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Briefing paper: Milk, flavoured milk products and caries
Abstract
The consumption of flavoured milk increased by 50% between 1992 and 1999 and dental health educators need to know if these and other sugar and fruit juice sweetened milk products, such as fruit yoghurts, are acceptable as snack items. Available evidence suggests that their cariogenicity is negligible to low and consumed in moderation they are a preferable alternative to similarly sweetened soft drinks.
... Milk contains multiple nutrients that may offer anticariogenic properties, protecting against the development of dental caries, and thus supporting dental health in children (68,69) . The nutrients principally believed to play a role in dental health include calcium, phosphorus and protein (68)(69)(70) . ...
... Milk contains multiple nutrients that may offer anticariogenic properties, protecting against the development of dental caries, and thus supporting dental health in children (68,69) . The nutrients principally believed to play a role in dental health include calcium, phosphorus and protein (68)(69)(70) . As reported earlier, cow's milk intake has been shown to be inversely related with the intake of sugar-sweetened beverages (37,46) . ...
... To reduce the occurrence of tooth decay, it is recommended that primary-school children limit their consumption of sugary beverages (especially when not consumed with a meal) and increase consumption of cow's milk. The exact mechanism by which cow's milk reduces the incidence of dental caries remains uncertain, though calcium, phosphate and casein phosphopeptides may all play a role (68)(69)(70) . Casein phosphopeptides are phosphorylated casein-derived peptides produced by tryptic digestion of casein in the duodenum (71) . ...
Cow's milk is a naturally nutrient-dense foodstuff. A significant source of many essential nutrients, its inclusion as a component of a healthy balanced diet has been long recommended. Beyond milk's nutritional value, an increasing body of evidence illustrates cow's milk may confer numerous benefits related to health. Evidence from adult populations suggests that cow's milk may have a role in overall dietary quality, appetite control, hydration and cognitive function. Although evidence is limited compared to the adult literature, these benefits may be echoed in recent paediatric studies. This article, therefore, reviews the scientific literature to provide an evidence-based evaluation of the associated health benefits of cow's milk consumption in primary-school aged children (4-11 years). We focus on seven key areas related to nutrition and health comprising nutritional status, hydration, dental and bone health, physical stature, cognitive function, and appetite control. The evidence consistently demonstrates cow's milk (plain and flavoured) improves nutritional status in primary-school aged children. With some confidence, cow's milk also appears beneficial for hydration, dental and bone health and beneficial to neutral concerning physical stature and appetite. Due to conflicting studies, reaching a conclusion has proven difficult concerning cow's milk and cognitive function therefore a level of caution should be exercised when interpreting these results. All areas, however, would benefit from further robust investigation, especially in free-living school settings, to verify conclusions. Nonetheless, when the nutritional-, physical- and health-related impact of cow's milk avoidance is considered, the evidence highlights the importance of increasing cow's milk consumption.
... Eigenschaften (Levine, 2001;Aimutis, 2004;Gaucheron, 2011). Der Verzehr von Milchprodukten fördert die Remineralisation (Gibbons und Hay, 1988;Gedalia et al., 1991;Vacca-Smith et al., 1994;Oho et al., 2002;Oho et al., 2004). ...
... Auch eine In-vitro-Studie von Aizawa et al. (2009) (Savara und Suher, 1955;Martinsson, 1972;Kleemola-Kujala und Räsänen, 1979;Moynihan und Petersen, 2004;Rugg-Gunn, 2013 Milchprodukte als nicht kariogen eingestuft werden können (Papas et al., 1995;Levine, 2001;Näse et al., 2001;Ahola et al., 2002;Aimutis, 2004;Nikawa et al., 2004;Caglar et al., 2006;Staab et al., 2009;Stecksén-Blicks et al., 2009;Yoshihara et al., 2009;Gaucheron, 2011;Johansson und Lif Holgerson, 2011;Rugg-Gunn, 2013 (Jevtic et al., 2015). Im Tiermodell konnten sieben Studien und Übersichtsarbeiten nachweisen, dass die Kariesprävalenz bei einem Proteinmangel während der Zahnbildung ansteigt (Buxbaum et al., 1957;Holloway et al., 1961;Shaw und Griffiths, 1963;Shaw, 1969;Navia et al., 1970;Menaker und Navia, 1973;Menaker und Navia, 1974 Übersichtsarbeiten kritisch betrachtet werden muss. ...
Karies ist die weltweit häufigste Erkrankung. Führ die Entstehung einer Karies sind 3 Faktoren entscheidend: Zum einen bestimmte Bakterien, Nährstoffe für diese Bakterien und die Zahnoberfläche bzw. die Zahnhartsubstanz. Bakterien organisieren sie auf der Zahnoberfläche auf der Zahnoberfläche in einem Biofilm. Bestimmte Nahrungsbestandteile spielen bei der Bildung der Pathogenese der Bakterien des Biofilms eine entscheidende Rolle. Stoffwechselprodukte der Mikroorganismen der Plaque können Demineralisationsprozesse der Zahnoberfläche bewirken. Bestandteile des Speichels können in gewissem Maß remineralisierend wirken. Physiologischer weise stehen diese Demineralisation und Remineralisation in einem Gleichgewicht. Es gibt bestimmte Nahrungsmittel, die dieses Gleichgewicht stören können und eine Vermehrung azidogener Mikroorganismen in der Plaque begünstigen. Es kommt vermehrt zur Demineralisation der Zahnhartsubstanz und es kann eine Karies entstehen. Seit den 1960er Jahren ist bekannt, dass v.a. Zucker ein Nahrungsmittel ist, dass die Vermehrung azidogener Mikroorganismen fördert und ein hoher Konsum von Zucker und zuckerhaltigen Nahrungsmitteln mit der Entstehung von Karies assoziiert ist. Zucker ist ein Kohlenhydrat. Neben Zucker gibt es weitere Nahrungsmittel, die aus den gleichen Grundbausteinen wie Zucker bestehen, z.B. Stärke. Stärkehaltige Lebensmittel, wie z.B. Getreideprodukte, Kartoffeln, Reis, sind weltweit sehr häufig konsumierte Nahrungsmittel. Über deren kariogenes Potential gibt es in der Literatur Hinweise, teilweise aber auch Studien mit sehr kontroversen Ergebnissen. Dies gibt Anlass zu recherchieren, was über die Kariogenität von Lebensmitteln bisher bekannt ist.
Die Doktorarbeit sieht eine Auswahl und Recherche im Themengebiet "Ernährung und Karies" vor. Hierfür wird eine Selektion getroffen innerhalb klinischer Studien, Übersichtsarbeiten und systematischen Übersichtsarbeiten.Die Aufbereitung der Ergebnisse erfolgt in strukturierter Form mit den Schwerpunkten:
Erste Dentition und permanente Dentition, gesunde Nährstoffe und Darreichungsformen, Kariogene Bakterien und Prozesse
Epidemiologische Studien.
Das Ziel der Arbeit ist den aktuellen Kenntnisstand bezüglich Ernährung und Karies darzustellen und kariogene Nahrungsmittel zu identifizieren.
... Levine supposed that milk proteins are adsorbed onto the enamel surface and may impede enamel demineralisation; milk fat is adsorbed onto the enamel surface and may have a protective role; milk enzymes may have a role in reducing the growth of acidogenic plaque bacteria [Levine, 2001]. Herod, also, reported that milk and cheese could reduce the effects of metabolic acids, and could help restore the enamel that is lost during eating. ...
... In this field natural products derived from milk (such as yogurt) could be very useful since there is a relationship between their consumption and the decrease of dental caries [Levine, 2001]. ...
... The biofilm that accumulates on teeth from numerous bacteria is called dental plaque (Rosan and Lamont, 2000), and plaque acidity from sugar exposure contributes to early dental caries (Lingström and others 2000). Milk lowers the plaque pH in the mouth through the metabolism of lactose content into organic acid by plaque organisms (Levine 2001). However, previous research has shown that the decrease in plaque pH by milk is negligible and cow's milk is noncariogenic due to its high buffering capacity, high calcium and phosphate content, milk proteins, and enzymes (Jenkins and Ferguson 1966;Levine 2001). ...
... Milk lowers the plaque pH in the mouth through the metabolism of lactose content into organic acid by plaque organisms (Levine 2001). However, previous research has shown that the decrease in plaque pH by milk is negligible and cow's milk is noncariogenic due to its high buffering capacity, high calcium and phosphate content, milk proteins, and enzymes (Jenkins and Ferguson 1966;Levine 2001). ...
Milk and milk products provide essential nutrients for both adults and children. However, overall milk consumption of both adults and children does not meet the recommendations from Dietary Guidelines for Americans. Flavored milk can increase milk consumption for children and adolescents, but the added sugar content raises concern. Since the removal or reduction of flavored milk decreases milk consumption for children, it is important to understand all aspects of flavored milk in order to increase milk consumption while minimizing sugar intake. This review will address adult and children perception of flavored milk as well as its nutrition, regulations in school meal programs, and challenges. Understanding the sensory perception of both adults and children for flavored milk can help food developers and manufacturers to address attractive attributes while reducing the sugar content to meet the needs of a healthy diet.
© 2015 Institute of Food Technologists®
... Levine proposed three mechanisms. 20 Firstly, milk proteins may be adsorbed onto the enamel surface and may impede enamel demineralization; secondly, milk fat could be adsorbed onto the enamel surface and may have a protective role; and thirdly, milk enzymes may have a role in reducing the growth of acidogenic plaque bacteria. 20 Herod also reported that milk and cheese could reduce the effects of metabolic acids, and could help restore the enamel that is lost during eating. ...
