당도와 점도를 이용한 식품의 치아우식유발지수 산출
The cariogenic potentiality index using the sugar contents and the viscosity of Korean food
신승철, 권혜숙, 심수현,
소속 상세정보
신승철 ( Sin Seung-Chul ) - 단국대학교 치과대학 예방치과학교실
권혜숙 ( Kwon Hyu-Suk ) - 단국대학교 구강보건학과
심수현 ( Shim Su-Hyun ) - 단국대학교 치과대학 예방치과학교실
KMID : 0362720160540100752
Abstract
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 .
키워드
Cariogenic food; Cariogenic potentiality; Dental caries; Diet control; Sugar contents; Viscosity of food
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