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Cariogenicity tests

T Imfeld1

  • 1Department of Preventive Dentistry, Periodontology and Cariology, University Dental Institute, Zurich, Switzerland.

Advances in Dental Research
|July 1, 1994
PubMed
Summary
This summary is machine-generated.

A 1985 conference proposed methods to assess the cariogenic potential (CP) of foods. However, the "low CP" category proved unhelpful, suggesting research into caries prevention is more beneficial for public oral health.

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Area of Science:

  • Dental Research
  • Public Health Nutrition
  • Caries Prevention

Background:

  • A 1985 American Dental Association conference aimed to standardize methods for assessing food cariogenic potential (CP).
  • A sequential testing program was proposed, including animal caries, human plaque acidity, and demineralization/remineralization models.
  • The assessment included categories of no CP and low CP.

Purpose of the Study:

  • To establish scientific consensus on methods for evaluating the cariogenic potential of foods.
  • To propose a standardized food-testing protocol for assessing cariogenic potential.
  • To evaluate the utility of different cariogenic potential categories in dietary recommendations.

Main Methods:

  • Convened a Scientific Consensus Conference on Methods for the Assessment of the Cariogenic Potential (CP) of Foods.

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  • Proposed a sequential food-testing program: Animal Caries, Human Plaque Acidity, and Demineralization/Remineralization Models.
  • Defined two categories for CP: no CP and low CP.

    • Main Results:

    • A sequential food-testing program was established.
    • The proposed protocol has been infrequently utilized since the conference.
    • The 'low CP' category was deemed not useful for practical dietary counseling.

    Conclusions:

    • The established protocol for assessing food cariogenic potential has seen limited adoption.
    • The classification of 'low cariogenic potential' is not considered beneficial for public dietary guidance.
    • Future research should focus on identifying caries-preventive factors in foods rather than solely assessing low cariogenic potential for improved oral health outcomes.