2(50 



P. TI. KEYES AND H. V. JORDAN 



INGESTA-SALIVA SUBSTRATE 



COMPOSITION and/or QUANTITY 



(Chemical Physical) 



HOST 



1. Adequate 



2. Inadequate 



3. Inadequate 



4. Adequate 



(Proportion Duration' 



PARASITE(S) 

 Inadequate 

 Adequate 

 Inadequate 

 Adequate 



Fig. 3. Correlations between nutrition and caries activity are exceedingly 

 difficult because it is necessary to recognize that the requirements of macro- 

 organism (host) and microorganisms (parasites) may be either alike or different. 



"cariogenicity" most frequently is acidogenic potential (Bibby, 

 1961; Morch, 1961). Although the statement that "carboh\'diate 

 foodstuffs are the principal causative agents of dental caries" tends 

 to oversimplify matters, one cannot discount the essential importance 

 of carbohydrates. However, not too much consideration has been 

 given to the role of other foods whose residues can be conducive to 

 the maintenance and propagation of the pathogenic organisms in- 

 volved. Is it unreasonable to assume that individual foods or various 

 combinations which favor and support the pathogenic microbiota 

 might have a contributory potential? For example, dairy products are 

 not generally considered conducive to caries, but rather to be more 

 or less protective (Shaw, 1950; Shaw et al, 1959; Bibby, 1961). In 

 view of the frequency and numerous wa\'s these products are used 

 in modern diets, it seems hazardous to assume that such substrates 

 are always innocent bystanders. To some extent this idea can be 

 inferred from the findings of iMcClure and Folk (1955) in regard to 

 increases in caries activity associated with heat treatment of skim 

 milk powders. 



No one would question the nutritional excellence of milk products, 

 but the designation of these products as "protective" in regard to 



