Abstract
SummaryRecent dental research has shown that several methods can measure the ability of a food to promote dental caries and the results have been expressed as a Cariogenic Potential Index (CPI). As more foods are tested, individuals at risk can be counselled to enable them to select those least likely to give rise to decay. Available data show that items of low cariogenic potential include dairy foods. Those of high cariogenic potential include dried fruits, granola cereals and foods high in sugars. The glucose content and fluoride content of foods have been shown to be major predictors of potential cariogenicity.
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