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Nutrition Exam 3 > Chapter 9 > Flashcards

Chapter 9 Flashcards

1
Q

How do we get caries?

A

Teeth demineralize during acid attack.

–Every eating event is an opportunity for bacteria to use sugar to make acid.

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2
Q

Teeth will remineralize

A

in between acid attacks.

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3
Q

Calcium and phosphorous in saliva replace

A

Lost minerals

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4
Q

Available fluoride in the oral cavity will reduce .

A

The affect of acid on teeth

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5
Q

Normal oral pH is between

A

6.8-7.0

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6
Q

Critical pH is

A

5.5

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7
Q

What happens at critical pH

A

This is the point teeth will start to demineralize

  • bacteria will metabolize to create acid
  • good can also have pH of 5.5
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8
Q

1st during demineralization Acid moves through

A

Dentinal tubules

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9
Q

The acid produced by bacteria during demineralization process can cause

A

Increased solubility of tooth structure (calcium hydroxyapatite)

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10
Q

Calcium (during demin)

A

Leaches from tooth structure

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11
Q

Demineralize area first appears as

A

White spot

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12
Q

After food clears from mouth

A

pH starts to return to basic 7.0 and starts remineralization process

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13
Q

During remineralization the minerals in saliva

A

take the same path as the acid to through tubules to replace those that are lost —calcium and phosphorus

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14
Q

during remineralization fluoride will

A

incorporate into the crystalline surfaces tht have been partially dissolved

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15
Q

hydroxyapatite converts into

A

fluorapatite which fortifies tooth structure against future acid attack

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16
Q

when demineralization time is greater than remineralization time

A

cavities develop

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17
Q

when remineraliation time is greater than demineralization time

A

you remain caries free

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18
Q

enamel is

A

porus

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19
Q

how long does it take for cavitation to progress through enamel for high rick person

A

19-22 months

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20
Q

high caries risk person includes:

A

high carb diet
poor quality saliva
poor oral hygiene
unavailable fluoride

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21
Q

how long does it take for cavitation to progress through enamel for low risk person

A

5 years

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22
Q

person for low caries risk includes

A

Sucrose consumption in diet limited to 5% to 10% of daily calorie intake
Diet rich in whole unprocessed foods and foods that keep pH around 7
Ample saliva
Daily plaque removal
Use of fluoridated toothpaste

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23
Q

6 factors that play a role in caries development

A
  1. Carbohydrates in the diet
  2. Presence of specific bacteria
  3. Susceptible tooth structure/host resistance
  4. Absence of fluoride
  5. Salivary gland hypofunction
  6. Poor oral hygiene habits
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24
Q

Most of what we know about the relationship of carbohydrates and dental caries is a result of

A

the Vipeholm study

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25
Q

Vipeholm study

A
  • 1945 to 1953
  • 436 adult residents at a mental institution in Vipeholm, Sweden
  • Study conducted to determine if form and frequency of eating sugar had an effect on dental caries
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26
Q

During Vipeholm study the subjects were divided into

A

3 Groups:

  1. ) Basal diet with 300 g of additional sugar in solution during meals (sweet beverage)
  2. ) Basal diet with 50 g of additional sugar with bread during meals
  3. )Basal diet with in-between snacks of toffee and candy consisting of a small amount of sugar
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27
Q

Results of Vipeholm Study: First highest caries rate found in which group?

A

Group that had in between meal candy

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28
Q

Results of Vipeholm Study: Second highest caries rate found in which group?

A

Group who ate sweet spread on bread

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29
Q

Primary factor in caries ctivity

A

Frequency of sugar intake

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30
Q

what can increase incidence of caries

A

Form of foods:

-Retentive foods that stay in the oral cavity longer than liquids increased the rate of caries

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31
Q

Sugar

A

Exerts caries-promoting effect locally on tooth surfaces.

