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Relationship of diet to root caries
A S Papas1, A Joshi, C A Palmer
1Tufts University School of Dental Medicine, Boston, MA 02111-1513.
The American Journal of Clinical Nutrition
|February 1, 1995
Summary
High sucrose intake is linked to increased root caries (decayed and filled surfaces) in adults. Dietary factors, including sucrose, plaque, and gingival recession, significantly influence root caries development.
Area of Science:
- Oral Health
- Dental Research
- Nutrition Science
Background:
- Root caries is a significant oral health issue affecting middle-aged and elderly populations.
- Understanding the dietary factors contributing to root caries is crucial for prevention strategies.
Purpose of the Study:
- To investigate the relationship between diet, specifically sucrose consumption, and root caries prevalence.
- To identify dietary and clinical predictors of root caries in adults.
Main Methods:
- A Nutrition and Oral Health Study involving 141 adults (aged 47-83).
- Nutritional intake assessed via two 3-day food diaries.
- Root caries measured using the 1985 Adult Survey Diagnostic Criteria.
Main Results:
- Higher sucrose consumption was significantly associated with higher root decayed and filled surfaces (DFS).
- Individuals in the highest sucrose quartile had significantly more root caries than those in the lowest quartile.
- Stepwise regression indicated sucrose, plaque, number of teeth, and gingival recession explained variance in root caries.
Conclusions:
- Dietary sucrose is a significant factor in the etiology of root caries.
- Root caries shares similar dietary etiological factors with coronal caries.
- Findings highlight the importance of dietary management in preventing root caries.