Effect of Frequent Consumption of Starchy Food Items on Enamel and Dentin Demineralization and on Plaque pH in situ

1994 ◽  
Vol 73 (3) ◽  
pp. 652-660 ◽  
Author(s):  
P. Lingstrom ◽  
D. Birkhed ◽  
J. Ruben ◽  
J. Arends
Keyword(s):  
Food Items ◽  
Starchy Food ◽  
Plaque Ph ◽  
Frequent Consumption

Diet Patterns and Caries

1994 ◽  
Vol 8 (2) ◽  
pp. 221-224 ◽  
Author(s):  
D.A.M. Geddes
Keyword(s):  
Dental Plaque ◽  
Eating Patterns ◽  
Diet Patterns ◽  
Food Items ◽  
Plaque Ph ◽  
Oral Environment ◽  
Food And Drink ◽  
Carious Process ◽  
The Individual

Few dietary studies have been designed to investigate the effects of intake patterns of food items upon the environment of the teeth. This brief review considers evidence about the effects of choice, combination, and sequence of ingested food and drink upon the pH of human dental plaque in vivo. A series of three studies, which were designed to investigate some of the intra-oral biological events associated with cariogenicity during various eating patterns, are discussed. The principal findings show that if a "meal" includes an item which contains carbohydrate such as sucrose, glucose, or fructose which is rapidly fermented by the acidogenic microorganisms in dental plaque, there will be rapid acid production and the plaque pH will fall. However, other items eaten immediately before, during, or after the consumption of the sugary item can influence the plaque pH. If the non-sugary item stimulates saliva, it will have a pH-raising effect. The remineralizing potential may be enhanced if, for instance, calcium or fluoride is released from the food. However, if one sugary item is followed by another, the demineralizing potential may be enhanced. The results of these experiments are discussed in the context of our current understanding of the dynamics of the carious process. Recent preliminary experiments suggest that other factors, such as the individual subject's speed of consumption, may also affect the cariogenic potential of the oral environment.

Food habits and space use of gray foxes in relation to sympatric coyotes and bobcats

2001 ◽  
Vol 79 (10) ◽  
pp. 1794-1800 ◽  
Author(s):  
Jennifer CC Neale ◽  
Benjamin N Sacks
Keyword(s):  
Food Habits ◽  
Canis Latrans ◽  
Space Use ◽  
Lynx Rufus ◽  
Dietary Overlap ◽  
Urocyon Cinereoargenteus ◽  
Interspecific Relationships ◽  
Food Items ◽  
Frequent Consumption ◽  
Canid Species

To investigate interspecific relationships between gray foxes (Urocyon cinereoargenteus) and sympatric coyotes (Canis latrans) and bobcats (Lynx rufus), we quantified occurrence of food items in carnivore scats and used relative abundances of scats on transects to assess space use. Dietary-overlap indices between the two canid species were high during summer and fall ([Formula: see text] = 0.89) when fruits were prevalent in scats of both species, and were lower during winter and spring ([Formula: see text] = 0.70) when fruits were less available. Foxes differed most from coyotes in their relatively less frequent ungulate consumption. Fox–bobcat dietary-overlap indices were relatively low in summer and fall ([Formula: see text] = 0.37) and greater in winter and spring ([Formula: see text] = 0.74). Foxes differed most from bobcats in their more frequent consumption of fruits and less frequent consumption of lagomorphs. Abundance of fox scats was positively correlated with abundance of coyote scats during both winter–spring (r = 0.52, p = 0.02) and summer–fall (r = 0.75, p < 0.001) and with abundance of bobcat scats during winter–spring (r = 0.59, p < 0.01) and summer–fall (r = 0.22, p > 0.10). Thus, despite similarities in diet, we found no evidence that gray foxes avoided these larger predators in space.

Role of Models in Assessing New Agents for Caries Prevention-Non-Fluoride Systems: Reaction Paper

1995 ◽  
Vol 9 (3) ◽  
pp. 312-314
Author(s):  
R.G. Quivey ◽  
A.J. Smith
Keyword(s):  
Quantitative Methods ◽  
Model Systems ◽  
New Agents ◽  
Ph Values ◽  
Plaque Ph ◽  
Micro Organisms ◽  
Over Time ◽  
Do So

Several important issues have been raised concerning the need for consideration of alternatives to fluoride. The principle reason to do so has been the lack of comprehensive effectiveness of fluoride, which in turn reveals incomplete understanding of the caries process. Included among the topics required for clarification of caries initiation would be quantitative methods for relating plaque pH values to the formation of caries. Thus, methods for assessing the activity of anticaries agents over time would be of considerable assistance in monitoring the effects of these test compounds on bacteria. The use of recombinant oral micro-organisms containing genetic fusions, to provide information on the effects of agents on bacteria growing in model systems, is discussed as a possible means of obtaining relevant data in situ.