... 20 Firstly, milk proteins may be adsorbed onto the enamel surface and may impede enamel demineralization; secondly, milk fat could be adsorbed onto the enamel surface and may have a protective role; and thirdly, milk enzymes may have a role in reducing the growth of acidogenic plaque bacteria. 20 Herod also reported that milk and cheese could reduce the effects of metabolic acids, and could help restore the enamel that is lost during eating. 21 From this study, it was postulated that protective mechanisms could involve buffering, salivary stimulation, reduction of bacterial adhesion, reduction of enamel demineralization, and ⁄ or promotion of remineralization by casein and ionizable Ca and P. 21 Constituents in dairy products which may exert a direct effect on the tooth surface include calcium, phosphorus and CPPs. ...
Casein phosphopeptides (CPPs) are phosphorylated casein-derived peptides produced synthetically by proteolytic digestion of alpha(s1)-, alpha(s2)- and beta-casein. The anticariogenic activity of CPPs is due to their ability to stabilize high levels of amorphous calcium phosphate (ACP) on tooth surface, preventing demineralization and enhancing remineralization of enamel caries. The aim of this study was to test the in vitro ability of natural CPPs (contained in yogurt) to prevent demineralization and promote remineralization of dental enamel.
Eighty human molars were used. After standardizing an in vitro demineralization procedure for producing artificial caries (Group 1: pH 4.8; Group 2: pH 3.97), this procedure was used on teeth, but with the addition of natural CPPs (Group 3: pH 4.8; Group 4: pH 3.97). The effects of these procedures were evaluated by quantitative analysis (change in weight and calcium titration) and qualitative analysis (SEM). Statistical analysis of the results was performed using ANOVA.
Statistical analysis showed significant differences in weight changes between the groups with and without natural CPPs. The SEM observation showed the protective effects of natural CPPs.
The results demonstrated that CPPs contained in yogurt have an inhibitory effect on demineralization and promote the remineralization of dental enamel.
... Milk and dairy products are rich in proteins containing essential amino acids, as well as fats, carbohydrates, fat-soluble vitamins, and minerals [36,37]. They are rich in calcium, which is especially necessary for children as it forms their bones and teeth and supports the nervous system and the activity of internal and external secretion glands, blood clotting processes, and so on [38][39][40]. ...
This article presents the dietary habits of Lithuanian first-grade (7–8-year-old) students over a 15-year surveillance period to understand the trends and changes in their nutrition patterns. The presented data were collected from three study rounds of the Lithuanian Growth Surveillance Study conducted between 2008 and 2023, with a total sample of 11,594 first-grade students from all 10 counties of Lithuania. The main findings reveal significant shifts in breakfast consumption, with an increase in daily breakfast intake observed over the surveillance period. Conversely, the consumption of cereal porridge showed a notable decrease, particularly in the frequency of consumption. Positive changes were noted in the consumption of vegetables and fresh fruits, indicating an improvement in dietary quality. Also, a concerning trend of declining consumption of certain nutritious food groups like fish and dairy products is identified, whereas the consumption of sugary beverages is low. These findings underscore the importance of ongoing efforts to promote healthier eating habits among school-age children in Lithuania. Addressing these trends requires a multifaceted approach involving education, policy changes, and community-based interventions to ensure the long-term health and well-being of children.
... Dairy products' potential to lessen enamel demineralization has been linked to a number of different pathways. 3 mechanisms were suggested by Levine in 2001 [30]. First, milk proteins might adhere to the enamel surface and prevent enamel demineralization; second, milk fat might adhere to the enamel surface and play a protective role; and third, milk enzymes might play a role in slowing the growth of bacteria that cause acidogenic plaque. ...
... However, as a result to the added sugar content, the flavored-milk drinks presented an increased risk for developing dental caries and not recommended as frequently consumed drink particularly for children. [28]. ...
Objectives: To assess the erosive potential of commonly used beverages on the surface micro-hardness and ultra-structure of deciduous teeth enamel.
Materials and methods: A total of 52 human extracted deciduous molars were subjected to erosive challenge by cyclic immersion in four beverages: G1: artificial saliva, G2: strawberry-flavored milk, G3: orange juice, and G4: carbonated drink-Pepsi, for a 28- day pH cycling protocol. The enamel surface micro-hardness (SMH), and surface topography using a scanning electron microscope (SEM) were assessed at baseline, after two- and four-weeks of the erosive challenge. The SMH findings were statistically analyzed using the SPSS program at p 0.05 significance.
Results: The pH of G4 and G3 showed significantly highly acidic pH. Both G4 and G3 showed the lowest SMH by four-week erosive challenge. By two-week erosive challenge, groups were ranked according to SMH as follows; G4 <G3 <G2 <G1. However, SMH of both G4 and G3 yielded significantly lower values compared to G2 and G1 by four weeks. The SEM of G4 and G3 depicted advanced alteration of surface enamel with increased erosive challenge exposure time.
Conclusion: Carbonated soft drink (Pepsi) and orange juice showed high erosive potentiality affecting the enamel surface of deciduous teeth while milk-based beverage showed no difference from the artificial saliva.
... This result could be explained by the fact that milk has an anti-caries activity due to its content of casein phosphopeptides, phosphate, and calcium ions, which hinder demineralization. In addition, milk enzymes inhibit the proliferation of acidogenic bacteria [44]. Hence, milk has a protective effect from dental caries even when sugar is added. ...
Objective
This study aimed to evaluate salivary pH changes after consuming three types of milk in children aged 3–5 years. The null hypothesis was that no statistically significant difference would be noted in the salivary pH between high-protein, full-fat, and sweetened milk groups at different time points.
Materials and methods
This was a double-blind, pilot randomized controlled crossover trial. 30 Children have undergone three experimental sessions with a 1-week washout period. Each child was given 250 mL of one of the following types of milk: high-protein, full-fat, or sweetened milk. The salivary pH was measured at the baseline (t 0 ) after 5 (t 1 ), 10 (t 2 ), 15 (t 3 ), 30 (t 4 ), and 60 (t 5 ) minutes of milk consumption, using a pH saliva indicator strip.
Results
There is a sharp drop in salivary pH after 5 min of sweetened ( P < 0.05) and full-fat milk consumption ( p < 0.05). However, the initial drop in the salivary pH was found to remain above the critical level. For the high-protein milk group, salivary pH decreased slightly after 5 min but was similar to that at the baseline ( p = 0.573). In the high-protein milk group ( p < 0.05), the salivary pH was slightly greater than the baseline value at t 5 .
Conclusions
The study shows an initial suggestion that milk is a non-cariogenic beverage, even when sugar is added. Furthermore, high-protein milk has a protective effect from dental caries.
... Beside low in pH, acid concentration, exposure time, mineral content, clearance on the tooth surface and calciumchelating properties also should be considered as confounding factors for the erosive effect of the acidic foods (Lussi and Jaeggi, 2008). Some study stated that, milk product such as flavoured milk (Levine, 2001) and yogurt (Lussi et al, 2004) with added sugar does not have significant erosive effect on enamel. They stated that milk-based products may have protective effect against dental caries due to the presence of calcium and phosphate in the solution. ...
Objectives: An in vitro study to assess the effect of different milk products on the hardness of enamel surfaces. Materials and Methods: Extracted primary and permanent teeth incisors (15 deciduous and 15 permanent) were collected and cleaned. The extracted teeth were then divided randomly into five groups (n=6 per group): G1- distilled water (control); G2- fresh milk (cow milk); G3- chocolate flavoured milk; G4- orange flavoured cultured milk; G5 - fruit lassi milk. The 10 days immersion cycles for the test products were performed thrice daily and were interspersed with exposure of the artificial saliva. Measurement of microhardness on the enamel surface microhardness measurement were performed at baseline, 5- and 10- day of experimentation using Vickers hardness test machine. The pH of each milk products was also assessed. The data were evaluated with repeated measures ANOVA test. Results: Group 4 had significant reduction in microhardness (p<0.05) compared to the control group while Group 1 showed significant reduction (p<0.05) in microhardness compared to all tested samples for day 5 and day 10. While for intergroup comparison, there was no difference in group 3 and group 2. However, there were significant difference between group 4 and group 5 with all other groups on day 10 (p<0.05). Conclusion: Fresh milk showed to be more effective in increasing the enamel microhardness meanwhile orange culture milk has the highest reduction of enamel surface hardness. Thus, we suggest that milk product with low pH has high tendency in enamel erosion.
... In spite of the low pH of yogurt but it has high calcium and phosphate content which decrease the rate of erosion by remineralization of the tooth . Nevertheless; the results of the current study were in disagreement with Shen et al., in 2020 who reported that the high concentration of lactic acid, sugar, and live lactic acid generating bacteria in the processed yogurt causes considerable enamel subsurface demineralization (23) . A significant increase in surface roughness (represented by mean Sa, Sq and Sz values) from baseline period was noticed following immersing of avulsed tooth in bovine milk. ...
Background: To investigate the effect of different types of storage media on enamel surface microstructure of avulsed teeth by using atomic force microscope.Materials and methods : Twelve teeth blocks from freshly extracted premolars for orthodontic treatment were selected. The study samples were divided into three groups according to type of storage media :A-egg white , B-probiotic yogurt , and C-bovine milk. All the samples were examined for changes in surface roughness and surface granularity distribution using atomic force microscope, at two periods: baseline, and after 8 hours of immersing in the three types of storage media. Results: Milk group had showed a significant increase in the mean of the roughness values at the test period, while the egg white and the probiotic yogurt groups showed decrease in the surface roughness at the test period. No significant changes was found in the grain size of enamel surface of the avulsed tooth in any types of three storage media at eight hours interval. The use of egg white and probiotic yogurt to store the samples may be beneficial in that they contain various ions and proteins that fill up enamel valleys, while the longer periods of milk exposure encourage the bacteria to continue fermenting lactose, resulting in continual acid generation and increased demineralization. Conclusion : Milk group demonstrated the highest roughness values, while the egg white group demonstrated the lowest roughness values of the teeth. No significant changes in the grain size of enamel surface of the tested teeth in any types of three storage media at eight hours interval .
