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KMID : 0362720160540100752
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Journal of the Korean Dental Association
2016 Volume.54 No. 10 p.752 ~ p.770
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The cariogenic potentiality index using the sugar contents and the viscosity of Korean food
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Sin Seung-Chul
Kwon Hyu-Suk
Shim Su-Hyun
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Abstract
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Introduction: Caries prevention through diet control can be achieved clinically by use of the cariogenic potentiality for a range of food commonly eaten by Koreans.
Material & methods: The cariogenic potentiality index of each food can be calculated with the sugar contents and the viscosity of each food applying the regression analysis on the variables. 278 favorite foods for Korean were examined.
Result:
1. The formula of CPI is as below Cariogenic potentiality index (CPI) = 2.581343*sugar contents+0.598324*viscosity
2. The average CPI of the fruits, vegetable are 9.07~9.62 minutes. But the average CPI of the carbohydrate food is 15.21~19.60 minutes.
Conclusion: Using the cariogenic potentiality indices, we will be able to determine an individual patients' average oral status for caries experience in the future. In addition, diet control by use of the cariogenic potentiality index and the analysis for each nutrient is considered as useful clinically for diet control in preventive dentistry .
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KEYWORD
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Cariogenic food, Cariogenic potentiality, Dental caries, Diet control, Sugar contents, Viscosity of food
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