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Year 2 > nutrition and caries > Flashcards

nutrition and caries Flashcards

1
Q

What effect does nutrition have on pre erupted teeth?

A

Pre eruption nutritional effects on enamel are systemic only

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2
Q

What effect does nutrition have on erupted teeth?

A

After eruption nutritional effects on enamel are topical only

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3
Q

How can nutrition increase caries risk?

A
  1. Dietary component that are fermented by oral microbes to generate acid can lead to caries
  2. Dietary components that inhibit demineralisation process can increase caries risk
  3. Dietary deficiencies that comprise salary gland function can increase caries risk
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4
Q

How can nutrition decrease caries risk?

A
  1. Dietary coronets can inhibit microbial metabolism

2. Dietary components can promote natural remineralisation

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5
Q

How does calcium intake effect enamel development?

A

Inadequate intake of calcium will compromise mineralised tissues infusing teeth
This can lead to hypo plastic enamel

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6
Q

If calcium is scarce does enamel development of bone growth take priority?

A

Enamel development

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7
Q

How does iron intake affect enamel development?

A

Iron deficiency can lead to hypermineralisation

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8
Q

How does phosphate intake affect enamel development?

A

Inadequate intake of phosphate will compromise mineralised tissues infusing teeth
This can lead to hypo plastic enamel

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9
Q

How does phosphate intake effect enamel development?

A

Inadequate intake of phosphate will compromise mineralised tissues infusing teeth
This can lead to hypo plastic enamel

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10
Q

How can inadequate fluoride intake effect enamel development?

A

Inadequate fluoride intake may lead to teeth ebbing more susceptible to caries

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11
Q

How can excess fluoride intake effect enamel development?

A

Can lead to fluorosis

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12
Q

How can vitamin E deficiency effect enamel development?

A

It has been shown to disturb enamel formation in animals but is rare in humans

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13
Q

How can vitamin A deficiency effect enamel development?

A

When severe can result in enamel hyperplasia and malformed dentine

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14
Q

How can vitamin D deficiency effect enamel development?

A

Leads to disturbed calcium and phosphate metabolism which leads to rickets
Rickets may cause slight enamel hypo plasia which can be a plaque retentive factor

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15
Q

What is enamel hypoplasia

A

When the enamel has a rough surface

This can lead to adherence of dental plaque and food on enamel surface

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16
Q

How can vitamin C deficiency effect enamel development?

A

Can lead to disorganisation of ameloblasts and odontoblasts

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17
Q

What is PEM?

A

Protein energy malnutrition

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18
Q

How can PEM effect enamel development?

A

Early childhood PEM (Protein energy malnutrition ) is associated with enamel hypoplasia so teeth are more prone to caries

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19
Q

How can PEM effect saliva?

A

PEM causes decrease in :

  1. Salary flow rate
  2. Calcium
  3. Protein
  4. IgA
  5. Lysozyme
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20
Q

What does salivary arginase do?

A

It breaks down arginine into urea and ornithine

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21
Q

What do bacteria do to arginine?

A

They feed off it to form ammonia and CO2

They also break arginine down into urea which is further metabolised in plaque to form ammonia and CO2

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22
Q

What does the production of ammonia do in the mouth?

A

As it is alkaline it will reduce demineralisation and increase remineralisation

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23
Q

What is the recommended daily

consumption of water for an adult?

A
  1. 5 litres per day

1. 8L should be obtains from beverages

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24
Q

How does dehydration effect the oral cavity?

A

Dehydration reduces salivary flow rate which in turn increases the time it takes for you to remove food residues in your mouth which can increase caries risk

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25
Q

Define fermentation

A

The chemical breakdown of substance by bacteria yeasts or microorganisms typically involving effervescence and the giving off of heat

26
Q

What are organic molecules broken down into?

A

Pyruvate

27
Q

What can pyruvate be broken down into?

A
  1. Lactic acid
  2. Acetic acid
  3. Folic acid
  4. Short fatty acids
  5. Alcohols
  6. Aldehydes
  7. Branched fatty acids
  8. Phenols
28
Q

Name the major component that causes caries

A

Sucrose

29
Q

What is sucrose?

A

A disaccharide made up of fructose and glucose

30
Q

How can the impact of sucrose on caries be moderated?

