Lecture 5: The effect of nutrition and diet on dental caries

Question 1

T/F caries rates are strongly correlated with nutritional status

Answer 1

false

Question 2

the challenge to teeth from products of _____ interactions is the most important variable in caries process

Answer 2

bacteria-substrate

Question 3

_____ surface caries primarily disease of industrialized societies

Answer 3

smooth-surface

Question 4

pre-industrialized society caries located on _____ and _____

Answer 4

root surfaces and fissures

Question 5

what is a major cause in the rise of caries in developed countries?

Answer 5

refined sugar

Question 6

T/F amount of sugar consumed per capita per year correlates with caries rates

Answer 6

true

Question 7

T/F as you increase sugar intake in industrialized countries, the # of DMFT increases

Answer 7

false, past a certain point there is no longer an increase in DMFT

Question 8

What were the 3 conclusions from the Vipeholm study?

Answer 8

• amount of sugar
• between meals
• sticky form

Question 9

What was determined by the Hopewood study?

Answer 9

• orphans on low refined carb diets had low caries rate

Question 10

____ and _____ correlate with the preference for greater sugar sweetness

Answer 10

• low education level

- time in city

Question 11

T/F sweet preference chages with exposure to sugar

Answer 11

true

Question 12

T/F lower threshold for sweetness and greater sugar consumption correlates with caries

Answer 12

false, higher threshold

Question 13

high sensitivity to _____ correlated with lower caries rates

Answer 13

6-n-propylthiouracil (PROP)

- “tasters” vs. “non-tasters”

Question 14

dietary modification can reduce _____ counts for extended period of time

Answer 14

lactobacillus

Question 15

What is the order of cariogenicity from highest to lowest between sucrose, fructose, and xylitol?

Answer 15

sucrose > fructose > xylitol

Question 16

what replacement for sucrose leads to the lowest white-spot increment?

Answer 16

xylitol

Question 17

T/F british children consume more sucrose than US children and have higher proportions of smooth surface caries

Answer 17

true

Question 18

T/F sugar consumption rates are increasing for the first time in 30 years

Answer 18

false, decreasing

Question 19

What is the average lbs. of sugar eaten per year per person?

Answer 19

140 lbs

Question 20

T/F fructose (corn sweetener has surpassed sucrose use in the US

Answer 20

true, carbonated drinks

Question 21

What is the leading source of added sugars in America’s youth?

Answer 21

soft drinks

Question 22

Who eats more sugar per day, men or women?

Answer 22

men, 57.7g to 36.2g

Question 23

Average amount of soft drink per year?

Answer 23

64.5 gallons

Question 24

When does the rapid rate of soft drink consumption start?

Answer 24

age 8

Question 25

What are the dietary guidelines for children?

Answer 25

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

Question 26

Name 4 polyols-monosaccharides

Answer 26

- sorbital - mannitol - xylitol - erythritol

Question 27

Name 3 polyols-disaccharides

Answer 27

- lactitol - isomalt - maltitol

Question 28

Name 2 polyols-polysaccharides

Answer 28

- hydrogenated starch | - hydrolysates

Question 29

what is the cheapest and most used forms of polyols?

Answer 29

- sorbitol and mannitol

Question 30

T/F alcohol sugars are non-caloric

Answer 30

false

Question 31

T/F alcohol sugars promote decay

Answer 31

false

Question 32

T/F xylitol gum is effective at preventing caries compared to chewing sugared gum or not chewing gum

Answer 32

true

Question 33

T/F xylitol gum may be more effective than sorbitol gum or combination of xylitol and sorbitol

Answer 33

true

Question 34

Aspartame (Equal) is a dipeptide of _____ and ______

Answer 34

phenylalanine and aspartic acid

Question 35

Aspartame (Equal) is not safe in ______

Answer 35

phenylketonuria

Question 36

T/F aspartame can be used in baked goods

Answer 36

false

Question 37

T/F Saccharin (Sweet N Low) is not metabolized (non-caloric) and heat stable

Answer 37

true

Question 38

T/F Acesulfame-K (Sunette or Sweet One) is 200 times sweeter than sucrose and temperature stable

Answer 38

true

Question 39

Another name for Sucralose is ______

Answer 39

Splenda

Question 40

Splenda is ____ times sweeter than sucrose

Answer 40

600 times

Question 41

For Splenda synthesis, 3 atoms of _____ are substituted for 3 _____ groups on the sugar molecule

Answer 41

- chlorine | - hydroxyl

Question 42

What is the critical pH?

Answer 42

5.5