Prognosis method for risk assessment of dental caries induced by chocolate comsumption

Julio Fernando Cevallos Zumarán, Antonio Armando Aguirre Aguilar

Resumen


Aim: The aim of the present study was to propose a valuation methodof stomatological caries risk due to chocolate consumption, based on DMFT and or S-OHI in 12 to 13 year old adolescents. Material andmethods: A longitudinal study was conducted on 150 adolescents,which were divided into 15 groups of ten members each, accordingto DMFT and S-OHI; members consumed one chocolate tablet.Baseline salivary pH was measured at ingestion time as well as 10minutes after intake. Results: It was determined that for the group of adolescents with very low DMFT, as well as for all S-OHI levels,baseline pH was 7.30 ± 0.12, and post-intake ph was 7.06 ± 16, p <0.001. In the group of adolescents with low DMFT as well as for allS-OHI levels, baseline pH was 7.24 ± 0.18, and post-intake pH was6.98 ± 0.18, p < 0.001. In the group of adolescents with moderateDMFT and for all levels of OHI-S, basal pH was 7.21 ± 0.18 andpH after consumption was 6.96 ± 0.21 p < 0.001. In the group ofadolescents with high DMFT and for all levels of OHI-S, basal pHwas 7.17 ± 0.15 and pH after consumption was 6.87 ± 0.18 p < 0.001.In the group of adolescents with very high DMFT and for all level sof OHI-S basal pH was 7.01 ± 0.34 and post consumption pH was6.71 ± 0.34 p < 0.001. Conclusions: 10 minutes after chocolate intake, salivary pH level significantly decreased. This decreasewas directly proportional to caries circumstances and oral hygiene levels. Nevertheless, in none of the groups did it reach critical levelsfor enamel demineralization. It did reach critical levels for dentin demineralization in the group with high DMFT and deficient OHI.Proposal: A prognosis method for assessment of stomatological riskof enamel caries caused by chocolate consumption was proposed.This method was based on DMFT assessment; for caries in dentin,the method used was based on DMFT and S-OHI assessment

Palabras clave


Saliva, cocoa, concentration of hydrogen ions, DMF index, oral hygiene index.

Texto completo:

PDF


DOI: http://dx.doi.org/10.22201/fo.1870199xp.2015.19.1-ING.45504


Contacto:

Esp. Daniela Carmona Ruiz

danyelacarmona@gmail.com

Tel. (55) 5623 22 07

ISSN: 1870-199X