In vivo assessment of dental plaque pH changes in children after ingestion of snack foods

The aim of this study was to investigate the effects of some snack foods on plaque pH in children. In vivo dental plaque pH changes after consumption of cola, diet cola, milk, sweet biscuits, milk chocolate, banana, cheddar cheese, potato chips, boiled potato, bread and positive control of 10 percent sucrose solution were measured by using MEPH 2 pH-microelectrode. Six males and four females, ages eight to twelve years (dft: 1.3 and DMFT: 0.4) participated in this study. The measurements of plaque pH were made on forty-eight-hour accumulated plaque, at baseline to determine the resting plaque pH of the fasted plaque and at time intervals of 1, 5, 10, 15, 20, 30, 45 and 60 minutes. The plaque pH curves, delta pH values and time spent below pH 6.00 for each test product were determined. The test products were ranked according to maximum pH drop (delta pH) in ascending order as follows: cheddar cheese < diet cola < milk < banana < potato < potato chips < biscuits < cola < bread < milk chocolate < 10 percent sucrose solution.     

Fat substitutes promote weight gain in rats consuming high-fat diets.

The use of food products designed to mimic the sensory properties of sweet and fat while providing fewer calories has been promoted as a method for reducing food intake and body weight. However, such products may interfere with a learned relationship between the sensory properties of food and the caloric consequences of consuming those foods. In the present experiment, we examined whether use of the fat substitute, olestra, affect energy balance by comparing the effects of consuming high-fat, high-calorie potato chips to the effects of consuming potato chips that sometimes signaled high calories (using high-fat potato chips) and that sometimes signaled lower calories (using nonfat potato chips manufactured with the fat substitute olestra). Food intake, body weight gain and adiposity were greater for rats that consumed both the high-calorie chips and the low-calorie chips with olestra compared to rats that consumed consuming only the high-calorie chips, but only if animals were also consuming a chow diet that was high in fat and calories. However, rats previously exposed to both the high- and low-calorie chips exhibited increased body weight gain, food intake and adiposity when they were subsequently provided with a high fat, high calorie chow diet suggesting that experience with the chips containing olestra affected the ability to predict high calories based on the sensory properties of fat. These results extend the generality of previous findings that interfering with a predictive relationship between sensory properties of foods and calories may contribute to dysregulation of energy balance, overweight and obesity. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Determination of fat in olestra-containing savory snack products by capillary gas chromatography

A quantitative method to determine fat in olestra-containing savory snack products was validated within the AOAC Peer-Verified Methods Program. The method may be used to demonstrate compliance with the guidelines of the U.S. Nutrition Labeling and Education Act for labeling products as "fat free" or "low fat." The method can measure total and saturated fat in savory snacks when present at levels of 0.2-10 g total fat and 0.1-3 g saturated fat per 30 g serving. The method is standardized to measure C6-C24 fatty acids. Extraction of olestra-containing savory snack samples with chloroform-methanol (modified AOAC Official Method 983.23) yields a lipid extract containing the total fat and olestra. The extracted lipid is hydrolyzed by lipase, yielding fatty acids and unreacted olestra. The fatty acids are precipitated as calcium soaps. Olestra is extracted from insoluble soaps with hexane and then discarded. The isolated soaps are converted back into fatty acids with hydrochloric acid and extracted with hexane. The isolated fatty acids are converted to methyl esters with boron trifluoride-methanol and quantitated by capillary gas chromatography using internal standard. Test samples were prepared by blending olestra-containing and full-fat (triglyceride) snacks to obtain 6 levels of spiking (0-10 g total fat added/30 g serving) in potato chips, potato crisps, cheese puffs, and nacho cheese-flavored corn chips. Results were linear (r2 > 0.997) between 0 and 10 g fat/30 g serving for each product matrix. Mean recovery was 101 +/- 6% standard deviation (SD) for total fat and 104 +/- 6% SD for saturated fat. Mean recovery by peer laboratory was 88 +/- 5% SD for total fat and 95 +/- 4% SD for saturated fat in potato chips (0-3 g total fat added/30 g serving). Two sets of 10 replicates of potato chips (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) and potato crisps (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) were analyzed by submitting and peer laboratories. Repeatability relative standard deviations ranged from 3.90 to 7.33% for total fat and from 4.01 to 11.53% for saturated fat. Reproducibility relative standard deviations were 7.33% (total fat, potato chips), 7.15% (total fat, potato crisps), 11.36% (saturated fat, potato chips), and 13.50% (saturated fat, potato crisps).     

