Caries Risk Assessment Flashcards

(42 cards)

1
Q

Dental Caries
(3)

A

 Multifactorial disease
 Bacterial infection, followed by acid attack
 Trends

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2
Q

 Multifactorial disease

A

 Can be altered by secondary
factors: f luoride, saliva f low,
etc.

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3
Q

 Bacterial infection, followed
by acid attack
(2)

A

 Remin/demin
 Controlled by multiple risk
factors

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4
Q

 Trends
 Decline:
 Increase:

A

fluoride
fermentable
carbohydrate

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5
Q

Caries occurs in areas where

A

plaque accumulates, undisturbed

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6
Q

 Each site has a unique
environment that influences
plaque composition, access by
(3)

A

dietary factors, saliva and anti-
caries factors

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7
Q

Site-specific Modifying Factors
(5)

A

 Pre/post-eruption fluoride exposure
 Patient’s oral hygiene practices
 Biofilm (composition varies person to person, site to
site)
 Saliva flow rate and composition
 Dietary habits

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8
Q

Changes in our Understanding
(3)

A

 Treatable vs controllable
 Fluoride results in slower
progression
 Caries process is dynamic. It can be
arrested or reversed.

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9
Q

Caries Prevention Strategies
(6)

A

Fluoride (highly effective in all forms)
Sealants (highly effective if applied correctly)
Salivary stimulation
Diet modification
Antimicrobial
Non- f luoride remineralizing strategies

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10
Q

Fluoride (highly effective in all forms)
(3)

A

 Water fluoridation
 Professionally applied
 Home delivery

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11
Q

Salivary stimulation
(1)

A

 Chewing gum

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12
Q

Diet modification
(2)

A

 Behavioral
 Protective food additives

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13
Q

Antimicrobial
(2)

A

 Non-specific
 Targeted

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14
Q

Casein phosphopeptide stabilized amorphous calcium
phosphate (Recaldent; CPP-ACP)
 Claim:
(2)

A

 CPP stabilize high concentrations of
calcium and phosphate ions, together
with f luoride ions, at the tooth
surface by binding to pellicle and
plaque
 The ions are supposedly freely bio-
available and can diffuse into enamel
subsurface lesions, thus promoting
re-mineralization

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15
Q

Evidence suggests that, under highly favorable
conditions,

A

Recaldent re-mineralizes artificial lesions
to a modest extent.

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16
Q

There is need for

A

independent, randomized,
controlled studies, under clinically relevant
conditions

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17
Q

Bottom line
 “The clinical benefits of CPP-ACP with and without
fluoride in paste form are not yet substantiated by
credible scientific evidence, and thus

A

it cannot be
recommended at this time. Topically applied fluoride
remains the standard for anti-caries effectiveness…”

18
Q

ADA Center for Evidence Based
Dentistry:
 *There is insufficient evidence from clinical trials
that use of agents containing

A

calcium and/or
phosphates with or without casein derivatives lowers
incidence of either coronal or root caries.

19
Q

Allergies
(2)

A

 These products are derived from milk products.
 Patients with dairy allergies should avoid using them.

20
Q

CAMBRA

A

CAries Management By Risk Assessment

21
Q

determining caries risk
(3)

A

Caries disease indicators
Caries risk factors
Caries protective factors

22
Q

Caries disease indicators
(3)

A

□Active caries
□Restorations within 3 years
□Areas of demineralization, including interproximal

23
Q

skipped
Caries risk factors
(9)

A

□Multiple multi-surface restorations
□Frequent snacking/sugared drinks
□Reduced saliva
□Exposed roots
□Visible, heavy plaque
□Deep pits and fissures
□Ortho
□Recreational drug use
□Physical or mental limitations

24
Q

skipped
Caries protective factors
(10)

A

□Regular dental care
□Regular professional fluoride treatments/varnish
□Sealants
□Fluoridated water
□Fluoridated toothpaste
□OTC fluoride mouthrinse (daily)
□Rx fluoride daily (5000 ppm)
□Xylitol gum
□Xylitol products
□Adequate saliva flow

25
Caries risk □Low □Moderate □High
(no disease indicators, <2 risk factors, has protective factors) (no disease indicators, > 2 risk factors (but no caries) (cavitated lesion(s)/disease indicators OR > 3 risk factors)
26
Saliva (4)
Cleansing action Re- mineralization and repair of enamel Dilution of plaque acids Antimicrobial Properties
27
Saliva testing for caries  Salivary bacterial count (3)
 Detect levels of Strep mutans and lactobacilli  (Most) require 48-hour incubation period and follow-up appointment to discuss results  Chairside tests available (15 minute result)
28
skipped Saliva Flow/Buffering Capacity (4)
 Insufficient salivary flow can lead to demineralization and dental caries  Influenced by time of day, diet, age, disease, and medications  Testing flow rate can aid in caries susceptibility and in diagnosing salivary gland dysfunction  Buffer capacity measures response to acid challenge
29
skipped Aids (6)
 Saliva substitutes (Biotene products, Oasis, Hydris)  Prescription level fluoride (ie. Prevident 5000 plus)  Sugar free chewing gum (xylitol?)  Baking soda  Meticulous plaque control  Professional fluoride ‘Homemade recipe’ (1 cup water, lemon juice, glycerine)
30
skipped Diet assessment (4)
 Provide opportunity for patient to objectively observe their dietary habits.  Gain overall picture of types of food in patient’s diet  To study food habits: ie. frequency and regularity of foods eaten. (record frequency of cariogenic foods)  Determine consistency of diet (fibrous vs sticky)
31
Overall objectives: (2)
 identify specific dietary behaviors that affect caries risk (identify the high-risk behaviors)  Enable clinician to open conversation regarding dietary habits
32
skipped Diet Diary (3)
 Record 24 hr period –week-long  Explain purpose  Review form/app that you will send home with patient
33
skipped Review form/app that you will send home with patient (5)
 Encourage to fill out soon after eating  Record everything eaten, including beverages and in-between meal snacks.  Encourage patient to be detailed  Encourage patient to be truthful  Consider having patient include when he/she brushes/f losses
34
Key areas to observe: (2)
 Number of meals/snacks  < 6/day (desired)  > 6/day = increased risk  Meal/Snack structure  Structured (desirable)  Unstructured/grazing = increased risk
35
skipped Considerations: (5)
 Garnishes  Sports drinks  Chewing gum: sugarless or other?  Canned fruit: packed in water or heavy syrup?  Coffee/tea: with sugar?
36
Sugared Beverages-what to observe  Quantity (3)
 < 12 ounces/day (desirable)  12-20 ounces/day = moderate risk  > 20 ounces/day = high risk
37
Sugared Beverages-what to observe  Timing (3)
 With meals (desirable)  With snacks = moderate risk  Between meal snacks* = high risk
38
Sugared Beverages-what to observe  Frequency (3)
 1 exposure/day = low risk  2-3 exposures/day = moderate risk  > 4 exposures/day* = high risk
39
Sugared Beverages-what to observe Length of exposure (3)
 < 15 minutes = (desirable)  15-30 minutes = moderate  > 30 minutes = high
40
Sugared Beverages-what to observe Drinking style (3)
 Straw = (desirable)  Open container = moderate  Swishing around in mouth = high
41
skipped Strategies for making Recommendations (5)
 Delivery matters—and will improve pt’sreceptiveness  Determine pt’sunderstanding of diet/disease  Determine pt’smotivation  Provide how-to advice  Engage the patient to increase compliance
42
skipped  Provide how-to advice (2)
 Include how-to advice; strategies to achieve outcome  Provide educational resources