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Caries and periodontal disease in hamsters fed cereal foods varying in sugar content and hardness
Archs oralBiol.Vol.12, pp.1361-1365, 1967. Pergamon Press Ltd. Printed inGt.Britain.
CARIES AND PERIODONTAL DISEASE IN HAMSTERS FED CEREAL FOODS VARYING IN SUGAR CONTENT AND HARDNESS Department
A. STRALFORS,H. THILANDERand A. BERGENHOLTZ of Operative Dentistry and Department of Oral Surgery, University of Umea, Umea 6, Sweden
Summary-An investigation was performed in the hamster to study the development of caries and periodontal disease on diets containing four types of bread or cake. Mazarine cake had the highest caries score and also the highest periodontal index. Then followed with decreasing caries and periodontal scores: soft rye bread, Danish pastry and hard rye bread. Thus there was a correlation between caries and periodontal disease. INTRODUCTION THE SIGNIFICANCEof
bread in relation to caries in man has been the object of many investigations. Factors thought to be of importance in this respect are the stickiness, the sugar content and the sugar clearance time. Difference has been observed in the periodontal changes produced in laboratory animals on diets differing in composition and consistency. Addition of various carbohydrates to the diets for hamsters (KEYES and LIKINS, 1946; MITCHELL, 1950, 1954) or rats (AUSKAPS, GUPTA and SHAW, 1957; STEWART and BURNETT, 1960) produced severe periodontal damage. In an earlier paper (STRKLFORS,THILANDER and BERGENHOLTZ,1967) we demonstrated a positive correlation between caries and periodontal disease in hamsters fed a sucrose-flour-milk powder diet. This paper will report an investigation of these two diseases in hamsters fed four types of bread or cake.
METHODS
A total of 104 hamsters were distributed into four groups of 26 each. Four animals were taken from the same litter and randomized in the groups. Each group received one of the following kinds of bread or cake (the sugar content is given in brackets): Mazarine cake (23 %), soft rye bread (13 %), Danish pastry (6 %) and hard rye bread (Ox), which were given in their manufactured state. The last-mentioned product was hard and the other three were soft to approximately the same extent. In order to make the food nutritionally adequate a supplementary diet was given to the animals in all groups twice a week. It consisted of whole wheat flour (40x), milk powder (40x), alfalfa meal (lo%), dried yeast (2%) and wheat germs (8 %). Food and distilled water were given ad libitum. The composition of the four special 1361
1362
A. STRKLFORS, H. THILANDER AND
A. BERGENHOLTZ
foods tested is given in Table 1. Mazarine cake is prepared from a dough layered on the floor and the sidewalls of a pie-dish, the filling put in the centre and the whole baked. TABLE1. COMP~EWION OFTHEFOURTYPESOFBREAD
Mazarine cake
Dough:
Filling:
Butter Finely powdered sugar Egg-yolk Wheat flour Sweet almonds Finely powdered sugar Butter Eggs
Soft rye bread Water Dough: Coarse rye flour Rye-wheat mixture Wheat flour Sodium chloride Malt flour Sugar color Yeast Treacle
100 50 25 125 120 120 85 120 170 50 50 200 2 10 4 3:
Danish pustry
Wheat flour Milk Yeast Powdered sugar Egg To be rolled in Butter Wheat flour Dough:
450 250 50 50 60 350 50
Hard rye bread
Rye flour Water Salt Yeast
920 60 10 10
The experiment started with animals 20 days of age and the experimental period lasted 150 days. The animals were weighed at the beginning and at the end of the experiment. Caries and alveolar bone loss (periodontal index) were recorded as described in the above-mentioned earlier paper (STRALFORS et al., 1967). RESULTS
Growth The weight increases of the animals are shown in Table 2. Statistical analysis was performed according to Hartley’s sequential test (HARTLEY, 1955; SNEDECOR, 1959). Group 4 on the hard rye bread grew most rapidly at a significantly higher
EFFECT OF CEREAL tOOUS ON CAME3 ANDPERloDoNlAL DIStASI.
