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Food components and caries

W H Bowen1

  • 1Department of Dental Research, Rochester Caries Research Center, University of Rochester, New York 14642.

Advances in Dental Research
|July 1, 1994
PubMed
Summary

Dietary factors beyond sugar significantly impact dental caries. Non-cariogenic sugar substitutes, proteins, fats, minerals, and vitamins like pyridoxine can reduce caries incidence by altering plaque pH and inhibiting bacteria.

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Area of Science:

  • Oral Health
  • Nutrition Science
  • Microbiology

Background:

  • Dental caries is a multifactorial disease influenced by diet.
  • The relationship between sugar content and cariogenicity is often weak.
  • Dietary constituents can modulate plaque pH and bacterial activity.

Purpose of the Study:

  • To explore dietary factors beyond sugar that influence dental caries.
  • To investigate the cariostatic and cariogenic potential of various food components.
  • To highlight the role of non-sugar dietary elements in oral health.

Main Methods:

  • Review of existing literature on dietary components and dental caries.
  • Analysis of the impact of sugar substitutes, proteins, fats, minerals, and vitamins on plaque pH and cariogenicity.
  • Examination of metabolic pathways in dental plaque influenced by diet.

Main Results:

  • Sugar substitutes (xylitol, sorbitol, saccharin, aspartame) are non-cariogenic and may be cariostatic.
  • Arginine-rich proteins and proline can elevate plaque pH via the arginine deiminase pathway.
  • Dietary fats may reduce cariogenicity by enhancing sugar clearance and possessing antibacterial effects.
  • Minerals (calcium, phosphorus) and pyridoxine (vitamin B6) show potential cariostatic effects.

Conclusions:

  • Dietary sugar is not the sole determinant of food cariogenicity.
  • Various non-sugar dietary components can significantly hinder or enhance caries development.
  • Understanding these dietary interactions is crucial for effective caries prevention strategies.

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