Abstract
Tartar is formed by the precipitation of calcium phosphate on dental plaque, particularly in an alkaline environment. Fruit is acidic and contains a lot of carbohydrates besides, leading to acidification in dental plaque. In a large-scale population study, fruit consumption was therefore associated with a reduced risk of tartar build-up. Protein degradation does create an alkaline environment. However, consumption of dairy products, which are rich in protein and calcium ions, does not lead to increased formation of tartar. Oral care products containing the amino acid arginine or urea, both generating an alkaline environment, do not lead to increased tartar formation either. These studies suggest that the effect of diet on the metabolism in dental plaque is insufficient to cause an increase in tartar formation.
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