... In spite of the low pH of yogurt but it has high calcium and phosphate content which decrease the rate of erosion by remineralization of the tooth . Nevertheless; the results of the current study were in disagreement with Shen et al., in 2020 who reported that the high concentration of lactic acid, sugar, and live lactic acid generating bacteria in the processed yogurt causes considerable enamel subsurface demineralization (23) . A significant increase in surface roughness (represented by mean Sa, Sq and Sz values) from baseline period was noticed following immersing of avulsed tooth in bovine milk. ...
Background: To investigate the effect of different types of storage media on enamel surface microstructure of avulsed teeth by using atomic force microscope.Materials and methods : Twelve teeth blocks from freshly extracted premolars for orthodontic treatment were selected . The study samples were divided into three groups according to type of storage media :A-egg white , B- probiotic yogurt , and C-bovine milk . All the samples were examined for changes in surface roughness and surface granularity distribution using atomic force microscope, at two periods: baseline, and after 8 hours of immersing in the three types of storage media. Results: Milk group had showed a significant increase in the mean of the roughness values at the test period, while the egg white and the probiotic yogurt groups showed decrease in the surface roughness at the test period. No significant changes was found in the grain size of enamel surface of the avulsed tooth in any types of three storage media at eight hours interval. The use of egg white and probiotic yogurt to store the samples may be beneficial in that they contain various ions and proteins that fill up enamel valleys, while the longer periods of milk exposure encourage the bacteria to continue fermenting lactose, resulting in continual acid generation and increased demineralization. Conclusion : Milk group demonstrated the highest roughness values, while the egg white group demonstrated the lowest roughness values of the teeth. No significant changes in the grain size of enamel surface of the tested teeth in any types of three storage media at eight hours interval .
... In the present study the assessment of surface microhardness is a good method to obtain quantitative data. Other studies confirmed such a combined approach for understanding dental erosion (18,19) . ...
... In the present study the assessment of surface microhardness is a good method to obtain quantitative data. Other studies confirmed such a combined approach for understanding dental erosion (18,19) . ...
ABSTRACT
Objectives: The aim of the present in vitro study was to evaluate the effect of “Casein
phosphopeptide amorphous calcium phosphate” (MI) and “Casein phosphopeptide amorphous
calcium phosphate with fluoride” (MI plus) pastes on dental enamel exposed to three different oral
pediatric medications using Vickers microhardness test and scanning electron microscope (SEM).
Methods: One hundred extracted caries free human permanent teeth were selected and divided
into three groups: group I “control group” untreated teeth; group II “medication group” subjected
to oral pediatric medications Farcolin, Farcosolvin and Heamojet ; group III “treatment group”
was treated with remineralizing pastes MI and MI plus after exposure to the different medications.
Microhardness values were registered and selected specimens were imaged by SEM.
Results: There was a statistically significant difference (P<0.01) in microhardness values
registered between control group (group I) and medication group (group II) and also between
medication group (group II) and treatment group (group III). Images of SEM showed demineralization
after usage of pediatric medications and remineralization after usage of remineralizing pastes.
Conclusions: The used oral pediatric medications had an erosive effect on the enamel surface,
also in an in vitro model the use of a CPP-ACP and CPP-APF pastes had a protective effect on the
demineralization of enamel.
... La consommation de fromage préviendrait la chute du pH de la plaque en augmentant efficacement la concentration de calcium dans la salive [24][25] . Même le lait au chocolat, la boisson de soya aromatisée et les yogourts sucrés auraient un effet protecteur malgré leur teneur en sucres [26] . Comme ces aliments sont liquides, ils sont moins susceptibles de causer la carie, car ils ne sont pas longtemps en contact avec la surface des dents. ...
... Firstly, milk proteins may get adsorbed onto the surface layer of enamel and may hamper enamel demineralization; secondly, milk fat could adsorb onto the surface layer of enamel and play its safeguarding role; thirdly, enzymes present in the milk enzyme may have a functional role in hindering the proliferation and multiplication of acidogenic plaque bacteria. 12 Calcium, phosphorus and CPPs are the ingredients in milk derivatives which may exert a shielding effect on the tooth surface. Calcium and phosphorus ions are released from milk products and their concentrations gets increased in the dental plaque, causing inhibition of demineralization and favouring remineralization by common-ion effect. ...
BACKGROUND: Dairy products are perceived to be important for one’s overall and dental health. Dairy products have been identified as having anticariogenic activity due to the high content of calcium and phosphorous ions and casein phosphopeptides.AIM: To determine the pH levels of human saliva after consuming different dairy products.DESIGN: sixty students were divided into 2 groups (30 with caries and 30 caries free) aged 5-9 years, visited to department of paedodontics and preventive dentistry, who agreed to refrain from oral hygiene procedures for 24 hours were selected for this study. Both groups were further randomly sub-divided into 3 groups (milk, curd and paneer group). After determining baseline salivary pH using a digital pH meter, the subjects were asked to eat the test foods (milk 50ml, curd 50g and paneer 50 g) and salivary pH was measured at time intervals of 1, 5, 15 and 30 minutes.RESULTS AND CONCLUSION: The results were statistically measured by using ANOVA test for intergroup and intragroup comparison. Significant decrease in pH was observed at various time intervals and more decrease was observed in caries active group.
... Due to the recognized beneficial health effects of probiotics, they have to date been added to several functional beverages, which are considered the best vehicles for administration (Rad, Vaghef Mehrabany, Alipoor, & Vaghef Mehrabany, 2016). In this sense, probiotic dairy drinks could be considered as a probiotic food of interest, due to their content of proteins, fats, vitamins, and minerals (e.g., casein, calcium, and phosphate) (Çaglar et al., 2005;Levine, 2001;Petti, Tarsitani, & D'Arca, 2001). Among dairy beverages, fermented milk is the most widely used vehicle for probiotics administration (Cruz, Buriti, de Souza, Faria, & Saad, 2009). ...
The effects of probiotic fermented sheep’s milk containing Lactobacillus casei 01 on enamel demineralization and microorganism counts in a mixed biofilm model were investigated. Enamel blocks (N = 50) were fixed in polystyrene plates in which a mixed biofilm (Streptococcus mutans 25175, Streptococcus parasanguinis 903, and Streptococcus salivarius 8618) was formed. The mature biofilm was treated for five days with the following: (1) sheep’s milk (SM); (2) fermented sheep’s milk with starter culture (FSMS); (3) fermented sheep’s milk with probiotic culture (FSMP); and (4) fermented sheep’s milk with starter and probiotic cultures (FSMSP). A growth control group was also included (brain–heart–infusion medium with inoculum). The percentage of surface hardness loss (%SHL) and total microorganism and Streptococcus counts (log10 colony-forming units/mL) were calculated. In addition, mean internal mineral density loss determination (ΔZ) by micro–computed tomography and descriptive topographic analysis via scanning electronic microscopy (SEM) were performed. No group prevented %SHL (p = 0.168), with a similarity in values (p > 0.05) confirmed in SEM images. No differences were found between the tested groups and growth control group in terms of total microorganism or Streptococcus counts (p > 0.05). In relation to total microorganism reduction, FSMS and FSMP were similar (p = 0.153), presenting a reduced number of microorganisms. Both were different from FSMSP (p
... Interestingly, the observed association between flavored milk and dental caries in this study could be a result of evolving trends in milk consumption practices in Saudi Arabia. Although prior observational studies [55,56] contrast our findings, a moderate cariogenic potential of flavored milk observed in a recent animal experiment and the possibility of developing nations adopting this new trend warrant further evaluation [57]. Incidentally, our study contributed towards ever increasing evidence for the association between dental caries and sodas (or soft drinks) [58][59][60]. ...
Background
Dental caries is a preventable childhood disease, but public health efforts are hampered due to limited information on associated factors in vulnerable populations. Our study was aimed at estimating the prevalence of dental caries and identifying key associated factors in four major risk domains, including socioeconomic factors, child oral health behavior and practices, child feeding practices, and dietary habits among primary school children in Saudi Arabia.
Methods
A cross-sectional study design was used to recruit 578 male Saudi primary school children, aged 6–8 years, from 12 primary schools in five different regions of Riyadh. Children were clinically screened to detect carious lesions in primary teeth according to World Health Organization’s criteria. Structured self-administered questionnaire was used to collect information on social and individual factors from the parents. The odds ratios and 95% confidence intervals of associated factors for dental caries were computed using logistic regression models; key factors were identified by systematic selection process that accounted for multicollinearity and bias correction.
Results
Dental caries was prevalent among children (83%, 95% confidence interval 79.7–86.0%). Individual factors, including irregular brushing, late adoption of brushing habit, consulting dentist for symptomatic treatment, lack of breast feeding, sleeping with a bottle in mouth, habit of snacking between meals, low consumption of fruits, and frequent consumption of soft drinks and flavored milk, were predominantly associated with dental caries in children, instead of socioeconomic factors (p < 0.05, adjusted R-square 80%).
Conclusion
Dental caries were prevalent in school children, and individual factors were predominantly associated with the disease.
Electronic supplementary material
The online version of this article (10.1186/s12199-018-0750-z) contains supplementary material, which is available to authorized users.
... Due to their beneficial effects on human health, probiotic bacteria have been added to several foods [5], which are considered vehicles for administration [6]. In this regard, dairy products can be considered as probiotic foods of interest due to the presence of essential nutrients such as casein, calcium, and phosphate [7,8] and their safety for consumption [9]. ...
Objectives
To evaluate the effect of probiotic containing in dairy products on oral and salivary parameters.
Material and methods
Electronic searches were performed based on the PICO criteria. Randomized controlled trials in adults/children (P) in which dairy products containing probiotics (I) were compared to controls (C) for establishment of oral health (O) were included. Risk of bias and data extraction were performed. The meta-analysis evaluated the influence of probiotics on Streptococcus mutans (SM), Lactobacillus spp. (LB), and yeast counts, plaque index, and salivary pH. Random or fixed effect models were used, and heterogeneity was tested.
