DIFFERENCES IN DENTAL ADHESION ACCORDING TO VISCOSITY AND SUGAR CONTENT OF FOODS CAUSING DENTAL CARIES
Mi-Suk Cho* and Young-Hee Jeong
ABSTRACT
This study aims to find out the difference in tooth adhesion according to the viscosity of caries such as chocolate, jelly, candy, and caramel, which teenagers consume a lot, and to prevent caries by reducing the intake of caries with high tooth adhesion. This study selected the four most representative foods among caries, measured the sugar content and viscosity of each foods causing dental caries, and measured the tooth adhesion accordingly.
1. The sugar content of foods causing dental caries differed in all foods, followed by caramel> jelly> candy> chocolate(p<0.05).
2. The viscosity of foods causing dental caries differed in all foods and showed the highest significance in caramel(p<0.05).
3. The adhesion of foods causing dental caries differed in all foods, and was measured in the order of candy> caramel> jelly> chocolate(p<0.05).
In the above study, there was no correlation between the sugar content and viscosity of foods causing dental caries, and the tooth adhesion was high in the order of candy>caramel>jelly>chocolate. Therefore, it is considered desirable to pay attention to the consumption of candy and caramel with high tooth adhesion and pay attention to preventing dental caries.
Keywords: Adhesion, Foods causing dental caries, Viscosity.
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