Lecture 5 Readings Flashcards
1
Q
diet vs nutrition:
A
food that passes through mouth vs. absorption and metabolism of nutrients from the diet
2
Q
True or False? There is a strong link between malnutrition and caries.
A
F. at least no evidentiary link
3
Q
How does malnutrition affect permanent tooth eruption?
A
delays eruption of permenent teeth and exfoliation of primary teeth
4
Q
Primary cuprit for caries in diet:
A
add sugar
5
Q
True or False? If a person eats only food with natural occurring sugar, they will not getting any caries.
A
F.
6
Q
What sort of diet s more cariogenic that sugar alone?
A
sugar-starch mixtures
7
Q
Are the low molecular weight carbs in lightly cooked vegetables carigni?
A
No, condidered non-cariogenic because so little break down happens in mouth
8
Q
Which are caloric needed which are non-caloric between bulk sweetners and intense sweetness?
A
caloric: bulk sweetness, non-caloric: intense sweetness
9
Q
Examples of intense sweetners:
A
Aspartame, Sucralose, Acesulfame-K, Alitame, Cyclmate, Glymhizi, Mirakulin Monellin, Neohespirdine DC`, Saccharin, Thaumatin
10
Q
Examples of bulk sweetness:
A
Lycasin, Maltitol, mannitol, Sorbitol, Xylitol, Isomalt
11
Q
INtense sweetness can be ___ times as sweet as sucrose.
A
1000
12
Q
What is Glyrrihizin obtained from?
A
lycorice root
13
Q
What are moonlit, thrumatin and mirakulin obtained from?
A
various fruits
14
Q
What are alitame and aspartame based on
A
amino acids or peptides
15
Q
Acesulfame-K, cuclamate and saccharin are all:
A
chemicaly synthesized sweetners
16
Q
Neohesperdine DC is a:
A
modified glycoside, extractd from lemon peel
17
Q
What are intense sweetness used in?
A
soft drinks, beer, confectionary, desserts, ice cream, maramalade and jam, denitrifies, sweetening drops and tablets used in for coffee, tea, etc.
18
Q
What % of carbonated beverages consumed in the US are sweetened with aspartame?
A
30%
19
Q
True or False? There are regulations regarding the use of intense sweetners.
A
T
20
Q
True or False? There are strict regulations regarding the use of intense sweetness due to serous see-effects in humans.
A
F. few side-effects
21
Q
Aspartame contains:
A
phenylalanin
22
Q
Why are drinks that contain aspartame required to state the presence of phyenylalanine on their labels?
A
some people are unable to metabolize pheylalaanine
23
Q
True or False? Intense sweetners are metabolized to acids in the oral cavity.
A
F
24
Q
True or False? Intense sweeteners can cause caries.
A
F
25
What ingredients in many beverages with aspartame can cause dental issues?
citric or phosphoric acids may cause dental erosion (erosion vs. caries)
26
True or False? Sometimes both intense sweetness and sugar are added to foods and drinks.
T
27
Cariogenic sugars:
fructose, glucose, sucrose
28
Good technological properites of sorbitol and xylitol:
sweetness, hygroscopity, and solubility
29
2 examples of sugar alcohols:
sorbitol and xylitol
30
disadvantage to bulk sweetners:
only partially absorbed internal he small intestin and pass to the collon whee they may induce osmotic diarrhea
31
Why are food and drinks that contain bulk sweetners not recommended for children under the age of 3?
becaues they may get diarrhea
32
What can high intake of xylitol or sorbitol in scrag-free medicine cause?
stomach problems
33
Sorbitol is a _-carbon sugar
6
34
True or False? No organisms of the mouth can ferment sorbitol.
F. most s. mutans strains, lactobacili, and other less frequently encountered oral bacteria can
35
What has made people concerned about the non-cariogenic value of sorbitol?
the observed fermentability of sorbitol
36
Differences between the fermentation of sorbitol and sucrose by s. mutans:
fermentation of sorbitol proceeds at a slower rate, the final pH in liquid cultures nomad does not reach such low lvl as are regularly seen with glucose or sucrose AND sorbitolis metabolized by inducible enzymes which are made only when the bacterial are exposed to sorbitol for a long enough time AND the degradation of sorbitol yields a quantitativey different profile of fermentation products.