Results
Thirty-two studies were included in the qualitative synthesis, and 24 in the meta-analysis. For dichotomous results, individuals who consumed probiotics exhibited decreased scores in SM concentrations (RD 0.15 [0.02, 0.28] p = 0.03, I² = 70%), but no change was observed for LB (RD 0.10 [− 0.03, 0.23] p = 0.13, I² = 94%), or yeast levels (RD 0.05 [− 0.02, 0.12] p = 0.7, I² = 48%). For continuous analysis, both probiotic and control groups presented similar results for SM and LB (MD − 0.55 [− 1.16, 0.07] p = 0.08, I² = 62%, and RD 0.10 [− 0.03, 0.23] p = 0.13, I² = 94%, respectively). The consumption of probiotics increased salivary pH (MD 0.20 [0.04, 0.35] p = 0.01, I² = 46%) and plaque index (MD 0.38 [0.11, 0.65] p = 0.005, I² = 0%). The probiotic milk reduced SM (MD − 0.59 [− 0.96, − 0.22] p = 0.002, I² = 0%), and the probiotic yogurt decreased LB counts (RD 0.35 [0.19, 0.51] p < 0.0001, I² = 0%).
Conclusions
In general, dairy probiotics were effective in reducing SM, increasing salivary pH, and promoting a higher plaque index. Liquid matrices, such as milk and yogurt, seem to be more effective in reducing SM and LB levels.
Clinical relevance
Consumption of dairy products containing probiotics could be a supporting method in caries prevention.
... The assessment of surface microhardness, which was used in the present study, is a good method to obtain quantitative data. Such a combined approach for understanding dental erosion has been confirmed in other studies (5,17) . ...
Study design: One hundred and twenty sound primary enamel specimens ranging between 272-440 Knoop hardness number, were selected in this study. Sixty specimens were used for microhardness test. The remaining sixty were used for SEM. The microhardness and SEM specimens were equally divided into 3 groups. In each group, the specimens were subjected to demineralization for 120 min. The specimen immersed in Claritin syrup to induce erosion, before enamel microhardness measurements. Then, they kept in 5 ml of casein, 10mM ferrous sulphate, and amine fluoride respectively, for 10 minutes a day for 10 days with the solution changed daily, then microhardness test was measured again. In SEM group; the specimens prepared for SEM examination. results: The mean enamel microhardness values of casein and amine fluoride groups were significantly higher than the ferrous sulphate group. The scanning electron micrographs showed that, casein had the best remineralizing effect, followed by the amine fluoride, and finally the ferrous sulphate. conclusion: This study clearly demonstrated the protective effects of natural casein and amine fluoride on enamel erosion, in comparison with ferrous sulphate.
... Milk reported could prevent demineralization process in enamels. 18,19 On the other hand Bowen 20 reported that the sugar additional (2% minimum) can increase the cariogenity of milk. It proved in the experiment using mice. ...
Background: Dental caries remains as main problem in Indonesia and its prevalence is high (90.05%). However, there is no appropriate data that can be used to analyze dental caries in toddlers, especially baby bottle tooth decay syndrome (BBTD), though the number of BBTD cases is high in some pediatric dental clinics (90% of patients visiting the clinics). Even though some factors have already been considered to be the risk factor of BBTD, the main risk factor of BBTD is still unknown, especially BBTD in Indonesia. Purpose: This research was aimed to obtain data relating with bottle-feeding habit in 3-5 year old children in Indonesia and its caries risk. Method: The study was an observational research conducted with clinical examination through caries status (deft) of each child deserved by pediatric dentists and through questionnaire distributed to parents to examine the risk factor of BBTD. Observation was conducted on 62 children in the range of age 3 to 5 years old with bottle-feeding habit. Result: The results revealed that status of caries was various. The data showed that the frequency of bottle feeding more than twice could trigger BBTD 2.27 times higher than other factors such as the use of bottle feeding as a pacifier prior sleeping, the period of bottle-feeding, and the breast-feeding experience. Conclusion: though milk as subtract can possibly become a factor triggering caries, the frequency of bottle-feeding is highly considered as main factor. Since it could modulated the bacterial colonization on dental surface, which affects its virulence.Latar belakang: Karies masih menjadi masalah utama di Indonesia. Dalam praktek sehari-hari prevalensi karies masih sangat tinggi (90.05%). Belum ada data yang memadai dalam penelaahan karies yang spesifik pada anak balita selama ini khususnya kasus sindroma karies botol (SKB) sementara itu kasus SKB ditemukan sangat tinggi di beberapa klinik gigi anak (90% dari jumlah pasien yang datang ke klinik). Beberapa faktor menjadi resiko kejadian SKB dan belum diketahui faktor resiko utama kejadian karies khususnya di Indonesia. Tujuan: Penelitian ini dilakukan guna mendapatkan data yang berhubungan dengan kebiasaan minum susu botol pada anak usia 3-5 tahun di Indonesia serta resiko kejadian karies yang ditimbulkannya. Metode: Penelitian ini merupakan penelitian observasional yang dilakukan dengan metode pemeriksaan klinis melalui pencatatan status karies (deft) setiap anak oleh dokter gigi anak serta pengisian kuesioner yang dilakukan oleh orang tua untuk menentukan faktor resiko kejadian SKB. Pengamatan dilakukan pada 62 orang anak usia 3-5 tahun yang mempunyai kebiasaan minum susu botol sesuai dengan kriteria inklusi. Hasil: Hasil pemeriksaan klinis dan kuesioner memberikan gambaran status karies yang bervariasi. Data yang didapat dari penelitian ini menjelaskan, bahwa frekuensi minum susu botol lebih dari dua kali menyebabkan SKB 2.27 kali lebih besar dibandingkan dengan beberapa faktor lain, seperti menjadikannya pengantar tidur, lamanya mengonsumsi, dan riwayat minum ASI. Kesimpulan: Susu sebagai subtrat mungkin dapat dijadikan alasan kejadian karies akan tetapi yang menjadi resiko utama kejadian adalah frekuensi konsumsi susu botol itu sendiri. Kondisi ini dapat dihubungkan dengan modulasi substrat terhadap perkembangan kolonisasi bakteri di permukaan gigi, sehingga secara tidak langsung juga mempengaruhi virulensinya.
... Levine supposed that milk proteins are adsorbed onto the enamel surface and may impede enamel demineralization; milk fat is adsorbed onto the enamel surface and may have Gianmaria Fabrizio Ferrazzano and Aniello Ingenito 4 a protective role; milk enzymes may have a role in reducing the growth of acidogenic plaque bacteria [Levine, 2001]. Herod, also, reported that milk and cheese could reduce the effects of metabolic acids, and could help restore the enamel that is lost during eating. ...
... 12,13 In addition, the issue about their cariogenicity has also been raised. 14 Miller et al 15 showed that the top sources of added sugars among Americans aged 2 to 11 years were soda, fruit drinks, and flavored milk. Flavored milk typically contains 5% or more of added sugar in addition to 4 to 5% of lactose. ...
The purpose of this study was to evaluate and to compare the cariogenic potential of different commonly consumed favored milk on caries development in rat's molar teeth.
Sixty Sprague-Dawley rats infected with an active growing culture of Streptococcus mutans were offered chocolate favored milk, strawberry favored milk, banana favored milk, plain milk, sweetened plain milk with 5% sucrose, and 10% sucrose ad libitum.
Rats consuming favored milk developed significantly lower sulcal and smooth surface caries scores than rats consuming 10% sucrose. However, rats consuming plain milk developed significantly lower sulcal and smooth surface caries scores than animals consuming favored or sweetened plain milk except for chocolate favored milk.
It was concluded that favored milk containing 5% sucrose showed a moderate cariogenic potential.
Although the overall results suggest that the cariogenic potential of favored milk is moderate and despite their nutritional value, occasional consumption of favored milk as a beverage might be accepted with caution. Parents, dental practitioners and other healthcare professionals should be aware of the cariogenicity of favored milk. They should keenly encourage the use of plain milk and discourage the use of any cariogenic drink which has a deleterious effect on teeth.
Flavored milk, Dental caries, Rats, Streptococcus mutans. How to cite this article: Al-Jobair A, Khounganian R. Evaluating the Cariogenic Potential of Flavored Milk: An Experimental Study using Rat Model. J Contemp Dent Pract 2015;16(1):42-47. Source of support: College of Dentistry Research Center, King Saud University.
None.
... Milk and milk products contain nutrients with potential anticariogenic properties: calcium, phosphate, casein and lipids. 6,7 In Italy, daily consumption of milk was associated with a lower prevalence of caries among schoolchildren who did not receive fluoride supplementation and had poor oral hygiene. 8 However, results of epidemiological studies on the association between intake of dairy products and dental caries among young children are scant and inconsistent and a poor evidence for preventing childhood caries using fluoride supplements is described in literature. ...
To evaluate if the intake of a fluoridated food supplement in breastfeeding mothers increases the fluoride concentration in breast milk.
A double-blind randomized placebo-controlled study was designed. Two groups of women were formed: a fluoride group (n = 112), using a non-sucrose food supplement containing fluoride (1,500 μg/l for each dose) and a control group (n = 116), using a non-sucrose food supplement without fluoride content. The women were followed for 6 weeks. Samples of breast milk were collected and analyzed using an ion-specific electrode.
85 women in the fluoride group and 83 in the control group concluded the trial. Fluoride concentrations in the two groups were statistically significantly different (515 μg/l in the fluoride and 476 μg/l in the control group P= 0.04) at the end of the experimental period. In the fluoride group, a statistically significant increment in fluoride concentration during the experimental period was also observed (from 468 ± 104 μg/l to 515 ± 105 μg/l). The use of a non-sucrose food supplement containing fluoride resulted in a significant increment in fluoride concentration in breast milk.
