Edgar et al. published research in 1975 grouping foods in their potential to form acids, where 1 is the least acidogenic and 6 is the most acidogenic. Food groups can be summarised below (/'s to separate food types):
Group 1 (least reduction in plaque pH): Peanuts/ caramels; chocolates; liquorice/ milk.
Group 2: Apple/ bread with butter; potato crisps/jelly sweets/chocolate flavoured milk.
Group 3: Banana/ cream filled sandwich; cookies; crackers; bagel; cream filled sponge cakes/ lemon and lime carbonated drink; cola.
Group 4: Dates; raisins/ bread with jam; wholewheat bread; plain cookies; doughnuts; most cakes; breakfast cereal/ unsweetened apple juice and orange juice.
Group 5: Apple pie; chocolate cookies/ rock candy; clear mints.
Group 6 (longest duration of pH fall): Fruit pastilles/ boiled sweets.
Ref:
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