Disclosure: Authors are dental educators and have no financial investment in the raisin industry. Ashley R. Waters is an Independent Nutrition Consultant for the California Raisin Marketing Board.
Raisins and Oral Health
Article first published online: 21 JUN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue s1, pages A26–A29, June 2013
How to Cite
Wong, A., Young, D. A., Emmanouil, D. E., Wong, L. M., Waters, A. R. and Booth, M. T. (2013), Raisins and Oral Health. Journal of Food Science, 78: A26–A29. doi: 10.1111/1750-3841.12152
- Issue published online: 21 JUN 2013
- Article first published online: 21 JUN 2013
- Manuscript Accepted: 4 APR 2013
- Manuscript Received: 6 FEB 2013
- adenosine triphosphate;
- dental caries;
Traditionally, raisins have been thought to promote dental caries due to their suspected “stickiness” and sugar content. Current research identifies some evidence contrary to traditional thought, suggesting that raisins may not contribute to dental caries. This article reviews new findings with regards to raisins and the 3 conditions that are thought to contribute to the formation of dental caries; low oral pH, adherence of food to teeth, and biofilm (bacterial) behavior. The studies reviewed concluded that raisin: consumption alone does not drop oral pH below the threshold that contributes to enamel dissolution, do not remain on the teeth longer than other foods, and contain a variety of antioxidants that inhibit Streptococcus Mutans, bacteria that is a primary cause of dental caries. Further research in this area should be considered.