1363
TABLE2. WEIGHTINCREASES OF HAMSTERS
Weight increase, average (g)
Group 1 Mazarine cake
Group 2 Soft rye bread
Group 3 Danish pastry
Group 4 Hard rye bread
51.2
63.1
51.2
71.7
N.S.
N.S.
s.
S.
s.
Difference from group 1 Difference from group 2 Difference from group 3
s.
N.S., not significant.
S., significant.
rate than the other groups. The least rapid growth was obtained on Danish pastry, significantly lower than with soft rye bread. DENTAL
CARIES
AND
PERIODONTAL
DISEASE
The data for carious lesions and alveolar bone loss are summarized in Table 3. Caries has its highest value for Mazarine cake and decreases in the order: soft rye bread, Danish pastry and hard rye bread. Similarly the alveolar bone loss is highest for the Mazarine cake and falls off for the other products in the same order although the differences between groups 2, 3 and 4 are not significant. Further it appears that caries and alveolar bone loss decrease along with the decrease of sugar content. T.4nLt 3.
DENTAL
CARIES (NUMBER Ob CAR~OUS LESIONS) AND PERIODONTAL UlStASf (INDEXOFALVEOLAR BONELOSS)
Group I Mazarine cake Sugar content Number of animals Caries average
23% 26 295
Difference from group I Difference from group 2 Difference from group 3 Index of alv. bone loss
Group 2 Soft rye bread
Group 3 Danish pastry
Group 4 Hard rye bread
13’j/, 26 19%
6% 26 14.5
0% 26 IO.2
S.
s. S.
s.
L ‘j . N.S.
47.8
Difference from group 1 Difference from group 2 Difference from group 3 N.S., not significant.
41.4 S.
40.0 s. N.S.
S., significant.
38.2 s. N.S. N.S.
A. ST~LFORS,H. THILANDER AND
1364
A. BERGENHOLTZ
DISCUSSION The results of our earlier paper (STRALFORSet al., 1967) demonstrated correlation
between
caries and periodontal
The present investigation
a positive
disease in hamsters
on the same diet.
increases the validity of this correlation
by showing that it
also exists between four different types of bread or cake. Several
authors
carbohydrates present
have
demonstrated
an increase
work.
On the other
hand,
However,
was varied (15, 30 or 45 per cent). an estimation Hard
of plaque
amounts,
disease
which
did not
disease when the percentage of sugar their recording
technique consisted
seems to be an uncertain
measure
of of
disease. diets (pellets)
pellets in powdered
gave more
form)
periodontal
disease than soft diets (the same
in the rice rat (AUSKAPS, GUPTA and SHAW, 1957), the
white rat (THILANDER, 1961) and the mouse (BAER and WHITE, 1960). work the lowest degree of caries as well as periodontal
In the present
disease was obtained
the hardest diet, the hard rye bread, which did not contain any sugar. seem to contradict
the results of the above-mentioned
different sorts of bread and cake in our investigation nothing
when
which is in line with the
MITCHELL and CHERNAUSEK(1951)
observe any significant difference in periodontal
periodontal
of periodontal
were added to the diet (see introduction),
can be evaluated
In a further publication and periodontal
investigations,
with
This might but since the
are different in many respects,
about hardness and periodontal
disease.
we will report that the positive correlation
between caries
disease also holds when some other factors are varied.
R&sum&-Une Etude du developpement des caries et des maladies parodontales est reali& & l’aide de quatre r&imes de pains chez le hamster. Un type de cake donne la frtquence la plus ClevQ pour les deux affections. Le pain de seigle mou, la patisserie danoise et le pain de seigle dur donnent dans l’ordre une frbquence d&croissante en caries et en parodontolyses. I1 existe ainsi une corrblation entre les deux maladies. Zusammenfassung-Am Hamster wurde eine Untersuchung durchgefiihrt, urn die Entwicklung der Karies und der Parodontitis in Abhgngigkeit von vier Typen verschiedener Backwaren zu untersuchen. Der “Mazarin-Kuchen” verursachte die hiichste Karieszahl und ebenfalls den grijDten Parodontalindex. Danach folgten mit fallenden Karies- und Parodontalwerten: weiches Roggenbrot, dtiisches Tortengebtick und hartes Roggenbrot. In diesem Zusammenhang gab es eine Korrelation zwischen Karies und parodontaler Erkrankung.
