| Xylitol is
one of a group of sugar substitutes known as polyols.
Others in the same group include sorbitol and
maltitol, which have 6 carbon structures (and
can be metabolised by harmful bacteria). However,
xylitol has a unique 5 carbon structure which
is metabolised only by friendly bacteria. Xylitol
is a sweetener that occurs naturally. It can be
found in berries and other fruits, some vegetables
and in the woody fibres of birch tree bark and
corn cobs. It is even produced by the human body
as a part of normal metabolism. |
|
|
|
| Xylitol
was discovered almost simultaneously by German
and French chemists in the late 19th century.
In the Soviet Union it has been used for decades
as a sweetener for diabetics, and in Germany in
solutions for intravenous feeding. In China, xylitol
has been used for various medical purposes. It
is now used in over 40 countries as a safe, natural
and healthy alternative sweetener. It has been
approved by FDA in the USA for over 25 years. |
|
|
|
| Xylitol
derives its name from xylan, meaning wood, and
is manufactured from natural xylan-rich sources
(biomass) such as birch tree bark, and corn fibre.
Wood sugar (xylose) is extracted from the biomass,
and the liquid wood sugar is then converted to
pure crystalline xylitol. |
|
|
|
| Dietary xylitol
is easily metabolised by the body. A small portion
is slowly absorbed through the small intestine
and carried in the portal blood supply to the
liver, where it is converted to glucose. Because
of the slowness of absorption, the majority of
xylitol (approximately ¾ of that consumed)
moves down to the lower intestine, there it is
metabolised by friendly bacteria to short-chain
fatty acids, which are mostly returned to the
liver for oxidation, providing energy (2). |
|
|
|
| Xylitol
has a very low glycemic index of 7. Consumption
of xylitol has a negligible to nil effect on blood
glucose levels and insulin. It has been used for
many years in the USA, former USSR, and Europe
in the diabetic diet (2-4). |
|
|
|
| Xylitol
is the only natural sugar substitute that has
the same sweetening power and delicious taste
of sucrose. It differs from other natural sweeteners
such as sorbitol, fructose and glucose because
the xylitol molecule has five, instead of six,
carbon atoms. This means that it cannot be fermented
by harmful mouth bacteria that cause tooth decay
(1). xylitol differs from intense artificial sweeteners
including aspartame, acesulfame-K and sucralose
in that it has no adverse effects or bitter aftertaste. |
|
|
|
| Xylitol
has no aftertaste at all. It has a nearly identical
taste to sugar. |
|
|
|
| Yes
it is. The oral and metabolic safety of xylitol
has been exhaustively assessed by various international
and national regulatory authorities. It was approved
for use in the United Sates by the FDA in 1963,
and in 1983 the Joint Expert Committee on Food
Additives (JECFA). A collaboration between the
World Health Organisation (WHO) and the Food and
Agricultural Organisation (FAO) recommended that
no daily limit be placed on xylitol consumption
(the safest category for a food additive), It
was further approved in 1994 by the UK Ministry
of Agriculture, Fisheries and Foods (MAFF), and
also the EU (although prior to this date xylitol
was approved at national level in more than 40
countries). In 1997, approval was given by the
Japanese Ministry of Health and Welfare. |
|
|
|
| Xylitol
is spoon for spoon as sweet as sugar in tea or
coffee but many of our customers say they use
a little less in their hot drinks. |
|
|
|
Dentists recognize the futility of advice to avoid sugars.
It is behaviorally unrealistic and besides, any fermentable carbohydrate can contribute to tooth decay.
Even folks who claim they eat "no sugar" may expose their teeth to significant sources from honey, malt syrup, rice syrup, fruits and even medications.
Given enough time, salivary enzymes can break down starch into simple sugars.
Replacing all dietary sugars, or even just the "accessible" sugars in the diet with xylitol is expensive and impractical.
Thankfully it is also unnecessary.
Just a little bit of xylitol in chewing gum
(or in a form that can be kept in contact with the teeth for a while), is all that is needed to blunt the "acid attack" after eating.
Consistently using small amounts of xylitol tends to increase protective factors in saliva and help maintain pH in the safe range above 5.7.
Oral pH becomes less acidic with continued xylitol use. There is more saliva with greater buffering capacity so demineralizing conditions seldom occur.
Because saliva productions decreases during sleep, xylitol should be used after late-night snacks or medications (syrups and chewable tablets often contain sugar).
|
|
|
|
Xylitol
behaves the same as table sugar in cooking and
baking, however sometimes the sweetness has to
be adjusted depending on the recipe.
