Cariogenic Potential Index of Fruits according to Their Viscosity and Sugar Content
Lee Kum-Sun, 김남중, 이은희, 조자원,
소속 상세정보
( Lee Kum-Sun ) - Dankook University Graduate School of Public Health & Social Welfare Department of Oral Health
김남중 ( Kim Nam-Joong ) - Shinhan University Department of Deantal Technology and Science
이은희 ( Lee Eun-Hee ) - Chunhae Health College Department of Dental Hygiene
조자원 ( Cho Ja-Won ) - Dankook University College of Dentistry Department of Preventive Dentistry
KMID : 1157520140100040255
Abstract
Objective: A relative cariogenic potential index (CPI) of fruits was estimated according to their sugar content and viscosity, and the factors that most affect the development of dental caries were evaluated by measuring the pH.
Methods: Eight types of fruits including banana, cherry, kiwi, grapes, watermelon, apple, strawberry, and tangerine, which are the most commonly distributed in the market, were selected. Their sugar content and viscosities were measured and indexed.
Results: The CPI of banana was 50.12±11.8, which was high, followed by that of kiwi, which was 13.89±1.83. The difference in the CPI between the 2 fruits was high. The mean pH level of all 8 fruits was below 5.5, indicating that they would have significant effect on the development of dental caries.
Conclusion: It is desirable to adjust the diet by including fresh vegetables and cleansing fruits except for banana whose CPI is relatively high and kiwi which has a low pH, when diet management is necessary to prevent dental caries.
키워드
caries cariogenic potentiality index; viscosity; sugar content; fruit
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