The effect of bicarbonate/fluoride dentifrices on human plaque pH

The acidogenic response in dental plaque after rinsing with sodium bicarbonate/fluoride dentifrice slurries was studied using three intra-oral models. In the first model, resting plaque pH was monitored in mesiobuccal plaque on upper molars and premolars in six healthy subjects after abstinence from normal oral hygiene for three days. These measurements were followed by a three-minute rinse with 10% sucrose and, following a two-minute interval, a three-minute rinse with a test dentifrice slurry. After the test dentifrice rinse, pH was monitored at regular intervals up to 60 minutes. Flow rate, pH and buffer capacity of stimulated saliva were also determined. Changes in resting pH, plaque pH minima, and maximum pH drop were calculated. A clear elevation in the resting pH was observed after bicarbonate/fluoride dentifrice rinses, and a significant increase was obtained in the pH minima. The smallest pH drop also was found after treatment with the bicarbonate/fluoride dentifrice rinse treatment (p < 0.02). A second model using telemetric partial dentures with interproximally placed micro-antimony pH electrodes was used to study the effects of rinsing with increasing concentrations of sodium bicarbonate and calcium carbonate solutions, and with a fluoride dentifrice containing sodium bicarbonate. The response to these treatments was found to be rapid, dose-dependent, and was the greatest from the sodium bicarbonate. A third model used 24 subjects to assess the effects of sodium bicarbonate/fluoride dentifrice on plaque pH before and after a glucose challenge. The use of the bicarbonate/fluoride dentifrice resulted in significantly less measurable plaque acid than the fluoride dentifrice treatment. Collectively, these results indicate bicarbonate in dentifrice to be an effective buffering agent for stabilizing the pH and neutralizing plaque acids in dental plaque.     

Analytical methods for the determination of 3-chloro-1,2-propandiol and 2-chloro-1,3-propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry

The EC Scientific Committee for Foods and more recently the Food Advisory Committee in the UK have proposed that levels of 3-chloro-1,2-propanediol (3-MCPD) in foods and ingredients should be reduced to the lowest possible. This paper reports on the development of methods for the determination of parts-per-billion (microgram/kg) levels of 3-MCPD in hydrolysed vegetable protein (HVP), flour, bread, meat and starch products using gas chromatography/ion-trap tandem mass spectrometry (GC/ITMS/MS). Mass spectrometer conditions for detecting 3-MCPD and the stable isotope internal standard (3-chloro-1,2-propandiol-d7) were established. Candidate extraction methods were initially evaluated for recovery and repeatability by spiking selected commodities at a level of 100 micrograms/kg. Extracts of ingredients and foods prepared by the candidate extraction methods were examined by GC/ITMS/MS using samples spiked at a level of 25 micrograms/kg. The results showed that detection limits of between 3 and 5 micrograms/kg could be achieved for all commodities.     

Intake of rye bread ileostomists increases ileal excretion of fiber polysaccharide components and organic acids but does not increase plasma or urine lignans and isoflavonoids

