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16 Cards in this Set

  • Front
  • Back
Regarding diet and caries, name some epidemiological studies?
-WWII
-Tristan da Cunha
-Hopewood House
-Anthropological studies e.g. Inuit people of Cananda -and Indigenous Australians
-Vipeholm
Types of studies investigating sugars?
1. epidemiological
2. natural experiments
3. intentional experiments
4. animal experiments
5. plaque pH studies
6. enamel block experiments
What are safe levels of sugar?
10kg per person per year in non-fluoridated areas
15kg per person per year in fluoridated areas
What was the Hopewood house experiment?
natural- a hostel in NSW 1947-1962
no sugar or white flour
no fluoride, poor OH
46% caries free at age 12yrs
NSW average at the time was 1% caries free
What was the Vipeholm study?
Intentional- 430 subjects 1945-1953, inmates divided into groups with controlled consumption of refined sugars, varied in:
amount
frequency
physical form
time of consumption
What was the conclusion of the Vipeholm study?
-sugar consumption increases caries
-risk of caries is higher is sugar is in sticky form
-risk is greatest if sugar is taken between meals and in sticky form
-increase in caries disappear on withdrawal of sticky foodstuffs
What was the Turku study?
-a trial of sugar, fructose and xylitol
-115 subjects-volunteers
-special foods made
-diet diary kept for 745days
-pt monitored carefully for caries

DMFS increase in sucrose, fructose and xylitol
What are animal experiments mainly done on?
specially bred rats, the results they found were:
-increased number of feeds, increased decay greatly
-decays rates are affected by sugar content in pod
-little difference between different sugars
-feeding by gastric tube causes no decay
What was the plaque pH experiment?
studies acid production in the mouth in humans
When consuming sugars, what is more important, frequency or amount?
frequency
Define starch in dental caries?
starch is main source of carbohydrates, which is broken down to glucose by amalyse in saliva. starch may cause caries.
Traditional diets that are high in unrefined carbs have, what?
low cariogenicity (potential for caries production)
Refined sugars have, what?
high cariogenicity
Starch becomes more cariogenic when it is?
refined
cooked
mixed with sugars
What is the epidemiology of starch and dental caries?
-little correlation between starch consumption and caries
Why does processing starch increase its cariogencity?
because starch is in granule form surrounded by a husk which is protected from saliva and swallowed intact, refining/cooking/processing starch removes the husk and breaks down the granules, food then becomes sticky and retentive.