Click here for more details regarding cooking
jams,
chutneys
and
icecream.
|
|
|
|
| The
quantity of xylitol used in recipes depends on
each individual’s taste. However, when using
xylitol in recipes with white flour use a half
cup xylitol to one cup of white sugar. Taste the
batter and adjust if not sweet enough. A banana
cake is going to need less xylitol than a lemon
cake.If your first cake is not sweet enough you
can make a thin glaze with the Perfect Sweet
xylitol by adding a little lemon juice or water
and spreading it over the cake. The icing will
not behave exactly the same as normal icing as
xylitol does not caramelize. Next time you bake
that particular recipe add a little more Perfect
Sweet Xylitol if you need it sweeter. You may
also like to make a frosting. |
|
|
|
| Xylitol
can replace sugar in most recipes and is great over porridge,
weetbix and mixed in natural yoghurt for added sweetness.
Children love it and unlike sugar it is great for their teeth. |
|
|
|
| Use
half a cup of Perfect Sweet xylitol to one cup of sugar. Unlike biscuits made with
sugar, biscuits made with Perfect Sweet will remain soft when baked. Leave them out
overnight to dry out and then store them. Like chocolate the biscuits must be kept
well away from dogs. |
|
|
|
| When
baking your own recipe for Pavlova use two thirds of Perfect Sweet xylitol to one cup
of sugar (to adjust your sugar ingredient quantity). It may not be as crisp and will
not rise as much as normal pavlova (unless you add extra egg whites) but this is a
small price to pay for a healthier sugar free Pavlova .We make a delicious trifle by
layering crushed soft pavlova, whipped fresh cream, sliced strawberries or berries and
then drizzled melted dark chocolate. Repeat this layer once or twice. The first time I
made pavlova it was a "flop" so I used it for this trifle and it was a huge hit!!! |
|
|
|
| If
you are making recipes (eg ice cream, uncooked cheesecakes) that are not baked use 3/4
to equal quantities of Perfect Sweet xylitol to sugar. Quantities vary with the individuals
taste. |
|
|
|
| Depending
on the ripeness of the fruit our customers use 2/3 Perfect Sweet xylitol to the sugar
quantity required in jam recipes. You may need to use lemon or pectin to thicken your
jams. |
|
|
|
| Use
half the quantity of Perfect Sweet xylitol to sugar in chutneys, tomato and barbecue
sauces, marinades and salad dressings. Adjust according to individual
taste. |
|
|
|
Xylitol will do the same type of thing, but it takes a much higher temperature than sugar.
Typically, xylitol will turn into a liquid at 93 to 96 degrees celcius. However, it will not caramelize.
|
|
|
|
|
Perfect Sweet xylitol cannot be used to make hard candy, due to its inability to caramelize.
|
|
|
|
| Sugar in the
diet can cause insulin fluctuations which often
creates sugar cravings as insulin levels drop.
xylitol is 7 on the glycemic index (table sugar
is 65). The glycemic index or GI measures the
ability of a food to raise insulin levels. Xylitol
does not increase blood sugar or insulin levels,
therefore reducing cravings for sugary foods while
allowing a sweet tooth to be satisfied. |
|
|
|
| As
only about one quarter of consumed xylitol becomes
glucose, it is stated to have 75% less carbohydrate
than table sugar. Therefore it is suitable for
use in a low carbohydrate diet. |
|
|
|
| Xylitol
has 75% of its content classed as “unavailable
carbohydrate”. This is because most of the
xylitol eaten passes through to the lower intestine
and is not converted to glucose. Therefore only
one quarter of the weight of xylitol can be counted
as carbohydrate. (Note: nutrition information
panels often subtract polyols like xylitol completely
from the carbohydrate count.) |
|
|
|
| Xylitol
has been analysed in the United States and Europe
as having 2.4 kcal per gram, which is 40% less
than table sugar. |
|
|
|
| Sports
nutrition is going to be a huge new area for xylitol
research. Because of xylitol’s low glycemic
index and mostly insulin-independent metabolism
it is ideal for maintaining steady blood sugar
and insulin levels. This may help promote muscle
building (anabolism). |
|
|
|
| Xylitol consumption
has a number of health benefits, both dental and
medical. Teeth are protected not only because
plaque accumulation and tooth decay are diminished
(6-10), but because xylitol remineralises and
strengthens tooth enamel (11-13). In addition,
xylitol helps keep the intestines healthy because
friendly bacteria which metabolise xylitol can
flourish. In Europe in the 1970’s, xylitol
was referred to as “glucose with delay”
because of its slow and steady conversion to glucose,
without impacting on insulin, and hence its use
in parenteral nutrition. |
|
|
|
| They are both
nutritive sweeteners, however xylitol is not classed
as a sugar like fructose because of its 5-carbon
structure (fructose has a 6-carbon structure).
