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44 Cards in this Set
- Front
- Back
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What are Fermentable Carbohydrates?
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- Sugars & Starch found naturally in foods or added during processing.
- Added Sugars: white or brown sugar, honey, molasses, maple, malt, corn syrup, fructose, dextrose |
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What Fermentable Carbohydrates cause demineralization?
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- Candy
- Cookies - Soda - Ice Cream - Other food products that contain sucrose. |
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What is Fructose?
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- The primary carbohydrate in fruit.
- It is not cariogenic if fruit is eaten in excessive quantities. - Fruits are fibrous causing more chewing. This stimulates saliva flow which reduces the chance for caries development. |
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How is saliva a factor?
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Saliva helps to buffer acids to prevent demineralization.
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What are the sequence of events leading to dental caries?
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1st- Cariogenic Foodstuff
(Fermentable carbohydrates taken into plaque) 2nd- Plaque Bacteria (Rapid Action: pH of plaque drops) 3rd- Acid Formation (Forms immediately. Frequent exposures of tooth surface to acid) 4th- Demineralization 5th- Dental Caries |
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How does Sucrose help contribute to dental caries?
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- Sucrose enters the microbial plaque.
- Acid-forming bacteria then break down the sugar to an acid. - Acid on the tooth surfaces causes subsurface demineralization. |
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How does Fermentable Carbohydrates have the potential to demineralize?
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- Related to the length of tooth exposure.
- Sticky and retentive nature of the carbohydrate present in the food or drink. |
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Soft & Sticky
Fermentable Carbohydrates |
- Crackers
- Chips - Raisins - Cereals - These foods retain on the tooth surface longer and are more cariogenic. |
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What is Cariogenic?
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- All simple sugars can be cariogenic (Glucose, Fructose, Lactose, Maltose, Sucrose, Honey, High Fructose Corn Syrup)
- Starch can be cariogenic under some circumstances (Amylase) - Sugars are rarely eaten alone, but rather with other food components and other foods which can affect their cariogenic potential. - Foods have been labeled low, moderate or high in cariogenic potential based upon acid production potential. |
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What foods have Low Cariogenicity?
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- Raw Vegetables
- Raw Fruits - Milk (Buffers acids. Balances a chocolate cake) |
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What are Fermentable Carbohydrates?
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- Sugars & Starch found naturally in foods or added during processing.
- Added Sugars: white or brown sugar, honey, molasses, maple, malt, corn syrup, fructose, dextrose |
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What Fermentable Carbohydrates cause demineralization?
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- Candy
- Cookies - Soda - Ice Cream - Other food products that contain sucrose. |
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What is Fructose?
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- The primary carbohydrate in fruit.
- It is not cariogenic if fruit is eaten in excessive quantities. - Fruits are fibrous causing more chewing. This stimulates saliva flow which reduces the chance for caries development. |
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How is saliva a factor?
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Saliva helps to buffer acids to prevent demineralization.
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What are the sequence of events leading to dental caries?
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1st- Cariogenic Foodstuff
(Fermentable carbohydrates taken into plaque) 2nd- Plaque Bacteria (Rapid Action: pH of plaque drops) 3rd- Acid Formation (Forms immediately. Frequent exposures of tooth surface to acid) 4th- Demineralization 5th- Dental Caries |
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How does Sucrose help contribute to dental caries?
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- Sucrose enters the microbial plaque.
- Acid-forming bacteria then break down the sugar to an acid. - Acid on the tooth surfaces causes subsurface demineralization. |
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How does Fermentable Carbohydrates have the potential to demineralize?
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- Related to the length of tooth exposure.
- Sticky and retentive nature of the carbohydrate present in the food or drink. |
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Soft & Sticky
Fermentable Carbohydrates |
- Crackers
- Chips - Raisins - Cereals - These foods retain on the tooth surface longer and are more cariogenic. |
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What is Cariogenic?
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- All simple sugars can be cariogenic (Glucose, Fructose, Lactose, Maltose, Sucrose, Honey, High Fructose Corn Syrup)
- Starch can be cariogenic under some circumstances (Amylase) - Sugars are rarely eaten alone, but rather with other food components and other foods which can affect their cariogenic potential. - Foods have been labeled low, moderate or high in cariogenic potential based upon acid production potential. |
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What foods have Low Carigenicity?
