Cariogenicity and acidogenicity of food, confectionery and beverages.

The advantage of pH-telemetry of plaque and mixed saliva in the evaluation of the cariogenic potential is that, in contrast to in vitro measurements, in vivo telemetry discriminates among pH variations in plaque and saliva as a result of substrate fermentation and those due to dietary acids, acids formed by the oral mucosal microflora and adequately registers salivary buffers. This is illustrated with a summary of acido- hypo- and nonacidogenic products tested.