Criteria of cariogenicity for labeling foods

Labeling of foods with respect to cariogenic potential is desirable and in the best interests of the consumer. Individual foods can be categorized according to their cariogenicity in animal tests using well-controlled and standardized conditions. In general, such tests have found that the cariogenicity of a food is directly proportional to its sugar content. Plaque pH response in vivo after ingestion of individual foods can be used for identifying foods that are safe for teeth and presumably noncariogenic. Clinical trials are not effective means of testing the cariogenicity of a specific food because it is impossible in humans to regulate the diet and sequence of eating foods during an extended period, and because most subjects already have a high sugar intake and high background caries activity.