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Sucrose and dental caries.

A Sheiham1

  • 1Joint Department of Community Dental Health and Dental Practice, University College London.

Nutrition and Health
|January 1, 1987
PubMed
Summary

Reducing sugar (sucrose) intake can significantly benefit dental health. Evidence shows sucrose is a primary cause of dental caries, with risk increasing with consumption amount and frequency.

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Area of Science:

  • Dental Science
  • Microbiology
  • Nutrition Science

Background:

  • Dental caries is a significant global health issue.
  • Sucrose consumption is a well-established risk factor for dental caries.
  • Understanding the mechanisms and dose-response relationship of sucrose in caries is crucial.

Purpose of the Study:

  • To synthesize evidence implicating sucrose in the etiology of dental caries.
  • To elucidate the relationship between sucrose intake patterns and caries risk.
  • To evaluate the potential benefits of reducing sucrose consumption on dental health.

Main Methods:

  • Review of biochemical, microbiological, animal, and human clinical and epidemiological studies.
  • Analysis of dose- and frequency-dependent relationships between sucrose intake and caries.
  • Comparison of the cariogenic potential of sucrose versus starch.

Main Results:

  • Extensive evidence supports a causal link between sucrose and dental caries.
  • Bacterial polysaccharide synthesis, crucial for *S. mutans* colonization, is sucrose-dependent.
  • Human studies demonstrate a direct correlation between sucrose quantity, frequency of intake, and caries development, particularly in children and adolescents.
  • Sucrose is significantly more cariogenic than starch in humans.

Conclusions:

  • Sucrose is unequivocally a primary cause of dental caries.
  • Reducing sucrose consumption, particularly frequent intake, is recommended for improved dental health.
  • A 50% reduction in sucrose intake is likely to benefit dental health without adverse health effects.

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