대한치과의사협회지 (The Journal of the Korean dental association)

  • 제54권10호
  • /
  • Pages.752-770
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  • 2016
  • /
  • 0376-4672(pISSN)
  • /
  • 2713-7961(eISSN)
대한치과의사협회 (The Korean Dental Association)
권호 표지

당도와 점도를 이용한 식품의 치아우식유발지수 산출

The cariogenic potentiality index using the sugar contents and the viscosity of Korean food

  • 신승철 (단국대학교 치과대학 예방치과교실) ;
  • 권혜숙 (단국대학교 구강보건학과) ;
  • 심수현 (단국대학교 치과대학 예방치과교실)
  • Shin, Seung Chul (Department of Preventive Dentistry, School of Dentistry, Dankook University) ;
  • Kwon, Hyu Suk (Department of Oral Health, Graduate School of Public Health & Social Welfare, Dankook University) ;
  • Shim, Su Hyun (Department of Preventive Dentistry, School of Dentistry, Dankook University)
  • 투고 : 2016.01.26
  • 심사 : 2016.08.17
  • 발행 : 2016.10.01
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초록

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.

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참고문헌

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