Oral effect of other carbohydrates

Historical data, epidemiological surveys, laboratory and animal experiments, clinical studies and observations in ordinary dental practice all illustrate that starchy fibrous foods have a low cariogenic potential. The recommended substitution of sucrose in Western diets by starchy foods would lead to a reduction of caries provided that these other carbohydrates replace the between meal consumption of sugar-rich products. The low cariogenic potential of a diet containing carbohydrates with a fibrous character is probably not solely due to its low sucrose content. Such a diet promotes mastication and saliva secretion which tend to reduce the caries risk. Furthermore, unrefined foods may contain caries-protective substances like phytates, trace elements and antibacterial factors. Lectins, which are found in many plants could be of importance by influencing the attachment of micro-organisms to the teeth in a favourable manner. The tradition to end a meal with fruit may thus have other oral effects than hitherto considered. In addition, a diet containing carbohydrates with a fibrous character and a low amount of sucrose probably has a low pathogenic potential for the periodontal tissues. However, no epidemiological data are available to support this assumption.