The Cariogenic Potential Index of Tanghulu: Focusing on Sugar Content, Viscosity, and Acidity
Year: 2026
Type: article
Abstract: Background: Consumption of Tanghulu includes not only the fructose contained in the fruit itself, but also the simple sugars derived from the sugar coating.In this study, we used sugar content and viscosity to calculate the dental caries index of Tanghulu and presented objective data on unhealthy snacks that may have a higher cariogenic potential than other foods.Methods: Tanghulu was used as the experimental group (EG); fruit, the primary ingredient of Tanghulu, was used as the negative control group (NCG); and candy and jam, which have high cariogenic potential indices (CPIs), were used as the positive control group (PCG).Each sample was analyzed for sugar content, viscosity, and acidity.Subsequently, the CPI was calculated using the formula presented in a previous study.Results: The sugar content in PCG was significantly higher than that in EG and NCG.Viscosity was highest in the EG, although there was no statistically significant difference among the three groups.Acidity was significantly lower in the PCG.The CPI was highest in the PCG, followed by the EG and then the NCG.In a subanalysis by formulation, the CPI of Tanghulu was similar to that of jam.Conclusion: This study showed that the CPI of candy, a ubiquitous cariogenic snack, was the highest.However, the CPI of Tanghulu was also relatively high, similar to that of jam, and more than twice that of raw fruit.This study may help consumers become more aware of the cariogenic potential of Tanghulu and encourage healthier eating habits.
Authors: Do-Seon Lim, Im-Hee Jung
Institution: Eulji University
Language: English
Subfield: General Dentistry
Field: Dentistry
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7143519962