Role of Dietary Habits in the Prevention of Dental Caries

Abstract

Background: Dental caries is a diet-influenced infectious disease caused by the interaction between fermentable carbohydrates and acidogenic oral bacteria, leading to enamel demineralization. Secondary factors such as saliva quality, fluoride exposure, and enamel integrity also influence caries development.

Aim: This article examines the role of dietary habits in caries prevention, focusing on cariogenic and cariostatic foods, eating frequency, and dietary interventions to mitigate caries risk.

Methods: A comprehensive review of existing literature was conducted, analyzing studies on sugar metabolism, plaque pH dynamics, food retention properties, and dietary patterns. Key studies, including the Vipeholm Dental Caries Study and research on sugar substitutes, were evaluated.

Results: Frequent consumption of fermentable carbohydrates, particularly sticky and retentive foods, significantly increases caries risk. Conversely, dairy products (especially cheese), sugar alcohols (xylitol), and fibrous foods stimulate saliva and promote remineralization. Dietary frequency and meal sequencing also impact caries development, with between-meal snacking posing the highest risk.

Conclusion: Effective caries prevention requires reducing fermentable carbohydrate intake, promoting protective foods, and integrating dietary counseling into dental care. Public health strategies should emphasize balanced nutrition, fluoride use, and saliva stimulation.