Katz S, Olson B L, Park K C
Pharmacol Ther Dent. 1975;2(2):109-31.
Reported is a series of studies in which several breakfast cereals were tested for the following properties: sugar retained by, and plaque formed on, extracted teeth that chewed the cereals: ability of the cereals to induce acid formation when incubated with saliva and to neutralize acids when mixed with water: and, as a summary, ability to induce caries formation under mouth-simulation conditions. It was found that the cariogenic potential of the cereals tested is not dependent upon their sugar content, their retentiveness on the teeth, the amount of sugar retained by the teeth, or the amount of plaque formation they induced on the teeth. The only parameter that related well with the carcinogenic potential of the cereals was their buffering (or acid-neutralizing) ability: the greater the buffering, the lesser the carcinogenic potential. These results, which were confirmed in independent animal studies, case some doubts upon the role traditionally attributed to sugars in caries formation. At least they caution against generalizations and point out other factors that should be studied before a thorough understanding of the factors determining the cariogenicity of foods can be gained.
报道了一系列研究，其中对几种早餐谷物进行了以下特性测试：咀嚼谷物后，留在拔除牙齿上的糖分以及牙齿上形成的牙菌斑；谷物与唾液一起孵育时诱导产酸以及与水混合时中和酸的能力；作为总结，在模拟口腔条件下诱导龋齿形成的能力。研究发现，所测试谷物的致龋潜力并不取决于它们的含糖量、在牙齿上的滞留性、牙齿上保留的糖量或它们在牙齿上诱导形成的牙菌斑量。与谷物致癌潜力密切相关的唯一参数是它们的缓冲（或中和酸）能力：缓冲能力越强，致癌潜力越小。这些结果在独立的动物研究中得到了证实，这对传统上认为糖在龋齿形成中所起的作用提出了一些质疑。至少，它们提醒人们不要一概而论，并指出在全面了解决定食物致龋性的因素之前，还应研究其他因素。