The excretion of starch, enzyme-resistant starch, dietary fiber components and organic acids (short-chain fatty acids plus lactic acid) as well as plasma and urine lignans and isoflavonoids was studied in eight ileostomists consuming mixed diets with wheat bread (low fiber diet) or rye bread (high fiber diet) in a crossover design. Average ileal excretions of enzyme-available starch were 3.5 g/d during the low fiber period and 4.1 g/d during the high fiber period. The excretion of enzyme-resistant starch was approximately the same (2.3 g/d) in both periods. In comparison with intake, similar amounts of total fiber residues were excreted both by subjects receiving the low fiber diet (3.4 g/d) and by those receiving the high fiber diet (2.7 g/d). However, subjects excreted significantly more of certain polysaccharide residues (fucose, galactose, and uronic acids) than they ingested. On average, the excretion of organic acids was 18.6 mmol/d during the low fiber period and 30.2 mmol/d during the high fiber period. No significant differences in plasma lignans were observed between the high fiber and the low fiber dietary periods. The present findings indicate that enzyme-available starch is highly digested and that a microbial breakdown of dietary fibers and probably other carbohydrates occurs in the small intestine. However, the bacterial activity in the ileostomists was not sufficient to cause an increased level in plasma lignans even when subjects consumed the high fiber rye diet.     

Alteration of milk fat by variation in the source and amount of starch in a total mixed diet fed to dairy cows

The effect on milk yield and composition of the supplementation of the diets of dairy cows with wheat or potato peelings was studied at three different starch intakes (< 5, 6, and > 7.5 kg/d) for dry matter intakes around 20 kg/d. Starch supply was varied using different dietary concentrations of corn silage. Trials were conducted using Latin square designs, and all cows were fed a total mixed diet composed of corn silage, grass silage, or both; soybean meal; a mixed meal with formaldehyde treatment; minerals; and one of the following energy concentrates: potato peelings or wheat. Dry matter and energy intakes varied significantly only at the low starch concentration; higher intakes were observed when the potato peelings were fed. Body weight, milk yield, true protein content, lactose content, and protein yield were not affected by treatment. Milk fat content was higher (+3.3 g/kg) when potato peelings were fed at the high starch concentration but was unaffected at the low and medium starch concentration. Slow degradation of starch from the potato peelings in the rumen could enhance a higher delivery of precursors of milk fat synthesis in the udder. The effect on fat yield differed among starch concentrations. Milk fat content appeared to decrease for cows fed diets containing quickly degradable starch at a starch intake > 7 kg/d.     

A novel acid phosphatase from Aspergillus niger KU-8 that specifically hydrolyzes C-6 phosphate groups of phosphoryl oligosaccharides

We had analyzed the detailed structures of the phosphoryl oligosaccharide-1 (PO-1) fraction that was the main component of phosphoryl oligosaccharides (POs) prepared from a potato starch hydrolysate. PO-1 fraction was made up of 3-phosphoryl oligosaccharides and 6-phosphoryl oligosaccharides. Aspergillus niger strain KU-8 produced two types of intracellular acid phosphatase (EC 3.1.3.2, ACPase); ACPase I and II. ACPase II preferentially dephosphorylated 6-phosphoryl oligosaccharides rather than 3-phosphoryl oligosaccharides. The molecular weight of the enzyme was estimated as 66 kDa by SDS-polyacrylamide gel electrophoresis and about 260 kDa by gel filtration, implying the active form to be a tetramer. The optimum pH and temperature of the enzyme were 2.0-2.5 and 60 degrees C, respectively. ACPase II was stable below 50 degrees C for 30 min and pH 2.0-10.0 for 60 min. In spite of the strict specificity toward 6-phosphoryl oligosaccharides in the PO-1 fraction, ACPase II was able to hydrolyze Fru-1,6-di-P, ATP, pyrophosphate, and polyphosphate as well as pNPP and Glc-6-P, a broad substrate specificity.     

