The biology of the children of Hopewood House, Bowral, N.S.W.

Harris, R. R.

doi:10.1111/j.1834-7819.1967.tb04263.x

Cited by 9 publications

(8 citation statements)

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“…Other workers have reported that starch can contribute to the development of caries, and that caries formation may be related to both oral clearance and enzymatic degradation of starch by salivary at-amylase (Kleinberg, 1970;Mdrmann and Mihlemann, 1981;Sreebny, 1982). However, observations of people with hereditary fructose intolerance (Newbrun, 1983) and from controlled human studies (Gustafsson et al, 1954;Harris, 1967;Scheinin et al, 1976) have shown that plaque which accumulated in the presence of little or no sucrose was, when challenged with starch, non-carnogenic.…”

Section: Introductionmentioning

confidence: 89%

In vitro Caries-like Lesion Production by Streptococcus mutans and Actinomyces viscosus Using Sucrose and Starch

et al. 1987

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We investigated the formation of caries-like lesions on root and enamel sections by S. mutans and A. viscosus when grown in four different carbohydrate substrates. The substrates were: sucrose, starch + alpha-amylase, and a combination of starch and sucrose with and without alpha-amylase. Twenty-four sections with exposed windows on both the root and enamel surfaces were exposed to the individual bacterial species in each of the four substrates for three weeks. At three weeks, the sections were removed and lesion depths measured. When grown in sucrose alone, S. mutans produced significantly deeper lesions in both root and enamel surfaces when compared with A. viscosus. However, S. mutans failed to produce lesions when grown in "limited" sucrose with starch added, whereas A. viscosus in this same substrate produced lesions in the enamel and root surfaces. A viscosus also produced either similar or significantly deeper lesions in both root and enamel surfaces, when compared with S. mutans grown in the two substrates with amylase. Thus, under these in vitro conditions, it was demonstrated that A. viscosus could utilize starch, whereas utilization of starch by S. mutans was alpha-amylase-dependent.

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Section: Introductionmentioning

confidence: 89%

In vitro Caries-like Lesion Production by Streptococcus mutans and Actinomyces viscosus Using Sucrose and Starch

et al. 1987

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“…Epidemiological studies in native popu lations, dietary history, observations in peo ple with hereditary fructose intolerance [for review : Newbrun, 1978] and controlled hu man studies such as those of Vipeholm [Gustafsson et al, 1954], Hopewood House [Harris, 1963] and Turku [Scheinin et al, 1975] suggest that starch consumed in the presence of a plaque raised with little or no sucrose is low or noncariogenic. However, there is evidence that the combination of starch and sucrose in a product has even a higher cariogenic potential than sucrose alone; in the Vipeholm study a significantly higher caries incidence was found in a group of men who consumed sucrose in bread compared with a group who took about the same amount of sucrose in solution, both four times daily with meals.…”

Section: Discussionmentioning

confidence: 99%

Oral Starch Degradation and Its Influence on Acid Production in Human Dental Plaque

Mörmann

Mühlemann²

1981

Caries Res

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Enzymatic hydrolysis of starch by salivary α-amylase, its time dependence and influence on plaque acid production was investigated. Analysis of the composition of starch digests was performed with gel filtration chromatography. Wheat starch in solution, in bread and in biscuit was hydrolyzed rapidly mainly to maltose, maltotriose and limit dextrins. In vivo enzymatic degradation of wheat starch caused marked drops in interdental plaque pH to 4.75 measured by intraoral plaque pH telemetry, most probably as the result of the fermentation of low molecular weight maltodextrins by plaque bacteria. On this basis starch may contribute to cariogenesis.

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“…The classic Vipeholm study (Gustafsson et al, 1953), the Hopewood House experiments (Harris, 1963), the Turku studies (Scheinin and Makinen, 1975), and the study of HFI individuals have been cited frequently as indicating that food starches are not cariogenic in humans (e.g., Newbrun, 1982;Beighton and Hayday, 1984;Rugg-Gunn et al, 1987). However, this interpretation has often failed to take into account critical caries factors such as frequency of sugar or starch consumption, plaque-pH-lowering potential, starch bioavailability, or starch-sugar interaction.…”

Section: Studies Of the Starch-caries Issue With Humansmentioning

confidence: 99%

Food Starches and Dental Caries

Lingström

Houte²,

Kashket³

2000

Critical Reviews in Oral Biology & Medicine

186

165

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Sucrose and starches are the predominant dietary carbohydrates in modern societies. While the causal relationship between sucrose and dental caries development is indisputable, the relationship between food starch and dental caries continues to be debated and is the topic of this review. The current view of dental caries etiology suggests that in-depth evaluation of the starch-caries relationship requires the consideration of several critical cariogenic determinants: (1) the intensity (i.e., the amount and frequency) of exposure of tooth surfaces to both sugars and starches, (2) the bioavailability of the starches, (3) the nature of the microbial flora of dental plaque, (4) the pH-lowering capacity of dental plaque, and (5) the flow rate of saliva. Studies of caries in animals, human plaque pH response, and enamel/dentin demineralization leave no doubt that processed food starches in modern human diets possess a significant cariogenic potential. However, the available studies with humans do not provide unequivocal data on their actual cariogenicity. In this regard, we found it helpful to distinguish between two types of situations. The first, exemplified by our forebears, people in developing countries, and special subject groups in more modern countries, is characterized by starch consumption in combination with a low sugar intake, an eating frequency which is essentially limited to two or three meals per day, and a low-to-negligible caries activity. The second, exemplified by people in the more modern societies, e.g., urban populations, is characterized by starch consumption in combination with significantly increased sugar consumption, an eating frequency of three or more times per day, and a significantly elevated caries activity. It is in the first situation that food starches do not appear to be particularly caries-inducive. However, their contribution to caries development in the second situation is uncertain and requires further clarification. Although food starches do not appear to be particularly caries inducive in the first situation, the possibility cannot be excluded that they contribute significantly to caries activity in modern human populations. The commonly used term "dietary starch content" is misleading, since it represents a large array of single manufactured and processed foods of widely varying composition and potential cariogenicity. Hence, increased focus on the cariogenicity of single starchy foods is warranted. Other aspects of starchy foods consumption, deserving greater attention, include the bioavailability of starches in processed foods, their retentive properties, also in relation to sugars present (starches as co-cariogens), their consumption frequency, the effect of hyposalivation on their cariogenicity, and their impact on root caries. The starch-caries issue is a very complex problem, and much remains uncertain. More focused studies are needed. At present, it appears premature to consider or promote food starches in modern diets as safe for teeth.

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The biology of the children of Hopewood House, Bowral, N.S.W.

Cited by 9 publications

References 0 publications

In vitro Caries-like Lesion Production by Streptococcus mutans and Actinomyces viscosus Using Sucrose and Starch

In vitro Caries-like Lesion Production by Streptococcus mutans and Actinomyces viscosus Using Sucrose and Starch

Oral Starch Degradation and Its Influence on Acid Production in Human Dental Plaque

Food Starches and Dental Caries

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