Development of Sugar Substituted Foods with Low Caries Potential

摘要

Snack foods with sucrose partly replaced by other sweet carbohydrates were tested for cariogenicity using rats. Approximately 30 standardized experiments were carried out with either ad lib feeding of a single diet or programmed feeding of snacks alternating with an essentially non-cariogenic basal diet. When the ad lib fed diet was 62 percent starch and 5 percent test carbohydrates, buccal caries scores were 70-120 percent as high when the test carbohydrate was carrageenan, corn starch, xylitol, galactose, glucose, dextran, sorbitol, fructose, mannitol or B-lactose as when it was sucrose. When snack foods were formulated with 70-100 percent of the sucrose substituted by fructose, lactose and/or glucose and fed by program the resulting caries scores suggest that frequent consumption of snacks containing high levels of fermentable carbohydrate will lead to caries. The results generally suggest that substitution of easily fermented carbohydrates for sucrose in human high-sucrose snack foods has little liklihood to decrease human caries and clarify the urgency to develop new sweetening agents which are non-fermentable and have low potential for toxicity.