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 another study it was shown that a single higher intake of xylitol for a limited time reduced the degree of acidity in plaque between teeth.
In a field study involving 128 children aged 7?2, the subjects were asked to chew gum three times a day, with a total daily dose of 6.0 grams of xylitol. The amount of plaque and the production of lactic acid declined dramatically during the trial period. After four weeks, the proportion of caries-producing bacteria was down by a third, but six months afterward the values had returned to the original levels. Despite the relatively high dose of xylitol used, no negative effects were reported, such as stomach troubles.
Products with xylitol as the sole sweetener are uncommon on the Swedish market today. In the most common sugarless products, xylitol accounts for roughly a third of the sweetening.
The studies nevertheless warrant the following recommendations: