Interesting findings of food groups and potential for plaque acid production after consumption

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:

https://www.sciencedirect.com/science/article/abs/pii/S0002817775020375