Influence of whole grain products, phosphates, and tin upon dental caries in the rat
McDonald, J.L.; Stookey, G.K.
Journal of Nutrition 103(11): 1528-1532
1973
ISSN/ISBN: 0022-3166 PMID: 4752090 Document Number: 67527
For 8 weeks 200 weanling Wistar rats in 5 groups were given a basal cariogenic diet or the basal diet with 33.3% of ground maize grits replaced by white bread; others were given the white bread with 1% anhydrous NaH2PO4 or (NaPO3)3 without or with 15 mu g Sn/g as SnCl2. Mean bodyweight gain was 223.9, 295.3, 280.6, 252.0 and 258.1, respectively; differences were significant. Mean number of carious lesions was 8.50, 6.78, 6.95, 5.35 and 6.38. In a second trial 63 rats were given white wheat flour or dark wheat flour alone or with tricalcium phosphate 0.2%. Weight gain was 275.7, 308.0 and 301.2 g and number of carious lesions was 5.86, 4.57 and 4.95; the differences between the values for white and dark wheat flour were significant. In the final trial the rats were given a diet of white bread alone or with NaH2PO4 or (NaPO3)3 without or with Sn or whole wheat bread. Rats on whole wheat bread gained most and those on white bread with NaH2PO4 least weight. Dental caries was least with whole wheat bread and highest with white bread. Addition of Sn had no additive influence on the cariostatic properties of (NaPO3)3.