Fermentable Carbohydrates and Xylitol Benefits
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Questions and Answers

What is the primary role of fermentable carbohydrates in the caries process?

  • They increase saliva production to protect enamel.
  • They help remineralize the tooth structure.
  • They act as a food source for bacteria in biofilm. (correct)
  • They provide essential nutrients for teeth.

    • Which sugar alcohol is recognized for its dental benefits?

  • Xylitol (correct)
  • Erythritol
  • Mannitol
  • Sorbitol

    • Which of the following factors does NOT affect the cariogenicity of carbohydrates?

  • Frequency of carbohydrate consumption
  • Form of the carbohydrate consumed
  • Color of the carbohydrate (correct)
  • Exposure time to fermentable carbohydrates

    • Which food type is considered cariogenic?

    <p>Sugary candies</p> Signup and view all the answers

    How does sucrose contribute to dental caries?

    <p>It promotes the production of glucans by bacteria.</p> Signup and view all the answers

    What is a key benefit of Xylitol in dental health?

    <p>Stimulates salivary secretion</p> Signup and view all the answers

    Which sugar substitute should be avoided by individuals with phenylketonuria?

    <p>Aspartame</p> Signup and view all the answers

    For therapeutic benefit in caries prevention, how much Xylitol should be consumed daily?

    <p>6 to 10 grams</p> Signup and view all the answers

    Which of the following is NOT a characteristic of non-nutritive sugar substitutes?

    <p>Contain calories</p> Signup and view all the answers

    What is a recommended exposure time for Xylitol doses for therapeutic benefits?

    <p>5 to 10 minutes</p> Signup and view all the answers

    Which sugar alcohol is considered most beneficial for preventing caries?

    <p>Xylitol</p> Signup and view all the answers

    What is the most critical factor affecting the cariogenicity of fermentable carbohydrates?

    <p>Frequency</p> Signup and view all the answers

    Why does CAMBRA list in-between meal fermentable carbohydrates as a caries risk factor?

    <p>The required amount for risk overshadows protective factors.</p> Signup and view all the answers

    In what way do fats and proteins impact the cariogenic potential of food?

    <p>They suppress acid production.</p> Signup and view all the answers

    Which type of food would be considered caries-protective?

    <p>Cheese</p> Signup and view all the answers

    What is the safest way to reduce the intake of free sugars according to Health Canada?

    <p>Drinking water instead of sugary beverages.</p> Signup and view all the answers

    Which of the following is NOT a recommended source of total sugars intake?

    <p>Fruit juice</p> Signup and view all the answers

    What role do sugar substitutes play according to the guidelines?

    <p>They are safe but not necessary for reducing sugar intake.</p> Signup and view all the answers

    Which method does NOT align with reducing free sugar intake as suggested by Health Canada?

    <p>Substituting white sugar with artificial sweeteners.</p> Signup and view all the answers

    What does Health Canada suggest regarding free sugars intake from total sugars?

    <p>It should come mainly from nutritious foods.</p> Signup and view all the answers

    Why does Health Canada suggest using water instead of fruit juice?

    <p>Water contains fewer calories than fruit juice.</p> Signup and view all the answers

    Which food item is specifically encouraged to reduce sugar intake?

    <p>Whole fruits.</p> Signup and view all the answers

    What reason is given for the consumption of unsweetened milk?

    <p>It is nutrient-dense and low in sugar.</p> Signup and view all the answers

    What is the primary purpose of conducting a nutritional assessment?

    <p>To identify the need for nutritional counselling and make appropriate recommendations</p> Signup and view all the answers

    Which aspect of a client’s history is NOT considered during a nutritional assessment?

    <p>Personal interests in food</p> Signup and view all the answers

    What is a significant strength of using a one-day dietary record?

    <p>It allows easy data collection during a single visit</p> Signup and view all the answers

    What is a potential limitation of a one-day dietary record?

    <p>Clients may not remember accurately what they consumed the previous day</p> Signup and view all the answers

    Which type of food exposure is weighted the most in the Fermentable Carbohydrate Risk Assessment?

    <p>Fermentable carbohydrate-SLOWLY DISSOLVING</p> Signup and view all the answers

    What is the initial step in conducting a Fermentable Carbohydrate Risk Assessment?

    <p>Circling each fermentable carbohydrate exposure in RED</p> Signup and view all the answers

    Why is it advised to collect dietary records at home rather than during a consultation?

    <p>Clients can record foods as consumed, enhancing accuracy</p> Signup and view all the answers

    What might the health and pharmacologic histories reveal during a nutritional assessment?

    <p>Factors that interfere with nutrient absorption</p> Signup and view all the answers

    What type of dietary record can be used as a screening tool to identify individuals needing nutritional counselling?

    <p>Three-day dietary record</p> Signup and view all the answers

    Which of the following describes the main focus of a nutritional assessment?

