Cariogenicity of Uncooked and Cooked Traditional African Foodstuffs in Rats
作者:
R. Schmid,
P. Cleaton-Jones,
F. Lutz,
期刊:
Caries Research
(Karger Available online 1987)
卷期:
Volume 21,
issue 4
页码: 339-345
ISSN:0008-6568
年代: 1987
DOI:10.1159/000261037
出版商: S. Karger AG
关键词: Caries;Food cariogenicity;Traditional diets
数据来源: Karger
摘要:
To test for the presence of a cariostatic agent the cariogenicity of cooked and uncooked home-prepared maize, factory-milled maize and factory-milled sorghum was compared to cooked wheat starch and sucrose, and to maize plus sucrose and sorghum plus sucrose, using a rat caries model. Comparison of test groups to control groups indicated that the model system worked well. Maize and sorghum, whether cooked or uncooked, had a low cariogenicity but this was increased by the addition of 20% sucrose. The results of the investigation did not support the presence of a cariostatic agent in maize and sorghum.
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