Beighton D, Adamson A, Rugg-Gunn A
Joint Microbiology Research Unit, Faculty of Clinical Dentistry, King's College School of Medicine and Dentistry, Denmark Hill, London, U.K.
Arch Oral Biol. 1996 Mar;41(3):271-80. doi: 10.1016/0003-9969(96)84555-9.
A population of 328 12-yr-old English schoolchildren, consuming their normal diets, was investigated in a cross-sectional study to determine the interactions between caries experience, oral hygiene status as gingival index (GI), dietary intake (as number of eating events per day and the number of eating events per day at which sugar-containing foodstuffs, confectionery or starch-containing foods were consumed) and salivary levels of caries-associated micro-organisms (mutants streptococci, lactobacilli and yeasts). The mean (+/- SD) decayed, missing and filled surfaces (DMFS) (excluding precavitation lesions) score was 3.05 +/- 3.85 and 5.72 +/- 5.00 (including precavitation lesions). The DMFS scores were significantly related to the salivary levels of caries-associated micro-organisms and to the number of eating events per day for total number of eating events and the number of eating events at which sugar-containing foods or confectionery were consumed. These associations were apparent in both bivariate and partial correlation coefficients with the caries-associated micro-organisms and GI controlled. The total daily intakes of food types, except for starch, were not associated with caries experience. No significant correlations were found between intake of food types and salivary levels of caries-associated micro-organisms except that the mean number of confectionery-eating events was correlated with lactobacillus levels (r = 0.136, p < 0.01). The salivary levels of mutans streptococci, lactobacilli and yeasts were significantly correlated with GI scores. These data do not indicate simple associations between dietary intake, caries and levels of caries-associated micro-organisms. Poor oral hygiene, in children consuming unrestricted diets, may influence the salivary levels of mutans streptococci, lactobacilli and yeasts irrespective of the frequency or amount of sugar consumed. Multiple regression analyses revealed that three variables--GI (probably an indicator of toothbrushing behaviour with a fluoride-containing toothpaste), salivary concentration of lactobacilli and frequency of ingestion of confectionery/sugary foods--were independently and positively related to caries experience.
在一项横断面研究中，对328名12岁的英国学童进行了调查，这些学童保持正常饮食，以确定龋齿经历、作为牙龈指数（GI）的口腔卫生状况、饮食摄入量（每天的进食次数以及每天食用含糖食品、糖果或含淀粉食物的进食次数）与龋齿相关微生物（变形链球菌、乳酸菌和酵母菌）唾液水平之间的相互作用。平均（±标准差）龋失补牙面（DMFS）（不包括龋前期病变）得分分别为3.05±3.85和5.72±5.00（包括龋前期病变）。DMFS得分与龋齿相关微生物的唾液水平以及每天的进食总次数和食用含糖食品或糖果的进食次数显著相关。在控制了龋齿相关微生物和牙龈指数的双变量和偏相关系数中，这些关联都很明显。除淀粉外，各类食物的每日总摄入量与龋齿经历无关。食物类型的摄入量与龋齿相关微生物的唾液水平之间未发现显著相关性，不过食用糖果的平均次数与乳酸菌水平相关（r = 0.136，p < 0.01）。变形链球菌、乳酸菌和酵母菌的唾液水平与牙龈指数得分显著相关。这些数据并未表明饮食摄入量、龋齿与龋齿相关微生物水平之间存在简单关联。在饮食不受限制的儿童中，口腔卫生状况不佳可能会影响变形链球菌、乳酸菌和酵母菌的唾液水平，而与糖的摄入频率或量无关。多元回归分析显示，三个变量——牙龈指数（可能是使用含氟牙膏刷牙行为的指标）、乳酸菌的唾液浓度以及食用糖果/含糖食物的频率——与龋齿经历独立且呈正相关。
