Bibby B G, Mundorff S A, Zero D T, Almekinder K J
J Am Dent Assoc. 1986 Mar;112(3):333-7. doi: 10.1016/s0002-8177(86)23012-3.
Carbohydrate clearance, plaque pH, and saliva pH resulting from eating foods containing high levels of sugar or starch were measured in the same experimental runs on the same test subjects. Foods with a higher content of sugar were removed more rapidly and depressed the pH of the plaque for a shorter time than did starchy foods containing less sugar. This finding suggests that retention of food in the mouth may be as important an indicator of its cariogenic potential as is the level of the pH it produces in plaque.
在相同的实验过程中，对相同的受试对象测量了食用高糖或高淀粉食物后碳水化合物清除率、菌斑pH值和唾液pH值。含糖量较高的食物比含糖量较低的淀粉类食物清除得更快，且使菌斑pH值降低的时间更短。这一发现表明，食物在口腔中的留存情况与其在菌斑中产生的pH值水平一样，可能都是其致龋潜力的重要指标。
