Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects

Blerina Shkembi, Thom Huppertz*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

Abstract

The impact of dairy products on dental health has been researched widely and shows an important role of various constituents, as well as the specific product matrix, in maintaining and improving dental health. These include, for instance, the position of lactose as the least cariogenic fermentable sugar, the high levels of calcium and phosphate, the presence of phosphopeptides as well as the antibacterial peptides lactoferrin and lysozyme and high buffering capacity. With plant-based alternatives for dairy products being developed and marketed these days, the specific benefits of dairy products in relation to dental health are often overlooked and most products contain more cariogenic carbohydrates, lack phosphopeptides, and have fewer minerals and less buffering capacity. Comparative studies performed to date indeed suggest that plant-based products do not match dairy counterparts when it comes to maintaining and improving dental health. Careful consideration of these aspects is required in relation to future developments of products and human diets. In this paper, we review the impact of dairy products and plant-based dairy alternatives on dental health.

Original languageEnglish
Article number1469
Number of pages14
JournalNutrients
Volume15
Issue number6
DOIs
Publication statusPublished - 18 Mar 2023

Keywords

  • carbohydrates
  • dairy products
  • dental caries
  • dental health
  • food matrix
  • minerals
  • plant-based dairy alternatives
  • protein

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