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Table
IV. Characteristics of high and low cariogenic potential foods
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| 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 |
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