Food and Feeding Habits of Luidia Ciliaris Echinodermata: Asteroidea

1972 ◽  
Vol 52 (1) ◽  
pp. 225-236 ◽  
Author(s):  
Einar Brun
Keyword(s):  
Feeding Habits ◽  
Feeding Activity ◽  
Irish Sea ◽  
Important Food ◽  
Spawning Period ◽  
Food Items ◽  
Psammechinus Miliaris ◽  
Food And Feeding ◽  
The Irish Sea

Luidia ciliaris (Philippi) has intraoral digestion and was found to be a selective feeder on echinoderms. In 258 specimens from the Irish Sea, echinoderms occurred in 97·4% of all stomachs containing food and contributed 92% of the food volume (estimated by points method). The most important food items were Psammechinus miliaris, Ophiothrix fragilis, Ophiura albida and Ophiocomina nigra. Ophiocomina nigra did not occur as frequently as would be expected from their availability. Observation in situ revealed that large specimens had efficient escape response to moving Luidia and aquarium experiments showed that O. nigra deprived of their moving ability were readily eaten. However, the Luidia showed clear preference to Ophiothrix fragilis. There was no distinct seasonal difference in the composition of the diet, but a tendency to a minimum feeding activity in May-June, probably connected with the spawning period.

scholarly journals Glycemic profile is improved by High Slowly Digestible Starch diet in type 2 diabetic patients

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Aurelie Goux ◽  
Anne-Esther Breyton ◽  
Alexandra Meynier ◽  
Stephanie Lambert-Porcheron ◽  
Monique Sothier ◽  
...  
Keyword(s):  
Glycemic Variability ◽  
Food Products ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Food Items ◽  
Starchy Food ◽  
Glycemic Profile ◽  
Slowly Digestible Starch

AbstractIntroductionConsidering the dramatically increasing incidence of type 2 diabetes (T2D), decreasing glycemic variability in T2D patients is a key challenge to limit the occurrence of diabetic complications. Diet appears as one potential lever that can be set up above medications. Particularly, the ingestion of foods with a high content in slowly digestible starch (SDS) demonstrated both lower postprandial glycemic and insulin responses in healthy and insulin resistant subjects. This study aimed at designing a full high-SDS diet by selecting high-SDS starchy food products and at studying its impact on glycemic response and variability in T2D.Materials and methodsThis pilot randomized controlled cross-over study included eight T2D patients (HbA1c = 7.0 ± 0.2%, BMI = 31.7 ± 2.1 kg/m2, treated by Metformin & Sitagliptin) who consumed twice, for one week a controlled diet containing starchy food products screened and selected to be either High (High-SDS) or Low (Low-SDS) in SDS, as determined by the SDS in-vitro method developed by Englyst et al. During each diet period, the glycemic profile was monitored for 6 days using a Continuous Glucose Monitoring System (CGMS). Multiple metrics related to variability and glycemic responses were calculated.Results222 SDS analyses were realized on commercial food products as consumed. 23 High-SDS and 20 Low-SDS food items with associated specific cooking instructions were selected to design two diets consistent with local T2D recommendations. The High-SDS diet demonstrated a significantly higher SDS content compared to the Low-SDS diet (61.6 vs 11.6 g/day; p < 0.0001), mainly driven by selected pasta, rice and high-SDS biscuits (75.6% of the consumed SDS content). The % of total daily energy intake (TDEI) for all macronutrients remained similar between diets (p > 0.05) and the carbohydrate content specifically represented 49 ± 1 % and 47 ± 2 % of the TDEI for High-SDS and Low-SDS diets, respectively. With the high-SDS diet, the Mean Amplitude of Glycemic Excursion, a key parameter of glycemic variability, was significantly decreased (79.6 for Low-SDS vs 61.6 mg/dL for High-SDS; p = 0.0067). The significant correlation between the meals SDS contents and various glycemic parameters such as postprandial iAUC, tAUC (up to 180 min) or peak value strengthen this finding (p < 0.05 for all).DiscussionIt was the first demonstration that a diet including selected starchy food items and cooking recommendations designed to favor products’ high SDS content beneficially impacts glycemic profile in T2D subjects. Carefully selecting starchy food may be a simple and valuable tool to improve glycemic control in T2D.

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