significatives dans divers types de fromage. La concentration élevée d'acides aminés essentiels dans le fromage c...

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Section: Protective Effect For Dental Cariesmentioning

confidence: 99%

Cheese in nutrition and health

Walther

Schmid

Sieber

et al. 2008

Dairy Sci. Technol.

140

View full text Add to dashboard Cite

show abstract

Section: Researchmentioning

confidence: 99%

“…[5][6][7][8] The intra-oral cariogenicity test (ICT), in which subjects wear appliances containing enamel slabs, have also shown that chewing of cheese or dipping the appliances into an aqueous cheese extract, several times per day, RESEARCH dental caries those subjects with low compared with high baseline calcium concentrations. The overall aim was therefore to investigate if cheese consumed in the usual way, cooked and mixed with other foods is effective in increasing plaque calcium concentration…”

Section: Researchmentioning

confidence: 99%

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

Moynihan¹,

Ferrier²,

Jenkins³

1999

Br Dent J

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RESEARCHdental caries reduced the enamel demineralisation caused by sucrose rinses. 3 More recently, a study of 179 children aged 7 to 9 years, showed that consumption of 5 g of cheese following breakfast for a period of 2 years was effective in reducing caries. 9 In one extensive dietary survey it was shown that children who were caries-free consumed significantly more cheese than children who were more caries-prone. 10 Cheese is a good gustatory stimulant of salivary flow: consumption of a lump of cheese following a sugary snack almost abolishes the usual fall in plaque pH which follows sugar consumption. 1,11,12 However, the gustatory effect of cheese on saliva flow only partially accounts for its cariostatic action because the caries-reducing property of cheese is effective in desalivated animals. 13 The calcium concentration of dental plaque is an important determinant of the balance between enamel de-and remineralisation because the rate of dissolution of the enamel hydroxyapatite is determined chiefly by the level of saturation with calcium and phosphate ions of the environment of the tooth. Increasing the calcium concentration of the environment of the tooth disfavours de-and favours remineralisation. The calcium, but not the phosphate concentration of dental plaque increase significantly following the consumption of uncooked cheese on its own. 1-3 These observations suggest that changes in the calcium concentration of plaque following cheese consumption are one measure of the effectiveness of the cheese in reducing enamel demineralisation. 14 Calcium would be expected to diffuse most readily into plaques with a low calcium concentration because the concentration gradient between saliva and plaque is greater than with plaques high in calcium. This possibility warrants investigation because individuals who are prone to caries tend to have low mean plaque calcium concentration 14 -so, if the calcium entering plaque from cheese is a factor affecting caries, cheese might be most effective on those most caries-prone.Evidence supports the theory that the release of calcium ions from cheese and the diffusion of these ions into plaque is a major cause of the protective effect of cheese, by preventing demineralisation or by promoting the remineralisation of enamel.The data reported on the cariostatic properties of cheese refer to the effect of uncooked cheese on its own, following a meal or snack. The aims of the present study were:• To investigate if cheese-containing cooked meals are effective in increasing plaque calcium concentration • To compare the relative effect on plaque calcium concentration of: cheese-containing cooked meals; cheese-free control meals; and cheese consumed alone • To compare any changes in plaque calcium concentration between Objective Eating cheese by itself increases plaque calcium concentration -which is probably one mechanism of the wellestablished action of cheese in reducing experimental caries. The objective of the present study was to determine whether consumption of cheese as p...

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“…This is based on studies of plaque pH in man [Rugg-Gunn et al, 1975;Imfeld et al, 1975;Jensen et al, 1984], of caries in animais [König, 1967;Edgar et al, 1982;Rosen et al, 1984;Harper et al, 1986;Krobicka et al, 1987], and of enamel décalcification (or demineralization) using modified forms of the intraoral caries test (ICT) of Koulourides et al [1976] in human subjects [Silva et al, 1986[Silva et al, , 1987Reynolds, 1987], Several mechanisms have been proposed by which such properties may exert an anticaries effect [Jensen et al, 1984;Rosen et al, 1984;Silva et al, 1986]. Silva et al [1987] have shown that décalcification of bovine enamel blocks with the ICT method was reduced by solutions containing calcium and phosphate ions at the same concentrations as are present in cheese ex tracts.…”

mentioning

confidence: 99%

Effect of Eating Cheese on Ca and P Concentrations of Whole Mouth Saliva and Plaque

Jenkins

Ja²

1989

Caries Res

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A study was undertaken to examine the release of calcium and phosphate from cheese during mastication. Unstimulated saliva was collected for baseline analysis in the initial study followed by saliva collection after chewing different cheeses with and without biscuits. In the second study, volunteers who had abstained from toothcleaning for 24 h had plaque samples taken from two quadrants, they then chewed cheese in their own personal eating manner, and a second sample of plaque was taken within 5 min. The results showed that the calcium ion concentration of the oral fluids rose from a mean of 30 μg/ml to between 200 and 540 μg/ ml, depending on the type of cheese, but the phosphate concentration fell below baseline. The release of both ions tended to be less when the cheese was eaten with a biscuit. In the second study a highly significant rise in plaque calcium concentration was shown after eating cheese, but no consistent change in phosphate level was found. Acidic soft drinks, following eating, tended to reduce the plaque calcium levels, but no consistent change was found if tea or coffee was taken following the cheese consumption. It is suggested, from these findings, that cheese eaten alone at the very end of a meal raises plaque calcium and might be effective in reducing dental caries.

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Effects of Different Eating Patterns on Dental Caries in the Rat

Cited by 46 publications

References 6 publications

Cheese in nutrition and health

Cheese in nutrition and health

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

Effect of Eating Cheese on Ca and P Concentrations of Whole Mouth Saliva and Plaque

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