37
What is the major product of sucrose fermentation under anaerobic conditions?
lactic acid
38
What is the major product of sorbitol fermentation under anaerobic conditions?
ethanol and formic acid, and small portion of lactic acid
39
Which will be metabolized if both glucose and sorbitol are present in the mouth?
glucose
40
Which fermentation end product exerts the strongest demineralizing effect on tooth enamel?
lactic acid
41
Critical pH of the mouth:
5.7
42
True or False? sorbitol sweetend foods and drinks will often decrease the pH of the mouth to below the critical pH
F.
43
True or False? The potential hypo acidogenic properties of sorbitol pose a coriocinogic threat
F. at least to the majority of people
44
What type of sugar is xylitol?
penitol, 5 carbons
45
True or False? No sttptococci and other microoganisms ferment xylitol.
F. most
46
What kind of effect does xylitol have on mutans streptococci?
bacteriostatic, due to the entry of xylitol not the bacterial cell resulting in an intracular accumulation of xylitol 5-phosphate
47
What does xylitol result in, in the presence of S mutans and S. sobrinus?
cell degradation, intracelluar vacuolds, and other damage
48
True or False? Xylitol lowers the pH of dental plaque in vivo.
F. does not
49
How might xylitol indirectly decrease the pH of the oral cavity?
inhibition of the effect of acid production from sucrose and glucose
50
True or False? There is a non-acidogenicity to xylitol in dental plaque
T. one of the most important factors to its non cariogenicity
51
True or False? Long durations of chewing xylitol gum changes the metabolism of dental plaque .
T. Less acid formation from sucrose due to ecological changes in the micro flora or reduced production of dental plaque
52
True or False? Xylitol reduces the population of T. mutans internal he mouth.
T
53
How are plaque and salivary levels of S. mutans affected with sorbitol?
increased (generally)
54
Can chewing xylitol gum reduce the transmission of S. mutans from mother-to-child?
yes
55
Cariogenicity of lycasin, maltitol, and mannitol:
low, these are bulk sweetners
56
What is lycasin produced from:
potato or Cornybacteria starch (hydrolyiss, then hydrogenation
57
Most Lycasin products contain 50% ____ and a relatively low proportion of higher molecular weight carbs.
maltitol
58
The lower the proportion of higher molecular weight carbohydrates, the:
lower the cariogenicity, alpha-amylase can split them to form glucose, maltose, and lamtotriose and are metabolized by bacteria
59
Cariogenicity of Lycasin:
low to medium, depends on the thp of Lycasin
60
High content of maltitol and low content of higher carbohydrates:
small decreases in plaque pH
61
True or False? Maltitol is a sugar alcohol.
T
62
True or False? Strep mutans, Actinomyces and some species of lactobacili can ferment maltitol.
T. at slow rate
63
T of F? Most oral microorganisms can ferment maltitol.
F. can not be
64
True or False? Maltitol is virtually non-cariogenic.
T
65
2 examples of hexitols:
mannitol and sorbitol
66
Lactobacili and S. mutans are unique in their ability to ferment:
the 2-sugar alcohols, mannitol and sorbitol
67
Is mannitol of high or low acidogenicity?
low
68
Chewing any sort of gum increases:
salivary flow which can decrease the rat of caries
69
Possible explanation of long-term preventative effect of chewing xylitol:
microbiological changes in the mouth and/or the maturation of the erupting teeth under favorable physiochemical conditions
70
What is believed to more important in the prevention of caries when chewing xylitol gum, concentration of xylitol or frequency of chewing?
frequency of chewing
71
Which is more superior in the reduction of caries, xylitol or sorbitol?
xylitol
72
Caries reducting effect (in %)of chewing xylitol gum
20-40%
73
Name 2 polyols:
sorbitol and xylitol
74
Foods that haveanticariogenic capability are referred to as:
"cariostatic factors"
75
Is cow's milk cariogenic?
no, the sugar is lactose which is the least cariogenic sugar, and milk contains protective factors such as calcium, phosphate and casein
76
Which is the least cariogenic sugar?
lactose
77
Cow's milk:
reduces cariogenic potential of sugar-containing foods,
78
Which contains more lactose, cow or breast milk?
