Maltodextrin and dental caries: a literature review

Abstract

Carbohydrates are largely present in our diet. Sucrose the most commonly consumed carbohydrat and presents a high cariogenic potential. Starch has low cariogenic potential but this effect may be increased if it is consumed in combination with a sucrose-rich diet due to a prolonged retention on tooth surfaces. Maltodextrin is derived from the acid hydrolysis and/or enzymatic hydrolysis of corn starch and it is increasingly present in a variety of industrialized foods such as infant formulas, sports drinks and energy supplements. Yet, its role in the development of dental caries is not clear. The objective of this study was to conduct a literature review of the association between maltodextrin and dental caries. Based on the studies included in this review it can be concluded that maltodextrin has an acidogenic potential lower than sucrose, and that there is a lack of studies about the association between maltodextrin and sucrose and it may not be possible to assess the relationship to dental caries. RESUMOOs carboidratos são amplamente presentes em nossa dieta. A sacarose é o carboidrato mais comumente consumido e apresenta um alto potencial cariogênico. O amido apresenta um baixo potencial cariogênico, mas este efeito pode ser aumentado se for consumido em combinação com uma dieta rica em sacarose, devido a uma retenção prolongada nas superfícies dos dentes. A maltodextrina é derivada a partir da hidrólise ácida e/ou enzimática do amido de milho e está cada vez mais presente em uma variedade de alimentos industrializados, como fórmulas infantis, bebidas esportivas e suplementos energéticos. Contudo, o seu papel no desenvolvimento da cárie dentária ainda não está esclarecido. O objetivo deste estudo foi realizar uma revisão da literatura sobre a associação entre a maltodextrina e a cárie dentária. Com base nos estudos incluídos nesta revisão, pode-se concluir que a maltodextrina apresenta um potencial acidogênico menor do que a sacarose, e que estudos sobre a associação entre maltodextrina e sacarose são escassos não podendo ser possível avaliar sua relação com cárie dentária.Termos de indexação: Carboidratos. Cárie dentária. Literatura.

Trends in use of specialized formula for managing cow's milk allergy in young children

“…8 Free sugars intake has been linked with dental decay and obesity, which has led the World Health Organization (WHO) and others to recommend limiting total free sugars consumption for both children and adults. 6,8,[19][20][21] Excessive specialized formula use has been interpreted as a consequence of cow's milk allergy overdiagnosis, which in turn has been associated with adverse effects on maternal quality of life and breastfeeding confidence. [2][3][4] Patient charities, healthcare professionals and the formula industry have all been implicated in contributing to milk allergy overdiagnosis.…”

“…A young infant drinking 780 mL per day of AAF might consume up to 55 g of dried glucose syrup per day, which compares to the United Kingdom Department of Health and Social Care recommended upper limits of 14 g free sugars per day for children aged 2–3 years and 30 g per day for adults 8 . Free sugars intake has been linked with dental decay and obesity, which has led the World Health Organization (WHO) and others to recommend limiting total free sugars consumption for both children and adults 6,8,19–21 . Excessive specialized formula use has been interpreted as a consequence of cow's milk allergy overdiagnosis, which in turn has been associated with adverse effects on maternal quality of life and breastfeeding confidence 2–4 .…”

The effects of corn syrup, water content and sucrose replacers on sucrose crystallization in starch jellies

“…While sucrose is most common, in recent years, many consumers are looking for confections with a reduced sugar content that contains the same physicochemical properties. Common sugar replacers being evaluated in the confectionery industry include allulose, maltodextrins and soluble fibers (Wang & Hartel, 2020), (Abellán Ruiz et al, 2016), (Rezende & Hashizume, 2018). The effects of these ingredients in sugar reduction formulas on sucrose crystallization have not been studied.…”

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying

“…Carrageenan can be classified into κ-, ι-, and λ-carrageenan with 1, 2, and 3 sulfate groups per disaccharide unit, respectively [ 24 ]. Maltodextrin (MD), also known as glucose polymers, is an oligosaccharide obtained from the enzymatic (e.g., α-amylase) or acid hydrolysis of starch, followed by drying [ 25 ]. Maltodextrin has dextrose equivalent (DE) value less than 20, and a larger DE value means a higher degree of hydrolysis of starch [ 26 ].…”