REFERENCES AUSKAPS, A. M., GUPTA,D. A. and SHAW,J. H. 1957. Periodontal disease in the rice rat. Effect of different diets. ht. Ass. Dent. Res. 35, 34-35. BAER,P. W. and WHITE,C. L. 1960. Studies on periodontal disease in the mouse. J. Periodont. 31, 27-30. HARTLEY,H. 0. 1955. Some recent developments in analysis of variance. Commun. pure uppl. math. 8, 47-53. KEYES,P. H. and LIKINS, R. C. 1946. Plaque formation, periodontal disease and dental caries in Syrian hamsters. J. dent. Res. 25, 166. MITCHELL,D. F. 1950. Production of periodontal disease in the hamster as related to diet, coprophagy, and maintenance factors. J. dent. Res. 29, 732-739. MITCHELL,D. F. 1954. Periodontal disease in the Syrian hamster. J. Am. dent. Ass. 49, 177-183.
EFFECTOF CEREALFOODSON CARfF.SAND
PERIODONTAL
DfSEASE
136.5
MITCHELL, D. F. and CHERNAUSEK,D. S. 1951. Two studies of periodontal disease in the Syrian hamster. J. dent. Res. 30, 802405. SNEDECOR,G. W. 1959. Statistical Methods Applied to Experimenfs in Agriculture and Biology. The Iowa State College Press. STEWART,W. H. and BURNETT,C. W. 1960. The relationship of certain dietary factors to calculuslike formation in albino rats. J. Periodont, 31, 7-18. STRALFORS, A. THILANDER, H. and BERGENHOLTZ,A. 1967. Correlation between caries and periodontal disease in the hamster. Archs oral Biol. 12,1213-1216. Almqvist & Wiksell, Uppsala. THILANDER,H. 1961. Periodontal disease in the white rat. Thesis.
CARIES AND PERIODONTAL DISEASE IN HAMSTERS FED CEREAL FOODS VARYING IN SUGAR CONTENT AND HARDNESS Department
A. STRALFORS,H. THILANDERand A. BERGENHOLTZ of Operative Dentistry and Department of Oral Surgery, University of Umea, Umea 6, Sweden
Summary-An investigation was performed in the hamster to study the development of caries and periodontal disease on diets containing four types of bread or cake. Mazarine cake had the highest caries score and also the highest periodontal index. Then followed with decreasing caries and periodontal scores: soft rye bread, Danish pastry and hard rye bread. Thus there was a correlation between caries and periodontal disease. INTRODUCTION THE SIGNIFICANCEof
bread in relation to caries in man has been the object of many investigations. Factors thought to be of importance in this respect are the stickiness, the sugar content and the sugar clearance time. Difference has been observed in the periodontal changes produced in laboratory animals on diets differing in composition and consistency. Addition of various carbohydrates to the diets for hamsters (KEYES and LIKINS, 1946; MITCHELL, 1950, 1954) or rats (AUSKAPS, GUPTA and SHAW, 1957; STEWART and BURNETT, 1960) produced severe periodontal damage. In an earlier paper (STRKLFORS,THILANDER and BERGENHOLTZ,1967) we demonstrated a positive correlation between caries and periodontal disease in hamsters fed a sucrose-flour-milk powder diet. This paper will report an investigation of these two diseases in hamsters fed four types of bread or cake.
