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Effect of dietary sucrose on quantity and quality of plaque
Author(s) -
FOLKE L. E. A.,
GAWRONSKI T. H.,
STAAT R. H.,
HARRIS R. S.
Publication year - 1972
Publication title -
european journal of oral sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.802
H-Index - 93
eISSN - 1600-0722
pISSN - 0909-8836
DOI - 10.1111/j.1600-0722.1972.tb00325.x
Subject(s) - sucrose , streptococcus mutans , dietary sucrose , dental plaque , food science , chemistry , dextran , microbiology and biotechnology , biology , biochemistry , bacteria , genetics
– We have established a complete system for quantitation and analysis of dental plaque from human subjects fed nutritionally adequate, well characterized diets containing high and low levels of sucrose. Dietary sucrose level did not significantly alter the quantity of plaque produced. High‐sucrose diet increased plaque Streptococcus mutans populations. Dextran and levan hydrolase activities were also directly related to dietary sucrose level.