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87 Cards in this Set
- Front
- Back
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Systemic Nutrition affects the
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Development
Regeneration and repair of both hard and soft oral tissues |
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When is tooth enamel influenced by systemic nutrition
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only before eruption
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After eruption, the effects of diet are only
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Topical and include enamel demineralization and dental caries
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What is erosion ?
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loss of dental hard tissues caused by the local effect of acid on the teeth
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What can cause erosion
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Dietary sources
Excessive regurgitation of gastric contents into the mouth |
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What is the caries-dynamic process
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involves demineralization of enamel and dentin due to the products of bacterial metabolism (plaque bacteria)
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What is the dental caries process (5)
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Proteins from saliva absorb to a clean tooth to form the aquired pellicle
Allows certain bacteria to start to colonize the tooth Plaque thickens as it matures and contains many species of oral bacteria Cariogenic bacteria metabolize sugars to produce energy required for growth and reproduction Sugar catabolism produces organic acids that lower the plaque pH |
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What are the cariogenic bacteria
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Streptococcus mutans
Streptococcus Sobrinus Lactobacilli |
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Incipient lesions are what
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Earliest clinically detectable stage of caries
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How do incipient lesions appear
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Opaque, white appearance
Remineralization is possible |
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Prevalence of caries is higher in developed countries why?
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????
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Caries prevalence is higher in (4)
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Developed countries
Low socioeconomic groups Certain ethnic minorities Medically compromised patients |
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What is Acidogenic
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Foods or beverages that readily cause a drop in plaque pH to < 5.5 within 30 minutes
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Cariogenic is what
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Foods or beverages that contain fermentable carbohydrates that can be metabolized by oral bacteria to cause a decrease in plaque pH to <5.5 and result in demineralization of tooth and ultimately caries
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Anticariogenic is what
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Foods or beverages that can prevent cariogenic activity when eaten before an acidogenic product
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Cariostatic is what
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Foods or beverages that cannot be metabolized by dental plaque bacteria withing 30 mintues and do not cause a drop in salivary pH
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How can root caries occur
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Recession must be present
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Root caries are common in
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more than half of the dentate elderly
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What are the risk factors for root caries (8)
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Age
Gender Fluoride exposure Systemic illness medications Oral hygiene Salivary function Diet |
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What did the Vipeholm study concluded what (5)
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Increased frequency of sugar consumption= increased caries
Increase in caries is greater when sugar is consumed in retentive form Total amount of sugar consumed is not critical when consumed at mealtimes Wide inter-personal variation, even under experimental conditions Withdrawal of caries promoting agents causes caries to actively drop |
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Hopewood House study showed what
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Findings concur with Vipeholm study
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Turku Sugar Study showed what
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That after one year, caries development in the xylitol group was insignificant compared to sucrose and fructose groups.
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What are fermentable carbohydrates
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All sugars or cooked starches metabolized by oral bacteria to produce acids
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Frequent consumption of fermentable carbs is a major cariogenic risk factor because ? (3)
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Excessive sugar consumption will increase the number of occasions and total time the plaque pH is in the acidic range
Frequent exposure causes the plaque to become more bulky which serves as a bacterial energy source between snacking events There is likely to be a higher proportion of S.mutans forming in the plaque during exposure to fermentable carbs |
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What must starch do to be referred to as a food source for cariogenic bacteria
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Starch must split into simpler sugars by amylase from saliva and plaque
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What increases cariogenicity of cooked starched foods
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Sucrose; because the starch brings the sucrose into close contact with the tooth surface
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Less refined starchy grains and cereals contain?
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Phytate or Phytic acid and/or fiber that may protect teeth
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TRUE or FALSE
Fibrous foods require more chewing and may help increase salivary flow and oral clearance |
TRUE
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Sugar alcohols have a low or high potential for caries production
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LOW
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Sweeteners not derived from what are not cariogenic
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Carbohydrates
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Xylitol is considered what
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Cariostatic
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What food components affect mastication and oral clearance (3)
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Consistency
Temperature Textural properties |
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Oral Health status can impact what and affects what
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Biting
Chewing Swalloing Nutritional status |
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TRUE or FALSE
Food may be retentive physical form but cleared rapidly from the oral cavity |
TRUE
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What foods are considered to be more retentive
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Cookies
Crackers Potato Chips |
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What foods are considered to be less retentive
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Raisins
Milk Chocolate bars Caramels |
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High careiogenic foods tend to be what
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Slow dissolving
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Dietary patterns is a primary determinant in what rather than the extent of bacterial infections
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Caries severity
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What in dietary patterns greatly influence the risk for caries (3)
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Frequency of food consumption
Food combinations Nutritional adequacy of the diet |
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TRUE or FALSE
There is evidence that combining foods has potential anticaries potential |
TRUE
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Consuming sweets with what can decrease caries potential
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Proteins and fats as part of the meal
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Remineralization potential is enhanced if foods contain what
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Calcium or Fluoride
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Sequencing eating foods can affect?
