Enamel Demineralization Potential of Dietary Carbohydrates

Abstract

Mouthrinses with 5% solutions of different sugars were tested for their demineralizing effect on blocks of bovine enamel covered with a layer of S. mutans cells and carried in a palatal prosthesis. The extent of demineralization, as measured by the permeability of the enamel to iodide, was similar for fructose, glucose, and sucrose, less for maltose and lactose, and least for galactose.