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- Raw Vegetables
- Raw Fruits - Milk (Buffers acids. Balances a chocolate cake) |
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Which foods have Moderate Cariogenicity?
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- Fruit Juice
- Sweetened, Canned Fruit - Soft Drinks - Breads |
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Which foods have High Cariogenicity?
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- Dried Fruits
- Candy, Hard Candy - Cake - Cookies - Pie - Crackers - Chips |
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Which foods are Non-Cariogenic?
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- Meat, Fish, Poultry
- Fats & Oils |
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Which foods are Cariostatic & Prevents Caries?
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- Cheese
- Nuts - Xylitol |
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Contributing Factors
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- Time (Acid formation begins immediately when cariogenic food is taken into the plaque)
- The pH of the plaque is lowered promptly. |
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How long does it take for the pH of an unhealthy oral cavity to return to a normal level?
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- 1 to 2 hours
- If plaque is left undisturbed |
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How long does it take for the pH of a clean oral cavity to return to a normal level?
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- 20 to 40 minutes
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What is the pH of plaque before eating?
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- 6.2 to 7.0
- This number is lower in a person susceptible to caries. - This number is higher in a person resistant to caries. - After immediate sucrose intake, there is a rapid drop in pH. |
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What is the critical pH for enamel demineralization?
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- 4.5 to 5.5
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What is the critical pH for root surface demineralization?
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- 6.0 to 6.7
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What is the amount of demineralization dependant on?
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- The length of time and the frequency with which the acid is in contact with the tooth.
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What is the Stephan Curve?
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- The effect of a 10% sugar rinse on plaque pH.
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The Frequency of Carbohydrate Intake
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- With each meal or snack that contains sucrose, the pH of the plaque is lowered.
- Large amounts of sucrose eaten with meals is less cariogenic than small amounts eaten at frequent intervals during the day. |
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What are the Pathological Factors?
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- Bacteria (Mature plaque vs Early plaque)
- Frequency (Exposures to Fermentable Carbohydrates) - Salivary Dysfunction (Xerostomia) |
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What are the Protective Factors?
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- Salivary Components (Helps lubricate & moisten food & has the components that buffer & help to neutralize acids)
- Calcium & Phosphate Fluoride (Fluoride aids in remineralization found in saliva & plaque) - Remineralization (Fluoride) - Cariostatic Food (Cheese & Nuts help buffer the acids) - Antimicrobials (Chlorhexidine) |
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Liquid Sugars
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- Passes through the oral cavity quickly.
- Constant sipping of a sugared beverage increases the risk of caries. - Advise parents about avoiding prolonged use of bottles or sippy cups w/ fruit juices and/or milk. |
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Starchy Foods
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- High starch foods have slow salivary clearance rates.
- The following foods retain on the teeth longer than milk chocolate or jelly beans: - Creme Sandwich Cookies - Crackers - Donuts - Chips |
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Polyphenols
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Polyphenols such as tannins in cocoa, coffee & tea may reduce the cariogenic potential of foods.
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Sugar Acohol-Based Products
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- Stimulates saliva increasing the clearance of sugars
- Sorbitol, Mannitol, Erythritol, Isomalt |
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What is Xylitol?
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- Sugar alcohol based product.
- 5 carbon sugar that is antimicrobial. - Advise patients to look for xylitol products. - The body knows how to break down xylitol. - More natural. - Lab made sugars could be cancerous. |
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What are some risk reductions?
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- Routine plaque control.
- Fluoride products based on degree of risk. - Eating a combination of foods-fibrous foods to increase salivary flow. - Eating dairy foods with fermentable carbohydrates with meals instead of between meals (Prevents the drop in pH) - Drink sweetened & acidic beverages w/ meals (Drink rather than sip) - Rinse after eating if brushing is not possible. - Chew sugarless gum, especially xylitol. - Limit the number of between meal snacks. - Frequency is more relevant than quantity. |
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What fluoride products are high risk for ingestion?
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- Neutra Foam: 9,000 ppm
- APF: 12,000 ppm |
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What fluoride products are not at risk for ingestion?
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- Varnish: 22,600 ppm
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Toothpaste & Mouthrinse Protection
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- Toothpaste: 1200 ppm
- Act, Fluorigard, Listerine: 225 ppm (Everyday use for protection) - Gel Kam: 5,000 ppm (Pt. dislikes) |