breast (7% vs. 4-5%), and lower concentrations of calcium and phosphate (may be more cariogenic)
79
What can lead to sever dental caries cases in regards to breast feeding?
prolonged on-demand great feeding, often when infants have suckled during the night
80
Why should breast feeding be promoted over cow's milk or formula considering there is a possibility that it is more cariogenic?
best nutrition
81
How does cheese increase the oral pH?
by stimulating salivary flow and raise plaque calcium concentration (both prevent demineralization), contains casein phosphopeptides
82
What are phosphopeptides?
amorphous calcium phosphate nanecomplexes, role in remineralization
83
True or False? There is a strong relationship between calcium concentrations in dental plaque and dental caries increments.
T
84
Protective factors in plants:
organic phosphates (by adsorbing to the enamel forming a protective coat? not in humans), inorganic phosphates, polyphenols and phytate (by adsorbing to enamel making a physical barrier to plaque formation) All questionable
85
Probable reason for anticariogenic properties of plants:
eating fibrous foods increase salivary flow (clear food, buffer plaque acid, promoting remineralization)
86
True or False? Inorganic phosphates prevent demineralization of enamel.
T
87
Most effective inorganic phosphates in the prevention of dental caries:
sodium trimetaphosphate (Na-TMP), effective when added to gum
88
Why is phytate unsuitable as a charismatic food additive?
it reduces absorption of iron, magnesium, calcium, and zinc
89
How do inorganic phosphates affect enamel?
prevent demineralization
90
Issue with Na-TMP if used at levels that would prevent dental caries:
results in high sodium intake
91
Property of interest in polyphenols:
antibacterial
92
Food that contains polyphenols:
tea, apples, also good stimuli for salivary flow, but are acidic and contain sugars
93
Effect of tea extracts on oral health:
inhibit salivary amylase activity
94
Proposed effect of cranberries on oral health:
charismatic by inhibiting bacterial adherence and glucosyltransferase activity of S. mutans?
95
Foods with cariostatic properties:
milk, cheese, and unrefined plant foods
96
Cariostati factors that have limited applications in their natural source:
esters in honey, cocoa factor in chocolate, glycyrrhizinic acid in licorice and phyate (may potentially be used as additives in foods)
97
True or False? Chewing sugar-free gum after a meal help return the pH to resting oral pH faster.
T
98
This results in the surface dissolution of dental hard tissues:
dental erosion
99
Caries and erosion both result from:
demineralization of tooth minerals by acid
100
Major different between caries and erosion:
Erosion occurs in the absence of bioflm
101
What is the main pathological factor leading to tooth wear?
erosion
102
Erosion, along with __ and ___, contribute to he multifactorial nature of this condition.
abrasion, attrition
103
The clinical expression of dental erosion is modified by:
chemical and physical properties of food or beverage and biological and behavioral factors
104
What is responsible for the increase in prevalence of dental erosion in the U.S.S.?
changes in lifestyle and increasing availability of acid beverages and juices AND the improvement in oral hygiene and teeth whitening
105
How can teeth whitening lead to dental erosion?
plaque and stains on teeth actually provide protection against dental erosion
106
Increase in the consumption of fruit juices by adolescents internal h past 30 years:
more than doubled, milk consumption decreased body temperature 36%
107
Primary acids implicated in dental erosion:
citric (juices), phosphoric (soft drinks), malic (apple juice), tartaric (grape juice/ wine)m acetic (vinegar), etc.
108
True or False? The erosive potential of an acidic food in entirely dependent upon its pH.
F. Affected by its titratable acid contented the calcium-chelation properties
109
Which acid has the greatest ability to cause dental erosion and why?
citric, calcium-chelating properties
110
Determinants of ultimate acid erosive potential:
interaction among its chemical properties, biological factors, and behavior
111
Chemical properties influencing acid erosive potential of a food:
pH, total acid content, calcium, phosphate, needed fluoride content, and adhesiveness
112
Biological factors influencing acid erosive potential of a food:
salivary flow rate, buffering capacity and composition, pellicle formation, tooth composition, and dental and soft-tissues anatomy
113
Behavioral properties influencing acid erosive potential of a food:
eating and drinking habits, especially the frequency, duration, and timing of exposure
