DIETARY EFFECTS UPON THE ACID NEUTRALISING POWER OF THE SALIVA
J. H. WILLS 1 and
J. C. FORBES 1
1 Department of Biochemistry, Medical College of Virginia, Richmond, Va.
A diet low in carbohydrate and high in protein and 5 per cent vegetables increased the capacity of the saliva to neutralise acid. Conversely, a high carbohydrate diet lowered the acid neutralising power of the saliva. Such dietary effects upon the acid neutralising power of the saliva are believed to be produced by systemic means rather than by different types of fermentation of different food materials in the mouth. Single meals affect the acid neutralising power of the saliva in a manner depending upon their own character and upon that of the diet being taken.
