Amount of sucrose intake and texture of diets

Dental caries is positively correlated with the amount of sucrose intake (Sreebny, 1982). Therefore, the amount of diet that the animals ingest needs to be equal among feeding groups. Furthermore, the Vipeholm Dental Caries Study clarified that the texture of food containing sucrose influences the occurrence of dental caries (Gustafsson et al, 1954). In that study, subjects ate several foods (e.g., bread, chocolate, caramel) containing sucrose. The incidence of caries was higher in the group consuming "gooey" foods between meals than in the control group. Namely, the ingestion of sucrose that causes the adhesion to the teeth surface becomes a high risk of dental caries induction. Therefore, the texture and configuration of test materials containing phytochemicals added to the animal experimental diet are important to get significance. If the texture and taste of test substances are unique and likely to influence intake and adhesion, the method to reduce these factors should be implemented.

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