METHODS
A total of 104 hamsters were distributed into four groups of 26 each. Four animals were taken from the same litter and randomized in the groups. Each group received one of the following kinds of bread or cake (the sugar content is given in brackets): Mazarine cake (23 %), soft rye bread (13 %), Danish pastry (6 %) and hard rye bread (Ox), which were given in their manufactured state. The last-mentioned product was hard and the other three were soft to approximately the same extent. In order to make the food nutritionally adequate a supplementary diet was given to the animals in all groups twice a week. It consisted of whole wheat flour (40x), milk powder (40x), alfalfa meal (lo%), dried yeast (2%) and wheat germs (8 %). Food and distilled water were given ad libitum. The composition of the four special 1361
1362
A. STRKLFORS, H. THILANDER AND
A. BERGENHOLTZ
foods tested is given in Table 1. Mazarine cake is prepared from a dough layered on the floor and the sidewalls of a pie-dish, the filling put in the centre and the whole baked. TABLE1. COMP~EWION OFTHEFOURTYPESOFBREAD
Mazarine cake
Dough:
Filling:
Butter Finely powdered sugar Egg-yolk Wheat flour Sweet almonds Finely powdered sugar Butter Eggs
Soft rye bread Water Dough: Coarse rye flour Rye-wheat mixture Wheat flour Sodium chloride Malt flour Sugar color Yeast Treacle
100 50 25 125 120 120 85 120 170 50 50 200 2 10 4 3:
Danish pustry
Wheat flour Milk Yeast Powdered sugar Egg To be rolled in Butter Wheat flour Dough:
450 250 50 50 60 350 50
Hard rye bread
Rye flour Water Salt Yeast
920 60 10 10
The experiment started with animals 20 days of age and the experimental period lasted 150 days. The animals were weighed at the beginning and at the end of the experiment. Caries and alveolar bone loss (periodontal index) were recorded as described in the above-mentioned earlier paper (STRALFORS et al., 1967). RESULTS
Growth The weight increases of the animals are shown in Table 2. Statistical analysis was performed according to Hartley’s sequential test (HARTLEY, 1955; SNEDECOR, 1959). Group 4 on the hard rye bread grew most rapidly at a significantly higher
EFFECT OF CEREAL tOOUS ON CAME3 ANDPERloDoNlAL DIStASI.
1363
TABLE2. WEIGHTINCREASES OF HAMSTERS
Weight increase, average (g)
Group 1 Mazarine cake
Group 2 Soft rye bread
Group 3 Danish pastry
Group 4 Hard rye bread
51.2
63.1
51.2
71.7
N.S.
N.S.
s.
S.
s.
Difference from group 1 Difference from group 2 Difference from group 3
s.
N.S., not significant.
S., significant.
rate than the other groups. The least rapid growth was obtained on Danish pastry, significantly lower than with soft rye bread. DENTAL
CARIES
AND
PERIODONTAL
DISEASE
The data for carious lesions and alveolar bone loss are summarized in Table 3. Caries has its highest value for Mazarine cake and decreases in the order: soft rye bread, Danish pastry and hard rye bread. Similarly the alveolar bone loss is highest for the Mazarine cake and falls off for the other products in the same order although the differences between groups 2, 3 and 4 are not significant. Further it appears that caries and alveolar bone loss decrease along with the decrease of sugar content. T.4nLt 3.
DENTAL
CARIES (NUMBER Ob CAR~OUS LESIONS) AND PERIODONTAL UlStASf (INDEXOFALVEOLAR BONELOSS)
Group I Mazarine cake Sugar content Number of animals Caries average
23% 26 295
Difference from group I Difference from group 2 Difference from group 3 Index of alv. bone loss
Group 2 Soft rye bread
Group 3 Danish pastry
Group 4 Hard rye bread
13’j/, 26 19%
6% 26 14.5
0% 26 IO.2
S.
s. S.
s.
L ‘j . N.S.
47.8
Difference from group 1 Difference from group 2 Difference from group 3 N.S., not significant.
41.4 S.
40.0 s. N.S.
S., significant.
38.2 s. N.S. N.S.
A. ST~LFORS,H. THILANDER AND
1364
A. BERGENHOLTZ
DISCUSSION The results of our earlier paper (STRALFORSet al., 1967) demonstrated correlation
between
caries and periodontal
The present investigation
a positive
disease in hamsters
on the same diet.
increases the validity of this correlation
by showing that it
also exists between four different types of bread or cake. Several
authors
carbohydrates present
have
demonstrated
an increase
work.
