4- Nutritional aspects of dental caries: causes, prevention, & treatment Flashcards
What does saliva act as?
It acts as a buffer to neutralize much of acids produced by plaque biofilm
What does normal saliva contain in its composition?
1.) Bicarbonate
2.) Phosphate
3.) Protein
How is protection provided from saliva?
With adequate salivary flow & saliva’s buffering capacity.
What are the by-products of acids?
Sucrose + glucose are what metabolize acids.
A high/low pH creates an environment for growth of bacteria.
low pH
What is a common bacteria that grows in an acidic environment?
Streptococcus mutans
When does the salivary amylase begin to metabolize the carbohydrates ingested?
2 to 3 mins after consumption of carbs & can persist for hours.
What does salivary amylase breakdown?
Monosaccharides & disaccharides
What does sucrose produce? & how does it facilitate the bacteria in cariogenic foods?
It is used to produce glucans. It helps facilitate adherence of bacteria (S. mutans) to the dental pellicle.
Why are processed starches more fermentable than their nonprocessed counterparts?
Because of their partial hydrolysis or due to their particle size.
What is our critical pH?
pH of 5.5
What are good sources of cariostatic/noncariogenic properties of food?
1.) Nonnutritive sweeteners
2.) Protein & fat
What are some sources of anti-cariogenic properties of food?
1.) Sugar alcohol: fermented slowly than monosaccharides & disaccharides
2.) phosphorus & calcium: buffering effect in the saliva
What is an active ingredient in licorice that is also anticariogenic?
Glycyrrhiza
How can dietary factors affect cariogenicity?
They can be modified to reduce risk of caries.
- Frequency of eating meals & snacks
- oral retentiveness of foods
- sequence of food consumption
- Amount of fermentable carbohydrates
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How does the physical form of food affect the risk for caries?
When food items are more liquidy, it’s proven to be more beneficial as it is consumed a lot faster than slowly dissolving carbohydrates like cough drops, breath mints etc.
Why is frequency of intake affect caries risk?
Increase frequency of food intake may increase the risk of exposure to acids
How can we reduce acid exposure when it comes to eating? (timing & sequence)
if a fermentable carbs food is eaten BEFORE or BETWEEN other noncariogenic foods.
What are examples of foods that may inhibit caries?
1.) Firmer fruits
2.) Sugar alcohols
3.) Non-nutritive sweeteners
What are examples of cariostatic foods?
1.) Protein & Fat
2.) Milk
3.) Cocoa
4.) Glycyrrhiza
what does the Stephan Curve display?
It displays the time involvement of carbohydrate consumption & enamel disruption.
How long does it typically take for pH to reach the initial value?
~ 40 minutes
What 3 protocols are high-risk patients encouraged to use?
1.) Chlorohexidine
2.) Fluoride
3.) Xylitol
What are sialogogues?
They are sugar-free chewing gum which stimulate the saliva & promote buffering of acids produced by bacteria & aid in oral clearance of the food.
