Effects of Water-soluble Components of Cheese on Experimental Caries in Humans

Abstract

The effect of water-soluble components of extra-old Cheddar cheese on experimental caries was tested by means of the seven-day intraoral cariogenicity test (ICT). Two bovine enamel blocks were placed in each buccal flange of the dental appliances of five volunteers. One side of each appliance (experimental) was dipped in a 25% water extract of the cheese for five min, while the other side (control) was dipped in de-ionized water. Immediately thereafter, the appliance was returned to the subject's mouth, and two 60-second rinses with 10% sucrose were performed. These procedures were repeated six times per day. The cheese-extract dippings reduced the cariogenicity of the sucrose by an average of 55.7% (p less than 0.01), as assessed by enamel microhardness. Neither the mean resting pH nor the mean minimum pH in response to sucrose was significantly different between the experimental and control sides. The concentration of calcium was significantly higher in plaque from the experimental side (32.44 micrograms/mg) as compared with the control side (19.36 micrograms/mg, p less than 0.01). The concentration of plaque phosphorus was higher on the experimental side (12.90 micrograms/mg) than on the control side (9.61 micrograms/mg); however, the difference was not statistically significant. These results show that cheese has one or more water-soluble components which reduce experimental caries in human subjects.

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

“…Several lines of evidence have shown that consumption of a cube of cheese following carbohydrate foods may protect against dental caries, probably by increasing the plaque calcium concentration [1][2][3][4] and the pH of plaque. 1 However, cheese is not usually consumed alone following a meal and it is not known whether cheese, as it is habitually consumed, as part of a cooked mixed meal, is protective.…”

“…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.…”

“…The calcium, but not the phosphate concentration of dental plaque increase significantly following the consumption of uncooked cheese on its own. [1][2][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.…”

“…A non-significant trend was observed towards a larger magnitude of change in plaque calcium concentration in the 8 subjects with the lowest, compared with the 8 subjects with the highest baseline concentration. Conclusion The findings suggest that cheese-containing meals increase plaque calcium concentration and thus probably protect against dental caries.Several lines of evidence have shown that consumption of a cube of cheese following carbohydrate foods may protect against dental caries, probably by increasing the plaque calcium concentration [1][2][3][4] and the pH of plaque. 1 However, cheese is not usually consumed alone following a meal and it is not known whether cheese, as it is habitually consumed, as part of a cooked mixed meal, is protective.…”

Combined CPP-ACP and photoactivated disinfection (PAD) therapy in arresting root surface caries: a case report

“…[2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17] Derived from the milk protein, casein, and digested by the enzyme trypsin, one of the most important features of CPP is their abil ity to stabilise amorphous calcium phos phate (ACP), preventing its precipitation in solution. The spectrum of action of the CPP-ACP complex is broad, buffer ing pH, preventing demineralisation and allowing for remineralisation.…”