Effects of Cooked Starches and Sucrose or their Combination on Salivary ?-Amylase Activity and Oral pH

There are many questions about starch, sucrose and their combination in increasing the cariogencity of dental plaque flora biofilm. This research aimed at evaluating the activity of salivary -amylase and oral pH, in the presence of either sucrose or cooked starches compared with when both are used together. Sixty adult males, who fulfilled the inclusion criteria according to a structured questioner interviews to assess their dental hygiene and nutritional habits, were recruited for the study, their salivary and dental plaque -amylase activity and pH measurement were assessed. Higher activity of salivary and dental plaque -amylase and lower pH were reported in the group who ate a meal containing cooked starches plus intake of sucrose in the form of soft drinks or sugared tea, compared to those subjects who only took sugars or a meal containing cooked starches. Results suggest that cooked starches when followed with sugars produce a stronger effect on salivary - amylase activity and in lowering oral pH, thus proposing an increased cariogenic activity of starch and sucrose combination.