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DIŞ ÇÜRÜKLERININ ETYOLOJISINDE VE ÖNLENMESINDE FERMENTE OLABİLEN KARBONHİDRATLARIN ÖNEMl

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

Journal Name:

  • İstanbul Üniversitesi Diş Hekimliği Fakültesi Dergisi

Publication Year:

  • 2008

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
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.
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Abstract (Original Language): 
Bu çalışmanın amacı, fermente olabilen karbonhidratlar ve diş çürüğü arasındaki ilişkiyi incelemek ve diş çürüğünün önlenmesine yönelik beslenme önerilerini ortaya koymaktır. İnsan ve hayvanlarda yapılan müdahale çalışmalarından, epidemiyolojik ve deneysel çalışmalardan elde edilen kanıtlar, serbest şeker alım sıklığı ve miktarının diş çürüğü ile alakalı olduğunu göstermektedir. Fluor kullanımı gibi koruyucu uygulamalar, diş çürüğü riskini azaltmasına rağmen diş çürüğünü ortadan kaldıramamaktadır. Ayrıca, epidemiyolojik çalışmaların sonuçları, dünyanın birçok kesimindeki insanların yeterli düzeyde fluora maruz kalmadığını göstermektedir. Bu nedenle diş çürüğünün önlenmesinde, serbest şeker alımının kontrolü önemli bir faktördür. Ulusal ağız sağlığı oteriteleri, serbest şeker miktarı tüketimini enerji ihtiyacının % 10'unu aşmama önerisi doğrultusunda azaltacak ve serbest şeker tüketimini günlük maksimum 4 defa olacak önerisi doğrultusunda sınırlayacak topluma özel hedefler hazırlamalıdırlar. Diyet önerileri doğrultusunda, nişastalı temel gıdalardan, taze sebze-meyveden zengin, düşük oranda serbest şeker ve yağ içeren bir diyet diş çürüklerinin önlenmesinde fayda sağlayacaktır. Ayrıca, sağlık oteriteleri diş çürüklerini azaltmak için ulaşılabilir fluor programları planlamalıdırlar.
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