INFLUENCE OF STICKY FOODS OF HIGH SUGAR CONTENT ON DENTAL CARIES IN RAT

被引：8
|
作者：
GRENBY, TH
机构：
[1] The Research Association of British Flour-Millers, St. Albans, Hertfordshire England, Old London Road
来源：
ARCHIVES OF ORAL BIOLOGY | 1969年 / 14卷 / 11期
关键词：
D O I：
10.1016/0003-9969(69)90198-8
中图分类号：
R78 [口腔科学];
学科分类号：
1003 ;
摘要：
Potentially sticky diets were devised containing (a) toffee made from sugar, starch and water, or (b) a viscous sugar syrup. These were compared with diets containing the same ingredients in powder form (45 to 46 per cent sucrose or sucrose + invert sugars), fed to two strains of caries-susceptible rats for 5 or 8 weeks from weaning. The powder diets were significantly more cariogenic than the toffee and syrup diets in the Osborne-Mendel strain of rats, which was highly susceptible to caries, whereas the results with the less susceptible Wistar strain showed no consistent difference between the two types of diet. © 1969.
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页码：1259 / &
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