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Pedo > Lecture 5: The effect of nutrition and diet on dental caries > Flashcards

Lecture 5: The effect of nutrition and diet on dental caries Flashcards

1
Q

T/F caries rates are strongly correlated with nutritional status

A

false

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2
Q

the challenge to teeth from products of _____ interactions is the most important variable in caries process

A

bacteria-substrate

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3
Q

_____ surface caries primarily disease of industrialized societies

A

smooth-surface

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4
Q

pre-industrialized society caries located on _____ and _____

A

root surfaces and fissures

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5
Q

what is a major cause in the rise of caries in developed countries?

A

refined sugar

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6
Q

T/F amount of sugar consumed per capita per year correlates with caries rates

A

true

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7
Q

T/F as you increase sugar intake in industrialized countries, the # of DMFT increases

A

false, past a certain point there is no longer an increase in DMFT

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8
Q

What were the 3 conclusions from the Vipeholm study?

A
  • amount of sugar
  • between meals
  • sticky form
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9
Q

What was determined by the Hopewood study?

A
  • orphans on low refined carb diets had low caries rate
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10
Q

____ and _____ correlate with the preference for greater sugar sweetness

A
  • low education level

- time in city

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11
Q

T/F sweet preference chages with exposure to sugar

A

true

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12
Q

T/F lower threshold for sweetness and greater sugar consumption correlates with caries

A

false, higher threshold

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13
Q

high sensitivity to _____ correlated with lower caries rates

A

6-n-propylthiouracil (PROP)

- “tasters” vs. “non-tasters”

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14
Q

dietary modification can reduce _____ counts for extended period of time

A

lactobacillus

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15
Q

What is the order of cariogenicity from highest to lowest between sucrose, fructose, and xylitol?

A

sucrose > fructose > xylitol

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16
Q

what replacement for sucrose leads to the lowest white-spot increment?

A

xylitol

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17
Q

T/F british children consume more sucrose than US children and have higher proportions of smooth surface caries

A

true

18
Q

T/F sugar consumption rates are increasing for the first time in 30 years

A

false, decreasing

19
Q

What is the average lbs. of sugar eaten per year per person?

A

140 lbs

20
Q

T/F fructose (corn sweetener has surpassed sucrose use in the US

A

true, carbonated drinks

21
Q

What is the leading source of added sugars in America’s youth?

A

soft drinks

22
Q

Who eats more sugar per day, men or women?

A

men, 57.7g to 36.2g

23
Q

Average amount of soft drink per year?

A

64.5 gallons

24
Q

When does the rapid rate of soft drink consumption start?

A

age 8

25
Q

What are the dietary guidelines for children?

A
  • limit intake of 100% juice to 4 to 6 oz
  • restrict other sugared beverages to occasional use
  • consume 2 or more servings of dairy foods
26
Q

Name 4 polyols-monosaccharides

A
  • sorbital
  • mannitol
  • xylitol
  • erythritol
27
Q

Name 3 polyols-disaccharides

A
  • lactitol
  • isomalt
  • maltitol
28
Q

Name 2 polyols-polysaccharides

A
  • hydrogenated starch

- hydrolysates

29
Q

what is the cheapest and most used forms of polyols?

A
  • sorbitol and mannitol
30
Q

T/F alcohol sugars are non-caloric

A

false

31
Q

T/F alcohol sugars promote decay

A

false

32
Q

T/F xylitol gum is effective at preventing caries compared to chewing sugared gum or not chewing gum

A

true

33
Q

T/F xylitol gum may be more effective than sorbitol gum or combination of xylitol and sorbitol

A

true

34
Q

Aspartame (Equal) is a dipeptide of _____ and ______

A

phenylalanine and aspartic acid

35
Q

Aspartame (Equal) is not safe in ______

A

phenylketonuria

36
Q

T/F aspartame can be used in baked goods

A

false

37
Q

T/F Saccharin (Sweet N Low) is not metabolized (non-caloric) and heat stable

A

true

38
Q

T/F Acesulfame-K (Sunette or Sweet One) is 200 times sweeter than sucrose and temperature stable

A

true

39
Q

Another name for Sucralose is ______

A

Splenda

40
Q

Splenda is ____ times sweeter than sucrose

A

600 times

41
Q

For Splenda synthesis, 3 atoms of _____ are substituted for 3 _____ groups on the sugar molecule

A
  • chlorine

- hydroxyl

42
Q

What is the critical pH?

A

5.5

Pedo (5 decks)

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