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Query: UMLS:C0847097 (acidity)
 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Saliva stimulation by gum chewing has been reported to neutralize plaque acidity. We compared the plaque pH response to bread with honey followed by sucrose-or sorbitol-sweetened gum chewing for 20 minutes. Bread and honey was chosen as previous work in our laboratory found this a worst case challenge in terms of the extent and duration of the pH decline. The study design was factorial with: 4 subjects x 2 replicates x 3 treatments. Each subject received each of the 3 treatments: food (bread and honey), food followed by sorbitol chewing gum, and food followed by sucrose chewing gum. Subjects accumulated plaque for 3 days on a partial prosthesis with a glass electrode set in the approximal space in the gap left by a missing first molar. Plaque pH was monitored for 150 min: baseline (0-10), food (11-30), +/- gum chewing (31-50), post-chew monitoring (51-150). ANOVA of mean plaque pH showed no difference between treatments at baseline. Significantly higher pH levels (p < 0.01) were shown with both gums compared to no gum during the chew and post-chew phases. Plaque pH data were also converted to absolute acid values (cH). Food alone produced 1703 mumol/min.; food followed by sorbitol chewing gum produced 53 mumol/min.; and food followed by sucrose gum produced 156 mumol/min. While the post-chew pH curves were not identical for sucrose vs. sorbitol chewing gums, both neutralized plaque acidity, probably due to the induced salivary action.
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PMID:Effect of gum chewing on the pH of dental plaque. 144 15

An American Dental Association Scientific Consensus Conference on Methods for the Assessment of the Cariogenic Potential (CP) of Foods was held in San Antonio, Texas, in 1985. The aim was to establish a scientific consensus regarding methods to assess the CP of foods. As a result, a sequential food-testing program was proposed involving Animal Caries, Human Plaque Acidity, and Demineralization/Remineralization Models. Two categories of CP--namely, no CP and low CP--were included. The test protocol has hardly been followed since, primarily because the category of low CP was not considered useful in dietary counseling. It is advocated that research into possible caries-preventive factors of food will be more beneficial for improvements of the oral health of the general population than assessments of low CP.
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PMID:Cariogenicity tests. 786 80