... 2 Another advantage is that milk products contain basic nutrients for growing children; they are also considered safe for the teeth and have possible beneficial effects on the salivary microbial composition and inhibition of caries development due to their natural casein, calcium, and phosphorous content. 6,7 However, the optimal vehicle for probiotic delivery is yet to be determined. Çaglar et al. 8 examined the effects of probiotics ingested via 2 different non-dairy delivery systems on the levels of salivary mutans streptococci and lactobacilli. ...
The aim of this study was to evaluate in vitro and in vivo the effects of 2 brands of probiotic fermented milk on biofilms, oral microbiota, and enamel. For the in situ experiment, ten volunteers wore palatine devices containing four blocks of bovine dental enamel over 3 phases, during which 20% sucrose solution, Yakult® (Treatment A), and Batavito® (Treatment B) were dropped on the enamel blocks. Salivary microbial counts were obtained and biofilm samples were analyzed after each phase. For the in vivo experiment, the same ten volunteers drunk Yakult® (Treatment C) and Batavito® (Treatment D) in two phases. Saliva samples were collected for microbial analysis after each phase. The in situ study showed that in comparison with Treatment A, Treatment B resulted in fewer total cultivable anaerobes and facultative microorganisms in biofilms, higher final microhardness, lower percentage change in surface hardness, and smaller integrated subsurface enamel hardness. In the in vivo study, Treatment D resulted in a reduction in the counts of all microorganisms. The results suggested that the probiotic fermented milk Batavito®, but not Yakult®, reduced the amount of oral microorganisms and mineral loss in bovine enamel.
... Components of dairy products, including calcium, phosphate, casein, and lipids, have recognized anticariogenic properties. 144,145 In vitro, casein phosphopeptides from yogurt inhibited dental enamel demineralization and promoted remineralization 146 ; the amount of casein phosphopeptide is higher in yogurt than in equal-weight portions of cheese and milk. 147 Casein is incorporated into the salivary pellicle and reduces bacterial adherence to teeth. ...
Despite its contribution to nutrient intake and status, consumption of milk and dairy products by children and adolescents in many countries has waned in recent decades, with a substantial proportion of youth failing to meet intake recommendations. Dairy products remain an important dietary source of multiple micronutrients, including calcium, phosphorus, magnesium, zinc, iodine, potassium, vitamin A, vitamin D, vitamin B12 , and riboflavin (vitamin B2 ). In addition, dairy products provide children with energy, high-quality protein, and essential and nonessential fatty acids. A review of evidence was conducted to evaluate associations between milk or dairy product intake and health outcomes in children and adolescents. Results suggest a neutral or inverse association between consumption of milk and dairy products in children and adolescents and indicators of adiposity, incidence of dental caries, and hypertension. Available data indicate that dairy products are important for linear growth and bone health during childhood. Additional research - in particular, controlled intervention trials and long-term prospective cohort studies - is warranted to better understand how dairy intake affects health outcomes in children and adolescents.
... Milk and milk products are considered caries protective nutrients not only because of the buffering activity of the milk protein, but also because of their high content of bioactive components that have cariostatic properties: calcium, phosphate, casein, whey protein, lactose, and milk fat. [37][38][39][40] As an illustration, casein, which comprises 80 percent of the bovine milk protein and 20 to 45 percent of human milk protein, seems to have are frequently added in small amounts to improve the flavor and sweetness of sugar alcohols, which are relatively less sweet. 26 In recent years, much attention has been focused on research and education related to the identification of food components and development of food products with disease-preventing and healthpromoting benefits, that is, "functional foods." ...
The key environmental factor involved in caries incidence is fermentable carbohydrates. Because of the high costs of caries treatment, researchers continue to explore dietary control as a promising preventive method. While dietary change has been demonstrated to reduce Streptococcus mutans, a preventive role is expected for "functional foods" and dietary habit alterations. The authors consider how recent advances in the understanding of caries pathology can reveal dietary control as a valuable method in promoting a healthy dentition.
... They are also considered safe for the teeth, with possible beneficial effects on both the salivary microbial composition and the inhibition of caries development due to their natural content of casein, calcium, and phosphorous. 13,14 However, the fermented milks available in the market show an acid pH and present sucrose in their composition. These characteristics allow the biofilm formation and according to Matsumoto et al. 6 facilitate both the adherence of Lactobacillus to dental surface and the decay development. ...
The aim of this study was to in situ evaluate the pH before and after the application of the fermented milk product; the fluoride (F), calcium (Ca), phosphate (P), and insoluble extracellular polysaccharides (EPS) concentration on the dental biofilm; the demineralisation of the bovine dental enamel.
Ten volunteers wore palatine devices containing four blocks of bovine dental enamel during three phases of 14 days each. In each phase, the treatment was accomplished with either fermented milk A (Yakult), or 20% sucrose solution (control) or fermented milk B (Batavito). Then, dental biofilm was collected, processed and the ionic concentration and insoluble extracellular polysaccharides appraised. For evaluation of the mineral loss, both the initial and final microhardness were determined.
The results showed that the ionic concentration (F, Ca and P) was significantly higher in the fermented milk B in comparison with both the fermented milk A and the 20% sucrose solution. There was no significant difference amongst these last two. With regarding EPS was significantly lower in fermented milk B compared to fermented milk A and sucrose (P<0.05), without significant difference amongst these last two. The two experimental groups did not differ significantly but had smaller mineral losses than control group.
It was concluded that all treatment decreased the pH of dental biofilm and promoted demineralisation of the enamel, although fermented milk B presented the lowest EPS content and percentage change and integrated loss of surface hardness. More studies should be developed to evaluate the action of probiotics on the bacterial activity and its interference on demineralisation, once the literature has been showing probiotics as a promissory caries reducing agent.
... This category comprised non-milk drinks with added sugars (either by the manufacturer or consumer), fruit juices and syrups. Sugar-containing non-milk drinks were considered more cariogenic than sugar-containing milk drinks (Levine, 2001). ...
In 2003, 771 randomly selected two-year-old children from the town of Zurich were examined. Teeth with carious cavities were observed in 12.6% of the children. Caries including initial (not yet cavitated) lesions was seen in 25.3% of children. Caries prevalence was strongly associated with immigrant background. Caries was found in 7.5% of Swiss children and in 38.5% of children from ex-Jugoslavia. 5% of children of mothers born in Switzerland, and 17.4% of children of mothers not born in Switzerland showed caries. The average number of teeth with carious lesions in children with caries was 4.3 irrespective of immigrant or Swiss background. This finding suggests that all kids with caries had similar risk behaviours. Multivariate logistic regressions elucidated the behavioural components associated with caries. The presence of plaque and the use of a night-time bottle proved to be the strongest predictor variables for caries. Frequent drinking of sugared non-milk drinks, age and no pacifier use were further risk indicators in children of foreign-born mothers. A significant improvement of oral health of small children can be achieved by a concerted action of child welfare consultants, paediatricians and carers of day-nurseries. The primary goal is to convince parents to actively participate in preserving dental health of their offsprings. The following recommendations should be adhered to: 1. Parents should brush the teeth of the children daily, using a fluoridated children-toothpaste starting the very day of the appearance of the first milk tooth. 2. At the age of 12 months, the bottle should be replaced by a cup and the continuous use of a nursing bottle while falling asleep and during the night should absolutely be avoided. 3. Children should primarily be offered water and milk as a beverage. A first dental inspection is due at the age of two years.
Depending on the frequency and type of intake, milk can affect caries formation by virtue of its demineralisation-remineralisation properties. The effect of A2 milk on human dentition is still unexplored. Hence,the aim of the present study was to evaluate and compare the remineralising and adsorption properties of regular 672 cow milk and A2 milk using Human Enamel discs and Hydroxyapatite(HA) discs in an in-vitro model. Materials and methods: To evaluate the remineralising properties of milk, 24 human enamel discs and 24 Hydroxyapatite(HA) discs were divided equally into two different milk groups. Subsurface carious lesions were created and they were subjected to remineralisation-demineralisation cycles using twenty-one-day pH-cycling model. Baseline, post-demineralisation and post-remineralisation differences between the groups were studied by microhardness test (Vicker's Indenter) and surface roughness test (profilometer). Ca:P ratio of the subtrates was analysed using Scanned Electron Microscopy Energy Dispersive X-Ray (SEM-DEX) analysis of five HA discs, out of which two were treated with the different milk types and the remaining three with different controls. Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) based analysis, followed by densitometric evaluation was performed to examine the adsorption of caseins from the two milk types on HA discs. Results: The results showed a trend towards increased remineralisation of both substrates with A2 milk (p>0.05) in the pH-recycling model. Ca:P ratios by SEM-EDX analysis also yielded a highly statistical difference (p<0.001) between the 2 groups, in favour of A2 milk. Adsorption of the three major caseins on HA disks was found to be comparable but was characterized by higher relative binding of kappa casein. Conclusion: Thus, our results demonstrate better remineralization potential of A2 milk compared to regular milk and we would like to propose that resulting variations in Kappa and Beta casein content in the miscelles of A2 milk may be responsible for this property.
Background Consumption of plant-based milk in the UK is increasing at the expense of cow's milk. Cow's milk consumption has traditionally been advocated by the dental profession as 'good for teeth'.
Aims To identify the range of plant-based milks available in the UK and compare their nutritional benefits with cow's milk. A secondary aim was to explore reasons behind the increase in popularity of plant-based milks and discuss dental relevance.
Methods Branded plant-based milks available in UK supermarkets were identified and nutritional data collected. Data were obtained from product labelling and manufacturer websites. The sample was collected in December 2019.
Results Eighty-two products were identified. Differences were observed between plant-based and cow's milk, in particular regarding calcium, iodine, vitamin B12 and sugar content. Sugar content varied from 0-7.6 g/100 ml.
