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

评估食品和糖替代品的致癌潜力的基础研究。

基本信息

批准号：
04304045
负责人：
YAMADA Tadashi
金额：
$ 7.68万
依托单位：
TOHOKU UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Co-operative Research (A)
财政年份：
1992
资助国家：
日本
起止时间：
1992 至 1994
项目状态：
已结题

项目摘要

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.

我们已经研究了三年来如何评估食品和材料的致龋性以进行良好的加工。我们得出以下结论：1.区分食品致龋性的评价与食品加工材料的评价是重要且必要的。2.接受1986年圣安东尼奥共识会议上关于致龋性的定义是合理的。阴性和阳性对照。以蔗糖为阳性对照，山梨糖醇为阴性对照。 3.通过留置电极法，如果某种食品的菌斑pH不低于5.7，则可判定该食品为非致龋性。非致酸食品应是非致龋性的。4.另一方面，所有pH值低于5.7的食品不应被视为致龋性。应避免这种误导。5.如果食品的菌斑pH值低于5.0，则该食品似乎不值得通过其他方法评估其致龋性。这种食物可能很少有机会被评价为非致龋性，甚至是低致龋性。6.如果一种食物的牙菌斑pH值下降到5.7至5.0或5.2之间，则该食物似乎值得通过动物实验和口腔内致龋性测试来测试其低致龋性。 7.找出牙菌斑中的微生物是否能够发酵糖替代品的测试为我们提供了有用的信息，以了解牙菌斑中的微生物是否有可能适应这种糖8.利用动物实验来评价人类食品的致龋性存在很多困难。