Relationship between dietary habits and caries increment assessed over two years in 405 English adolescent school children

Rugg-Gunn, A. J.; Hackett, A. F.; Appleton, David R.; Jenkins, G.N.; Eastoe, J.E.

doi:10.1016/0003-9969(84)90145-6

Cited by 175 publications

(184 citation statements)

References 29 publications

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“…There is evidence to show that both the frequency 9-11 and the amount [12][13][14] of sugars consumed are associated with dental caries and the evidence for one is not stronger than the other. In the UK and in many Westernised countries, it is public health policy to reduce the amount of sugars consumed, 15,16 but at the level of the individual it is more practical to advise to limit the frequency of intake, as this is easier to quantify.…”

Section: Frequency or Amount Of Sugarsmentioning

confidence: 99%

Dietary advice in dental practice

Moynihan

2002

Br Dent J

104

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Section: Frequency or Amount Of Sugarsmentioning

confidence: 99%

Dietary advice in dental practice

Moynihan

2002

Br Dent J

104

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“…If age range was reported, the lower and upper limits are listed by a dash ('-'); if a mean was reported, that is indicated; if more than one age cohort was reported, the ages of each cohort are listed, separated by a forward slash ('/'). Rugg- Gunn et al (1984) reported regression of DMFS increment on amount of sugars, which indicated that there was an average increase of 1.28 DMFS over 2 years with each rise of 100 g/day of sugars; Ruottinen et al (2004) reported DMFT in a high-sugars-consumption group of 1.4 compared with 0.5 in a low-sugars-consumption group; and Burt et al (1988) reported that each additional 5 g of sugars intake was associated with a 1% increase in the probability of developing caries. Data from A low statistically significant correlation between DMFS increment and amount of sugars intake was found.…”

Section: Effect Of Reducing or Increasing Sugarsmentioning

confidence: 99%

Effect on Caries of Restricting Sugars Intake

2013

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A systematic review of studies in humans was conducted to update evidence on the association between the amount of sugars intake and dental caries and on the effect of restricting sugars intake to < 10% and < 5% energy (E) on caries to inform the updating of World Health Organization guidelines on sugars consumption. Data sources included MEDLINE, EMBASE, Cochrane Database, Cochrane Central Register of Controlled Trials, Latin American and Caribbean Health Sciences, China National Knowledge Infrastructure, Wanfang, and South African Department of Health. Eligible studies reported the absolute amount of sugars and dental caries, measured as prevalence, incidence, or severity. The review was conducted and reported in accordance with the PRISMA statement, and the evidence was assessed according to GRADE Working Group guidelines. From 5,990 papers identified, 55 studies were eligible -3 intervention, 8 cohort, 20 population, and 24 cross-sectional. Data variability limited meta-analysis. Of the studies, 42 out of 50 of those in children and 5 out of 5 in adults reported at least one positive association between sugars and caries. There is evidence of moderate quality showing that caries is lower when free-sugars intake is < 10% E. With the < 5% E cutoff, a significant relationship was observed, but the evidence was judged to be of very low quality. The findings are relevant to minimizing caries risk throughout the life course.

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“…9 In one extensive dietary survey it was shown that children who were caries-free consumed significantly more cheese than children who were more caries-prone. 10 Cheese is a good gustatory stimulant of salivary flow: consumption of a lump of cheese following a sugary snack almost abolishes the usual fall in plaque pH which follows sugar consumption. 1,11,12 However, the gustatory effect of cheese on saliva flow only partially accounts for its cariostatic action because the caries-reducing property of cheese is effective in desalivated animals.…”

Section: Researchmentioning

confidence: 99%

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

Moynihan¹,

Ferrier²,

Jenkins³

1999

Br Dent J

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RESEARCHdental caries reduced the enamel demineralisation caused by sucrose rinses. 3 More recently, a study of 179 children aged 7 to 9 years, showed that consumption of 5 g of cheese following breakfast for a period of 2 years was effective in reducing caries. 9 In one extensive dietary survey it was shown that children who were caries-free consumed significantly more cheese than children who were more caries-prone. 10 Cheese is a good gustatory stimulant of salivary flow: consumption of a lump of cheese following a sugary snack almost abolishes the usual fall in plaque pH which follows sugar consumption. 1,11,12 However, the gustatory effect of cheese on saliva flow only partially accounts for its cariostatic action because the caries-reducing property of cheese is effective in desalivated animals. 13 The calcium concentration of dental plaque is an important determinant of the balance between enamel de-and remineralisation because the rate of dissolution of the enamel hydroxyapatite is determined chiefly by the level of saturation with calcium and phosphate ions of the environment of the tooth. Increasing the calcium concentration of the environment of the tooth disfavours de-and favours remineralisation. The calcium, but not the phosphate concentration of dental plaque increase significantly following the consumption of uncooked cheese on its own. 1-3 These observations suggest that changes in the calcium concentration of plaque following cheese consumption are one measure of the effectiveness of the cheese in reducing enamel demineralisation. 14 Calcium would be expected to diffuse most readily into plaques with a low calcium concentration because the concentration gradient between saliva and plaque is greater than with plaques high in calcium. This possibility warrants investigation because individuals who are prone to caries tend to have low mean plaque calcium concentration 14 -so, if the calcium entering plaque from cheese is a factor affecting caries, cheese might be most effective on those most caries-prone.Evidence supports the theory that the release of calcium ions from cheese and the diffusion of these ions into plaque is a major cause of the protective effect of cheese, by preventing demineralisation or by promoting the remineralisation of enamel.The data reported on the cariostatic properties of cheese refer to the effect of uncooked cheese on its own, following a meal or snack. The aims of the present study were:• To investigate if cheese-containing cooked meals are effective in increasing plaque calcium concentration • To compare the relative effect on plaque calcium concentration of: cheese-containing cooked meals; cheese-free control meals; and cheese consumed alone • To compare any changes in plaque calcium concentration between Objective Eating cheese by itself increases plaque calcium concentration -which is probably one mechanism of the wellestablished action of cheese in reducing experimental caries. The objective of the present study was to determine whether consumption of cheese as p...

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Relationship between dietary habits and caries increment assessed over two years in 405 English adolescent school children

Cited by 175 publications

References 29 publications

Dietary advice in dental practice

Dietary advice in dental practice

Effect on Caries of Restricting Sugars Intake

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

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