The metabolism of xylitol is mostly insulin-independent,
whereas that of fructose is not (the GI of xylitol
is 7, compared to 23 for fructose). Fructose can
be metabolised by harmful bacteria and is as cariogenic
as sugar, whereas xylitol cannot be metabolised
by harmful bacteria in the mouth and gut because
of its 5-carbon structure. Xylitol protects the
mouth against plaque and tooth decay, and helps
keep the natural flora balance in the gut by allowing
friendly bacteria to flourish. |
|
|
|
| Clinical
studies have demonstrated that xylitol consumption
of up to 70 grams per day can be tolerated in
diabetic patients, and up to 200 grams per day
in adapted normal subjects without side effects.
Some sensitive individuals may experience a slight
laxative effect with the higher doses. As the
enzymes that metabolise xylitol adapt to consumption
over time, if this effect occurs it is usually
transient (5). In practice, xylitol consumption
would be not expected to exceed 30-50 grams per
day. |
|
|
|
| Thrush is caused
by an overgrowth of the yeast-like fungus, Candida
albicans. Yeast thrives on sugar. Substituting
xylitol for sugar helps lessen the incidence and
severity of thrush by depriving yeast of its food
source. Xylitol also helps reduce thrush through
its fermentation in the gut by friendly bacteria,
which proliferate and whose increased numbers
then crowd out growth by pathogenic micro-organisms
like C. albicans. |
|
|
|
| A
large number of studies examining the positive
role of xylitol in dental health have been done
from the 1970’s until the present. Xylitol
has recently received support from the Journal
of the American Dental Association: "xylitol
is an effective preventive agent against dental
caries. Consumption of xylitol-containing chewing
gum has been demonstrated to reduce caries in
Finnish teenagers by 30-60 percent. Studies conducted
in Canada, Thailand, Polynesia and Belize have
shown similar results..." A review of the
literature conducted by Catherine Hayes at the
Harvard School of Dental Medicine concluded that
"xylitol can significantly decrease the incidence
of dental caries” (16). |
|
|
|
| Xylitol
is not fermented by oral bacteria like Streptacoccus
mutans due to its unique 5-carbon backbone, and
therefore cannot be converted to harmful acids.
These bacteria are therefore stopped from producing
plaque on the tooth surfaces, where the acid formed
can attack the enamel leading to caries (9,14,15). |
|
|
|
| Studies
have shown that decalcified sites on tooth enamel
can remineralise after habitual xylitol use, and
there is also an inhibitory effect on the demineralisation
of sound enamel (11-13). |
|
|
|
| Several
animal studies have shown increased bone strength,
density and mineral content after dietary xylitol
consumption (20,21,22). |
|
|
|
| Studies
have demonstrated that mothers who chew xylitol
gum while their children are infants reduce the
levels of cariogenic bacteria in their children’s
mouths. The children subsequently experience significantly
less tooth decay (18), with the benefit extending
years beyond the end of the study period (19). |
|
|
|
| Xylitol offers
a much higher level of mouth protection than sorbitol
(6,12,14). Sorbitol is another polyol but it has
a 6 carbon structure and because of this, sorbitol
can support the growth of cariogenic mutans streptococci
and other oral bacteria after adaptation, which
cause plaque and tooth decay. Xylitol is not fermented
by mouth bacteria and has been shown in many clinical
studies to reduce plaque and tooth decay. |
|
|
|
| Research
shows that 6-7 grams of xylitol per day gives
optimal protection. This means chewing 2 pieces
of gum at least 4-5 times daily. The gum should
be chewed immediately after a meal or a snack
(5). |
|
|
|
| In
terms of dental health, it is good to increase
the salivary flow rate as often as possible. This
keeps the pH of the mouth more alkaline and resistant
to tooth decay. Xylitol in chewing gum stimulates
salivary flow and is therefore also useful for
the protecting the teeth of people who suffer
from dry mouth. |
|
|
|
| During
1990, an estimated 24.5 million visits were made
to office-based physicians in the United States
at which the principal diagnosis was a middle
ear infection, or otitis media. Xylitol acts by
suppressing the growth of the nasopharyngeal bacteria
responsible. Well-controlled studies in children
demonstrate that using xylitol sweetened chewing
gum reduces or prevents the recurrence of Acute
Otitis Media or AOM (17). |
|
|
|
How Much?