    <p>To assess various histories impacting food intake</p> Signup and view all the answers

    Study Notes

    Fermentable Carbohydrates

    • Fermentable carbohydrates are metabolized by bacteria in biofilm
    • They include all sugars (mono/disaccharides), cooked/processed starches, and oligosaccharides
    • Metabolism of fermentable carbohydrates produces acid which can cause demineralization of enamel/dentin/cementum if critical pH is reached
    • Sucrose promotes production of polysaccharides (glucans) by Streptococcus mutans
    • Mannitol is metabolized very slowly
    • Xylitol is almost as sweet as sucrose; it is non-fermentable

    Benefits of Xylitol

    • Decreases bacterial metabolism and produces a less dramatic pH drop
    • Reduces the amount of supragingival biofilm due to reduced production of extracellular polysaccharides (glucans)
    • Stimulates salivary secretion

    Other Sugar Substitutes (Non-Nutritive)

    • They add sweetness but contain no or minimal carbohydrates or energy, and do not raise blood glucose level
    • Most are synthesized compounds from fruits, herbs, or sugar itself
    • All products on the market have been extensively researched and are considered safe by Health Canada, if consumed in moderation (except for aspartame)
    • Aspartame should not be consumed by individuals who have phenylketonuria
    • Use of sugar substitutes can decrease tooth exposure to sugar
    • Sugar substitutes are not fermentable (not cariogenic)
    • Saccharin and aspartame exhibit microbial inhibition and caries suppression

    Canada's Food Guide: Resources for Health Professionals and Policy Makers

    • To help reduce the intake of free sugars, the majority of total sugars intake should come from nutritious foods
    • While sugar substitutes are considered safe, Health Canada indicates that reducing intake of free sugars can be accomplished without using sugar substitutes
    • For example: drink water and eat whole fruit instead of drinking fruit juice

    Dietary Record

    • A dietary record may consist of a one-day, three-day, five-day, or seven-day record where the client records all food and drinks consumed within the defined timeframe
    • It is meant to be filled out by the client at home as they consume foods and beverages
    • The record helps determine a client’s USUAL intake over the time period
    • It is a screening tool to identify those in need of nutritional counselling

    One-Day (24 hour) Dietary Record

    • It allows for easy collection of data on food consumed in a single day
    • Snacking and spacing of meals is also gathered
    • A single day may not be a typical representation of dietary intake
    • Clients sometimes provide fictitious data
    • Clients sometimes have difficulty recalling what they ate and drank the day before

    Fermentable Carbohydrate Risk Assessment (FCRA)

    • Assesses the cariogenic potential of the diet
    • Details the number and type of fermentable carbohydrate exposures
    • Fermentable carbohydrate-LIQUID = 1 point
    • Fermentable carbohydrate-SOLID AND STICKY = 2 points
    • Fermentable carbohydrate-SLOWLY DISSOLVING = 3 points

    Critical Thinking Questions

    • Xylitol is the sugar alcohol that is most beneficial for preventing dental caries
    • Xylitol can be used for primary, secondary, and tertiary prevention
    • The factors that affect cariogenicity of fermentable carbohydrates include: form, frequency, timing, and sequence
    • The frequency of fermentable carbohydrate exposure is the most important factor
    • The Vipeholm study revealed that the frequency of sugar consumption, rather than the total amount, was correlated with caries development
    • CAMBRA lists in-between meal fermentable carbohydrates as a caries risk factor because the frequency and timing of exposure to fermentable carbohydrates are crucial
    • The Stephan curve shows that the pH of the mouth drops rapidly after exposure to fermentable carbohydrates, and stays low for a period of time before returning to normal
    • Fats and proteins in food play a role in caries prevention by buffering the acidic environment
    • A list of caries-protective foods includes:
      • Fruits and vegetables (high in fiber and vitamins)
      • Dairy products (high in calcium and phosphate)
      • Water (helps to neutralize acids and stimulate saliva flow)
      • Unsweetened tea (contains fluoride and antioxidants)
      • Sugar-free gum containing xylitol
    • Cariogenic foods and acidic foods can be categorized into three categories:
      • Liquid fermentable carbohydrates
      • Solid and sticky fermentable carbohydrates
      • Slowly dissolving fermentable carbohydrates
    • The FCRA and AERA scores can be incorporated into nutritional counselling to provide individualized recommendations for preventing dental caries
    • The Health Eating Recommendations from Canada's Food Guide should be incorporated into nutritional counselling

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    Nutritional Aspects of Dental Caries & Dietary Analysis PDF

    Description

    This quiz explores the role of fermentable carbohydrates in dental health, focusing on their metabolism by bacteria and the resulting impact on enamel and dentin. It also highlights the benefits of xylitol and other non-nutritive sugar substitutes in reducing bacterial activity and promoting oral health.

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