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Summary of dietary characteristics on cariogenicity

Dietary characteristic	Examples	Impact on cariogenicity
Macronutrient composition
Carbohydrate composition of food item
Sugars	Table sugar Honey Maple syrup	Increased – readily fermented
Starch	Potatoes Rice	Increased – slowly fermented
Modified starch*	NA	Increased – readily fermented
Combined (sugar plus modified starch and/or starch)	Pastries Cookies Crackers	Increased
Carbohydrate plus protein and/or fat	Pizza Yogurt	Decreased
Meal/snack composition
Inclusion of foods containing protein or fat	Eggs and toast Meat, potatoes, and broccoli Sweet snack followed by nuts or cheese	Decreased
Oral clearance
Rapid	Sugar-sweetened beverages	Decreased
Slow	Baked sweets Salty snacks Sticky foods (eg, jelly beans, taffy, raisins, sugar-containing chewing gum)	Increased
Meal patterns
Prolonged eating events	NA	Increased
Frequent eating events	NA	Increased
Structured/scheduled meals and snacks^¶	NA	Decreased

NA: not applicable.
* Starches modified by the food industry (eg, chemically, enzymatically, physically) to change properties (eg, for use as a thickening agent).
¶ Structured meals and snacks allow time for the acid levels in the mouth to return to normal between eating events.

Courtesy of Teresa A Marshall, PhD, Arthur J Nowak, DMD, and John J Warren, DDS, University of Iowa College of Dentistry and Dental Clinics.

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