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It is well established that fermentable carbohydrates and
microorganisms in plaque play a significant role in pathogenesis of
dental caries. The sugar most commonly associated with dental
caries is sucrose and has been termed as the 'arch criminal of
dental caries'. The properties of carbohydrates that make them more
cariogenic include type of sugar, consistency, oral retention,
concentration of sugar, and frequency of ingestion. Cariogenic
microorganisms in dental plaque metabolize fermentable
carbohydrates into organic acids, which in turn cause
demineralization of the enamel below the critical pH. Thus salivary
pH plays an important role in initiation of caries. Since
cariogenic effects are, in part, related to the retention time of
carbohydrates in the mouth as a result of their acidogenicity, the
role of saliva in oral carbohydrate clearance is of primary
interest. The salivary clearance of sugars is influenced by the
properties of the foodstuff, the amount of ingested carbohydrate
the sampling site in the mouth and physiological factors such as
the volume of saliva present in mouth before and after swallowing.
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