Integration of methods for determining the acido/cariogenic potential of foods: a comparison of several different methods.

Abstract

Assessment of the acido/cariogenicity of 11 fruits and cereals was carried out using methods recommended at the San Antonio Conference: plaque pH by sampling (PS), indwelling electrode (IDE) and intra-oral cariogenicity test (ICT), together with additional tests of the total carbohydrate content of salivary expectorants, acid anion profiles of plaque, liberated maltose in plaque, total food carbohydrate and fluoride concentration. All foods within each test were compared with sucrose and sorbitol as positive and negative controls. Results for foods were ranked against sucrose for cH area under the curve for PS, for mean ratio [H+] of food versus sucrose (IDE) and mean change in indenter penetration length in enamel after exposure (ICT). Results showed that different rankings of foods were obtained with each method, with a greater degree of commonality for PS and ICT versus IDE. Factor analysis identified liberated maltose in plaque, area below the curve (PS), total food carbohydrate and plaque pH drop (PS) as being important in determining the potential cariogenicity of foods. It was concluded that each of the methods was of value and could be used to assess potential acido/cariogenicity of foods. The recommendation that it was desirable that at least two methods should be used was confirmed.