The sugar substitute xylitol affects the bacterial composition
of the oral cavity even in low doses. On the other hand, a
relatively high intake is needed to counteract the production of
acid between the teeth, according to Pernilla Lif Holgerson in
the dissertation she will defend at Umeå University in Sweden on
February 23. Xylitol is a sugar alcohol that is produced by
reduction of the sugar xylose, or wood sugar. Xylitol occurs
naturally in fruits and berries, such as pears and strawberries.
It is used in sugarless sweets, above all in chewing gum and
lozenges. The dissertation studies what effects the substance
has on the ecology of the oral cavity and its role in preventing
tooth decay (caries). In a series of studies on children and
adolescents, samples of saliva and plaque were examined. Among
other findings, it was determined that a daily intake of 3.4
grams of xylitol was sufficient to change the consistency of the
bacteria, but this did not lead to a lower production of lactic
acid in plaque. In an