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Related Experiment Videos

Briefing paper: maltodextrins and caries

R S Levine1

  • 1Health Education Authority, London.

British Dental Journal
|November 26, 1998
PubMed
Summary

Maltodextrins are carbohydrates used in foods for texture, not sweetness. Current research suggests they may potentially contribute to tooth decay, despite limited evidence.

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Area of Science:

  • Food Science
  • Dental Science
  • Microbiology

Background:

  • Maltodextrins are widely used in food and beverage industries.
  • They are primarily utilized for their physical and chemical properties, not as sweeteners.
  • The cariogenic potential of maltodextrins is not yet fully understood.

Purpose of the Study:

  • To evaluate the potential cariogenicity of maltodextrins.
  • To review existing evidence regarding the impact of maltodextrins on dental health.

Main Methods:

  • Literature review of existing studies on maltodextrins and dental caries.
  • Analysis of the chemical and metabolic properties of maltodextrins relevant to oral bacteria.

Main Results:

  • Maltodextrins are fermentable carbohydrates.
  • While not sweeteners, their metabolism by oral bacteria can produce acids.
  • Limited but suggestive evidence indicates potential for cariogenic activity.

Conclusions:

  • Maltodextrins should be considered potentially cariogenic.
  • Further research is needed to definitively establish the risk and mechanisms.
  • Dietary guidelines may need to consider the cariogenic potential of maltodextrins.

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