RELATIVE CONSUMPTION OF SUCROSE AND OTHER SUGARS - HAS IT BEEN A FACTOR IN REDUCED CARIES EXPERIENCE
RELATIVE CONSUMPTION OF SUCROSE AND OTHER SUGARS - HAS IT BEEN A FACTOR IN REDUCED CARIES EXPERIENCE
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DOI：
10.1159/000261604
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发表时间：
1993-01-01
期刊：
影响因子：
4.2
通讯作者：
BURT, BA
中科院分区：
文献类型：
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作者：
BURT, BA
本文研究了美国和英国蔗糖消耗量的减少和单糖消耗量的增加对龋齿发展的影响，特别是对近端和游离光滑表面的影响。实验室证据表明，蔗糖在近端龋齿和光滑表面龋齿中具有特殊作用，因为它能够与变形链球菌产生细胞外多糖，从而增加牙菌斑粘附到牙釉质表面的能力。然而，来自人类研究的证据对于各种糖的相对致龋性还不太清楚，可能是因为此类研究中的实验条件难以维持。在美国，蔗糖消费量多年来一直在减少，目前仅占每人每年 61 公斤食糖总消费量的 47%。英国的变化不太明显，1984年蔗糖占人均消费量47.9公斤的83%。因此，英国的蔗糖消费量高于美国，尽管美国所有糖类的平均总消费量较高。有限的数据表明，在英国，近端和光滑表面病变在龋齿发病率中所占的比例也高于美国，并且对这些因素之间的因果假设进行了探讨。口腔健康饮食教育应与一般健康教育相协调，强调合理的食物选择，这通常意味着选择低脂、低糖食物。
This paper examines the impact on the development of caries, especially on the proximal and the free smooth surfaces, that follows the reduction in sucrose consumption and the increase in consumption of the monosaccharides in the United States and Great Britain. Laboratory evidence shows that sucrose has a special role in proximal- and smooth-surface caries because of its ability to produce extracellular polysaccharides with the mutans streptococci, thus increasing plaque's ability to adhere to the enamel surface. Evidence from human studies, however, is less clear about the relative cariogenicity of the various sugars, possibly because experimental conditions are difficult to maintain in such studies. In the USA sucrose consumption has been diminishing for some year and is now only 47% of the total sugar consumption of 61 kg per person annually. The change in Britain has been less pronounced, sucrose there in 1984 constituted 83% of total consumption of 47.9 kg per person. Sucrose consumption in Britain is, therefore, higher than in the United States, even though the average total consumption of all sugars is higher in the USA. Limited data suggest that proximal- and smooth-surface lesions also constitute a higher proportion of caries incidence in Britain than in USA, and a cause-and-effect hypothesis between these factors is explored. Dietary education for oral health should harmonize with that for general health by emphasizing sensible food choices, which generally means selection of low-fat, low-sugar foods.