Substitution of sucrose by Lycasin® in candy

Frostell, G; Blomlöf, Leif; Blomqvist, Thea; Dahl, G; Edward, S; Fjellström, Åke; Henrikson, Carl O.; Larje, O; Nord, Carl Erik; Nordenvall, K J

doi:10.3109/00016357409026341

Cited by 25 publications

(11 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The re lationship would be dependent on the frac tion of sucrose in the diet, but it has been observed repeatedly on groups of 4 subjects, 2 with high and 2 with low ICT caries. The nondemineralizing character of Lycasin and maltitol found in the present study is in agreement with earlier studies on acid pro duction from maltitol and Lycasin in vitro [Ikeda et al, 1973;Frostell, 1973] and in vivo [Schneider and Miihlemann, 1976], The low caries development in the Lycasin group in an epidemiological study [Frostell et al, 1974] is also in accordance with the absence of softening of enamel slabs in duced by Lycasin.…”

Section: Discussionsupporting

confidence: 93%

“…In an epide miological study substitution of sucrose in candy by Lycasin resulted in a 25% reduc tion of caries increment [Frostell et al, 1974]. However, Edwardsson et al [1977] found that Lycasin caused acid production in vitro from a number of oral streptococcal and lactobacillus strains, whereas only Lac tobacillus casei strains produced acid from maltitol.…”

mentioning

confidence: 97%

See 1 more Smart Citation

Contribution of Maltitol and Lycasin® to Experimental Enamel Demineralization in the Human Mouth

Rundegren¹,

Koulourides²,

Ericson³

1980

Caries Res

View full text Add to dashboard Cite

10% (w/v) solutions of sucrose and of two sucrose substitutes, maltitol and Lycasin®, were tested for their contribution to demineralization of bovine enamel slabs in the human mouth. Every test substrate was tested at a minimum of 4 weeks. The substrates were also tested for their influence on experimental plaques on the enamel slabs. The degree of enamel demineralization was compared to salivary parameters such as secretion rate, pH and buffering capacity. Unlike sucrose, Lycasin and maltitol did not contribute to demineralization. No differences in microbiological parameters of the plaque quality could be demonstrated between plaques influenced by the sugar substitutes or sugar solutions, nor could a relationship be demonstrated between the values of the salivary parameters and degree of demineralization. It is suggested that the method is suitable for pilot studies prior to epidemiological studies on substrate cariogenicity.

show abstract

Section: Discussionsupporting

confidence: 93%

mentioning

confidence: 97%

Contribution of Maltitol and Lycasin® to Experimental Enamel Demineralization in the Human Mouth

Rundegren¹,

Koulourides²,

Ericson³

1980

Caries Res

View full text Add to dashboard Cite

show abstract

“…36 Caries increments were much less with their use compared with sugared gums. Since then, many clinical trials and field studies have indicated the dental benefit of chewing gum and other confectionery made with sorbitol, 84 hydrogenated glucose syrup, 85 as well as xylitol. 36 The majority of studies tested xylitol and results indicate that dental effects seemed to be greater with xylitol, but it was not until the Belize study 27,30 that sorbitol and xylitol were compared 'head to head'.…”

Section: Xylitol Compared With Other Non-sugar Bulk Sweetenersmentioning

confidence: 99%

Xylitol and caries prevention — is it a magic bullet?

2003

View full text Add to dashboard Cite

“…Children eating invert sugar had a lower level of caries. Studies on sorbitol 99 and hydrogenated glucose syrup (Lycasin) suggest that they are non-cariogenic 100 . .…”

Section: The Influence On Caries Of Different Carbohydratesmentioning

confidence: 99%

“…The cariogenic effects of sweets made with sucrose were compared sweets made with a hydrogenated potato starch containing a mixture of sorbitol, maltitol, maltotritol and higher saccharide alcohols, Lycasin. Compliance was inadequate and the dropout rate from the study was too high (50%) to allow adequate evaluation 100 . The Malmo Study.…”

Section: Sugarsmentioning

confidence: 99%

Food transitions in the 20th–21st century

Bengoa¹

2001

PHN

View full text Add to dashboard Cite

Dental caries is a highly prevalent chronic disease and its consequences cause a lot of pain and suffering. Sugars, particularly sucrose, are the most important dietary aetiological cause of caries. Both the frequency of consumption and total amount of sugars is important in the aetiology of caries.`The evidence establishing sugars as an aetiological factor in dental caries is overwhelming. The foundation of this lies in the multiplicity of studies rather than the power of any one.'1 . That statement by the British Nutrition Foundation's Task Force on Oral Health, Diet and Other Factors, sums up the relationship between sugars and caries in Europe. There is no evidence that sugars naturally incorporated in the cellular structure of foods (intrinsic sugars) or lactose in milk or milk products (milk sugars) have adverse effects on health. Foods rich in starch, without the addition of sugars, play a small role in coronal dental caries. The intake of extrinsic sugars beyond four times a day leads to an increase risk of dental caries. The current dose-response relationship between caries and extrinsic sugars suggests that the sugars levels above 60 g/person/day for teenagers and adults increases the rate of caries. For pre-school and young children the intakes should be proportional to those for teenagers; about 30 g/person/day for pre-school children. Fluoride, particularly in toothpastes, is a very important preventive agent against dental caries. Toothbrushing without fluorides has little effect on caries. As additional fluoride to that currently available in toothpaste does not appear to be benefiting the teeth of the majority of people, the main strategy to further reduce the levels of caries, is reducing the frequency of sugars intakes in the diet. Dental erosion rates are considered to be increasing. The aetiology is acids in foods and drinks and to a much lesser extent from regurgitation.

show abstract

Substitution of sucrose by Lycasin® in candy

Cited by 25 publications

References 9 publications

Contribution of Maltitol and Lycasin® to Experimental Enamel Demineralization in the Human Mouth

Contribution of Maltitol and Lycasin® to Experimental Enamel Demineralization in the Human Mouth

Xylitol and caries prevention — is it a magic bullet?

Food transitions in the 20th–21st century

Contact Info

Product

Resources

About