NCT00739778

Effect of a Novel Sweetener on the pH of Dental Plaque.

• Status: Completed
• Phase: Phase 2
• Study type: Interventional
• Enrollment: 24 (estimated)
• Sponsor: Cargill · Industry
• Sex: All
• Age: 18 Years – 75 Years
• Healthy volunteers: Accepted

Summary

Bacteria that live in the mouth can digest fermentable carbohydrates such as sucrose, fructose, and glucose to make acid. This acid can cause demineralization of the tooth and lead to dental caries or decay. Noncariogenic carbohydrate sweeteners, such as sugar alcohols, can be used to replace fermentable carbohydrates in foods, thereby decreasing the risk of caries. In order for a sweetener to be labeled as a noncariogenic sweetener, the FDA requires that when present in food, the food should not lower the dental plaque pH below 5.7 either during or up to 30 minutes after consumption. The purpose of this study is to determine whether a new developmental sweetener can be fermented by the bacteria in the mouth and lead to acid production. This will be done by measuring the pH of dental plaque following consumption of the sweetener.

Conditions

• Dental Caries

Interventions

Type	Name	Description
OTHER	food - novel sweetener	concentration to be isosweet with 4.7% sucrose
OTHER	food vehicle blank	water blank
OTHER	food - sweetener, positive control	4.7% sucrose in water
OTHER	food - sweetener, negative control	non-cariogenic sweetener at concentration isosweet with 4.7% sucrose

Timeline

• Start date: 2008-08-01
• Primary completion: 2008-12-01
• Completion: 2008-12-01
• First posted: 2008-08-22
• Last updated: 2008-12-18

Locations

1 site across 1 country: United States