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J Dent Res 54(3): 461-470, 1975
© 1975 International and American Associations for Dental Research
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Enamel Demineralization by Snack Foods

B. G. BIBBY 1 and S. A. MUNDORFF 1

1 Eastman Dental Center, 800 East Main Street, Rochester, New York 14603, USA

The amount of enamel destroyed by salivary fermentation of snack foods and confections was not dependent on their sugar content; starch, flavoring agents, and other components also played a part. Most enamel destruction was produced by fruit-flavored candies in which the inherent acid or high sugar concentration or both inhibited bacterial fermentation.

Submitted on June 13, 1974
Accepted on October 21, 1974






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