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The effect of uncooked and roll-dried wheat starch, alone and mixed in equal quantity with sucrose, on dental caries in the albino rat

Published online by Cambridge University Press:  09 March 2007

R. M. Green  and
R. L. Hartles
R. M. Green
Affiliation:
Department of Dental Sciences, School of Dental Surgery, University of Liverpool
R. L. Hartles
Affiliation:
Department of Dental Sciences, School of Dental Surgery, University of Liverpool
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Abstract

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1. Eighty weanling albino rats, five from each of sixteen litters were distributed between five dietary groups in sixteen randomized blocks. Each block was formed from within a litter and each animal in the block received a different diet.

2. The main features of the diets were: group 1, 72% sucrose; group 2, 72% uncooked wheat starch; group 3, 72% roll-dried wheat starch; group 4, 36% sucrose and 36% uncooked starch; group 5, 36% sucrose and 36% roll-dried starch.

3. The rats were killed after 20 days on the diets and assessed for dental caries. The rats consuming diets containing sucrose (groups 1, 4 and 5) had significantly more caries than animals receiving diets in which starch was the sole carbohydrate. The diet containing roll-dried wheat starch produced significantly more caries than uncooked starch. The mixture of uncooked starch and sucrose was more cariogenic than the mixture of roll-dried starch and sucrose.

Type
Research Article
Information
British Journal of Nutrition , Volume 21 , Issue 4 , December 1967 , pp. 921 - 924
Copyright
Copyright © The Nutrition Society 1967

References

Green, R. M. & Hartles, R. L. (1966 a). Br. J. Nutr. 20, 317.CrossRefGoogle Scholar
Green, R. M. & Hartles, R. L. (1966 b). Archs oral Biol. 11, 913.CrossRefGoogle Scholar
Green, R. M. & Hartles, R. L. (1967). Br. J. Nutr. 21, 225.CrossRefGoogle Scholar
Grenby, T. H. (1965). Archs oral Biol. 10, 433.CrossRefGoogle Scholar