Harper D S, Osborn J C, Hefferren J J, Muller T P
Arch Oral Biol. 1985;30(6):455-60. doi: 10.1016/0003-9969(85)90089-5.
Five well-characterized foods were used to compare two systems for estimating the cariogenic potential of food: human plaque-acidity using interdental metallic touch electrodes, and cariogenicity testing in rats. Both systems identified the same food as the least cariogenic or acidogenic food and identified the same three foods as being both cariogenic in rats and acidogenic in man, although the ranking of these foods differed. The systems differed in their assessment of potato chips, a food high in cooked starch and low in free sugars. The results confirmed that non-acidogenic foods are non-cariogenic, but that foods acidogenic in man may exhibit a greater range of cariogenicity in rats. Data from both human plaque pH studies and rat caries models may permit better assessment of cariogenic potential of foods containing fermentable carbohydrates.
使用牙间金属接触电极测量人类牙菌斑酸度，以及在大鼠身上进行致龋性测试。两种系统都将同一种食物确定为致龋性或产酸性最低的食物，并将相同的三种食物确定为在大鼠中具有致龋性且在人类中具有产酸性，尽管这些食物的排名有所不同。两种系统对薯片的评估有所不同，薯片是一种熟淀粉含量高而游离糖含量低的食物。结果证实，非产酸性食物是非致龋性的，但在人类中产酸性的食物在大鼠中可能表现出更大范围的致龋性。来自人类牙菌斑pH值研究和大鼠龋齿模型的数据可能有助于更好地评估含有可发酵碳水化合物的食物的致龋潜力。
