Polysaccharides such as rice,potatoes,and corn (starches)are less cariogenic than monosaccharides because the physical and chemical properties of starches render complex carbohydrates less damaging to enamel.

Question

Quizplus · Accepted Answer

Both the statement and the reason are correct and related.The unique physical and chemical properties of starches prevent starch from providing a readily available energy source for cariogenic microflora,and it is less likely to produce caries than other carbohydrates.In addition,hydrolysis and breakdown of starches occur after the food has left the mouth,minimizing oral acid production.

Polysaccharides Such as Rice,potatoes,and Corn (Starches)are Less Cariogenic Than Monosaccharides