Effect of dietary sucrose on quantity and quality of plaque

We have established a complete system for quantitation and analysis of dental plaque from human subjects fed nutritionally adequate, well characterized diets containing high and low levels of sucrose. Dietary sucrose level did not significantly alter the quantity of plaque produced. High‐sucrose diet increased plaque Streptococcus mutans populations. Dextran and levan hydrolase activities were also directly related to dietary sucrose level.