High resolution slab gel electrophoresis of 8-amino-1,3, 6-pyrenetrisulfonic acid (APTS) tagged oligosaccharides using a DNA sequencer

A novel electrophoretic method for the analysis of oligosaccharides using DNA sequencer technology is illustrated using malto-oligosaccharide distributions obtained following isoamylase digestion of glycogen, wheat starch and potato starch. The debranched starches were derivatized at the reducing and with the charged fluorophore 8-amino-1,3,6-pyrenetrisulfonic acid (APTS). This highly reproducible method provides baseline resolution of oligomers from chain lengths of 3 to more than 80 glucose units, and exhibits high sensitivity with detection thresholds of one femtomole per resolved band. In addition, the reductive amination procedure attaches a single fluorophore per oligosaccharide, allowing calculation of the results on either a mass or a molar basis. The efficacy of the method is illustrated through the determination of the profile of individual oligosaccharides of chain length with a degree of polymerization (DP) < 80, derived from loading less than 15 ng per analysis of glycogen, wheat and potato starches. While the results obtained were superior in resolution and sensitivity to previously reported observations using a range of techniques, they were nonetheless consistent with the overall differences between these polysaccharides. The resolution, sensitivity, reproducibility and high throughput of the method provides substantial advantages over existing methods for the analysis of linear oligosaccharide chain length distributions.     

Deceptive packaging: Are the deceivers being deceived?

To investigate the effects of deceptive packaging, sample packages of potato chips containing various amounts were distributed to consumers who purchased a regular pack of the same brand. The only difference between the sample and the purchased pack was in terms of quantity of chips with the sample packs having various deficits. Preference data were obtained via a follow-up interview. The analyses of the questionnaire data indicated that: (a) consumers did not perceive weight differences between packs, (b) all indices of consumer preference favored the free pack when the two were of equal weight, and (c) all indices showed a marked decrease in preference for the experimental pack as the contents of the experimental packs were decreased. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of pH and calcium concentration on calcium diffusion in streptococcal model-plaque biofilms

Demineralization during a cariogenic episode is affected by storage and transport in dental plaque of ions released from enamel, and by the effect on both of plaque fluid pH and ion concentrations. To investigate this, 45Ca effusion from a condensed film of streptococci was measured at pH 7, 6 and 5, and 0-20 mmol/l calcium. Cells were loaded into effusion chambers and the appearance of 45Ca and [3H]-inulin in carrier-containing but initially tracer-free buffer was measured. Ratios of 45Ca and [3H]-inulin activity in the initial suspending solution and at equilibrium in the clearance solution, permitted calculation of extracellular volume and bound calcium. The rate of Ca appearance was proportional to the retarded diffusion coefficient (rDe), which was related to the effective diffusion coefficient (De) by: rDe = De/(1 + R) in which R is the ratio of bound to free Ca2+. The rate of Ca2+ effusion increased with calcium concentration, converging on a value of 2.8 x 10(-10) m2/sec. At low pH it reached convergence at a lower [Ca]. This demonstrates that calcium effusion is dependent on binding, so a high proportion of binding sites in plaque will reduce mineral loss in vivo. Loss of binding sites at low pH will increase mineral loss.     

Estimates of food and macronutrient intake in a random sample of Northern Ireland adolescents

Estimates of food consumption and macronutrient intake were obtained from a randomly selected population sample (2%) of 1015 adolescents aged 12 and 15 years in Northern Ireland during the 1990/1991 school year. Dietary intake was assessed by diet history with photographic album to estimate portion size. Reported median energy intakes were 11.0 and 13.1 MJ/d for boys aged 12 and 15 years respectively and 9.2 and 9.1 MJ/d for girls of these ages. Protein, carbohydrate and total sugars intakes as a percentage of total energy varied little between the age and sex groups and were approximately 11, 49 and 20% respectively of daily total energy intakes. Median dietary fibre intakes were approximately 20 and 24 g/d for boys aged 12 and 15 years respectively and 18 and 19 g/d for girls of these ages. Major food sources of energy (as a percentage of total energy intakes) were bread and cereals (15-18%), cakes and biscuits (12-14%), chips and crisps (13-14%), dairy products (9-11%), meat and meat products (9-11%) and confectionery (9%). Fruit and vegetable intakes were low at about 2.5% and 1.5% respectively of total energy intakes. Median fat intakes were high at 39% of total daily energy intakes. Major food sources of fat as a percentage of total fat intakes were from the food groupings: chips and crisps (16-19%), meat and meat products (14-17%), fats and oils (14-16%), cakes and biscuits (13-16%) and dairy products (12-15%). Median intakes of saturated fatty acids were also high at approximately 15% of daily total energy intake while intakes of monounsaturated fatty acids averaged 12% of daily total energy intake. Median polyunsaturated fatty acid (PUFA) intakes were low, comprising 5.2 and 5.5% of daily total energy intake for boys aged 12 and 15 years respectively and were lower than the PUFA intakes (5.9 and 6.3% of daily total energy intake) for girls of these ages. About 1.3% for boys and 1.4% for girls of daily total energy intake was in the form of n-3 PUFA. Ca and Mg intakes were adequate for both sexes. Based on these results, some concern about the dietary habits and related health consequences in Northern Ireland adolescents appears justified.     

