Author/Editor		Jevnikar, N; Pokorn, D; Vrbič, V
Title		Določanje kariogenega potenciala živil z metodo jemanja vzorcev zobnega plaka
Translated title		The cariogenic potential of foods evaluated in samples of dental plaque
Type		članek
Source		Zobozdrav Vestn
Vol. and No.		Letnik 50, št. 3-5
Publication year		1995
Volume		str. 105-7
Language		slo
Abstract		The cariogenicity of foods is just one of a number of factors which determine whether clinical caries develops or not. Changes in human dental plaque pH can be used to obtain estimates of the acidity of ingested foods. The aim of our study was to determine differences in the cariogenic potential between sucrose and two kinds of bread, using the sampling method. The results showed significant differences in pH when sucrose and bread were compared, but there was no difference between white and whole wheat bread. The lower cariogenic potential of bread can be ascribed to the polymeric structure of starch, which delays the attack of oral bacteria, so that pH cannot fall below the critical level.
Descriptors		DENTAL PLAQUE HYDROGEN-ION CONCENTRATION DIET, CARIOGENIC ADULT