Gehring F, Karle E J
Dtsch Zahnarztl Z. 1989 Feb;44(2):124-7.
Microbiological in vitro and animal experiments were performed to determine the cariogenic potential of different snacks. The determination of the oral salivary sugar clearance time by the aid of a cariogenic S. mutans strain as standard for the cariogenic potential resulted in a relatively high clearance time when a praline was consumed, according to a high cariogenic potential. When consuming a "safe for teeth"-product no easily fermenting substances in the saliva can be shown, suggesting a lacking cariogenic potential. The cariogenic potential of banana, milk-chocolate, Milchschnitte, Müsli-Frucht-Schnitten (cereals and fruits) is between that of the praline and the "safe for teeth"-product. The animal experiments showed in increasing strength of fissure caries after programmed feeding of the following snacks: Basic-diet----milk-chocolate----positive control-diet/Milchschnitte Müsli-Frucht-Schnitten----banana. The highest caries values occurred after having fed banana, the lowest after having fed milk-chocolate. Milchschnitte and Müsli-Frucht-Schnitten showed similar caries values which were between the values after feeding of milk-chocolate and banana.
进行了微生物体外实验和动物实验，以确定不同零食的致龋潜力。借助变形链球菌致龋菌株来测定口腔唾液糖清除时间，以此作为致龋潜力的标准。结果显示，食用果仁糖时唾液糖清除时间相对较长，这表明其致龋潜力较高。食用“牙齿安全”产品时，唾液中未发现易发酵物质，这表明其缺乏致龋潜力。香蕉、牛奶巧克力、牛奶薄片、谷物水果薄片（谷物和水果）的致龋潜力介于果仁糖和“牙齿安全”产品之间。动物实验表明，按以下零食顺序进行定时喂养后，窝沟龋的严重程度逐渐增加：基础饮食——牛奶巧克力——阳性对照饮食/牛奶薄片——谷物水果薄片——香蕉。喂食香蕉后龋齿值最高，喂食牛奶巧克力后最低。牛奶薄片和谷物水果薄片的龋齿值相似，介于喂食牛奶巧克力和香蕉后的数值之间。
