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Enamel rehardening by bread consumption

I Gedalia¹, A M Araf, I Lewinstein

¹Hadassah School of Dental Medicine, Hebrew University, Jerusalem, Israel.

American Journal of Dentistry

|February 1, 1995

Summary

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Eating white or whole-meal bread significantly rehardened softened tooth enamel. However, bread offered no significant rehardening advantage over saliva alone for enamel remineralization.

Area of Science:

Dental Science
Biomaterials

Background:

Tooth enamel demineralization is a precursor to dental caries.
Dietary factors can influence enamel demineralization and remineralization processes.

Purpose of the Study:

To evaluate the in situ enamel rehardening effect of consuming white and whole-meal bread.
To compare the rehardening potential of bread with that of saliva.

Main Methods:

An intraoral study involving 12 volunteers wearing orthodontic appliances.
Enamel slabs were softened using a citrus beverage (pH 3.4).
Microhardness was measured after intraoral exposure to saliva (control) or bread (white and whole-meal).

Main Results:

Both white and whole-meal bread consumption led to significant enamel rehardening.

Related Experiment Videos

No significant difference in rehardening potential was observed between bread and saliva.

The study found no evidence that bread provides superior rehardening compared to saliva alone.

Conclusions:

Mastication of bread stimulates saliva, contributing to enamel rehardening.
Current bread formulations do not offer a significant remineralization benefit over saliva for softened enamel.
Further research may explore bread compositions with enhanced remineralization properties.