Dental caries has often been described as a disease related to the use of diet although, as a multi-factorial disease, oral bacteria, tooth enamel composition and salivary components and consistency are also major factors. The effect of food type, composition, texture, retentiveness, solubility and method of usage have been a focus of much dental research since the early studies of W. D. Miller. Studies on the role of diet and foods involved many different types of research but without any systematic approach. Until the 1970s various models were used from human intervention studies, observational studies and attempts to recreate intra-oral conditions with in vitro systems, artificial mouths, plaque pH, animal models, clearance/retention studies and enamel demineralisation. All these were tried with varying degrees of success.

The formation of the Food, Nutrition and Dental Health Program of the American Dental Health Foundation in 1970 became the basis of a series of research studies, properly controlled and conducted, to assess which methods of evaluation of the cariogenic potential of foods were the most appropriate and reliable. These studies culminated in an international conference in San Antonio (USA) in 1985 published by Hefferren.1 The proceedings of this consensus conference were ultimately published in 1986 and have since formed the basis for further research and evaluation of the cariogenic potential of foods. However, since the San Antonio meeting there have been further developments in the methodologies available for cariogenicity as well as development on aspects of food in relation to tooth erosion.

Log in or create a free account to read this content

Gain free access to this article, as well as selected content from this journal and more on nature.com

Access through your institution

or

Sign in or create an account
Continue with Google
Continue with ORCiD