Does splenda have the potential to cause tooth decay? Just wondering since it's made from sugar.
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Splenda???
- Thread starter ManzRDH
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its not made from sugar...its is a sugar derivative made in a factory. They do not take sugar and make splenda. They are acutally being sued as we speak for false advertising saying its made from sugar.
As for caries...so far the answer is no.
As for caries...so far the answer is no.
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Just in case you were wondering about the legal battle and want a "sweet" taste from a piece of the legal pie 🙂
https://www.lawyersandsettlements.com/case/splenda.html?ref=newsletter_bca_splenda
https://www.lawyersandsettlements.com/case/splenda.html?ref=newsletter_bca_splenda
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if i'm not mistaken, splenda is a sucrose derivative made by substituting Cl for -OH to produce a product ~ 600x more sweet than sucrose
this product does not digest/absorb well into our system and is relatively heat tolerant
i do not imagine oral biotics being able to ferment this product into acids, thus, no, it should not cause tooth decay.
this product does not digest/absorb well into our system and is relatively heat tolerant
i do not imagine oral biotics being able to ferment this product into acids, thus, no, it should not cause tooth decay.
As far as cariology goes the concern with splenda is not whether or not the oral microflora can ferment the carbohydrate. The fact is that artificial sweeteners are so sweet (hundreds even thousands times sweeter than sucrose). As a result such a small amount is used it becomes an insignificant source of nutrition to bacteria when compared to sugar.
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...wha?
I'd say fermentability *is* the primary issue here. Bacteria require such miniscule amounts of fermentable sugars that small, even tiny, amounts *can* lead to caries. The problem with caries isn't the volume of acid produced, it's the location.
But, since the little critters can't metabolize Splenda, it's not a problem.
I'd say fermentability *is* the primary issue here. Bacteria require such miniscule amounts of fermentable sugars that small, even tiny, amounts *can* lead to caries. The problem with caries isn't the volume of acid produced, it's the location.
But, since the little critters can't metabolize Splenda, it's not a problem.
Does anybody know exactly what sugar alcohol is and how this affects tooth decay?
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Sugar alcohols are sorbitol, mannitol, xylitol and perhaps a few others. They are fermentable to a lesser degree than sucrose and glucose.