Conclusions Dairy is a key source of dietary iodine and many plant-based milks contain much lower levels. Many plant-based milks contain free sugars which are cariogenic. Dentists should be aware of this emerging market and be able to advise patients accordingly.
Aim:
This study aimed to compare the effect of different flavored kinds of milk on salivary pH value in 6 to 14 years old children.
Materials and methods:
The impact of these different kinds of flavored milk on the salivary pH is evaluated between two groups of children, caries-active group (n = 35) constituted children who had decayed missing filled tooth (DMFT) ≥2, and the caries-free group (n = 35) constituted children who had DMFT = 0. Four different flavors of milk are taken for the study, and plain sweetened milk is chosen as the control baseline. The endogenous pH of the salivary samples is measured at baseline and after consumption of the flavored milk immediately and then at 5-, 10-, 15-, and 30-minute intervals. The results are statistically analyzed by using the paired t-test and analysis of variance (ANOVA).
Results:
It is shown in the present study that caries-active group subjects had a more evident salivary pH fall than the caries-free group subjects which was statistically significant. For caries-active group, subject's salivary pH value took a longer duration to return to baseline pH as compared to caries-free subjects. However, salivary pH value is restored to standard/baseline value after 30 minutes for all the flavored milk taken in both groups; hence, their intake can be regarded safe for the oral environment.
Conclusion:
It is concluded from the current study that the consumption of flavored milk can be considered as non-cariogenic for children.
Clinical significance:
In the present study, the salivary pH fall in both caries-active and caries-free subjects was found above the critical pH level. Hence, all these flavored milk used in the study did not cause a threat to oral environment health as there was no significant decrease in salivary pH value so their consumption can be regarded as safe for children.
How to cite this article:
Navit S, Agarwal S, Khan SA, et al. Little Color, Little Flavor of Different kinds of Commercially Available Flavored Milk and their Consumption Effect on Salivary pH Value in Children: An In Vivo Study. Int J Clin Pediatr Dent 2020;13(S-1):S87-S91.
Background Consumption of plant-based milk in the UK is increasing at the expense of cow's milk. Cow's milk consumption has traditionally been advocated by the dental profession as 'good for teeth'.
Aims To identify the range of plant-based milks available in the UK and compare their nutritional benefits with cow's milk. A secondary aim was to explore reasons behind the increase in popularity of plant-based milks and discuss dental relevance.
Methods Branded plant-based milks available in UK supermarkets were identified and nutritional data collected. Data were obtained from product labelling and manufacturer websites. The sample was collected in December 2019.
Results Eighty-two products were identified. Differences were observed between plant-based and cow's milk, in particular regarding calcium, iodine, vitamin B12 and sugar content. Sugar content varied from 0-7.6 g/100 ml.
Conclusions Dairy is a key source of dietary iodine and many plant-based milks contain much lower levels. Many plant-based milks contain free sugars which are cariogenic. Dentists should be aware of this emerging market and be able to advise patients accordingly.
Objectives: This study aims to evaluate the association between intake of energy, calcium and protein and permanent teeth caries in Korean children. Methods: Research data were obtained from the Fifth Korean National Health and Nutrition Examination Survey (KNHANES) and 1,274 Korean children within 9 to 12 years were selected as subjects for the study. The DMFT index, nutrition factors including total energy and protein intake, and degree of calcium intake were identified Chi-square test was performed to assess the difference of distribution in socioeconomic status, oral health behavior and nutrition factors according to sex. Multilevel linear regression analysis was performed to identify the relationship between DMFT index and the related variables. Results: Significant differences in energy, protein and Ca intake were confirmed according to the sex. Among 10 year-old children who intake total energy less than the recommended had few dental caries (p
Concerns surrounding added sugars and their effects on health have created a need to review the literature to assess consumption of flavored milk, consumer preferences for flavored milk, behavior related to the intake of flavored milk, and the effect of flavored milk on the diet and health of children. A review of the literature was performed using the following keywords: milk, flavored, flavoured, sweetened, and chocolate. The search was limited to articles published in English, studies conducted in children, and studies reporting on prevalence of consumption, trends in consumption, preferences for flavored milk, intakes of milk and nutrients, and health outcomes. Fifty-three studies were included. Flavored milk receives the highest palatability rating among children. Children drink more flavored milk than plain milk and, when flavored milk is not available, children drink less plain milk and, consequently, less milk overall. Consumers of flavored milk have a higher total milk intake. Micronutrient intake among consumers of flavored milk is similar to that among consumers of plain milk, while intakes of energy and sugars vary, owing to differences in reporting across studies. There is no association between flavored milk intake and weight status among normal-weight children, and some contradictory effects of flavored milk intake have been observed in subgroups of overweight children. Flavored milk is a palatable beverage choice that helps children to meet calcium targets. Further research to test the effect of flavored milk consumption among overweight children is warranted.
The aim of the present study is to determine the possible effect of Bifidobacterium bifidum DN-173 010 on dental plaque of children.
52 children (25 F and 27 M), between the ages of 8-10, participated in the present study. The study had a double blind, randomized crossover design and the experimental period consisted of four consecutive time periods. During periods 2 and 4 (2 weeks each), children consumed 110 g probiotic fruit yogurt (Bifidobacterium DN-173 010 (1 x 10(10) cfu/g)), or a placebo fruit yogurt per day. Available supragingival plaque (24 h later) was collected from teeth 16, 11, 36 and 31 at baseline and at the end of periods 2 and 4. The counts of dental plaque mutans streptococci (MS) were evaluated using Dentocult SM (Strep Mutans).
Changes of pre- and post-treatment levels of dental plaque MS were recorded for four consecutive sampling sites. There were no statistically differences between transition scores of test and placebo groups regarding different dental plaque sampling sites (p > 0.05) (unpaired t-test).
Within the limitations of the present study, Bifidobacterium bifidum DN-173 010 has no effect on dental plaque MS levels in children.
Some schools are removing flavored milk from lunchrooms based on the perception that consumption has a negative impact on the overall dietary quality. The goal of this study was to assess the contribution of flavored and white milk in the diets of children.
Intake data from children 2 to 18 years (N = 7332) participating in the National Health and Nutrition Examination Survey (NHANES) 2003-2006 were obtained from in-person 24-hour dietary recalls. Mean ± standard error of energy and nutrients were determined.
Flavored and white milk contributed, respectively, 2-6% of total energy consumed, 3-12% of saturated fats, 1-3% of sodium, and 4-0% of added sugars. The percent contribution of white milk to intakes of vitamin A (21%), vitamin D (54%), calcium (29%), potassium (17%), magnesium (12%), and phosphorus (19%) exceeded 10% of total intake. Consumption of flavored milk contributed a smaller percentage to total intake. For total dairy consumed the percent contribution to intake of vitamins A and D, calcium, potassium, magnesium, and phosphorus ranged from 19% to 68%.
Milk has an important nutritional role in the diets of children. More research is needed to understand the barriers to consuming milk and potential unintended nutrition consequences of removing flavored milk from the lunchrooms.
Caries prevention traditionally has emphasized the restriction of cariogenic foods and beverages, but it has placed less emphasis on how the choice, combination and sequence of consumed foods and beverages may help reduce plaque acidogenicity. The authors conducted a study to examine whether whole milk, 100 percent apple juice or tap water affect dental plaque acidity in people after a sugary challenge.
Twenty adults participated in a randomized controlled crossover study. Participants consumed four combinations of foods: 20 grams of dry sugary Froot Loops (FL) (Kellogg's, Battle Creek, Mich.) cereal, 20 g of FL followed by 50 milliliters of milk (FL/milk), 20 g of FL followed by 50 mL of juice (FL/juice) and 20 g of FL followed by 50 mL of water (FL/water). The authors used a touch microelectrode to take plaque pH readings at the interproximal space just below the contact area between the maxillary premolars on both left and right sides at two and five minutes after FL consumption and at two to 30 minutes after milk, juice or water consumption.
Consumption of FL plaque pH (standard deviation [SD]) was 5.83 (0.68) at 30 minutes, whereas plaque pH (SD) in the FL/milk group was 6.48 (0.30), which was significantly higher than that for FL/juice (5.83 [0.49]) or FL/water (6.02 [0.41]) (P < .005) at 35 minutes.
Drinking milk after a sugary cereal challenge significantly reduced plaque pH drop due to the sugary challenge. Practical Implications. When discussing the cariogenicity of foods and beverages with patients, dentists and other health care professionals should emphasize that the order of ingesting sugary and nonsugary foods is important and may affect their oral health.
Summary Implementation of the Govemments’ new school food standards from September 2006 across English schools has major implications for traditional school vending practices. Although vending has been viewed for several years as an income generator for the school, the potential detrimental influence that the contents of most machines may be having on children’s health, either directly (from consumption of the contents), or indirectly (from the messages they convey) has only recently become a high profile issue. The Health Education Trust has always held the view that vending per se is not the issue, it is the contents of the school machines that require changing. This paper summarises the recent work managed by the Trust, from the pilot studies in schools to developing a rationale for healthy vending operations. This work has indicated that there is much potential for healthy vending in schools, the pupils like it and healthy profits can still be made, provided the vending operation is well managed.
White cheese and sugarless yoghurt are frequently consumed traditional Turkish foods. The aim of this study was to assess their acidogenic potential when eaten alone or following a rinse with sucrose solution. Plaque pH was measured by a pH microelectrode at baseline to determine the resting plaque pH and at time intervals of 1-60 min after rinsing with 10% sucrose solution or eating the test food for 1 min. White cheese consumption for 1 min increased the plaque pH. When white cheese was eaten 5 min after rinsing with 10% sucrose solution, the plaque pH rose rapidly. After sugarless yoghurt consumption, the pH fell to a similar minimum as for sucrose after 5 min but returned to baseline levels after 30 instead of 60 min. Consumption of sugarless yoghurt after a sucrose rinse initially reduced the plaque pH further but did not affect the time taken for pH to regain baseline levels.
