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Article
September 27, 1958

CARIES-PRODUCING POTENTIAL OF CHOCOLATE

Author Affiliations

Department of Dairy and Animal Science University of Massachusetts Amherst, Mass.

JAMA. 1958;168(4):436. doi:10.1001/jama.1958.03000040072019

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Abstract

To the Editor:—  It is a general belief that high acid production in dental plaque is one of the major causes for tooth decay. A recent study (Ludwig and Bibby, J. Dent. Res. 36:61-67 [Feb.] 1957) on the production of acids in dental plaque after the ingestion of various solid and liquid foods showed that milk chocolate produced the most acid. It was also found that the amount of acid does not depend solely on the carbohydrate content of the food nor on the amount of food retained in the mouth. No attempt was made to explain why milk chocolate produced the most acid.A bacteriological study of chocolate milk (Fuller, Mueller, and Swanson, J. Dairy Sc. 25:883-894 [1942]) gives data which presumably could serve as a possible explanation for the high acid production in the mouth after chocolate has been eaten. From that investigation it was concluded

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