Responses of interproximal plaque pH to snack foods and effect of chewing sorbitol-containing gum.

Mark Jensen

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

Interproximal wire-telemetric plaque pH data were obtained from five volunteers after they ate milk chocolate bars, raisins, chocolate wafer cookies with cream filling, cupcakes with icing and cream filling, and cherry pies. All the foods produced rapid decreases in plaque pH for extended periods. In a second set of test sessions, volunteers chewed sugarless gum for 10 minutes, starting 15 minutes after they ate the snack food. In all cases, the gum chewing caused a rapid increase in plaque pH. The pH remained at a level considered safe for teeth for 30 minutes after chewing the gum.

Original languageEnglish (US)
Pages (from-to)262-266
Number of pages5
JournalJournal of the American Dental Association (1939)
Volume113
Issue number2
DOIs
StatePublished - Jan 1 1986

Fingerprint

Snacks
Sorbitol
Mastication
Gingiva
Chewing Gum
Volunteers
Vitis
Tooth
Milk
Food
Chocolate

All Science Journal Classification (ASJC) codes

  • Dentistry(all)

Cite this

Responses of interproximal plaque pH to snack foods and effect of chewing sorbitol-containing gum. / Jensen, Mark.

In: Journal of the American Dental Association (1939), Vol. 113, No. 2, 01.01.1986, p. 262-266.

Research output: Contribution to journalArticle

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