Dept. of Dental Practice, University of the Pacific Arthur A. Dugoni School of Dentistry, San Francisco, CA 94115, U.S.A.
J Food Sci. 2013 Jun;78 Suppl 1:A26-9. doi: 10.1111/1750-3841.12152.
Traditionally, raisins have been thought to promote dental caries due to their suspected "stickiness" and sugar content. Current research identifies some evidence contrary to traditional thought, suggesting that raisins may not contribute to dental caries. This article reviews new findings with regards to raisins and the 3 conditions that are thought to contribute to the formation of dental caries; low oral pH, adherence of food to teeth, and biofilm (bacterial) behavior. The studies reviewed concluded that raisin: consumption alone does not drop oral pH below the threshold that contributes to enamel dissolution, do not remain on the teeth longer than other foods, and contain a variety of antioxidants that inhibit Streptococcus Mutans, bacteria that is a primary cause of dental caries. Further research in this area should be considered.
传统上，葡萄干因其疑似的“粘性”和含糖量而被认为会导致龋齿。目前的研究有一些证据与传统观点相悖，表明葡萄干可能不会导致龋齿。本文综述了有关葡萄干的新发现，以及被认为会导致龋齿形成的 3 种情况：口腔 pH 值低、食物黏附在牙齿上和生物膜（细菌）行为。综述的研究得出结论，葡萄干：单独食用不会使口腔 pH 值降至导致牙釉质溶解的阈值以下，不会比其他食物在牙齿上停留更长时间，并且含有多种抑制变形链球菌的抗氧化剂，变形链球菌是龋齿的主要原因。该领域应进一步考虑开展研究。
