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有和无幼儿龋齿的学龄前儿童唾液因素与遗传味觉感知的相关性评估:一项研究。

Assessment of Correlation of Salivary Factors with Genetic Taste Perception in Preschool Children with and without Early Childhood Caries: An Study.

作者信息

Kulshrestha Anika, Shah Preetam, Chaudhary Shweta, Lakade Laxmi, Jajoo Shweta S, Patil Krishna

机构信息

Department of Pediatric and Preventive Dentistry, Bharati Vidyapeeth (Deemed to be University) Dental College and Hospital, Pune, Maharashtra, India.

出版信息

Int J Clin Pediatr Dent. 2025 Mar;18(3):293-298. doi: 10.5005/jp-journals-10005-3072. Epub 2025 Apr 19.

Abstract

BACKGROUND

Early childhood caries (ECC) has a prevalence of 46.9% in India and a complex multifactorial etiology primarily governed by individual food preferences, oral hygiene practices, and salivary constituents. Food preferences are genetically predetermined by the gene, mediating insensitivity to bitter taste, like that of phenylthiouracil (PTC). Based on this, people can be classified as tasters and nontasters, respectively, aiding in determining their caries susceptibility. Oral hygiene practices and saliva also play a major role in the inherent protective mechanisms that can be quantified by measuring the salivary flow rate, buffering capacity, and pH.

AIM

The aim of this study was to find a correlation of various salivary factors with PTC taste sensitivity and its comparison in children with and without ECC.

MATERIALS AND METHODS

The study comprised 86 participants-43 with and 43 without ECC. The PTC strip test was done to determine genetic taste perception, and facial expressions of the child were recorded. Salivary collection was done, followed by the estimation of buffering capacity, pH, and flow rate. Decayed, missing, and filled teeth (dmft) was then recorded.

RESULTS

A strong positive correlation was seen between nontaster participants and ECC. Salivary flow rate and pH were slightly lower in children with ECC. Nontaster caries-free participants also reported a twice-daily brushing habit with fluoridated toothpaste.

CONCLUSION

The present study highlights a strong positive relationship between the occurrence of dental caries in individuals and their genetic taste perception, suggesting that nontasters, who tend to prefer sweeter and more intense flavors, are more prone to dental caries.

HOW TO CITE THIS ARTICLE

Kulshrestha A, Shah P, Chaudhary S, . Assessment of Correlation of Salivary Factors with Genetic Taste Perception in Preschool Children with and without Early Childhood Caries: An Study. Int J Clin Pediatr Dent 2025;18(3):293-298.

摘要

背景

在印度,幼儿龋齿(ECC)的患病率为46.9%,其病因复杂且多因素,主要受个人食物偏好、口腔卫生习惯和唾液成分的影响。食物偏好由基因遗传预先决定,该基因介导对苦味(如苯硫脲[PTC])的不敏感。据此,人们可分别被归类为尝味者和非尝味者,这有助于确定他们的龋齿易感性。口腔卫生习惯和唾液在内在保护机制中也起着重要作用,这些机制可通过测量唾液流速、缓冲能力和pH值来量化。

目的

本研究的目的是找出各种唾液因素与PTC味觉敏感性之间的相关性,并比较有和没有ECC的儿童。

材料与方法

该研究包括86名参与者——43名患有ECC的儿童和43名未患ECC的儿童。进行PTC试纸测试以确定遗传味觉感知,并记录儿童的面部表情。采集唾液,随后评估缓冲能力、pH值和流速。然后记录龋失补牙数(dmft)。

结果

非尝味者参与者与ECC之间存在强正相关。患有ECC的儿童唾液流速和pH值略低。无龋齿的非尝味者参与者也报告每天使用含氟牙膏刷牙两次。

结论

本研究强调了个体龋齿发生与其遗传味觉感知之间的强正相关,表明倾向于偏好更甜、更浓烈口味的非尝味者更容易患龋齿。

如何引用本文

库尔什雷斯塔A,沙阿P,乔杜里S, 。学龄前有和没有幼儿龋齿儿童唾液因素与遗传味觉感知相关性的评估:一项 研究。《国际临床儿科牙科学杂志》2025;18(3):293 - 298。

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