The Cariostatic Effect in White Rats of Phosphorus and Calcium Supplements Added to the Flour of Bread Formulas and to Bread Diets

Publisher Website
Google Scholar
Abstract
A relatively simple diet composed of dry bread, glucose and essential vitamins, resulted in extensive dental caries in white rats. In two trials, bread prepared with a flour which contained 1.0% of Na2HPO4 resulted in a reduced caries incidence averaging 51.0%; the severity score was reduced an average of 83.0%. Use of bread flour containing 1.0% (NH4)2HPO4 was responsible for a 72.0% reduction in caries incidence and 93.0% reduction in severity score. These phosphates also significantly inhibited caries when added directly to bread diets. Ca(H2PO4)2·H2O at a level of 1.75% in the bread flour, and 1.5% Ca3(PO4)2 in the bread-glucose diet significantly inhibited dental caries. In two trials 1.41% of sodium phytate added to the bread-glucose diet reduced caries incidence an average 77.0% and caries severity score an average 91.0%. Calcium lactate added to bread flour was anticariogenic, but calcium gluconate had no anticaries effect. Three phosphate compounds, namely, Na2HPO4, Ca3(PO4)2 and sodium phytate, were equally effective as phosphorus supplements as measured by improved rate of growth and increased content of blood-serum phosphorus. These results add substantially to previous evidence of a significant cariostatic effect of a phosphated bread and a phosphate supplement added to a bread-glucose cariogenic diet.