Chifor Ioana, Badea Iulia, Chifor Radu, Popa Dan, Staniste Liviu, Tarmure Dragos, Avram Ramona
Department of Prevention in Dental Medicine, University of Medicine and Pharmacy from Cluj-Napoca, Romania.
Clinical Emergency Hospital of Targu-Mures.
Clujul Med. 2014;87(1):34-9. doi: 10.15386/cjm.2014.8872.871.ic1ib2. Epub 2014 Jan 30.
The use of sugar by dental plaque microorganisms leads to acid formation from the bacteria metabolism, which determines a decrease of pH onto teeth surfaces. The value of the critical pH is 5.2-5.5. We aimed to evaluate the capacity of patients to change their diet towards caries prevention after acknowledging the values of saliva parameters (pH, buffer capacity).
A group of 52 subjects were clinically examined according to the International Caries Assessment and Detection System protocol. They were required to complete a diet questionnaire and salivary tests were made for the oral mucosa hydration level, pH, buffer capacity, salivary flow rate at rest and upon stimulation. 4 pre-calibrated 6th year students and 2 dentists performed the tests and the ICDAS examination. One week after the tests, the subjects were asked to complete the diet questionnaire again. The studied group consisted of students aged between 23-26 years, randomly selected among 6(th) year students of the Faculty of Dentistry from Cluj-Napoca.
The mean DMF-S index was 18.39. Most of the patients (65%) had a DMF-S index between 9 and 21. Just 2.5% had an index of 3, which was the lowest value recorded. 5% of the patients had a DMFS of 35, which was the maximal value recorded. The distribution of DMF-S was normal. 50% of the patients had no active caries. Even though most subjects (19.23%) had a pH within the normal interval, most of them were at the bottom value of the interval (6.8). Most subjects had a pH of 6.4, which is moderately acid. The mean pH was 6.7, therefore, a moderately acid one. The Pearson correlation coefficient between DMFS and pH was 0.255. A mild negative correlation (-0.275) was found between the cariogenic food and buffer capacity. A week later we noticed a statistically significant decrease of cariogenic foods and drinks in students with acid pH and with low buffer capacity.
A regular intake of cakes, bonbons and chocolate was reported by subjects who had a high DMF-S value and a low saliva buffer capacity. Only after the patients were aware of their caries risk, did they change their diet towards a non-cariogenic one, even though they had had the theoretical knowledge regarding caries prevention for at least 3 years. We conclude that the use of the chair-side salivary test should be highly recommended for cario-receptive patients.
牙菌斑微生物利用糖类会通过细菌代谢导致酸形成，这会使牙齿表面的pH值降低。临界pH值为5.2 - 5.5。我们旨在评估患者在知晓唾液参数（pH值、缓冲能力）后改变饮食以预防龋齿的能力。
根据国际龋病评估与检测系统方案对一组52名受试者进行临床检查。他们被要求完成一份饮食问卷，并针对口腔黏膜水合水平、pH值、缓冲能力、静息和刺激状态下的唾液流速进行唾液检测。4名经过预校准的六年级学生和2名牙医进行检测及国际龋病检测与评估系统（ICDAS）检查。检测一周后，要求受试者再次完成饮食问卷。研究组由年龄在23 - 26岁之间的学生组成，从克卢日 - 纳波卡牙科学院六年级学生中随机选取。
平均龋失补牙面数（DMF - S）指数为18.39。大多数患者（65%）的DMF - S指数在9至21之间。仅有2.5%的患者指数为3，这是记录到的最低值。5%的患者DMF - S为35，这是记录到的最大值。DMF - S的分布呈正态分布。50%的患者无活动龋。尽管大多数受试者（19.23%）的pH值在正常区间内，但他们大多处于该区间的下限值（6.8）。大多数受试者的pH值为6.4，呈中度酸性。平均pH值为6.7，因此也是中度酸性。DMF - S与pH之间的皮尔逊相关系数为0.255。在致龋食物与缓冲能力之间发现轻度负相关（-0.275）。一周后，我们注意到pH值呈酸性且缓冲能力低的学生中，致龋食物和饮料的摄入量有统计学意义的下降。
DMF - S值高且唾液缓冲能力低的受试者报告经常摄入蛋糕、糖果和巧克力。只有在患者意识到自身龋齿风险后，他们才会将饮食改为非致龋性饮食，尽管他们至少已经有了3年关于龋齿预防的理论知识。我们得出结论，对于易患龋齿的患者，强烈建议使用椅旁唾液检测。
