|
KMID : 0355420110350020121
|
|
Journal of Korean Academy of Oral Health
2011 Volume.35 No. 2 p.121 ~ p.128
|
|
|
The effect of physico-chemical properties of snacks on in situ tooth demineralization
|
|
Heo Yeon-Jin
Ha Jung-Eun
Yeo Bo-Mi
Jin Bo-Hyoung
Paik Dai-Il
Bae Kwang-Hak
|
|
|
Abstract
|
|
|
Objectives: The purpose of this study was to develop an estimation model for food potential of tooth demineralization based on the physico-chemical properties of food by evaluating the effect of these properties on in situ tooth demineralization.
Methods: This study involved an in vitro experiment that measured the physico-chemical properties of snacks and an in situ experiment that determined the effects of these properties on in situ demineralization of enamel. Four of the most frequently consumed snack foods in Korea were tasted, and 10% sucrose was used as a control. Total sugar, reducing sugar, total starch, pH, viscosity, texture, fluoride content, and calcium content were measured for the 5 different kinds of food. The in situ study was performed under single-blind experimental conditions, 5×5 ratin square, and randomized crossover design. Five volunteers wearing an intra-oral appliance were subjected to biofilm formation period for 2 days, and demineralization period for 5 days. Enamel demineralization was determined by Micro Vickers Hardness, Quantitative Light-Induced Fluorescence, and Confocal Laser Scanning Microscopy. Two-way analysis of variance and Tukey HSD were applied to assess the differences of demineralization. Correlation analysis was applied to assess the relationship between tooth demineralization and the physico-chemical properties of the snack foods.
Results: Yogurt showed the highest levels for total sugar and the lowest values for pH. In solid snack foods, cham-cracker showed higher total starch than chocolate-pie, but in adhesiveness the chocolate-pie had higher levels. In liquid snack foods, the viscosity value was higher in both chocolate-milk and yogurt than in 10% sucrose solution. The VHN value of chocolate-milk increased more than in the cham-cracker. Viscosity only showed a significant association with micro-hardness.
Conclusions: It was concluded that the viscosity in liquid snack foods could be the strongest indicator of the demineralization of tooth enamel from all the physico-chemical properties of the snack foods.
|
|
|
KEYWORD
|
|
|
caries, cariogenic potential, physico-chemical properties, snack foods
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|
|