Abstract
The carious disease is a post-eruptive infectious pathology of the hard tissues of the tooth. It is the most common dental disease, with a prevalence of 60 to 90% in school children worldwide. It is a significant public health issue. The caries process involves cariogenic bacteria (mutans streptococci - lactobacilli), which, by metabolizing carbohydrates, produce acids that lower the pH of the oral cavity below a critical threshold and thus cause demineralization of the enamel.Indeed, the consumption of sugars and sweetened products is a known risk factor for caries induction. The most cariogenic sugars are the fast sugars, mainly sucrose, widely used in the food industry. In addition to the nature of the sugar, several other factors condition the appearance of caries disease, namely the quantity of sugar consumed, its consistency, the duration of its contact with the teeth, the time and frequency of its consumption.Among the pillars of caries prevention, the control of the frequency and timing of consumption is essential. If the eradication of free sugars remains challenging to apply, their consumption must be reduced. This article aims first to discuss the link between the different types of sugars and the caries process and then present the current recommendations for the consumption of sugars to prevent caries disease.
Highlights
Caries is a multifactorial infectious disease involving three factors: the ingestion of fermentable carbohydrates, the presence of cariogenic bacteria, and the host's defense capabilities, against the acidity produced by these bacteria [1,2,3]
Simple sugars: formula of (C6H12O6), with a sweet taste, represented by glucose and fructose are monosaccharides, lactose and sucrose are disaccharides These simple sugars are immediately put in direct contact with the dental tissues and are very cariogenic
Sugars are the primary source of energy for the cells that ensure the proper functioning of the body, mainly the muscles and the brain
Summary
Caries is a multifactorial infectious disease involving three factors: the ingestion of fermentable carbohydrates, the presence of cariogenic bacteria, and the host's defense capabilities, against the acidity produced by these bacteria [1,2,3] In addition to these three factors, there is a fourth one: the time factor, which expresses the duration of exposure of the dental organ to sugars (Figure 1) [29]. Complex sugars: non-sweet taste, such as starch, glycogen, fibers (present in vegetables, cereals, bread, pasta...) are polysaccharides (a combination of several monosaccharides) Their availability for the cells takes more time because they must first go through decomposition to give glucose, and they are less cariogenic than simple sugars. They are used to improve the texture, taste, etc... [17,18] The only sugar content mentioned on the nutritional label of the packages is the mono and disaccharides. [2]
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