THE IMPORTANCE OF FERMENTABLE CARBOHYDRATES IN THE ETIOLOGY AND PREVENTION OF DENTAL CARGES

Abstract

The objective of this paper is to review the association between fermentable carbohydrates and dental caries to present dietary recommendations for the prevention of dental caries. The evidences from epidemiological, experimental, animal and human intervention studies show that the amount and frequency of free sugars intake are associated with dental caries. Although preventive measures such as use of fluoride reduces caries risk, it does not eliminate dental caries. In addition, the results of epidemiological studies show that the people of many parts of the world are not exposed to adequate fluoride. Therefore controlling the intake of free sugars is important factor for caries prevention. National oral health authorities should formulate community - specific goals for reducing the amount of free sugars aiming towards the recommended maximum of no more than 10 % of energy intake and for limiting the frequence of consumption of foods containing free sugars aiming towards the recommended maximum of 4 times per day. In line with dieatry recommendations, a diet high in starchy staple foods, fresh fruit and vegetables and low in free sugars and fat is likely to benefit the prevention of dental caries. In addition, national oral health authorities should design the feasible fluoride programmes to reduce dental caries.