4- Nutritional aspects of dental caries: causes, prevention, & treatment

Question 1

What does saliva act as?

Answer 1

It acts as a buffer to neutralize much of acids produced by plaque biofilm

Question 2

What does normal saliva contain in its composition?

Answer 2

1.) Bicarbonate
2.) Phosphate
3.) Protein

Question 3

How is protection provided from saliva?

Answer 3

With adequate salivary flow & saliva’s buffering capacity.

Question 4

What are the by-products of acids?

Answer 4

Sucrose + glucose are what metabolize acids.

Question 5

A high/low pH creates an environment for growth of bacteria.

Answer 5

low pH

Question 6

What is a common bacteria that grows in an acidic environment?

Answer 6

Streptococcus mutans

Question 7

When does the salivary amylase begin to metabolize the carbohydrates ingested?

Answer 7

2 to 3 mins after consumption of carbs & can persist for hours.

Question 8

What does salivary amylase breakdown?

Answer 8

Monosaccharides & disaccharides

Question 9

What does sucrose produce? & how does it facilitate the bacteria in cariogenic foods?

Answer 9

It is used to produce glucans. It helps facilitate adherence of bacteria (S. mutans) to the dental pellicle.

Question 10

Why are processed starches more fermentable than their nonprocessed counterparts?

Answer 10

Because of their partial hydrolysis or due to their particle size.

Question 11

What is our critical pH?

Answer 11

pH of 5.5

Question 12

What are good sources of cariostatic/noncariogenic properties of food?

Answer 12

1.) Nonnutritive sweeteners
2.) Protein & fat

Question 13

What are some sources of anti-cariogenic properties of food?

Answer 13

1.) Sugar alcohol: fermented slowly than monosaccharides & disaccharides
2.) phosphorus & calcium: buffering effect in the saliva

Question 14

What is an active ingredient in licorice that is also anticariogenic?

Answer 14

Glycyrrhiza

Question 15

How can dietary factors affect cariogenicity?

Answer 15

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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Question 16

How does the physical form of food affect the risk for caries?

Answer 16

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.

Question 17

Why is frequency of intake affect caries risk?

Answer 17

Increase frequency of food intake may increase the risk of exposure to acids

Question 18

How can we reduce acid exposure when it comes to eating? (timing & sequence)

Answer 18

if a fermentable carbs food is eaten BEFORE or BETWEEN other noncariogenic foods.

Question 19

What are examples of foods that may inhibit caries?

Answer 19

1.) Firmer fruits
2.) Sugar alcohols
3.) Non-nutritive sweeteners

Question 20

What are examples of cariostatic foods?

Answer 20

1.) Protein & Fat
2.) Milk
3.) Cocoa
4.) Glycyrrhiza

Question 21

what does the Stephan Curve display?

Answer 21

It displays the time involvement of carbohydrate consumption & enamel disruption.

Question 22

How long does it typically take for pH to reach the initial value?

Answer 22

~ 40 minutes

Question 23

What 3 protocols are high-risk patients encouraged to use?

Answer 23

1.) Chlorohexidine
2.) Fluoride
3.) Xylitol

Question 24

What are sialogogues?

Answer 24

They are sugar-free chewing gum which stimulate the saliva & promote buffering of acids produced by bacteria & aid in oral clearance of the food.