Effect of sugars and sugar mixtures on dental plaque

Abstract

The effect of the consumption of certain sugars and sugar mixtures on the formation of plaque and on the chemical composition of plaque and oral fluid was investigated using 72 dental students divided in six sugar groups; I, sucrose; II, fructose-sorbitol, 1:1; III, fructose-glucose, 1:1; IV, fructose-xylitol, 1:1, V, xylitol; VI, sucrose-maltose, 9:1. The sugars and the sugar mixtures were consumed in coffee, tea and rolls in addition to five daily mouth washings. The xylitol-based IV and V particularly reduced the formation of plaque when compared to the values obtained during a preceding sucrose intake period. The mixture of fructose-xylitol was less plaque-producing than fructose-sorbitol. The deliberately mild dietary regime produced the most distinct changes in the rate of plaque formation and less significant or undetectable changes in its chemical composition.

Key Words:

• Dietary carbohydrates
• Dental plaque
• Sucrose
• Fructose
• Glucose
• Maltose
• Sorbitol