Lecture 5 - Caries and diet Flashcards Preview

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Flashcards in Lecture 5 - Caries and diet Deck (24):
1

T/F
poorly mineralized teeth are more susceptible to demineralization
they will decay if local substrate for bacterial acid production is not present

T
F - they will not

2

the most common caries of industrialized societies is:

smooth surface caries

3

in pre-industrialized societies, caries is confined to which surfaces?

root surfaces and fissures

4

Vipeholm study conclusions

Decayed Missing Filled teeth increased with
-----quantity of sugar consumed
-----consistent consumption of sugar (between meals)
-----sticky things like toffee between meals caused the most cariogenic problems

5

Hopewood study conclusions

children living in communal homes on a normal diet had lower caries rate than those with parents because of CONTROLLED DIET
Studied difference between natural and processed foods

6

T/F
sweet preference does not change with sugar exposure
higher threshold for sweetness and greater sugar consumption is correlated with caries
sensitivity to sweetness is correlated with higher caries rates

F - it does change
T
F - lower caries rates

7

the sweetest and most cariogenic sugar is:

sucrose

8

the second most cariogenic sugar, found in Coca-Cola, is:

fructose

9

why are cooked starches cariogenic?

because they stick to our teeth

10

Turku study conclusions

reducing sucrose intake can decrease white-spot increment and caries rate

11

why is sucrose more important for smooth surface caries than fissure caries?

it is easier to hang on (smooth surface caries)
sucrose promotes ECM production promoting smooth surface caries
Glucosyl transferase takes up sucrose making ECM allowing s. mutans to work

12

T/F Intake of sucrose is still higher than fructose due to intake of carbonated soft drinks

F - fructose is higher due to carbonated soft drinks

13

T/F dental caries is correlated with obesity

F - they are not correlated

14

what are some dietary guidelines for kids?

limit intake of 100% juice to 4-6 oz
restrict sugared beverages
consume 2 or more dairy servings

15

name the polyols monosaccharides (4)

sorbitol, mannitol, xylitol, erythritol

16

name the polyols disaccharide (3)

lactitol, isomalt, maltitol

17

name the polyols polysaccharide (2)

hydrogenated starch, hydrolysates

18

T/F chewing xylitol is not effective at preventing caries development
chewing sugar free gum 3X or more daily for prolonged period may reduce caries incidence

F - it is effective
T

19

stevia

plant derived
glycoside
difficult to extract
natural

20

aspartame

(Equal, nutrasweet)
200X sweeter than sugar
table top sweetener
Clean sweet taste

21

saccharin

(sweet n low)
bitter aftertaste
noncaloric; noncariogenic

22

acesulfame-K

(sweet one)
200X sweeter than sugar
non-caloric
no after taste

23

sucralose

(splenda)
3 chlorine atoms substituted for 3 OH groups from sugar
600X sweeter than sugar
noncaloric and noncariogenic
tastes like sugar

24

what are the physical properties of food that influence cariogenicity?

adhesion to teeth (water reduces caries)
salivary stimulation