[Fermentable carbohydrates in teething preparations as a cause of caries in small children]

Occasional clinical observations have shown extensive caries lesions in small children between 12 and 36 months of age, in some of which cases, while sugar intake history was negative, continuous use of teething jellies, lozenges or syrups was established. This prompted the hypothesis that such products were the source of the hidden fermentable sugars, and the sugar content of a number of products available on the Swiss market was therefore analyzed. Sucrose was determined enzymatically using the Boehringer sucrose/glucose UV-test. The content of other fermentable carbohydrates was checked by GLC. The use of such products should not be recommended for real or assumed pain related to the eruption of primary teeth. Among the eight products tested only one was found to be free of fermentable sugars. All other preparations contained 31-93% fermentable sugars, chiefly sucrose. Declaration of fermentable sugars in such products should be enforced by food and drug legislation.