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32
Q

What has the potential to cause caries

A

All foods and beverages that contain sugar

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33
Q

Ultra processed food that does not taste sweet may contain

A

High Fructose corn syrup (HFCS) to improve shelf life

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34
Q

Plaque bacteria will feed on

A

carbohydrates and produce acid that demineralizes enamel.

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35
Q

Bacteria produce acid for as long as

A

The carbohydrate remains in the mouth

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36
Q

When is there an opportunity to for bacteria to make acid

A

Every time you eat or take a sip of a drink

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37
Q

Eating behaviors that are detrimental to teeth

A

Sipping and Grazing

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38
Q

Goal is to keep oral pH

A

as close to 7.0 for as long as possible throughout the day

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39
Q

Research by Stephan and Miller in 1943 demonstrated that oral pH drops

A

within 3 minutes of rinsing with sucrose.

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40
Q

Categories of foods that play a role in caries

A

Cariogenic
Acidic
Cariostatic

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41
Q

Fermentable carbohydrates

A
  1. ) Monosaccharide
  2. ) Disaccharide
  3. ) Sweeteners used in manufacturing—juice, honey, HFCS, glucose, and refined starch
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42
Q

Average sugar consumption

A

¼ pound each day which is Equivalent to four cans of soda.

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43
Q

Ultra-processed foods contain

A

about 20% sucrose which accounts for 57% of daily calories

44
Q

Cariostatic foods

A
  1. ) Do not contribute to initiation of enamel demineralization
  2. ) May prevent dental caries
  3. ) Maintain a more basic oral pH—animal protein, fats, and calcium-rich foods
45
Q

Polyphenols (Plant molecules) inhibit

A

acid production—cranberries, cocoa, tea, and coffee

46
Q

Cariostatic cheeses

A 
Aged cheddar
Swiss
Blue cheese
Monterey Jack
Mozzarella
Brie
Gouda
47
Q

Cariostatic foods

A 
Cheese
Nuts
Protein
Sugar-free gum
Candy and gum with xylitol
48
Q

Foods containing acid have a

A

low pH value that will erode enamel:

49
Q

Foods containing acid will usually have one of these on the label

A

citric, phosphoric, malic, tartaric, lactic, ascorbic, and carbonic acids on food label ingredient panels.

50
Q

Erosive foods will

A

soften enamel surface

-As the surface continues to soften and erode, the dentin gets closer to the surface.

51
Q

How does a tooth look where it has eroded

A

Darker

52
Q

examples of acidic food

A

soda, citrus fruits, yogurt, and grapes.

53
Q

Liquids clear the oral cavity faster than what

A

solid or sticky food

54
Q

Regular and diet sodas are very acidic and

A

Most have citric and phosphoric acid as flavor enhancers.

pH levels range from 2.3 to 2.6.

55
Q

Is diet soda better for your teeth than regular soda

A

NO

56
Q

Drinking acidic soda lowers pH to

A

below 5.5

57
Q

Are starchy foods cariogenic or cariostatic

A

Cariogenic

58
Q

starches have retentive factors such as:

A

bread, rice, and vending snacks.

59
Q

Starch is reduced to fructose and maltose

A

by salivary enzymes

60
Q

Starches combined with sugar

A

the combination is more detrimental than either by itself (EX: bread spread with jelly)

61
Q

if you alternate a bite of cariogenic food with a bite of cariostatic food it will

A

keeps the oral pH higher.

62
Q

Eating crunchy foods with a meal assures

A

adequate saliva to clear the oral cavity quickly.

63
Q

Drinking sugary beverages with meals will

A

clear with other food. Drinking between meals provides a separate acid attack.

