The effect of different meal patterns upon plaque pH in human subjects

Rugg-Gunn, A. J.; Edgar, W.M.; Geddes, D.A.M.; Jenkins, G.N.

doi:10.1038/sj.bdj.4803614

Cited by 126 publications

(77 citation statements)

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“…Several mechanisms have been proposed for this action, including stimulation of saliva flow, increasing the calcium content of plaque (Rugg-Gunn et al 1975;Jenkins & Hargreaves, 1989), and adsorption of protein to enamel (Higham & Edgar, 1989). At present no clinical trials of the caries protective effect of cheese have been reported.…”

Section: Other Protective Factorsmentioning

confidence: 99%

“…Evidence from animal studies (Konig, 1966), plaque pH studies (Rugg-Gunn et al 1975;Imfeld et al 1978;Jensen et al 1984;Jensen & Welfel, 1990) and enamel slab experiments (Silva et al 1986;Jensen & Welfel, 1990) have all shown that cheese has anticaries properties. Several mechanisms have been proposed for this action, including stimulation of saliva flow, increasing the calcium content of plaque (Rugg-Gunn et al 1975;Jenkins & Hargreaves, 1989), and adsorption of protein to enamel (Higham & Edgar, 1989).…”

Section: Other Protective Factorsmentioning

confidence: 99%

See 1 more Smart Citation

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

Moynihan

1995

Nutr. Res. Rev.

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Section: Other Protective Factorsmentioning

confidence: 99%

Section: Other Protective Factorsmentioning

confidence: 99%

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

Moynihan

1995

Nutr. Res. Rev.

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“…Factors that protect against dental caries Plaque pH studies have shown that consuming cheese following a sugary snack virtually abolishes the usual fall in pH that is associated with sugars consumption 157 . Cheese stimulates salivary secretion and increases plaque calcium concentration 157 .…”

Section: Fruit and Dental Cariesmentioning

confidence: 99%

Diet, nutrition and the prevention of dental diseases

Moynihan

Petersen

2004

Public Health Nutr.

687

582

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“…7 All subjects were required to refrain from brushing their teeth or from using any oral hygiene aid for 48 hours before the test and to abstain from any food or drink (except water) for 2 hours before the test. Each volunteer was seen at the same time of the day to avoid changes in the circadian rhythm Plaque harvesting and pH measurement Plaque pH was measured using the method of Fosdick et al 8 modified by Frostell 9 and Rugg-Gunn et al 10 On each test day, a sample of plaque was taken from the buccal surfaces of four sites of the subject's teeth using a sterile stainless steel straight probe. Subjects were asked to swallow immediately before plaque collection to minimise salivary contamination, and during sample collection care was taken to avoid contamination with blood or saliva.…”

Section: Researchmentioning

confidence: 99%

Effect on plaque pH of fruit drinks with reduced carbohydrate content

Toumba¹,

Duggal²

1999

Br Dent J

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RESEARCHpreventive dentistry acidic response in the plaque. 4 Modification of drinks by altering the citrate content has also been studied. It was shown that when small amounts of citrate were added to drinks the acidogenic response in the plaque was reduced. 5 Another way of making drinks safer for teeth would be to reduce the amount of fermentable carbohydrate to levels that would not produce a significant acidogenic response in the plaque. Imfeld observed an acidogenic response in plaque with very low levels of sugars. 6 However, it would seem obvious that any drink that is aimed at reducing the acid production in the plaque by acidogenic microorganisms must have low amounts of fermentable carbohydrate.The aim of the present study was to study the acidogenic response in human dental plaque in vivo with two fruit drinks modified by the manufacturers and formulated with low levels of carbohydrate compared with two other drinks that were currently available in the market. Materials and methods Test productsFour fruit drinks were selected for the study. Two were new formulations of a blackcurrant drink with 7% and 10% juice respectively. These were compared with two conventional drinks widely available in the market; an apple and blackcurrant drink with no added sugar, the second a mixed citrus fruit drink which had a higher carbohydrate concentration than the other products. Details of the drinks, their carbohydrate concentration and the inherent pH are shown in Table 1. Solutions of 10% sucrose and 10% sorbitol were used as positive and negative controls respectively. Subject selectionHaving given informed consent and with the approval of the Ethics Committee, 24 adult subjects aged between 18 and 65 years were selected for the study. The volunteers were chosen on the basis that their Objectives To assess the acidogenic response in dental plaque after challenge with four fruit drinks, including two blackcurrant drinks newly formulated, with low levels of carbohydrate. Methods 24 adult volunteers rinsed, in randomised order, with each of two new formulations of a blackcurrant drink (7% juice with 0.49% and 10% juice with 0.65% carbohydrate concentration respectively), an apple and blackcurrant drink with no added sugar (0.8%), and a mixed citrus fruit drink with a higher carbohydrate concentration (4.5% w/v). Solutions of 10% sucrose and 10% sorbitol were used as controls. Plaque pH was assessed, in vivo, before and after the acidogenic challenge using the plaque-harvesting technique. Results Results showed that the minimum plaque pH after the subjects rinsed with the new blackcurrant drinks was higher as compared with all the other test products and significantly so compared with the mixed citrus drink (P = 0.0001). It was also found that with the 7% blackcurrant juice drink none of the subjects and with 10% blackcurrant juice drink only one subject recorded a pH drop below the pH of 5.7. Ten minutes after consumption, both the new formulation blackcurrant drinks produced significantly higher plaque pH than the...

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The effect of different meal patterns upon plaque pH in human subjects

Cited by 126 publications

References 0 publications

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

Diet, nutrition and the prevention of dental diseases

Effect on plaque pH of fruit drinks with reduced carbohydrate content

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