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For healthy teeth ingredients of refuse from sugar
09-09-2009
The quality of human nutrition, quantity and frequency of meals – a decisive factor in the development of caries. Currently, reduce consumption of natural foods, the emergence of new carriers of energy, improved cooking technology have led to significant changes in the composition of food products and their quality.
While the food and may affect the mineralization and structure of hard dental tissue during development, but, so far ns found the relationship between nutritional deficiencies and affected caries. That the residents of the highly developed countries tend to have a higher incidence of caries. Ambiguous estimated caries resistance teeth and the degree of mineralization. It is known that during the development of teeth, special importance is the availability of trace element fluorine in food products.
After teething, diet, have a local influence on the occurrence of caries, but may change the composition of saliva and the level of salivation.
The decisive factor of caries is the frequent use of carbohydrate (sucrose, glucose, fructose, lactose and starch), which form the breeding ground for microorganisms supragingival plaque.
Most microorganisms supragingival plaques develop due to decay products of low molecular weight carbohydrates, which are formed in the process of organic acids (eg, lactate, propionate). Consequently, the pH is significantly reduced, which leads to demineralization of tooth tissue. The critical pH for enamel is 5,2-5,7; cement the tooth and root dentin – 6,2-6,7.
Of particular importance in this process is sucrose. It easily diffuses into the plaque and quickly dissolves, forming two monosaccharides (fructose and glucose), which can split in bacterial cells. Moreover, in the cleavage of alpha-glycoside compounds of sucrose energy is released, again used for the formation of polysaccharides, in particular vneshnekletochnyh water-soluble polysaccharides such as glucan (10%) or insoluble reserve carbohydrates.
Similarly, a simple sugar, using the self-energy micro-organisms that can form extracellular ¬ haridy policy, but more slowly. Some bacteria form intracellular polysaccharides.
Adhesive dextrins impede access of saliva and, thus, rapid neutralization of acid buffer saliva. Saliva is also very limited diffuses through the plaque to the tooth surface. If you frequently receive sucrose, and, consequently, increasing the formation of acid, stimulated the growth of acid-selective elements forming polysaccharides, which contributes to the formation of caries. As mentioned in the previous section, the tolerance to acid indicates that the microorganisms even at low pH can form acid.
Kariesogenny less starch than sugar or starch and sugar together. Starch – a polysaccharide of plants, slowly rassheplyaemy amylase saliva. In the process of cooking or baking starch becomes soluble form, in which it can rapidly disintegrate amylase on monosaccharides. In normal state of starch molecules due to the significant size can not diffuse into the plaque, and split starch undergoes metabolic changes in bacterial plaque. Therefore, the use of raw starch, non-significantly reduces the level of pH in the plaque, whereas the heated starch reduces the pH to a level which is not significantly different from that after administration of sugar.
The role of sugar (sucrose) as an important causal factor affecting the formation of caries, repeatedly confirmed by several studies:
study of historical and geographical differences in the prevalence of caries, caused by consumption of sugar;
monitoring isolated populations, which varied environmental conditions;
monitor patients with hereditary intolerant to fructose, which do not tolerate sucrose and, despite the consumption of processed foods, not prone to decay;
experimental studies on animals and clinical observation of patients.
During the last world wars with significantly limited consumption of sugar there was a sharp decrease in the incidence of tooth decay.
At one of the islands in the Atlantic Ocean observed low incidence of caries incidence before the introduction of sugar in the diet. After this affection st caries in a short time increased from 5% to 30%. Japan Konsta ¬ ort that the percentage of prevalence of caries increased significantly, when the consumption of sugar in the average has exceeded 10 kilograms per person. At the same time, the level of sugar consumption in Japan was lower than in other developed countries, but significantly higher prevalence of caries. This is due to insufficient preventive measures.
Because of the numerous against caries activities, especially the use of fluorinated caries (eg, toothpaste), it is very difficult at present to prove a direct relationship between consumption of sugar and caries affection.
It must be emphasized that an increased risk of caries causes no carbohydrate content in whole or sugar in the diet, and frequent reception of carbohydrates, is easy to enter into the metabolism in the presence of plaque.
Some microorganisms flying under the influence of urease form of food particles and components of saliva, ammonia (NH3) and H, S. Ammonia is formed mainly from urea, saliva, and limits the ability of the neutralization of organic acids in the raid. H2S can react with heavy metals, such as metal seals, forming sulfides.
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