RATE FOODS AND DRINKS THROUGH THE CONSUMPTION OF KERNELS

Measuring the plaque ðÍ after the intake of different foods is a method of determining the cariosogeneity of a given food as well as for determining the protective potential of other foods. In previous studies we have proven the protective effect of dairy products. It is assumed that kernels have a protective quality with regard to the enamel too. Hence the aim of the study- to check the possibilities of the kernels to correct the plaque ðÍ after an intake of different carbohydrate foods. For each experiment a group of 10 children was formed. For measuring the plaque ðÍ the method of plaque sample was used. For each product tested the curve of Stephan was built. On the one hand, the kernel’s potential to increase the plaque ðÍ decreases the time during which the enamel demineralises. On the other hand, the increase of the plaque ðÍ makes it possible for the kernels to evince other positive qualities concerning the enamel. When the ðÍ is increased the presence of calcium and phosphopeptides becomes an important factor since the remineralisation of the enamel is enhanced. A simultaneous effect is the antimicrobic attack against S. Mutans. The positive effect from the com-sumption of kernels makes it possible for us to recommend kernels as a food protecting against the development of caries. The plaque biofilm deposited on dental surfaces is a complex factor for the development of the dental caries. During each intake of food carbohydrates are consumed which makes possible the metabolism of the microorganisms. As a result the production of acids intensifies which combined with the slow recovery of the initial values leads to a quick drop in the level of ðÍ (1, 2, 6). The period has a duration of 45 minutes up to an hour depending on the character of the food (1, 2). During this period the acids cause a demineralisation of the enamel, the remineralisation qualities of the saliva being annihilated (9, 10)