| 당도와 점도를 이용한 식품의 치아우식유발지수 산출 |
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신승철1, 권혜숙2, 심수현3 |
1단국대학교 치과대학 예방치과교실
2단국대학교 구강보건학과
3단국대학교 치과대학 예방치과교실 |
| The cariogenic potentiality index using the sugar contents and the viscosity of Korean food |
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Seung Chul Shin1, Hyu Suk Kwon2, Su Hyun Shim3 |
1Department of Preventive Dentistry, School of Dentistry, Dankook University
2Department of Oral Health, Graduate School of Public Health & Social Welfare, Dankook University
3Department of Preventive Dentistry, School of Dentistry, Dankook University |
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| Abstract |
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Introduction: Caries prevention through diet control can be achieved clinically by use of the cariogenic potentiality for a range of food commonly eaten by Koreans. Material & methods: The cariogenic potentiality index of each food can be calculated with the sugar contents and the viscosity of each food applying the regression analysis on the variables. 278 favorite foods for Korean were examined. Result 1. The formula of CPI is as below Cariogenic potentiality index (CPI) = 2.581343*sugar contents+0.598324*viscosity 2. The average CPI of the fruits, vegetable are 9.07~9.62 minutes. But the average CPI of the carbohydrate food is 15.21~19.60 minutes. Conclusion: Using the cariogenic potentiality indices, we will be able to determine an individual patients' average oral status for caries experience in the future. In addition, diet control by use of the cariogenic potentiality index and the analysis for each nutrient is considered as useful clinically for diet control in preventive dentistry. |
| Key Words:
Cariogenic food;Cariogenic potentiality;Dental caries;Diet control;Sugar contents;Viscosity of food; |
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