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As a result, dentin has a degree of permeability, which can increase the sensation of pain and the rate of tooth decay.
The second (c. 1933–45) focused on the relationship among fluoride concentrations, fluorosis, and tooth decay.
Roasted barley tea was found to inhibit bacterial colonization and adhesion, specifically to the major cause of tooth decay and implicated in cardiovascular diseases, Streptococcus mutans biofilms.
Xylitol is specific in its inhibition of Streptococcus mutans, bacteria that are significant contributors to tooth decay.