The effects of starch and protein degradation rates, hay sources, and feeding frequency on rumen microbial fermentation in a continuous culture system

Six continuous culture fermenters were used in three experiments to study the effects of dietary starch and protein degradability combination, hay sources, and feeding frequency on fermentation by rumen microorganisms. Experiments 1 and 2 used a 3 x 2 factorial design in which six diets were formulated to contain low (LS), medium (MS), or high starch degradability (HS) in combination with low (LP) or high protein degradability (HP). The dietary combinations were (1) LS + HP, (2) LS + LP, (3) MS + HP, (4) MS + LP, (5) HS + HP, and (6) HS + LP. In experiment 1, pangola was used as the hay source, and in experiment 2, alfalfa hay was used. In experiment 3, two starch degradabilities (LS, MS) and two hay sources (alfalfa, A; pangola, P) were combined with two feeding frequencies (2 X/d, 12 X/d). The dietary combinations were (1) LS + A + 12 X/d, (2) MS + A + 12 X/d, (3) LS + A + 2 X/d, (4) MS + A + 2 X/d, (5) LS + P + 12 X/d, and (6) MS + P + 12 X/d. A CRD design was used for experiment 3. Two rumen-cannulated Holstein cows fed alfalfa hay ad lib were used as donors of rumen fluid for all experiments. Each period was 6 d in length, with 5 d for adaptation and 1 d for sampling. In experiments 1 and 2, the effects of starch degradability on the composition of rumen microorganisms were significant. The MS or HS with HP had the highest total bacterial and protozoal density (P < 0.05). As for VFA, pH and nitrogen products, the effects of starch and protein degradability were not significant. There was no interaction between starch and protein degradability on most of microbial composition (ammonia-N, microbial nitrogen). In experiment 3, 12 X/d feeding frequency (MS + A + 12 X/d vs. MS + A + 12 X/d) resulted in higher pH, which tended to increase bacterial and protozoal density and starch and protein digestibilities. Different hay sources altered the starch and protein synchronization effect on the ammonia-N concentration (mg/dl) and non-ammonia N content (% DM) in the continuous culture system.     

Use of progressive relaxation training for chronic alcoholics with insomnia

alpha-Amylases from Drosophila virilis and D. repleta were partially purified by ion exchange chromatography. The two amylases share common characteristics for pH and cations effects, although with slight differences. D. virilis has optimal activity at pH 6.6 and D. repleta at pH 7.2. Calcium, sodium, and potassium cations activate amylolytic activity in both species but Ba2+ has an activation effect in D. repleta only. In contrast, there are major differences in thermal offbility and kinetics among amylases of the two species. D. virilis amylase is much more stable at high temperature and the optimal temperatures are very different between the two species, respectively, 45 degrees C and 30 degrees C for D. virilis and D. repleta. alpha-Amylase activity using different substrates is greater on starch than on glycogen in both species and still higher on amylose for D. virilis, the nonfungus feeder species. alpha-Amylase of D. repleta, the mycophagous species, has a better affinity to amylopectin and glycogen. Such differences in substrate specificity suggest adaptation to different resources in these species living in different habitats. Metabolic evolution seems to have occurred through a "tradeoff" between kinetic effectiveness and the nature of substrate, with a higher Vmax on amylose for D. virilis and a lower K(m) on glycogen for D. repleta.     

