Ruolo di zuccheri e altri edulcoranti nel mantenimento della salute dentale

OBJECTIVES: This review aims to perform an excursus on the most used sweeteners to evaluate their effects on the dental tissues. MATERIALS AND METHODS: Papers considering the effects of sweeteners on general and oral health, caries especially, were evaluated. RESULTS: Sweeteners can be classified into carbohydrates, sugar alcohols and high intensity sweeteners. While mono and disaccharides are fermented by cariogenic bacteria with production of acids increasing caries risk, sugar alcohols inhibit the metabolic activity of cariogenic microorganisms. No effect on caries risk is reported for intensity sweeteners. CONCLUSIONS: Although carbohydrates are an important source of nutrition, their use must be limited both in terms of quantity and frequency of intake. Sugar substitutes may contribute to reduce caries incidence.