Table IV. Characteristics of high and low cariogenic potential foods
High Cariogenicity	Low Cariogenicity
High fermentable carbohydrate content (starch, sugars, or a mixture) Sticky consistency Breaks into small particles in the mouth Causes pH to fall below 5.5 Highly processed	Relatively high protein Moderate amounts of fat Minimal amounts of carbohydrate High concentration of calcium and phosphorus pH greater than 6 Stimulates saliva secretion
Examples:	Examples:
Crackers Pre-sweetened cereals Breads Muffins Dried fruits Cookies Potato chips	Cheese Peanuts Meat Milk Eggs Some vegetables