بسم الله الرحمن الرحیم
THE effect of nutrition & diet on dental health 1.Structure of teeth 2.Dental caries 3.Erosion 4.Nutrition and the periodontium
Percent of children with erosion on palatal surfaces of incisors Age (years) 1.5-2.5 2.5-3.5 3.5-4.5 Percent of children with erosion on palatal surfaces of incisors Any erosion 9 18 29 Into dentine or pulp 3 6 13 Primary upper incisors (aged 5 years) Palatal surfaces Any erosion 52% Dentine/pulp 24% Permanent upper incisors (aged 14 years) Any erosion 32% Dentine/pulp 2% Data from O Brien(1994)Hinds & Gregory (1995)
NUTRITONAL INFLUENCES 1.Physical character of the diet 2.Effect of nutrition on oral microorganisms 3. Vitamin deficiency 4.protein deficiency starvation 5. starvation
Table 13.1 Permitted sweeteners in foods in the UK Sugars Bulk sweeteners Intense sweeteners Glucose Sorbitol Saccharin Fructose Mannitol Acesulfame K* Sucrose Hydrogenated glucose Aspartame* syrup* Lactose Isomalt* Thaumatin* Maltose Xylitol* Lactitol+ Maltitol ++ *Pcrmitted 1982 +permitted 1988 ++:permitted 1995
From world Health Organization (1990)with permission Table 13.4 world Health Organization nutrient goals limits for population average intakes Of total energy Lower Upper Fat 15 30 Carbohydrate 55 75 Complex 50 70 Free sugars 0 10 Protein 0 15 From world Health Organization (1990)with permission
Individual Population minmum average Table 13.3 Dietary reference values for fat and carbobydrate for adults as a percentage of daily total energy intake (% food energy) Individual Population minmum average Total fat 33(35) Total carbohydrate 47(50) Non-milk extrinsic sugars 0 10(11) Intrinsic & milk sugars And starch 37(39) From (department of health (1991) with permission)
1980 1990 (n=405) ( n=379 ) % g % g 29 24 Confectionery 33 30 19 15 Soft drinks 27 24 23 19 Table sugar 12 11 11 10 Biscuits & cakes 11 10 9 7 Puddings 6 5 2 2 Breakfast cereals 5 5 3 3 syrups & preserves 2 2 3 3 Other 4 3 100 83 All sources 100 90
Cereals & cereal products 23 13.2 Of which: High-fibre and wholegrain breakfast cereals 1 0.8 Other breakfast cereals 3 1.9 Biscuits 7 4.2 Milk products 5 2.9 Fromage frais & yogurt 4 2.3 Vegetables. Potatoes & savoury snacks 1 0.6 Vegetables, excluding potatoes 1 0.6 Fruit & nuts 1 0.6 Fruit 1 0.6 Nuts 0 0.0 Sugars. Preserves & confectionery 27 15.7 Sugar 5 2.7 Preserves 2 1.2 Sugar confectionery 11 6.2 Chocolate confectionery 10 5.6 Beverages 39 22.2 Of which Fruit juice 6 3.4 Soft drinks, not low-calorie 32 18.2 Commercial infant food & drinks 1 0.4 Miscellaneous 3 1.5 Total 100 75
Individuai Food Environment Age Sex Education Income Nutrition knowledge Cooking skills Attitudes to health Attitudes to change illness Teeth Taste Appearance Food type Meal/time context Cost Seasoning Texture Storage Preparation method Health connotation Symbolic content Cultural value Ecological value Home/unemployment Urbanization Family Season Household size Family illness Shift work Mobility Social pressures Health pressures Role models Preferences- constraints Food choice Food consumption