The effect of raisin-containing cereals on the pH of dental plaque in young children

• Raisins are perceived as sweet and sticky; however, their sweetness is contributed by glucose and fructose, and not sucrose. Hypothesis: The addition of raisins to bran flakes does not increase the acidogenicity of dental plaque. Objective: To investigate the effect of raisins and raisin-containing cereals on plaque acidogenicity in young children. Methods: Twenty children (7-11 years) participated in this randomized controlled study. The test food groups were raisins, bran flakes, commercial raisin bran cereal (cRB) and experimental raisin bran cereal (eRB). 10% sucrose and sorbitol were used as positive and negative controls. Subjects refrained from oral hygiene for 24 hrs prior to testing. The in vivo plaque pH was measured with a touch microelectrode (Beetrode®) prior to (baseline) and 2, 5, 10, 15, 20 and 30 min after consumption of a test food or rinsing with a control solution. Results: All test foods except sorbitol solution reduced plaque pH over the 30 min period, with the largest reduction noted between 10 to 15 min. Consumption of cRB produced the largest plaque pH drop compared to the other food groups at 10 min (p<0.05). Addition of raisins to bran flakes (eRB) promoted a less pronounced pH drop beyond 10 min when compared to bran flakes alone (p<0.05). Consumption of raisins or eRB did not reduce plaque pH below pH 6 over the 30 min period. Conclusion: Raisins may not be as acidogenic as commonly perceived, and their inclusion in bran flakes does not promote further drop in plaque pH.

Ämnesord

MEDICIN OCH HÄLSOVETENSKAP  -- Klinisk medicin -- Odontologi (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Clinical Medicine -- Dentistry (hsv//eng)

Nyckelord

cariology

clinical trials

biostatistics

dental plaque

raisins

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