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Flashcards in Caries Deck (18)
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1
Q

What is a critical regulator in the caries disease process?

A

Saliva

2
Q

Keyes contribution to caries theory (1960)

A

microorgs are the KEY to causing and passing along caries. Also demonstrated these microorgs are transmissible

3
Q

Mutans Step role in caries progression. When is it acquired?

A

MS is the initiator; necessary but not sufficient to make disease.
- MS ‘windows of infectivity’ 1st-when primary teeth erupt, 2nd when permanent teeth erupt. Some say at birth: Wan (2003) showed 50% infants acquired by 6 mos

4
Q

Lactobacilli: role in caries progression, good indicator of?

A

an opportunistic bacteria, the # of LB increases after DEJ is invaded.
- good indicator of CHO intake

5
Q

Describe the microflora of children with s-ECC

A

S-ECC children show less microbial diversity/complexity compared to caries free kids

6
Q

Describe the results of the Vipehold Study (1945)

A

Vipeholm Vive (5):

  1. Sugar at meals = slight INCS in caries
  2. Sugar between meals = MARKED incs in caries
  3. Sugar that is STICKY= GREATEST caries activity
  4. Caries activity DIFFERS among individuals on the SAME diet
  5. caries activity DECLINES with sugar withdrawal
7
Q

Glucan: describe its role in caries

A

A water soluble, extracellular “glue” that enables MS adhesion; inhibits plaque diffusion

8
Q

Fructan: describe its role in relation to MS

A

Fructan is used intracellularly as energy for MS

9
Q

To what level are fructose, glucose, sucrose, and starch acidogenic?

A

Fructose = glucose = sucrose = soluble/refined starch in their ability to drop pH (~pH 5.5), raw starch can only drop the pH a small amount

10
Q

Which aspects of food determine cariogenicity?

A

Retentive/clearance, salivary stimulation, fat content

11
Q

What are the protective aspects of milk? cheese?

A

Milk: calcium, phosphate, casein, protease peptones prevent enamel demineralization.
Cheese: similar to milk, salivary stimulation, contains CPP-ACP

12
Q

What are the protective aspects of cranberries/apples? Peanuts?

A

Cran/apples: flavonoids, inhibits bacterial adherence/antibacterial
Peanuts: gustatory salivary flow, mechanical stimulation

13
Q

Host factor related to caries experience?

A

Saliva: buffering/BICARB, mineral content, pH, flow rate, antimicrobial components, immunologic components (lysozyme, lactoferrin, lactoperoxidase, myeloperoxidase, agglutins, secretory IgA)

14
Q

Modifying factors in caries experience?

A

Race ethnicy, SES, healthy care delivery, general health, culture stress, and genetic factors (amelogenin, tuftelin)

15
Q

Describe the era of F- and its context in history.

A

Before “era of F-“ caries PANDEMIC believed inevitable until 1950’s, 50-70’s F- introduced , 1970’s to present decrease in caries (overall, increased in children slightly from 80’s to early 2000s)

16
Q

The caries process is a ________ disease with ___________.

A

The caries process is a steady state disease with variable expression over time.

17
Q

Caries sequence of primary teeth

A

Mandibular molars > max molars> max anteriors . Primary 1/2nd molars are more susceptible than 1st perm molars.

18
Q

AAP recommends a visit by age 1 for all children. t/f

A

False
AAP recs by age 1 IF the child is special needs, mother has high caries, child has disease/plaque/stains, child is a later order offspring, or low family SES.