Sucrose in the dynamics of the carious process

The conclusion that sugar consumption and caries are related is inescapable. Studies of the dynamics of sucrose metabolism by cariogenic organisms, investigations of experimental caries in animals and clinical observations of the inter-relationship of dietary sucrose intake and caries experience all provide compelling evidence that the proportion of sucrose in a food is one important determinant of its cariogenicity. Accordingly, better labelling of foods and beverages to disclose the concentration (percentage by weight or volume) of sucrose and other sugars would help consumers in choosing products less likely to cause caries. Journals, particularly professional ones, should refrain from publishing potentially misleading or distorted advertisements concerning foods. Because of the multifactorial nature of caries aetiology, the fact that humans eat a mixed diet and evidence that the sequence of eating various foods may affect their cariogenic potential, it is most unlikely that any one test of cariogenicity could be reliable. It may be possible to use a combination of tests to gain meaningful information on the cariogenicity of foods.