Bacteria that live in the mouth can digest fermentable carbohydrates such as sucrose, fructose, and glucose to make acid. This acid can cause demineralization of the tooth and lead to dental caries or decay. Noncariogenic carbohydrate sweeteners, such as sugar alcohols, can be used to replace fermentable carbohydrates in foods, thereby decreasing the risk of caries. In order for a sweetener to be labeled as a noncariogenic sweetener, the FDA requires that when present in food, the food should not lower the dental plaque pH below 5.7 either during or up to 30 minutes after consumption. The purpose of this study is to determine whether a new developmental sweetener can be fermented by the bacteria in the mouth and lead to acid production. This will be done by measuring the pH of dental plaque following consumption of the sweetener.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Enrollment
24
concentration to be isosweet with 4.7% sucrose
water blank
4.7% sucrose in water
non-cariogenic sweetener at concentration isosweet with 4.7% sucrose
The Forsyth Institute
Boston, Massachusetts, United States
Mean minimum plaque pH during the test period
Time frame: 0-60 minutes
Mean area under the pH-versus-time curve (AUC)
Time frame: 0-60 min
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