Rats (Rattus norvegicus) do not prefer salted solid food.

Conducted 3 studies to evaluate the ingestive responses of Sprague-Dawley rats to salt in foods and to determine whether prior exposure to salted foods influenced their intake. In Exp I, 16 Ss were given 1-hr access to salted and unsalted foods (e.g., potato chips, peanuts, soup) commonly consumed by humans in the salted form. In each choice situation, rats consumed more of the unsalted variety of solid food. In Exp II, the concentration of salt in a wider variety of foods was varied. 15 Ss were allowed a choice of a given salt concentration or the unsalted food. In no case was the salted solid food eaten in excess of the unsalted solid food, and in general, more of the unsalted solid food was eaten. In Exp III, 2 groups of 8 Ss were given exposure from weaning to either salted or unsalted potato chips for 3 mo. Exposure did not alter the Ss' relative intake of salted chips. When given a choice, more unsalted chips were consumed by both groups. Results indicate that sodium-replete Sprague-Dawley rats generally prefer unsalted solid foods to salted ones. (31 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Evaluation of plaque pH changes following oral rinse with eight infant formulas

Inappropriate feeding habits have been identified as major factors associated with the development of baby bottle tooth decay or nursing caries. An in vivo/in vitro combination technique was developed to investigated the plaque pH changes associated with rinsing with eight different infant formulas. These eight formulas represented four categories: 1) formulas with iron, 2) formulas with low iron, 3) soy formulas 4) and protein hydrolyzate formulas (from the manufacturers Mead Johnson Nutritionals and Ross Laboratories). All formulas had the ability to reduce the pH significantly below the pre-rinse plaque pH. Furthermore, the average minimum pH for formulas from the two manufacturers did not differ within each formula category except for the soy-based formulas, where, rinsing with Isomil produced a significantly lower plaque pH than ProSobee. These results suggest that infant formulas are acidogenic and therefore may play a significant role in the development of baby bottle tooth decay.     

Starch and dietary fiber components are excreted and degraded to variable extents in ileostomy subjects consuming mixed diets with wheat- or oat-bran bread

The study was conducted to determine if the excretion of starch and dietary fiber components varies in ileostomy subjects consuming diets high or low in dietary fiber. Excretion of starch, enzyme-resistant starch and dietary fiber components was studied in nine human subjects with ileostomies, who consumed (in a crossover design) a wheat bread-based diet (daily intake 274 g starch, 2.4 g enzyme-resistant starch and 14.4 g total dietary fiber) and a high fiber diet based on oat-bran bread (daily intake 243 g starch, 2.7 g enzyme-resistant starch and 40.2 g total dietary fiber). Food and excreta were collected on d 3 and 17. No significant differences in excretion of starch, enzyme-resistant starch or dietary fiber components were found on these 2 d in each dietary period. When subjects consumed the wheat bread-based diet they excreted (mean +/- SD) 3.3 +/- 1.7 g starch and 2.4 +/- 0.4 g enzyme-resistant starch daily, whereas when consuming the oat bran-based diet they excreted 4.5 +/- 3.1 g starch and 2.5 +/- 0.4 g enzyme-resistant starch. During both dietary periods subjects excreted significantly greater amounts of certain dietary fiber polysaccharide residues (fucose, galactose and uronic acid) than they ingested. This indicates a contribution of endogenous and/or microbial material to the dietary fiber value in ileostomy effluents. However, significantly less excretion of some dietary fiber polysaccharide residues, especially glucose residues, during the oat-bran bread-based dietary period was also noted. This was presumably caused by a degradation of mixed-linked (1,3),(1,4)-beta-D-glucans.     