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The magnitude of change in plaque pH
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What is the basis of plaque pH studies
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Measuring the drop in dental plaque pH after exposure to a fermentable carbohydrate
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What is the typical plaque pH response to a fermentable carbohydrate
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Stephen Curve
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which types of test are used to measure the plaque pH, absolute values of resting pH, minimum pH and time to return to resting value
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Acidogenicity test
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Acidogenicity test are the techniques used to measure what (3)
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the plaque pH
Absolute values of resting pH Minimum pH and time to return to resting value |
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At what pH do teeth start to dissolve
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5.5
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What are the labeling initiatives for cariogenic potential
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FDA has authorized the terms "does not promote" "useful in not promoting" or "Expressly for not promoting" dental caries on the packaging of foods containing sugar alcohols and other cariostatic sweetners.
Foods must be labeled sugar or sucrose free and must not lower plaque pH below 5.7 |
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what are cariostatic food factors (5)
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Phytates
Proteins Cheeses Fats Xylitol |
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Fluoride and what other micronutrients protect against caries (3)
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Molybdenum
Vanadium Strontium |
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What may promote caries
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Selenium
Led |
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What is a significant component of saliva
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Water
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what may enhance clearance of fermentable carbohydrates
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Adequate fluid intake at the time of food consumption
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What can promote remineralization in saliva
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Saliva Contains supersaturated concentrations of Calcium and Phosphate
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Literature shows poor correlation between what for oral hygiene
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homecare and caries
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What should a hygienist recommend to a patient to prevent caries
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Monitor food choices
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Caries implications for specific populations
what in infants and young children can cause caries (5) |
Prolonged use of baby bottles containing highly fermentable sugars
Pacifiers dipped in sweet agents Other high-frequency sugar exposures Older children may snack on sugary foods |
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Caries implications for specific populations
Athletes can obtain caries how? (1) |
Tooth erosion from sport drinks
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What modification can be made for athletes (2)
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Rely on a variety of foods and water for their energy and hydration needs |
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Vegetarians
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Diet tends to be higher in carbs, but prevalence of caries is lower compared to nonvegetarians
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A vegetarian diet is usually what
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fibrous and more abrasive
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Caries Implication for Specific populations
What type of caries is most common in elderly people |
Root Caries
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What other things affect populations of the elderly
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Changes in teeth and masticatory function affect dietary intake that can alter caries
tooth loss leads to changes in textures and consistency of foods |
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What are specific recommendations to reduce the cariogenic risk of the diet should include the following: (5)
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Reduce the frequency of consumption of fermentable carbs, especially between meals
Finish finish eating or drinking occasion with a food or drink with no cariogenic potential Drink water to satisfy thirst and hydration needs Consume sweetened and acidic beverages with meals that contain buffers to their cariogenic and acidogenic effects Combine and sequence foods to enhance mastication, saliva production, and oral clearance |
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What bacteria is mainly responsible for dental caries
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Streptococcus Mutans
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Which of the following would take longer to clear from the oral cavity
Hard candy Soda Ice cream Cracker |
Cracker
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Reading
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..............
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demineralization or loss of the tooths mineral structure begins when the pH of the enamel drops to what
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5.7- 5.5
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The normal pH of the oral cavity is what
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6.0
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the dynamic process of tooth demineralization and remineralization is guided by the interaction of several factors what are they
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Oral bacteria
Salivary Flow and composition presence of fluoride Tooth integrity dietary habits |
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What are three s substances that can help remineralize the enamel if the demineralization has not yet reached the CEJ
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Calcium
Phosphate Fluoride |
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Dental Caries is considered a
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Multifactorial disease
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The process of caries needs what three things
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A susceptible tooth
Cariogenic bacteria in dental plaque food source for the bacteria |
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More than how many species are present in the mouth
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More than 500
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What are the physiological characteristics of the s. mutans that make them prime etiological agent in caries include their ability to (5)
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Adhere to the tooth surface
Produce abundant insoluble extracellular polysaccharieds from sucrose Rapidly produce lactic acid from a number of sugar substrates Be tolerant to acid Produce intracellular polysaccharide stores |
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When the pH decreases to what, the immediate tooth enviroment is no longer saturated with calcium and phosphorus ions and starts to demineralize
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5.2-5.5
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Carious lesions can occur in areas where plaque can sufficiently colonize such as (4)
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Pit and fissures (occlusal surfaces of posterior teeth) Lingial pits of the maxillary incisors
Smooth surface caries Root surface caries Secondary or recurrent caries ( tooth surface adjacent to an existing restoration) |
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What study related to diet and caries prevalence remains the most influential to this date
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Vipeholm study
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What is the most important in caries progression
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frequency and form of consumption/ not the amount
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What fermentable carbohydrate continues to receive the greatest attention
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Sucrose
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Among dental research food with what percent of sugary by weight are considered high sugar foods
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15%
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What is the major contributors for sugar intake
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Cabonated beverages instead of chewing gum or cany
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What was the primary source of total sugars in the diets of young children
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Dairy foods
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What is Glucan
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bacterial storage form of carbohydrates
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TRUE or FALSE
Foods containing both cooked starch and a substantial amount of sucrose may be as cariogenic as an equal amount of sucrose |
TRUE
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TRUE or FALSE
Raw or Uncooked starches have low caries promoting activity |
TRUE
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