sugar Flashcards
Intake of sugar increases risk for
caries
Impact of ___ has been positive, even as
sugar consumption increases around the world
fluoride
how much sugar should we consume
DV for added sugars: 50g/day for
a 2,000-calorie diet (includes
processed foods, soda, juices, etc.)
Alternative Sweeteners- Classifications
polyols
intense sweeteners
nonnutritive sweeteners
sugar alcohols
polyols
40% of the caloric content
of sucrose
* Physical characteristics like
sucrose
* Not typically great in baking
polyols
types of polyols
sirbitol
Erythritol
mannitol
xylitol
- Occurs naturally in fruits and berries
-only 60% as sweet
-considered noncariogenic, however it is slowly fermented by S.mutans
sorbitol
Shown to be cariogenic in patients with
decreased salivary gland function
sorbitol
Can cause GI issues if large quantities
digested
sorbitol
Naturally occurring polyol found
in seaweed
mannitol
Virtually no cariogenic activity
due to slow metabolization from
oral microorganisms
mannitol
Used as a dusting agent for
chewing gum and bulking agent
in powdered foods
mannitol
50-70% of the relative
sweetness of sugar
mannitol
Lingers in intestines and may
cause bloating/diarrhea
mannitol
Sweetness level is 60
-80% of sucrose
Erythritol
Safe for diabetics; does not affect blood
glucose levels after ingestion
Erythritol
Sugar alcohol containing zero calories
Erythritol
When eaten in excessive amounts, may
cause GI discomfort
Erythritol
Noncariogenic; inhibits the growth of
streptococcus mutans
Erythritol
Naturally occurring caloric 5
-carbon
sugar alcohol
xylitol
Nonfermentable by oral bacteria and
exhibits antibacterial properties
xylitol
Produced commercially from birch trees,
corncobs and the waste from sugarcane
xylitol
Sweetness approximates that of
sucrose; however, it is 10x more costly
to produce
xylitol
Primarily used in chewing gum, mints,
mouthrinses, toothpaste, and
sometimes found in syrup and candy
xylitol
Xylitol as an Antibacterial
1
2
3
- Decreases bacterial metabolism and produces a drop in dental
plaque pH - Promotes the selection of xylitol-resistant mutans streptococci
- Stimulates salivary secretion
Recommend using xylitol-containing products in
addition to daily fluoride exposure.
at least ___g of xylitol per day needed to acheive optimum therapeutic effect on S. mutans
Daily intake should be divided into 3 or 4 doses
with exposure time = ___ minutes with each dose
5g
5-10
When recommending xylitol products be sure to make it known to patients that xylitol is highly toxic to
dogs
Causes rapid/severe increase of insulin productions and leads to
hypoglycemia
* Higher amounts of xylitol can lead to death
know gums g of xylitol?
intense sweeteners
aspartame
sucralose
stevioside (stevia)
monk fruit
200-700 times sweeter than sucrose
* Nonnutritive and noncariogenic * Oldest artificial sweetener used in the
US (Sweet ‘N’ Low)
* Used as a sweetener in some
toothpastes
intense sweeteners= saccharin
- 200 times sweeter than sucrose
- Soft drinks account for more than 70%
of aspartame consumption - FDA requires foods containing
aspartame have the following label:
PHENYLKETONURICS: CONTAINS
PHENYLALANINE - In July 2023, the American Cancer
Society and World Health Organization
has stated that there is limited evidence
that consumption of aspartame might
cause cancer (specifically liver cancer).
aspartame
- Noncariogenic, nonnutritive
sweetener that is 600 times
sweeter than sucrose - Poorly absorbed and is largely
excreted in the feces and urine,
unchanged - No carcinogenic risks posed to
humans
sucralose
- Natural sweetener extracted from the leaves of a shrub found in South America
- 100-300 times sweeter than table sugar
- Heat stable (good for baking) * Supports the prevention of caries;
streptococcus mutans experience growth suppression and secretes less acid with presence of stevioside - FDA approved in 2008 as “generally recognized as safe” (GRAS)
stevioside (stevia)
- Natural, zero-calorie sweetener extracted from monk fruit
- High in antioxidants, called mogrosidesmaking it 100-250 times sweeter than table
sugar - Used for centuries in traditional Chinese medicine; FDA approved sweetener in 2010
- Often mixed with other natural sweeteners (such as erythritol) to reduce the intensity of its sweetness
monk fruit