In vitro studies show that milk or milk components may have cariostatic properties. However, the results of epidemiological studies on the association between intake of dairy products and dental caries have been inconsistent. The purpose of this cross-sectional study was to examine the association between intake of dairy products and the prevalence of dental caries in young children.
Study subjects were 2058 Japanese children aged 3 years. Information on diet was assessed with a self-administered brief diet history questionnaire for children. The consumption of dairy products was categorized into 3 levels in order to represent the tertiles as closely as possible. Dental caries was assessed by a visual examination. Adjustment was made for sex, toothbrushing frequency, use of fluoride, between-meal snack frequency, maternal smoking during pregnancy, environmental tobacco smoke exposure at home, and paternal and maternal educational levels.
Compared with yogurt consumption at the lowest tertile (<1 time/week), its intake at the highest level (> or =4 times/week) was significantly associated with a lower prevalence of dental caries, showing a clear dose-response relationship (adjusted prevalence ratio=0.78, 95% confidence interval: 0.62-0.98, P for trend=0.04). There were no material associations between intake of cheese, bread and butter, or milk and the prevalence of dental caries.
These data suggest that a high consumption of yogurt may be associated with a lower prevalence of dental caries in young children.
To establish caries prevalence in 2-year-olds in the city of Zurich; and to investigate the relationship between caries prevalence and dietary habits, and oral hygiene practices in native children and children with immigrant background.
1,000 randomly selected 2-year-olds were invited to participate in a clinical examination, at which parents were interviewed about the child's oral hygiene and dietary habits. Caries diagnosis was based on visual inspection of all tooth surfaces and included both initial (d1) and cavitated (d2) lesions. Univariate and multivariate logistic regressions for two subgroups of children (children of Swiss and foreign-born mothers) were performed in order to assess the association between predictor variables and caries.
771 children were examined (participation rate 78%; mean age 2.4 years (age range 2.06-2.90 years)). Although the majority (94%) was born in Switzerland, 61% of children had immigrant backgrounds (mother not born in Switzerland). Cavitated teeth (d2mft) were observed in 12.6% of children (95% CI: 10.4-15.1%). Caries including initial lesions (dl2mft) affected 25.3% of children (95% CI: 22.4-28.5%). There were 34 (4.4%) children with severe caries (all maxillary incisors cavitated). For children with caries, the mean d2mft was 4.3 (+/- 2.8). Children with foreign-born mothers (mothers not born in Switzerland) exhibited a significantly higher caries prevalence than those with Swiss-born mothers (17.4% versus 5.0% with d2mft > 0).
Children with foreign-born mothers exhibited significantly higher caries prevalence rates than those with Swiss-born mothers. Poor oral hygiene and night-time bottle use were identified as risk indicators for caries in all children. Further risk indicators identified in children of foreign-born mothers were a preference for sugar-containing non-milk drinks, no pacifier use, child's age and male gender.
Dental caries is a common, chronic disease of childhood. The impact of contemporary changes in beverage patterns, specifically decreased milk intakes and increased 100% juice and soda pop intakes, on dental caries in young children is unknown. We describe associations among caries experience and intakes of dairy foods, sugared beverages, and nutrients and overall diet quality in young children.
Subjects (n = 642) are members of the Iowa Fluoride Study, a cohort followed from birth. Food and nutrient intakes were obtained from 3-day diet records analyzed at 1 (n = 636), 2 (n = 525), 3 (n = 441), 4 (n = 410), and 5 (n = 417) years and cumulatively for 1 through 5 (n = 396) years of age. Diet quality was defined by nutrient adequacy ratios (NARs) and calculated as the ratio of nutrient intake to Recommended Dietary Allowance/Adequate Intake. Caries were identified during dental examinations by 2 trained and calibrated dentists at 4 to 7 years of age. Examinations were visual, but a dental explorer was used to confirm questionable findings. Caries experience was assessed at both the tooth and the surface levels. Data were analyzed using SAS. The Wilcoxon rank sum test was used to compare food intakes, nutrient intakes, and NARs of subjects with and without caries experience. Logistic and Tobit regression analyses were used to identify associations among diet variables and caries experience and to develop models to predict caries experience. Not all relationships between food intakes and NARs and caries experience were linear; therefore, categorical variables were used to develop models to predict caries experience. Food and beverage intakes were categorized as none, low, and high intakes, and NARs were categorized as inadequate, low adequate, and high adequate.
Subjects with caries had lower median intakes of milk at 2 and 3 years of age than subjects without caries. Subjects with caries had higher median intakes of regular (sugared) soda pop at 2, 3, 4, and 5 years and for 1 through 5 years; regular beverages from powder at 1, 4, and 5 years and for 1 through 5 years; and total sugared beverages at 4 and 5 years than subjects without caries. Logistic regression models were developed for exposure variables at 1, 2, 3, 4, and 5 years and for 1 through 5 years to predict any caries experience at 4 to 7 years of age. Age at dental examination was retained in models at all ages. Children with 0 intake (vs low and high intakes) of regular beverages from powder at 1 year, regular soda pop at 2 and 3 years, and sugar-free beverages from powder at 5 years had a decreased risk of caries experience. High intakes of regular beverages from powder at 4 and 5 years and for 1 through 5 years and regular soda pop at 5 years and for 1 through 5 years were associated with significantly increased odds of caries experience relative to subjects with none or low intakes. Low (vs none or high) intakes of 100% juice at 5 years were associated with decreased caries experience. In general, inadequate intakes (vs low adequate or high adequate intakes) of nutrients (eg, riboflavin, copper, vitamin D, vitamin B(12)) were associated with increased caries experience and low adequate intakes (vs inadequate or high adequate intakes) of nutrients (eg, vitamin B(12), vitamin C) were associated with decreased caries experience. An exception was vitamin E; either low or high adequate intakes were associated with increased caries experience at various ages. Multivariable Tobit regression models were developed for 1- through 5-year exposure variables to predict the number of tooth surfaces with caries experience at 4 to 7 years of age. Age at dental examination showed a significant positive association and fluoride exposure showed a significant negative association with the number of tooth surfaces with caries experience in the final model. Low intakes of nonmilk dairy foods (vs high intakes; all subjects had some nonmilk dairy intakes) and high adequate intakes of vitamin C (vs inadequate and low adequate intakes) were associated with fewer tooth surfaces having caries experience. High intakes of regular soda pop (vs none and low intakes) were associated with more tooth surfaces having caries experience.
Results of our study suggest that contemporary changes in beverage patterns, particularly the increase in soda pop consumption, have the potential to increase dental caries rates in children. Consumption of regular soda pop, regular powdered beverages, and, to a lesser extent, 100% juice was associated with increased caries risk. Milk had a neutral association with caries. Associations between different types of sugared beverages and caries experience were not equivalent, which could be attributable to the different sugar compositions of the beverages or different roles in the diet. Our data support contemporary dietary guidelines for children: consume 2 or more servings of dairy foods daily, limit intake of 100% juice to 4 to 6 oz daily, and restrict other sugared beverages to occasional use. Pediatricians, pediatric nurse practitioners, and dietitians are in a position to support pediatric dentists in providing preventive guidance to parents of young children.
The aim of this study was to investigate the effect of fluoridated milk on enamel lesion formation as assessed by laser fluorescence (LF). The material consisted of 18 extracted premolar teeth that were cut in mesial-distal direction and pairwise assigned to either test or control samples in an experimental caries model. The teeth were exposed to a low-pH 5% cellulose gel for 4 h, 5 days per week immediately followed by a 4-h period in either fluoridated (5 ppm, test) or nonfluoridated milk (control). In the meantime, the specimens were stored in pooled human-stimulated whole saliva in room temperature. All teeth were examined by visual inspection with a magnifying glass and by LF readings (DIAGNOdent) at baseline and after 2 and 4 weeks. The baseline LF readings ranged from 3 to 7 with a mean value of 5.6+/-0.9. The mean values increased with time in both groups but the increase was more marked in the control teeth, 8.7+/-2.3 vs 12.8+/-3.3 after 4 weeks, this difference being statistically significant (p<0.01). The visual examination could not distinguish between the test or control samples after 2 and 4 weeks, respectively. The findings indicated that fluoride added to milk may to some extent counteract enamel lesion formation as assessed by LF in an experimental caries model.
Relationships among sugars and dental caries in contemporary societies are unclear. The authors describe young children's intakes of nonmilk extrinsic (NME) and intrinsic/milk sugars and relate those intakes to dental caries.
The authors conducted cross-sectional analyses of dietary data collected from the Iowa Fluoride Study using three-day diaries for subjects at ages 1, 2, 3, 4 and 5 years and for subjects aged 1 through 5 years according to dental caries experience at 4.5 to 6.9 years of age. They categorized foods and beverages as containing NME or intrinsic/milk sugars.
Subjects' total, NME, food NME and intrinsic/milk sugars intakes at ages studied did not differ between subjects with and without caries experience. Beverage NME sugars intakes at age 3 years predicted caries (P < .05) in logistic regression models adjusted for age at dental examination and for fluoride intake.
Dental caries is a complex, multifactorial disease process dependent on the presence of oral bacteria, a fermentable carbohydrate substrate and host enamel. A simple NME-intrinsic/milk sugars categorization appears insufficient to capture the complex dietary component of the caries process.
Cariogenicity is more likely a function of the food and/or beverage vehicle delivering the sugar and the nature of exposure-that is, frequency and length of eating events-than of the sugar's categorization.
Probiotics are living micro-organisms added to food which beneficially affect the host by improving its intestinal microbial balance.
This paper aims to present a general background on probiotics and its health effects in children, and to examine the evidence for oral colonization and the possible impact on oral health in children and young adults.
