Krasse B
Int Dent J. 1982 Mar;32(1):24-32.
Historical data, epidemiological surveys, laboratory and animal experiments, clinical studies and observations in ordinary dental practice all illustrate that starchy fibrous foods have a low cariogenic potential. The recommended substitution of sucrose in Western diets by starchy foods would lead to a reduction of caries provided that these other carbohydrates replace the between meal consumption of sugar-rich products. The low cariogenic potential of a diet containing carbohydrates with a fibrous character is probably not solely due to its low sucrose content. Such a diet promotes mastication and saliva secretion which tend to reduce the caries risk. Furthermore, unrefined foods may contain caries-protective substances like phytates, trace elements and antibacterial factors. Lectins, which are found in many plants could be of importance by influencing the attachment of micro-organisms to the teeth in a favourable manner. The tradition to end a meal with fruit may thus have other oral effects than hitherto considered. In addition, a diet containing carbohydrates with a fibrous character and a low amount of sucrose probably has a low pathogenic potential for the periodontal tissues. However, no epidemiological data are available to support this assumption.
历史数据、流行病学调查、实验室及动物实验、临床研究以及普通牙科实践中的观察结果均表明，富含淀粉的纤维性食物具有较低的致龋性。在西方饮食中，若用富含淀粉的食物替代蔗糖，只要这些其他碳水化合物能取代餐间食用的高糖产品，就会使龋齿发生率降低。含纤维性碳水化合物的饮食致龋性低，可能不仅仅是因为其蔗糖含量低。这类饮食能促进咀嚼和唾液分泌，从而降低龋齿风险。此外，未精制食物可能含有如植酸盐、微量元素和抗菌因子等防龋物质。许多植物中含有的凝集素，可能通过以有利方式影响微生物在牙齿上的附着而发挥重要作用。因此，用餐最后吃水果的传统可能具有比迄今所认为的更多的口腔益处。此外，含纤维性碳水化合物且蔗糖含量低的饮食对牙周组织的致病潜力可能也较低。然而，尚无流行病学数据支持这一假设。