It is not necessary to replace all sweeteners to get the dental benefits of xylitol.
Look for xylitol-sweetened products that encourage chewing or sucking to keep the xylitol in contact with your teeth for at least 4-5 minutes at a time.
Studies show that 4 to 12 grams of xylitol per day are very effective.
It's easy to keep track of your xylitol intake.
You could begin with as little as one piece four times a day for a total of three grams.
It is not necessary to use more than 15 grams per day as higher intakes yield only small additional dental benefits.
How Often?
CONSISTENCY IS IMPORTANT, use daily.
If used only occasionally or even as often as once a day, xylitol may NOT be effective, regardless of the amount.
FREQUENCY IS THE KEY, Use xylitol at least three, and preferably 5 times every day.
The anticariogenic effect of xylitol stems partly from the affected bacteria population in the mouth and partly from the properties of saliva.
xylitol is a natural and convenient way of supplementing daily dental care. Research shows that a mere 5-10g/ day is enough.
In practice, this means 7-14 pieces of chewing gum a day.
Timing?
Use immediately after eating and clearing the mouth by swishing water, if possible.
The pieces should be chewed immediately after a meal or a snack.
If you eat more snacks, you of course need more frequent help from xylitol.
Between meals and snacks, replace ordinary chewing gum with sugar-free sweetlife dental gum.
|
|
|
|
Dental caries (tooth decay) is a multifactorial disease process.
Enamel, the mostly inorganic hard outer tooth layer, is dissolved (demineralized) by acids produced from sugars by plaque bacteria.
Bacteria can more rapidly invade and eat away the inner dentin layer because it is softer and contains more organic material.
The tooth surface is in a dynamic state of flux between demineralization (destruction) and remineralization (repair).
Acid conditions (lower pH) favor the loss of calcium and phosphate from the tooth while neutral or alkaline (higher pH) conditions help to replace minerals.
Individuals susceptible to tooth decay tend to have less buffering capacity against plaque acid.
Their saliva pH tends to drop lower and recover more slowly.
Demineralization predominates at lower pH, beginning at around 5.7.
Thicker plaque helps to hold acid against teeth and leads to surface destruction that begins in localized sheltered areas.
Tooth decay occurs at the intersection of the necessary elements: bacterial plaque acids dissolving a susceptible tooth over time.
xylitol interferes with all of the destructive elements and helps to tilt the balance in favor of dental protective factors.
|
|
|
|
|
Yes, xylitol is non-acidogenic and non-cariogenic.
Xylitol is essentially non-fermentable and therefore cannot be converted to acids by oral bacteria (primarily strep mutans,
the main bacteria responsible for tooth decay). Xylitol can even be left on the teeth overnight and not cause any damage.
With proper use, xylitol can stop the formation of tooth decay (cariostatic).
|
|
|
|
|
Yes, to a minor degree.
Xylitol is not merely an inert bystander but can exert an active counter force to decay (anticariogenic).
This depends upon how the xylitol is used.
The delivery method, the amount, the timing, and the frequency are important.
(Kept in the mouth for at least 5 minutes after meals and snacks, 4-5 times daily)
xylitol can enhance the remineralization or healing process.
This remineralization happens best in small decay spots just beginning in the enamel.
Larger holes won't go away and will still require a filling or restoration, but they can harden and become less sensitive.
|
|
|
|
Not likely, xylitol is a base molecule.
The allergens people are usually allergic to are found in the corn kernel, not the cob.
Through the extraction process, the xylitol is completely removed from all the corn protein.
PerfectSweet is pharmaceutical grade, which is the purest form of xylitol, having gone through 3 extra stages of purification, as opposed to food grade.
PerfectSweet is also Kosher and Halal certified.
|
|
|
|
While xylitol has many health benefits for humans, xylitol is dangerous for your household pets. Xylitol can act as a blood sugar stabilizer in humans. In animals, it actually causes a quick and severe drop in blood sugar levels. This can cause your animals to go into a state of depression, vomiting, loss of coordination, and seizures. In large quantities, xylitol can even result in death.
The ASPCA Animal Poison Control Center advises pet owners avoid offering their animals food meant for human consumption, and to be especially diligent in keeping sweets, gum or other foods containing xylitol out of the reach of pets. Signs your pet may have ingested xylitol may appear as early as 30 minutes after ingestion. As with any potentially toxic substance, should accidental exposures occur, it is important to contact your local veterinarian for immediate assistance.
