Please enable JavaScript.

Coggle requires JavaScript to display documents.

Chapter 18: Nutritional Aspects of Dental Caries: Causes, Prevention, and…

- - - - Increasing resistance of tooth against demineralization begins in the pre=eruptive phase. An adequate intake of nutrients during growth and development of enamel and dentin is essential.
    - - food selection, dietary patterns, oral hygiene habits, race or ethnicity, age , and income are factors that determine susceptibility to caries
    - - availability of essential nutrients during hte development of salivary glands, which begins during the fourth week in utero, has a significant impact on the amount of saliva and its composition
        
        protection provided by an adequate salivary flow and buffering capacity of saliva ultimately reduce the destructive capabilities of fermentable carbohydrates on teeth
    - - complex environment of bacteria, polysaccharides, proteins, and lipids . Forms a local barrier on enamel and may interfere with demineralization
    - - Fermentable carbohydrates that can be metabolized by oral bacteria and reduce salivary pH below 5.5
    - - do not cause a reduction in salivary pH below 5.5
        
        Nonnutritive sweetners
        
        aspartame, saccharin, sucralose, neotame, and acesulfame are a few examples of nonnutritive sweetners
        
        Protein and Fat
        
        two nutrient classes that may be considered cariostatic because they do not lower plaque pH
    - - Anticarcinogenic foods or beverages do not cause a reduction in pH below 5.5 and may protect teeth from cariogenic activity
      - Sugar Alcohols
        
        mannitol and sorbitol are often used as substitute sweeteners. They are viable alternatives to sugar because of their sweet teste but have the added benefit of being noncariogenic
      - Phosphorus and Calcium
        
        provide qualities protecting against caries . Dispersion of these minerals throughout plaque biofilm may provide a buffering effect, increasing plaque pH
    - - a constituent in chocolate, known as cocoa factor, has shown anticariogenic properties
      - glycyrrhiza, the active ingredient in licorice, can also be considered anticariogenic due to the potential to reduce S. mutans in saliva