1. ANTI-CARIOGENIC PROPERTIES OF XYLITOL Dr. Shahzadi Tayyaba Hashmi DNT 353

2. XYLITOL BACKGROUND:  Xylitol is a sweet crystalline carbohydrate that has been known to science for nearly 100 years  The name relates to the word ‘ xylose ’ (wood sugar) from which xylitol was first made  Later studies showed that xylitol occurs freely in fruits and other plants  The theoretical calorie value of xylitol is the same as with carbohydrates ( 4 kcal/g)  Clinical studies carried out during the past 25 years indicate that, xylitol can improve caries prevention BACKGROUND:  Xylitol is a sweet crystalline carbohydrate that has been known to science for nearly 100 years  The name relates to the word ‘ xylose ’ (wood sugar) from which xylitol was first made  Later studies showed that xylitol occurs freely in fruits and other plants  The theoretical calorie value of xylitol is the same as with carbohydrates ( 4 kcal/g)  Clinical studies carried out during the past 25 years indicate that, xylitol can improve caries prevention

3. BACKGROUND:  Xylitol is a naturally occurring sweetener which is essentially not fermentable by the caries- inductive oral micro flora  When tested as a sucrose replacer, or even as a small dietary addition, systematic xylitol use leads to impressive reductions in caries incidence  Xylitol is compatible and complementary with all current oral hygiene recommendations  Xylitol is a naturally occurring sweetener which is essentially not fermentable by the caries- inductive oral micro flora  When tested as a sucrose replacer, or even as a small dietary addition, systematic xylitol use leads to impressive reductions in caries incidence  Xylitol is compatible and complementary with all current oral hygiene recommendations

4. ANTI-CARIOGENIC PROPERTIES OF XYLITOL  Due to the increase of sugar consumption, sugar substitutes are essential in caries prevention programs  Xylitol has good sweetening qualities and caries protective properties  Its consumption does not promote low pH in dental plaque probably by enhancing salivary flow and buffer capacity  It inhibits adhesion, growth and metabolism of oral microorganisms. Suppresses ms even with sucrose intake  It allows remineralization of initial enamel lesions  When it is incorporated to chewing-gum, its action is increased due to the stimulation of salivary secretion  In association with fluoride, a synergic action is observed  Due to the increase of sugar consumption, sugar substitutes are essential in caries prevention programs  Xylitol has good sweetening qualities and caries protective properties  Its consumption does not promote low pH in dental plaque probably by enhancing salivary flow and buffer capacity  It inhibits adhesion, growth and metabolism of oral microorganisms. Suppresses ms even with sucrose intake  It allows remineralization of initial enamel lesions  When it is incorporated to chewing-gum, its action is increased due to the stimulation of salivary secretion  In association with fluoride, a synergic action is observed

6. PREVENTION OF DENTAL CARIES  Xylitol does not support the growth of cariogenic Streptococcus mutans (“caries bacteria”) due to S. mutans' inability to metabolize Xylitol  Both after short- and long-term use, xylitol significantly reduces the amount of mutans streptococci in plaque and saliva  The growth of lactobacilli is reduced during long-term use of xylitol chewing gums  Xylitol shows effects which promote tooth remineralization  Xylitol does not support the growth of cariogenic Streptococcus mutans (“caries bacteria”) due to S. mutans' inability to metabolize Xylitol  Both after short- and long-term use, xylitol significantly reduces the amount of mutans streptococci in plaque and saliva  The growth of lactobacilli is reduced during long-term use of xylitol chewing gums  Xylitol shows effects which promote tooth remineralization

7. Xylitol beneficially affects oral plaque properties and oral flora, i.e. makes plaque less cariogenic, for instance in the following ways Xylitol is not transformed to harmful acids in dental plaque When consumed after eating fermentable food components (sugar, starch...), Xylitol actively prevents acid production in dental plaque (enamel dissolves when the pH decreases below 5.7) Regular xylitol consumption reduces amount of plaque, making it easier to brush off Xylitol is not transformed to harmful acids in dental plaque When consumed after eating fermentable food components (sugar, starch...), Xylitol actively prevents acid production in dental plaque (enamel dissolves when the pH decreases below 5.7) Regular xylitol consumption reduces amount of plaque, making it easier to brush off