Effects of Different Types of Human Foods on Dental Health in Experimental Animals

¹ U.S. Department of Health, Education, and Welfare, Public Health Service, National Institute of Dental Research, National Institutes of Health, Oral Medicine and Surgery Branch, Bethesda, Maryland

The experiments described in this paper are generally consistent with our clinical studies of rampant dental caries, which indicate that there are many foods which may contribute to the development of caries when consumed in excess between meals. They also indicate that there are some very important differences in the effects on the teeth of different types of foods and beverages commonly consumed by people between meals. They help in clarifying some of the confusion that has existed regarding which foods may or may not be cariogenic and do not lend support to the contention that sugar (sucrose) present in foods naturally is different in cariogenicity from the same sugar when it has been refined and added to foods. The experiments support those dentists who have taught that the habitual and excessive between-meal consumption of candy, cookies, and soft drinks may lead to the development of rampant caries in susceptible individuals. Since scientific evidence for this conclusion has been accumulating for a long time, the problem of applying this knowledge seems largely to have been limited to trying to educate people to avoid eating candy and sweets.

The results of these experiments indicate that this advice may not be sufficient to control rampant caries since many other foods which people like contain readily fermentable carbohydrates and are potentially cariogenic. Unfortunately, prohibition of eating sweets like any other prohibition is apt to be resented by people, consciously or unconsciously, and must be considered as a negative approach. However, the results of these experiments also suggest a more positive approach to the dental health problem. A small number of the foods tested, such as cows' milk, proved noncariogenic. Since most people in our society tend to consume more and more snacks and prepared convenience foods, the recognition, selection, or development of a greater variety of noncariogenic foods of this type would seem to offer a more positive answer to the problem. Further experiments along this line are being conducted.

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