For delivery and general health effects, recent systematic reviews, meta-analyses, and other relevant papers were used. Concerning oral installation and oral effects, a broad search for publications in English was conducted through February 2007 in PubMed. Studies describing an installation or intervention trial in humans with a controlled design and an oral endpoint measure were considered. Fourteen papers with dental focus were identified, of which two were narrative reviews.
Only one study of dental interest was conducted in children. Four papers dealt with oral installation of probiotic bacteria, and although detectable levels were found in saliva shortly after intake, the studies failed to demonstrate a long-term installation. Seven papers evaluated the effect of lactobacilli- or bifidobacteria-derived probiotics on the salivary levels of caries-associated bacteria in placebo-controlled designs. All but one reported a hampering effect on mutans streptococci and/or yeast. The single study carried out in early childhood reported a significant caries reduction in 3- to 4-year-old children after 7 months of daily consumption of probiotic milk.
Bacteriotheraphy in the form of probiotic bacteria with an inhibitory effect on oral pathogens is a promising concept, especially in childhood, but this may not necessarily lead to improved oral health. Further placebo controlled trials that assess carefully selected and defined probiotic strains using standardized outcomes are needed before any clinical recommendations can be made.
A micro-glass electrode was used intra-orally to monitor pH changes in 3-day-old plaque after rinses with 5% sucrose, 5% lactose, milk or milk plus 4 ppm fluoride. Changes in pH were also followed in salivary sediment/substrate mixtures. Both methods ranked milk as least acidogenic, e. g. in 8 of 9 subjects pH 5.2 was reached in 3 min after a sucrose, but in only 1 subject in 6 min after a milk rinse. About 0.3 ml milk remained in the mouths of dentate subjects 10 min after drinking milk. With salivary sediment the addition of 5% sucrose, 5% lactose, chocolate or strawberry flavour to milk increased pH changes over those of milk alone. Milk often produced an initial rise in pH. With sucrose the pH began to fall immediately. The addition of 4 ppm fluoride to milk had no appreciable effect on the pH changes in plaque or sediment.Copyright © 1977 S. Karger AG, Basel
As part of a major study to identify cariogenic elements of foods, the cariogenic potential of 22 foods relative to sucrose (confectioners' sugar) was determined over six intubation rat caries experiments. Cariogenic potential indices were calculated for each food from sulcal and buccal-lingual caries based on both number and severity. Those foods with the lowest cariogenic potential indices were peanuts, gelatin dessert, corn chips, yoghurt, and bologna; with the highest cariogenic potential indices were sucrose, granola cereal, french fries, bananas, cupcakes, and raisins. There was no simple relationship between food sucrose content and caries. Enhanced cariogenic potential was associated with foods containing approximately 1% or more hydrolyzable starch in combination with sucrose or other sugars.
A study of four groups of individuals 9 to 25 years of age showed no statistically significant increases in caries when sugar and cocoa were added to whole milk. Addition to milk of both sugar and cocoa resulted in caries findings that were higher by borderline significance than those with milk that contained cocoa but no sugar.
Sprague-Dawley rats fed diet 2000, infected by Streptococcus sobrinus, and offered milk or lactose-reduced milk as drinking fluids developed essentially similar caries scores as controls given distilled water. In contrast, animals given fructose or sucrose solutions developed enhanced levels of caries. Significant differences were not detected in the S. sobrinus populations among the groups. In further experiments, the addition of sucrose to milk enhanced the severity of caries scores. However, sucrose-milk solutions were significantly less cariogenic than sucrose-water solutions. Animals fed sucrose (2-5%) milk solutions harbored enhanced populations of S. sobrinus. The results, overall, suggest that milk may have modest cariostatic properties when ingested at the same time as a cariogenic challenge.
Glucose polymers are widely used as an energy supplement in dietetic practice and are increasingly being used in commercially available products, such as some infant formulae and dried baby foods. Information on the effect of glucose polymers on dental health does not exist, yet is essential in order to advise how these carbohydrates should be incorporated into the diet with least risk to dental health. This study aimed to investigate whether glucose polymers taken as 10% solutions in water, in cow's milk, or in a solution of a milk substitute (Calogen) are acidogenic and, if so, whether these solutions decrease plaque pH to levels associated with enamel demineralization. The solutions alone and with 10% sucrose served as negative and positive controls, respectively. Plaque was collected from the teeth of 14 adult subjects before and at 3, 7, 11, 15, 19, 23 and 27 minutes after rinsing the mouth with one of the solutions. pH curves were compiled and acidogenicity expressed as: pH area, minimum pH reached, maximum pH decrease and length of time below pH 6.0. Glucose polymers caused a decrease in plaque pH but, for some of the of measures of acidogenicity, to a significantly lesser extent than sucrose. Glucose polymers showed equal acidogenicity when given in water, milk or Calogen. In view of their potential cariogenicity, advice for mode of consumption of glucose polymers and products containing glucose polymers should be the same as that for non‐milk extrinsic sugars.
Résumé
Les effets des polymères de glucose dans l'eau, le lait et les substitute du lait ser le pH de la plaque in vitro
Les polymères de glucose sont largement utilisés comme supplément énergétique en diététique et dans les produits disponibles sur le marché, comme les laits maternisés et les aliments deshydratés pour bébés. Aucune information n'est disponible sur leurs conséquences sur la santé dentaire, alors qu'il est important de les connaítre pour le conseil diététique. Le but de cette étude est de savoir si les polymères de glucose à la dose de 10% dans l'eau, le lait de vache ou un substitut du lait (Calogen) sont acidogéniques et, dans l'affirmative, si ces solutions diminuent le pH de la plaque à des niveaux qui sont associés à la déminéralisation de l'émail. Ces solutions seules et avec 10% de sucrose, ont servi de solutions de contrôle positif et négatif. La plaque a été recueillie sur les dents de 14 adultes avant, après et à 3, 7, 11, 15, 19 et 27 minutes après un rinçage de bouche avec une de ces solutions. Les courbes du pH ont été réunies et l'acidogénicité a été exprimée comme suit: zone du pH, minimum du pH, maximum du pH et longueur de temps avec pH en dessous de 60. Les polymères de glucose donnaient une diminution du pH mais, pour certaines des mesures de l'acidogénicité, moins importantes, de façon significative, que le sucrose. Cette acidogénicité était la même quand ils étaient utilisés dans l'eau, le lait ou le Calogen. Etant donné leur cariogénicité éventuelle, les conseils sur la consommation des polymères du glucose et les produits à base de polymères du glucose doivent être les mêmes que pour le sucre des produits non laitiers.
Zusammenfassung
Die Wirkung von Glukose‐Polymere in Wasser, Milch und in einem Milchersatz auf die pH, ein Vitroversuch
Glukose‐Polymere werden heufig als Energie‐Zusatz bei einer Diet angewendet und werden auch vermehrt in Fertigprodukte wie Seuglingsnahrungsmittel beigemischt. Es gibt keine informationen über die Auswirkung vom Glukose‐Polymere auf die dentale Gesundheit, obwohl es sehr wichtig sein könnte. Der Zweck dieser Studie war es herrauszufinden ob diese Polymere im einer 10% Lösung von Wasser, Milch und Milchersatz (Calogen) Säure produzierend wirken, und ob diese Lösungen so stark pH reduzierend sind dass zu einer Schmeizdemineralisation kommt. Diese Lösungen als solche und eine mit 10% Sukrose dienten als positive negative Kontrollen. Plaque wurde gesammeltvon den Zähnen 14 Erwachsen Probanten vor und 3, 7, 11, 15, 19, 23, 27 Minuten nach der Mundspülung mit einer dieser Lösungen. pH Kurven wurden angefertigt und die Säureproduktion wurde ausgedrückt in der pH‐Fläche, das Minimum erreichte pH, die Maximum pH Reduktion und die Länge der Zeit unter einem pH von 6. Es wurde gefunden dass Glukose‐Polymere eine pH Reduktion bewirken aber signifikant im kleineren Aussmass als Sukrose, Glukose‐Polymere bewirken die gleiche Säureproduktion in Wasser Milch und Calogen. Bezüglich der Kariogenizität sollte eine moderate Einahme von Glukose‐Polymere und Produkte die sie beinhalten, befürwortet werden.
Resumen
Efecto de polímeros de glucosa en agua, leche y substitutes de leche en el pH de la placa in vitro
Los polímerosde glucosa son muy utilizados como un suplemento energético en dietas y su uso en productos comerciales, tal como fórmulas infantiles y comidas deshidratadas para bebés, esta aumentando. No existe información sobre el efecto de estos polímeros en la salud dental, pero es esencial para poder asesorar como el uso de estos carbohidratos debe ser incorporado en la dieta con el minimo riesgo posible para la salud dental. El estudio investigó si los polímeros de glucosa tornados como solución al 10% en agua, leche vacuna o en una solución de substituto de leche (Calogen) fueron acidogénicos y si lo eran, analizar si estas soluciones disminuían el pH a niveles asociados con demineralización del esmalte. Soluciones solas y con sacarosa al 10% sirvieron como controles negativo y positivo, respectivamente. Se recolectó la placa de los dientes de 14 adultos antes y 3, 7, 11, 15, 19, 23 y 27 minutos despues de enjuagarse le boca con una de las soluciones. Las curvas del pH fueron recolectadas y la acidogenicidad expresada como: area de pH, pH minimo obtenido, disminución máxima del pH y cantidad de tiempo con pH bajo 6.0. Los polímeros de glucosa causaron una reducción del pH de la placa, pero, para algunas de las mediciones de acidogenicidad, esta reducción no fue significativamente diferente a la producida por la sacarosa. Los polimeros de glucosa mostraron similar acidogenicidad cuando fueron administrados en agua, leche o Calogen. Debido a su potencial cariogénico, se deben tomar las mismas medidas de prevención que con azúcares extrinsecos no lácteos.