Basic research for evaluating caroigenic potential of foods and sugar substitutes.

我们已经研究了三年，我们应该如何评估食品和原料的致龋性，以便进行良好的加工。我们得出的结论如下：1.区分食品的致龋性评价和食品加工材料的评价是重要和必要的。2.接受1986年圣安东尼奥共识会议关于消极和积极控制的定义是合理的。以蔗糖为阳性对照，山梨醇为阴性对照。3.如果采用留置电极法测得的菌斑pH值不低于5.7，则该食品为无龋性食品。4.另一方面，所有pH降到5.7以下的食物都不应被视为致龋性食物。5.如果一种食品的菌斑pH值低于5.0，则该食品似乎不值得用其他方法来评估其致龋性。这种食物可能几乎没有机会被评估为无龋性，甚至是低致龋性。6.如果一种食物的菌斑pH值在5.7-5.0或5.2之间，这种食物似乎值得通过动物实验和口腔内致龋性测试来测试它的低致龋性。7.通过测试找出牙菌斑中的微生物能够发酵糖替代品，为我们提供有用的信息，以了解牙菌斑中的微生物是否有可能适应这种糖替代品。8.用动物实验来评价人类食物的致龋性有很多困难。

We have investigated for 3 years how we should evaluate cariogenicity of foods and materials for good processing. We reached the conclusions as follows :1.It is important and essential to distinguish the evaluation of cariogenicity of foods from the evaluation of the materials for food processing.2.It is reasonable to accept the definition at the San Antonio Consensus Conference in 1986 about the negative and the positive controls. These are sucrose as the positive and sorbitol as the negative control.3.If a food does not drop plaque pH no less than 5.7by indwelling electrode method, this food could be concluded as noncariogenic. Non-acidogenic food should be noncariogenic.4.On the other hand all the foods drop the pH less than 5.7 should not be considered cariogenic. This kind of misleading should be avoided.5.If a food drops plaque pH less than 5.0, this food does not seem worth evaluating its cariogenicity by other methods. This food may have little chance to be evaluated noncariogenic, or even low cariogenic.6.If a food drops plaque pH between 5.7 an 5.0 or 5.2, this food seems to be worth testing for its low cariogenicity by animal experiments and intraoral cariogenicity tests.7.A test to find out the microorganisms in dental plaque to be able to ferment a sugar substitute gives us a useful information to find out if microorganisms in dental plaque have a possibility to adapt to this sugar substitute.8.There are many difficulties to use animal experiments for evaluating cariogenicity of a food for human.