The relationship of dental calculus to caries, gingivitis, and selected salivary factors in 11- to 13-year-old children in Chiang Mai, Thailand

Thai children have been shown to accumulate large amounts of dental calculus. The purpose of this study was to examine the relationship of calculus to caries and gingivitis, and salivary conditions which may contribute to calculus accumulation. Four-hundred and thirty-nine (439) children from 18 schools in Chiang Mai were selected for this study. The children were given oral examinations to determine calculus index (CI); decayed, missing, and filled surfaces (DMFS); decayed, missing, and filled teeth (DMFT); gingival index (GI); and plaque index (PI). Children with mean CI scores > or =1 (206) were assigned to the calculus group; the 233 children with mean CI scores of <1 to the noncalculus group. Saliva was collected from 60 randomly-selected children in each group. Unstimulated and stimulated whole saliva and stimulated parotid saliva were assessed for flow rate, pH, and buffer capacity using 2 methods. Results showed that calculus status was not significantly associated with caries, but that there was a high association between gingivitis and plaque status with calculus accumulation (P < 0.001). There were no significant differences in saliva flow rate, pH, or buffer capacity between calculus and noncalculus groups. The lack of association between calculus status and caries indicated these 2 conditions have different etiologies and suggests the importance of plaque and calculus prevention programs, in addition to caries control efforts, to maintain oral health of Thai children.     

Effect of three months' frequent use of sugar-free chewing gum with and without urea on calculus formation

Studies on the relationship between gum-chewing and calculus formation have produced contradictory results, and it is not clear whether frequent use of chewing gum promotes or inhibits calculus formation. Also, little is known about whether the addition of a small amount of urea to the chewing gum influences calculus formation. The aim of this investigation was to study the effect of sugar-free chewing gum--with and without urea--on calculus formation and some associated clinical variables. Three three-month periods were studied in a double-blind, crossover design, during which the subjects: (1) chewed 5 pieces/day of a sugar-free, urea-containing chewing gum (20 mg urea/piece); (2) chewed 5 pieces/day of a sugar-free, non-urea-containing gum; or (3) performed no gum-chewing. Twenty-nine persons, all calculus-formers, participated. They were scored for calculus at mesio-lingual, lingual, and disto-lingual sites on the 6 anterior mandibular teeth according to the Volpe-Manhold index. Plaque and gingival bleeding index, stimulated salivary secretion rate and buffer capacity, resting plaque pH, mutans streptococci in saliva and plaque, and lactobacilli in saliva were also determined. No differences in calculus formation were found among the 3 periods. The resting plaque pH was higher after the period with urea-containing gum than after the period with non-urea-containing gum and the no-gum period (p < 0.05). A slight increase in stimulated salivary secretion rate was found after the 2 gum periods (p < 0.05). The plaque and gingival bleeding indices decreased, while resting plaque pH and salivary buffer capacity increased throughout the entire study (p < 0.05). No significant differences in prevalence of the acidogenic micro-organisms were found among the test periods. The main conclusion from this study is that three months' frequent use of sugar-free chewing gum--with or without urea--neither promotes nor inhibits calculus formation.     

Plasma glucose and insulin responses to orally administered simple and complex carbohydrates

We have studied the effects of glucose, sucrose, and various starches on postprandial plasma glucose and insulin responses in 19 subjects. All carbohydrate loads were calculated to contain 50 gm. of glucose, and the response to each carbohydrate was tested twice: when given alone in a drink or when given in combination with other nutrients as a meal. The data demonstrate: (1) Glucose and sucrose elicited similar plasma glucose response curves, but sucrose elicited a somewhat greater (20 per cent) plasma insulin response. (2) Raw starch ingestion resulted in a 44 per cent lower glucose response and a 35-65 per cent lower insulin response than did either glucose or sucrose ingestion. (3) When carbohydrate was given as a meal the plasma glucose responses were 40-60 per cent lower than when the same carbohydrate was given as a drink, while the insulin responses were generally similar, and (4) when different cooked starches were compared, the plasma glucose and insulin responses to rice were significantly lower (50 per cent) than to potato. In conclusion, the size of the carbohydrate molecule appears to influence the postprandial glucose and insulin responses such that more complex carbohydrates (starches) elicit lower responses. This effect may be related to differences in digestion rather than to differences in absorption.