ND Flashcards
List 5 food/drinks that contain caries protective factors and describe its action
Diary milk = calcium, phosphate, casein = remineralises enamel = anti-cariogenic. Lactose = least cariogenic sugar
Cheese = calcium, phosphate, casein = remineralise enamel and increases saliva flow
Honey = esters = decrease dissolution of enamel (but this does not override high sugar content)
Unrefined plant foods = inorganic phosphates, organic phosphates, phytate = increase saliva flow on chewing
Apples = polyphenols = inhibit cellular adhesion of step mutans to tooth but has carious potential
Milk chocolate = cocoa factors, calcium, phosphate, casein = remineralise enamel but this is overridden by high sugar content
How would a vegan get
a) iron
b) calcium
c) Vit B12
d) Vit E
e) protein
a) Green leafy veg, beans nuts, soy flour
b) Green leafy veg, soya beans, nuts
c) Fortified breakfast cereals
d) plant oils, nuts and seeds
e) Tofu, lentils, beans, quorn
Advice on fruit juice?
Very acidic and high sugar content, should be limited to 150ml with breakfast
Advice on sugary cereals?
Don’t add tsp sugar on. Swap to a low sugar option (weetabix) with a sprinkle of sugary one on top
Advice on dried fruits?
High in sugar and should be limited to meal times only, replace with fresh fruit
Describe 4 studies on starch and caries and summarise in one sentence the findings on each
Animal study: Raw starch is not cariogenic, cooked starch can cause caries but less so than sucrose, mixed cooked starch and sugar = caries equal to sugar alone
Laboratory incubation studies: highly processed starch foods like crisps, pretzels, cornflakes can be hydrolysed to glucose which is metabolised to lactic acid = decrease pH = caries
Enamel slab experiments: Processed starchy foods cause 1/4 demineralisation of sucrose
Plaque pH studies: highly processed starchy foods containing sugar produce as much acid as high sucrose products. Breakfast cereals, bread, rice and pasta show reduce pH but not below critical and not as much as sucrose
Intervention studies: when starch intake is unaltered or increased and sugar is decreased, caries declines e.g. hereditary fructose intolerance, populations in WWII, Turku study
Conclusion: starch rich staple foods show no relationship with caries but highly processed starch foods especially with sugar added are highly cariogenic
Women of 50kg weight (1800kcal)
a) daily protein intake
b) % of saturated fat
c) amount of free sugars
a) 50g protein = 200kcal
b) Less than 35% of energy from fats, less than 10% of this from saturated fats = 63kcal = 7g
c) 5% of total energy = 90kcal = 22.5g
Omega 3 fatty acids - which foods, and effect on inflammation
Essential fatty acids with C=C bond 3 carbons from methyl end (EPA, DHA)
Oily fish are richest source
Inhibit formation of prostaglandins which reduces inflammation
What are the ages in which you can give different milks to children?
Full fat cows milk = not before 6 months at all (too high in minerals), not as main milk before 12 months
Semi-skimmed from 2 years if overweight
Skimmed milk not before 5 (children under 5 need more calories from fat than older children)
Cows milk beneficial to teeth?
Contains calcium, phosphate and casein = anti-cariogenic = remineralisation
Vit D = reduces risk of developmental defects = reduced risk of caries
5 foods beneficial to teeth not containing fluoride?
Cheese Yoghurt Leafy greens Apples Carrots Nuts
% of over 85’s that are edentulous
30%
Difference in bit strength from dentures and dentate
Dentate = 55-280lbs Dentures = 22-47lbs
Fibre
Source
Non-digestible carbohydrates
Non-starch carbohydrates (don’t contain glucose)
Wholegrain pasta, bread, cereals
Potatoes with skin
Dried fruit
Daily intake of fibre?
30g/day