64
Q

Bacteria that play a role in dental caries must me

A

Acidogenic

Aciduric

65
Q

Acidogenic

A

ability to produce acid

66
Q

Aciduric

A

ability to tolerate and thrive in an acidic environment

67
Q

Acids produced

A

Lactic
Formic
Propionic
Acetic

68
Q

Which acid is most abundant

A

Lactic

69
Q

How many bacteria are in the mouth

A

over 500

70
Q

Bacteria cultivated at site of caries

A
  1. ) Streptococcus mutans
  2. ) Streptococcus sobrinus
  3. ) Actinomyces
  4. ) Lactobacillus—predominant in dentinal and root caries
  5. ) Candida albicans—ECC
71
Q

Shallow grooves are less susceptible to

A

dental caries

72
Q

Straight teeth are less or more susceptible

A

Less susceptible

-Affected by pre-eruptive nutrition

73
Q

Fluoride is absorbed by

A

the mucosal tissue

74
Q

Professional application of fluoride will arrest

A

developing caries.

75
Q

Salivary fluoride levels will be elevated

A

up to 3 hours after brushing with fluoridated toothpaste.

76
Q

Fluoride accumulates in

A

plaque fluid and is held against enamel.

77
Q

True or false?

Daily use of fluoridated toothpaste and mouthwash adds to the reservoir of the mineral available in the oral cavity.

A

TRUE

78
Q

After fluoride what is the #1 protector of teeth

A

Saliva

79
Q

Saliva is saturated with

A

calcium, phosphate, sodium bicarbonate, and proteins.

80
Q

what is pH of Sodium bicarbonate

A

7.0

81
Q

eating what increases salivary production?

A

Crunchy foods

82
Q

Clears food from oral cavity and dilutes acid

A

Saliva

83
Q

which is more effective at rinsing teeth: Viscous or more fluid saliva

A

More fluid saliva

84
Q

More chewing means that

A

saliva increases :

85
Q

Saliva flow is stimulated by

A

Chewing

86
Q

If a person has a lot of saliva

A

food will clear faster so pH returns to basic faster.

87
Q

Chemical factors in saliva

A

Sodium bicarbonate, phosphates, protein, and urea in saliva buffer acid.

88
Q

More saliva means more buffering chemicals available and that will

A

Protect teeth

89
Q

Calcium and phosphorus in the diet can

A

saturate saliva and assist with remineralization.

90
Q

Mucins in saliva

A

Trap bacteria and are swallowed with saliva.

91
Q

Proteins in saliva can

A

Kill bacteria

92
Q

Does Motivation to remove bacterial plaque play a role in keeping teeth caries free?

A

Yes, a major role

93
Q

Eating carbohydrates will make plaque sticky which can

A

cause more plaque to accumulate

94
Q

Scrupulous home care will

A

eliminate bacterial plaque from the caries equation.

95
Q

Early Childhood Caries (ECC)

A
  • Affects mainly maxillary anterior teeth.
  • Mandibular anterior teeth are protected by tongue and saliva.
  • Sucking on bottle stops during sleep and fluid pools around teeth.
96
Q

ECC can be prevented by

A
  1. ) Wean off bottle at an early age

2. ) Put child to bed with bottle of water or pacifier

97
Q

Sugar substitutes

A

Synthetic sweeteners
Sugar alcohols
(Both are noncarogenic)

98
Q

Which sweeteners are noncaloric

A

ONLY synthetic

99
Q

Aspartame

A

(Equal or NutraSweet)
180 times sweeter than sucrose
Used by 100 million people worldwide

100
Q

Saccharine

A

(Sweet ‘N Low or Sugar Twin)

300 times sweeter than sucrose

101
Q

Acesulfame K

A

(Sweet One)

102
Q

Sucralose

A

(Splenda)

Made by chlorinating sucrose

103
Q

Sugar alcohols

A 
Sorbitol
Xylitol
Maltitol
Mannitol
Lactitol
Isomalt
Erythritol
104
Q

Xylitol

A
  • Most desirable of all sugar substitutes
  • Not metabolized by bacterial plaque
  • Reduces salivary Streptococcus mutans in the oral cavity
  • Has capability to remineralize incipient decay
105
Q

Include what with each meal for ample saliva and to help clear the oral cavity

A

One crunchy food

Nutrition Exam 3 (4 decks)

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