Here is a list of other common household items which are potentially dangerous for your pets.
Alcoholic beverages, avocado, chocolate, coffee, fatty foods, macadamia muts, mouldy or spoiled foods, onions, garlic, raisins and grapes, salt, yeast dough, ibuprofen, vitamins, diet pills, and other medications.
Common household plants (lilies, rhubarb, mushrooms, oleander, rhododendron)
Antifreeze, household cleaners
While accidents do happen, taking the proper precautions can make you and your pets safer. We want you to be healthier through using xylitol and other health products, but don't forget to prevent accidents from happening.
In dogs, however, xylitol causes a massive rapid and dose-dependent release of insulin from pancreatic beta-cells. Following insulin release, clinically significant hypoglycemia followed by signs of vomiting, weakness, ataxia, mental depression, hypokalemia, hypoglycemic seizures, and coma can develop. Clinical signs associated with xylitol ingestion can develop within 30 minutes of ingestion, and can last for more than 12 hours, even with aggressive treatment. Additionally, there have been several anecdotal reports of acute hepatic failure after ingestion of xylitol.
Symptoms can begin in as little as 30 minutes and last hours. It is recommended that pets that experience symptoms be taken to a veterinarian or local emergency clinic for evaluation. Treatment may include hospitalization and intravenous fluids with dextrose supplementation. Some pets can remain symptomatic and may maintain a low blood sugar for several hours.
Sugarless candies can be toxic to pets. Candies containing xylitol have been recognized by the National Animal Poison Control Center to be a risk to pets. This information was first published in July 2004. This compound can cause liver damage and death in dogs susceptible to
being poisoned with xylitol. If your dog ingests sugarless candy it would be best to contact your local veterinarian or local emergency clinic. It is possible your vet will not be familiar with this source of poisoning as this information is fairly new and candies have not usually been associated
with poisonings in dogs if they did not contain chocolate as the major ingredient.
Dunayer EK. Hypoglycemia following canine ingestion of xylitol-containing gum. Veterinary and Human Toxicology 46(2):87-88, 2004. (erratum appears in Vet Human Toxicology 4(3):137, 2004)
|
|
|
|
We have noticed an increase in the number of phone calls from our customers, asking about the difference between birch tree and corn cob xylitol. Their concerns have come from some negative advertising directed at xylitol manufactured outside the USA.
Most companies selling xylitol products are just as concerned about protecting the environment and providing a quality product as you are. There is no justification in cutting down a tree when the exact same product can be harvested from corn cob (renewable resource) at one third the cost (non-GMO and pesticide free). There is no difference in taste, health benefits or quality, only price.
"Knowledge is an antidote to fear"
Ralph Waldo Emerson (1803-1882)
|
|
|
|
The Bitter Truth About NutraSweet (Aspartame) and Sucralose (Splenda)
"Aspartame (NutraSweet) appears to cause slow, silent damage in those unfortunate enough to not have immediate reactions and a reason to avoid it. It may take one year, five years, 10 years, or 40 years, but it seems to cause some reversible and some irreversible changes in health over long-term use. "Aspartame has a profound effect on mood and cognition....depressed mood, anxiety, dizziness, panic attacks, nausea, irritability, impairment of memory and concentration."
Ralph Walton, M.D.
The testing of sucralose reveals that it can cause up to 40 percent shrinkage of the thymus: a gland that is the very foundation of our immune system. Sucralose also causes swelling of the liver and kidneys, and CALCIFICATION of the kidney. Note: if you experience kidney pain, cramping, or an irritated bladder after using sucralose in Splenda, stop use immediately.
Dr. Janet Starr Hull
"I have observed severe intellectual deterioration associated with the use of aspartame products. It was usually manifest as great difficulty in reading and writing, obvious problems with memory and grossly impaired orientation to time, place and person. Many reactions to aspartame were very serious including seizures and death. Other reactions reported included: Headaches/Migraines Dizziness Joint Pain Nausea Numbness Muscle spasms Weight gain Rashes Depression Fatigue Irritability Tachycardia Insomnia Vision Loss Hearing Loss Heart palpitations Breathing difficulties Anxiety attacks Slurred Speech Loss of taste Tinnitus Vertigo Memory loss"
H. J. Roberts, M.D.
To read more information on Danger of these products, please check the links below:
http://www.shirleys-wellness-cafe.com/nutraswt.htm
http://www.womentowomen.com/nutritionandweightloss/splenda.asp
http://www.splendaexposed.com/
http://www.sweetpoison.com/
http://www.mercola.com/2000/dec/3/sucralose_testimonials.htm
|
|
|
|
- Makinen KK (2000)
Can the pentitol-hexitol theory explain the
clinical observations made with xylitol? Medical
Hypotheses 54(4): 603-613
- Makinen KK (1978)
Biochemical principles of the use of xylitol
in medicine and nutrition with special consideration
of dental aspects. Birkhauser Verlag, Basel.
