Associations between dietary intake, dental caries experience and salivary bacterial levels in 12-year-old english schoolchildren

https://doi.org/10.1016/0003-9969(96)84555-9Get rights and content

Abstract

A population of 328 12-yr-old English schoolchildren, consuming their normal diets, was investigated in a cross-sectional study to determine the interactions between caries experience, oral hygiene status as gingival index (GI), dietary intake (as number of eating events per day and the number of eating events per day at which sugar-containing foodstuffs, confectionery or starch-containing foods were consumed) and salivary levels of caries-associated micro-organisms (mutans streptococci, lactobacilli and yeasts). The mean (±SD) decayed, missing and filled surfaces (DMFS) (excluding precavitation lesions) score was 3.05 ± 3.85 and 5.72 ± 5.00 (including precavitation lesions). The DMFS scores were significantly related to the salivary levels of caries-associated micro-organisms and to the number of eating events per day for total number of eating events and the number of eating events at which sugar-containing foods or confectionery were consumed. These associations were apparent in both bivariate and partial correlation coefficients with the caries-associated micro-organisms and GI controlled. The total daily intakes of food types, except for starch, were not associated with caries experience. No significant correlations were found between intake of food types and salivary levels of caries-associated micro-organisms except that the mean number of confectionery-eating events was correlated with lactobacillus levels (r = 0.136, p < 0.01). The salivary levels of mutans streptococci, lactobacilli and yeasts were significantly correlated with GI scores. These data do not indicate simple associations between dietary intake, caries and levels of caries-associated micro-organisms. Poor oral hygiene, in children consuming unrestricted diets, may influence the salivary levels of mutans streptococci, lactobacilli and yeasts irrespective of the frequency or amount of sugar consumed. Multiple regression analyses revealed that three variables-GI (probably an indicator of toothbrushing behaviour with a fluoride-containing toothpaste), salivary concentration of lactobacilli and frequency of ingestion of confectionery/sugary foods-were independently and positively related to caries experience.

References (33)

  • D. Bratthall

    The global epidemiology of mutans streptococci

  • B.A. Burt et al.

    The effects of sugars intake and frequency of ingestion on dental caries increment in a three-year longitudinal study

    J. dent. Res.

    (1987)
  • J. Carlsson

    Microbial aspects on frequent intake of products with high sugar concentrations

    Scand. J. dent. Res.

    (1989)
  • W.M. Edgar et al.

    Diet as a determinant of caries risk

  • D.A.M. Geddes

    Methods for determining the cariogenicity of foodstuffs and the use in risk determination

  • A.F. Hackett et al.

    The use of a dietary diary and interview to estimate the food intake of children

    Hum. Nutr. appl. Nutr.

    (1983)
  • Cited by (91)

    • Dental health, diet, and social transformations in the Bronze Age: Comparative analysis of pastoral populations in northern Kazakhstan

      2014, Quaternary International
      Citation Excerpt :

      Dietary shifts affect oral pH and biofilm formation, and the result of imbalance between tooth mineral and biofilm fluid is dental caries (Fejerskov et al., 2008). There is a clear relationship between diet and dental decay in both clinical and anthropological studies (Lukacs, 1992; Beighton et al., 1995; Hillson, 1996; Walker et al., 1998; Ortner, 2003). In modern populations, three main variables can be positively and independently correlated to caries: gingival index (periodontal disease), dietary intake, and salivary concentration of lactobacilli (Beighton et al., 1995).

    View all citing articles on Scopus
    View full text