Reduction of caries in pre-school children by sucrose restriction and substitution with invert sugar

Frostell, G; Blomqvist, Thea; Brunér, Pelle; Dahl, G; Fjellström, Åke; Henrikson, Carl O.; Larje, O; Nord, Carl Erik; Nordenvall, K J; Wik, Olle

doi:10.3109/00016358109162705

Cited by 9 publications

(3 citation statements)

References 26 publications

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“…-We had originally hoped to compare the relative cariogenicity of various sugars, given the high proportion of monosaccharides in the modern American diet (Burt, 1985). This subject has been studied previously (Koulourides et al, 1976;Colman et al, 1977;Okuda and Frostell, 1981;Frostell et al, 1981), though conclusions for human populations are not clear-cut. We could not address this issue adequately, however, because a number of foods in the data bank did not have different sugar constituents recorded, and many had only "total sugars" listed.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Sugars Intake and Frequency of Ingestion on Dental Caries Increment in a Three-year Longitudinal Study

et al. 1988

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A three-year longitudinal study was carried out with a group of children, initially aged 11-15, residing in non-fluoridated rural communities in south-central Michigan. This report analyzes the relation between caries increment and consumption of sugars from all sources to see if accepted relationships have changed with the caries decline in the United States. There were 499 children who provided three or more 24-hour dietary recall interviews, and who received dental examinations at baseline and after three years. Caries increment averaged 2.91 DMFS over the three years, with 81% of new lesions on pit-and-fissure surfaces. Consumption of sugars from all sources averaged 156 g per day for males and 127 g per day for females, an average of 52 kg per person per year. Sugars constituted one-quarter of total caloric intake for both boys and girls, and the average number of eating occasions per day was 4.3. Children who consumed a higher proportion of their total energy intake as sugars had a higher increment of approximal caries, though there was little relation to pit-and-fissure caries. The average number of daily eating occasions was not related to caries increment, nor was the average number of sugary snacks (defined as foods with 15% or more of sugars) consumed between meals, but the average consumption of between-meal sugars was related to the approximal caries increment. When children were categorized by high caries increment compared with no caries increment, a tendency toward more frequent snacks was seen in the high-caries children.(ABSTRACT TRUNCATED AT 250 WORDS)

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Section: Discussionmentioning

confidence: 99%

The Effects of Sugars Intake and Frequency of Ingestion on Dental Caries Increment in a Three-year Longitudinal Study

et al. 1988

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“…The mechanisms by which invert sugar could have a lower cariogenic potential than sucrose have been discussed in the literature [for reviews, see Newbrun, 1967Newbrun, , 1973Newbrun and Frostell, 1978;Frostell et al, 1981]. According to our opinion, the formation of ex tracellular water-insoluble polysaccharides (glucans) from sucrose and the ecological favoring in the oral cavity of cariogenic microorganisms (e.g.…”

Section: Discussionmentioning

confidence: 99%

Effect of Partial Substitution of Invert Sugar for Sucrose in Combination with Duraphat® Treatment on Caries Development in Preschool Children: The Malmö Study

et al. 1991

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The aim was to study the effect of substitution of invert sugar for sucrose, in combination with fluoride varnish (Duraphat®) treatment twice a year, on caries development in preschool children. One hundred and eighty-seven 4-years-olds were divided randomly into four sugar groups: (1) sucrose (S), (2) sucrose-Duraphat (SD), (3) invert sugar (I), and (4) invert sugar-Duraphat (ID). All families were asked to buy beverages, biscuits, breakfast cereals, marmalade, ice cream, jam, ketchup, sweets and table sugar, totally 32 different food items, sweetened with invert sugar or sucrose. The substitution was, thus, restricted to a number of sugar-rich between-meal products. The study was carried out double-blind for 2 years. The children of those parents who did not want to participate in the sugar groups were divided randomly into one of the following two groups: (5) Duraphat (D), and control (C). Because of lack of cooperation, only 114 of the 187 children (61%) were considered to have completed the study. The mean caries increment, including initial lesions, was 3.86 dmfs in the combined groups S and SD (n = 63) and 3.10 dmfs in the combined groups I and ID (n = 51) during the 2 years (p = 0.34). The corresponding values for the 2nd year only were 1.84 and 0.67 dmfs, respectively (p = 0.09). The mean caries increment was 2.86 dmfs in group D (n = 113) and 4.10 dmfs (p = 0.08) in group C (n = 93). If initial caries lesions were excluded from the index, the difference between groups D and C was significant (p = 0.008). The main conclusion from this study in preschool children is that the use of invert sugar for 2 years instead of sucrose in sugar-rich between-meal food products resulted in a caries reduction of about 20%. The corresponding figure for the Duraphat treatment carried out twice a year was 30%.

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“…Studies both in man [Scheinin et al, 1975;Frosted et al, 1981] and in Strepto coccus muia/w-infected rats and hamsters [/Crime, 1966;Birkhedet al, 1981] indicate that sucrose is somewhat more 'cariogenic' than monosaccharides. In monkeys, how ever, a mixture of equal amounts of fruc tose and glucose (invert sugar) results in as much caries as sucrose or somewhat more [Co/eet al, 1980].…”

Section: Discussionmentioning

confidence: 99%

Sugar Content, Acidity and Effect on Plaque pH of Fruit Juices, Fruit Drinks, Carbonated Beverages and Sport Drinks

Birkhed¹

1984

Caries Res

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The concentration of fructose, glucose and sucrose, the pH and the titratable amount of acid were analyzed in the following groups of soft drinks (8–11 samples per group): (1) fruit juices, (2) fruit drinks, (3) carbonated beverages and (4) sport drinks. Moreover, the effect of representative products on pH changes of dental plaque was studied in two groups of teenagers with 16 or 19 subjects per group. The fruit juices, fruit drinks and carbonated beverages contained, on average, a total amount of sugars (fructose + glucose + sucrose) of 9.3–9.8%. The corresponding value for sport drinks was 4.4%. The sucrose content was high in 1-week-old fruit drinks and carbonated beverages, but decreased, by spontaneous hydrolysis, to relatively low values when stored at room temperature for 5 months. The mean pH values in the various soft drinks varied between 3.1 and 3.6. Fruit juices had the highest titratable amount of acid, approximately 2–3 times higher than the three other groups of products. Mouth rinses with orange juice, orange drink and Coca-Cola® resulted in low and about the same plaque pH. The sport drinks (Gatorade® and Pripps Pluss®) induced also low plaque pH values but somewhat less than the other products (p < 0.01). When Coca-Cola was consumed either from a glass or with a straw, the pH decrease was significantly smaller compared to a mouth rinse with the same product (p < 0.001). To conclude, the results from the present investigation indicate that commonly used soft drinks, i.e. fruit juices, fruit drinks, carbonated beverages and sport drinks, have about the same ‘cariogenicity’ as far as the total amount of sugars, acidity and the effect on plaque pH are concerned.

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Reduction of caries in pre-school children by sucrose restriction and substitution with invert sugar

Cited by 9 publications

References 26 publications

The Effects of Sugars Intake and Frequency of Ingestion on Dental Caries Increment in a Three-year Longitudinal Study

The Effects of Sugars Intake and Frequency of Ingestion on Dental Caries Increment in a Three-year Longitudinal Study

Effect of Partial Substitution of Invert Sugar for Sucrose in Combination with Duraphat® Treatment on Caries Development in Preschool Children: The Malmö Study

Sugar Content, Acidity and Effect on Plaque pH of Fruit Juices, Fruit Drinks, Carbonated Beverages and Sport Drinks

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