Adhesiveness of Foods and Their Retention in the Mouth:In Relation to Cariogenic Potential

概要

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We have been proposed the criteria for assessing cariogenic potential of foodstuffs. The criteria derived from four characteristics, i. e., Cariogenic Plaque Forming Ability and Acid Producing Ability as substrate utilized by cariogenic bacteria in the oral cavity, and Ingestion Time (IT) (acting time until swallowing) and Clearance Time (CT) (acting time after swallowing) as the intraoral acting time of substrate.<BR>The purpose of this study was to determine intraoral acting times of foodstuffs as substrate. These are influenced by physical properties of foodstuffs. IT and CT were expressed as the times (sec) /intake volume (g) and adhesiveness of foodstuffs, respectively. Adhesiveness was determined by means of rheometer.<BR>Results of this study agreed with values of food retention and clearance time in the oral cavity reported by Bibby, Lundqvist, and Konishi. Because of its simplicity and reproducibility, methods of this study were applicable for the evaluation of various foodstuffs including candy and chewing gum. Also this study suggested that IT may be determined by the chewiness of foodstuffs.
公益社団法人日本栄養・食糧学会の論文