- Brunzell,JD (1978)
Use of fructose, xylitol, or sorbitol as a
sweetener in diabetes mellitus. Diabetes Care
1:223-230
- Talbot, JM and
Fisher KD (1978) The need for special foods
and sugar substitutes by individuals with
diabetes mellitus. Diabetes Care 1: 231-240
- Makinen KK (1997)
History, Safety and Dental Properties of xylitol.
In “xylitol from A-Z”, ed. KK
Makinen, A Suzuki and M. Fukudu, TP Japan
press, Tokyo (in Japanese). Translated on
website xylitol.org
- Cronin M, Gordon
J, Reardon R and Balbo F (1994) Three clinical
trials comparing xylitol- and sorbitol-containing
chewing gums for their effect on supragingival
plaque accumulation. J Clin Dent 5: 106-109
- Makinen KK, Bennett
CA, Hujoel PP, Isokangas PJ, Isotupa KP and
Pape PR (1995) xylitol chewing gums and caries
rates: a 40-month cohort study. J Dent Res
74: 1904-1913
- Isokangas P (1987)
xylitol chewing gum in caries protection.
A longitudinal study in Finnish schoolchildren.
Proc Finn Dent Soc 83(suppl 1): 1-117
- Makinen, KK (1992)
Dietary prevention of dental caries by xylitol-clinical
effectiveness and safety. J. App Nut 44: 16-28
- Kandelman D and
Gagnoni G (1987) Effect of xylitol chewing
gum on dental caries. J Dent Res 66(8): 1407-1411.
- Arends J, Christoffersen
J and Schuthoff J (1984) Influence of xylitol
on demineralisation of enamel. Caries Res
18: 296-301
- Steinberg LM,
Odusola F and Mandel ID (1992) Remineralising
potential, antiplaque and antigingivitis effects
of xylitol and sorbitol sweetened gum. Clin
Prev Dent 14: 31-34
- Smits MT and Arends
J (1988) Influence of xylitol- and fluoride-containing
toothpaste on the remineralisation of surface
softened enamel defects in vivo. Caries Res
19: 528-535
- Soderling E, Alaraisanen
L, Scheinen A and Makinen K K (1987) Effect
of xylitol and sorbitol on polysaccharide
production by and adhesive properties of Streptacoccus
mutans. Caries Res 21: 109-116
- Knuttila M L and
Makinen K (1975) Effect of xylitol on the
growth and metabolism of Streptacoccus mutans.
Caries Res 59: 177-189
- Hayes, C (2001)
The effect of non-cariogenic sweeteners on
the prevention of dental caries: A review
of the evidence. J Dent Educ 65: 1106-1109
- Uhari M, Kontiokari
T, Koskela M and Niemela M (1996) xylitol
chewing gum in prevention of acute otitis
media: double blind randomised trial. Br Med
J 313: 1180-1184
- Soderling E, Isokangas
P, Pienihakkinen K and Tenovuo J (2000) Influence
of maternal xylitol consumption on acquisition
of mutans streptococci by infants. J Dent
Res 79(3): 882-887
- Isokangas P, Soderling
E, Pienihakkinen K and Alanen P (2000) Occurrence
of dental decay in children after maternal
consumption of xylitol chewing gum, a follow
up from 0 to 5 years of age J. Dent Res 79(11):
1885-1889
- Mattila PT,Svanberg
MJ, Jamsa T and Knuuttila ML (2002) Improved
bone biomechanical properties in xylitol-fed
aged rats. Metabolism 51(1): 92-6
- Mattila PT, Svanberg
MJ and Knuuttila ML (2001) Increased bone
volume and bone mineral content in xylitol-fed
aged rats. Gerontol 47(6): 300-5.
- Pauli, T, M Mattila,
J Svanberg, P Pokka, et al. (1998) Dietary
xylitol protects against weakening of bone
biomechanical properties in ovariectomized
rats. J.Nutr 128: 1811-1814.
|
|
|
|