On the other
hand,
However,
was varied (15, 30 or 45 per cent). an estimation Hard
of plaque
amounts,
disease
which
did not
disease when the percentage of sugar their recording
technique consisted
seems to be an uncertain
measure
of of
disease. diets (pellets)
pellets in powdered
gave more
form)
periodontal
disease than soft diets (the same
in the rice rat (AUSKAPS, GUPTA and SHAW, 1957), the
white rat (THILANDER, 1961) and the mouse (BAER and WHITE, 1960). work the lowest degree of caries as well as periodontal
In the present
disease was obtained
the hardest diet, the hard rye bread, which did not contain any sugar. seem to contradict
the results of the above-mentioned
different sorts of bread and cake in our investigation nothing
when
which is in line with the
MITCHELL and CHERNAUSEK(1951)
observe any significant difference in periodontal
periodontal
of periodontal
were added to the diet (see introduction),
can be evaluated
In a further publication and periodontal
investigations,
with
This might but since the
are different in many respects,
about hardness and periodontal
disease.
we will report that the positive correlation
between caries
disease also holds when some other factors are varied.
R&sum&-Une Etude du developpement des caries et des maladies parodontales est reali& & l’aide de quatre r&imes de pains chez le hamster. Un type de cake donne la frtquence la plus ClevQ pour les deux affections. Le pain de seigle mou, la patisserie danoise et le pain de seigle dur donnent dans l’ordre une frbquence d&croissante en caries et en parodontolyses. I1 existe ainsi une corrblation entre les deux maladies. Zusammenfassung-Am Hamster wurde eine Untersuchung durchgefiihrt, urn die Entwicklung der Karies und der Parodontitis in Abhgngigkeit von vier Typen verschiedener Backwaren zu untersuchen. Der “Mazarin-Kuchen” verursachte die hiichste Karieszahl und ebenfalls den grijDten Parodontalindex. Danach folgten mit fallenden Karies- und Parodontalwerten: weiches Roggenbrot, dtiisches Tortengebtick und hartes Roggenbrot. In diesem Zusammenhang gab es eine Korrelation zwischen Karies und parodontaler Erkrankung.
REFERENCES AUSKAPS, A. M., GUPTA,D. A. and SHAW,J. H. 1957. Periodontal disease in the rice rat. Effect of different diets. ht. Ass. Dent. Res. 35, 34-35. BAER,P. W. and WHITE,C. L. 1960. Studies on periodontal disease in the mouse. J. Periodont. 31, 27-30. HARTLEY,H. 0. 1955. Some recent developments in analysis of variance. Commun. pure uppl. math. 8, 47-53. KEYES,P. H. and LIKINS, R. C. 1946. Plaque formation, periodontal disease and dental caries in Syrian hamsters. J. dent. Res. 25, 166. MITCHELL,D. F. 1950. Production of periodontal disease in the hamster as related to diet, coprophagy, and maintenance factors. J. dent. Res. 29, 732-739. MITCHELL,D. F. 1954. Periodontal disease in the Syrian hamster. J. Am. dent. Ass. 49, 177-183.
EFFECTOF CEREALFOODSON CARfF.SAND
PERIODONTAL
DfSEASE
136.5
MITCHELL, D. F. and CHERNAUSEK,D. S. 1951. Two studies of periodontal disease in the Syrian hamster. J. dent. Res. 30, 802405. SNEDECOR,G. W. 1959. Statistical Methods Applied to Experimenfs in Agriculture and Biology. The Iowa State College Press. STEWART,W. H. and BURNETT,C. W. 1960. The relationship of certain dietary factors to calculuslike formation in albino rats. J. Periodont, 31, 7-18. STRALFORS, A. THILANDER, H. and BERGENHOLTZ,A. 1967. Correlation between caries and periodontal disease in the hamster. Archs oral Biol. 12,1213-1216. Almqvist & Wiksell, Uppsala. THILANDER,H. 1961. Periodontal disease in the white rat. Thesis.