A

By using fluoride and improving oral hygiene

31
Q

Name the two main polysaccharides we consume

A
  1. Starch

2. Glycogen

32
Q

Give examples of disaccharides

A
  1. Sucrose
  2. Maltose
  3. Lactose
33
Q

Give examples of monosaccharides

A
  1. Glucose
  2. Fructose
  3. Galactose
34
Q

What makes carbohydrates cariogenic?

A
  1. The. stickiness of the carbohydrate
  2. If the carbohydrate source can lead to the formation of intracellular or extra cellular plaque polysaccharides
  3. The ability of the carbohydrate to decrease the ph of plaque
  4. The ability of the carbohydrate to promote bacterial adherence to the tooth surface
35
Q

What effect do extra and intra cellular plaque polysaccharides have on the oral cavity

A

They change the environment for bacterial plaque which can lead to an increase in cariogenic bacteria in plaque

36
Q

Is the carcinogenicity of starch high or low?

A

Low

37
Q

Why is the carcinogenicity of starch low?

A

As it needs to be broken down by amylase before they can be fermented

38
Q

What can effect the carcinogenicity of starch?

A

The way it is cooked effects its carcinogenicity

39
Q

How does the cookie of starch effect its carcinogenicity ?

A

Starch in the form of raw or lightly cooked vegetables is less acidiogenic than starch that is baked, fried or heavily processed?

40
Q

Adding what to starch can increase its carcinogenicity ? Why?

A

Ading sugar yo starchy products makes them more cariogenic as the starch and sugar mixture sticks to the teeth

41
Q

Describe a diet that decreases your chance of developing caries?

A

A diet high in starch and low in sugar

42
Q

Are all simple sugars cariogenic?

A

YES` except lactose in milk

43
Q

What can increase the carcinogenicity of simple sugars?

A

When they ate mixed with sticky starch based foods (Cakes) to when they are eaten as solids (Boiled sweets)

44
Q

Why are simple sugars mixed with sticky starches or eaten solid more cariogenic

A

As they are cleared more slowly from the mouth

45
Q

Why is sucrose considered the most important sugar related to caries?

A

As it consumed in the greatest amount and frequency compared to other simple sugars

46
Q

How is sucrose used by bacteria?

A

Can be used by bacteria to form extra and intracellular polysaccharides
Extra cellular polysaccharides from the bulk of dental plaque

47
Q

Describe what happens when sucrose is consumed?

A

It is hydrolysed to release glucose and fructose sugars
The energy release during this hydrolysis is used to add the released sugars to the ends of the growing gluten or fructan chains (these are plaque polymers)

48
Q

Name some plaque polymers

A

Fructan

Glucan

49
Q

When are fructan chains absent and what dos this suggest?

A

Fructan is absent in plaque that is starved overnight

This suggests that it is used as an extracellular source of fructose that organisms can use for energy

50
Q

Sugar make sup what percentage of fruits?

A

15%

51
Q

Does fruit have a high or low cariogenic risk? why?

A

Low as the sugars are intrinsic

52
Q

Is fruit juice better or whole fruits?

A

Whole fruit as fruit juices tend to be more cariogenic

53
Q

Why are fruit juices more cariogenic than whole fruits?

A

As that are less salivary stimulating

Moe sugar is available in fruit juices

54
Q

Alongside what you are eating what is another key factor that effects caries risk?

A

Frequency of eating

55
Q

How do cariostatic foods reduce your caries risk?

A
  1. Effect bacterial metabolism
  2. Increase salivary flow
  3. Decrease demineralisation
  4. Increase remineralisation
  5. They provide no fermentable nutrients
56
Q

Give an example of cariostatic foods

A
  1. Milk
  2. Cheese
  3. Tea
57
Q

What does milk contain that makes it cariostatic?

A
  1. Calcium and phosphate that inhibit demineralisation and promote remineralisation
  2. Non casein proteins that bind to enamel surfaces and protect them against acid attacks
58
Q

What Makes tea cariostatic?

A

It contains
1, tannins
2. Flavonoids

59
Q

What are the benefits of tannins?

A

They inhibit salivary amylase

Tannic acid inhibits the growth of s mutants

60
Q

What are the benefits of Flavonoids ?

A

They inhibit the growth of cariogenic bacteria by preventing the adherence and growth of plaque bacteria at the tooth surface

61
Q

Give expels of sugar substitutes

A
  1. Sorbitol
  2. Mannitol
  3. Maltitol
  4. Lactation
  5. Xylitol
  6. Lycasin
  7. Isomalt

Year 2 (20 decks)

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