Sucrose, milk chocolate, caramel or fudge were fed to rats infected with streptomycin-resistant Streptococcus mutans and receiving essential nutrients by gavage. The frequency of eating and drinking by the animals was monitored using a time-lapse video recorder. After 35 days, saliva was collected from the animals and caries was assessed. There was no significant difference between the caries experience of animals consuming fudge or sucrose. However, the caries experience of the animals consuming milk chocolate and caramel was significantly lower than that of the animals eating sucrose. The difference in caries activity was not attributed to a difference in salivary function as salivary protein, calcium and phosphate levels of all animals were normal. A significant difference in the frequency of eating and drinking periods of the animals from the four groups could not be demonstrated, indicating that the lower caries experience was not due to a less frequent sugar challenge. The caries reduction was attributed to a topical effect that was related to the difference in the composition of the confectionery. The levels of protein (casein) and fat of the test diets were inversely correlated with the animals’ caries experience suggesting that one, or both of these components were responsible for the caries reduction.

Keywords:
Caries, experimental, Confectionery, Diet, Rat, Sucrose
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© 1987 S. Karger AG, Basel
1987
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