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The associations between dietary intakes from 36 to 60 months of age and primary dentition non‐cavitated caries and cavitated caries
Author(s) -
Chankanka Oitip,
Levy Steven M.,
Marshall Teresa A.,
Cavanaugh Joseph E.,
Warren John J.,
Broffitt Barbara,
Kolker Justine L.
Publication year - 2012
Publication title -
journal of public health dentistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 63
eISSN - 1752-7325
pISSN - 0022-4006
DOI - 10.1111/j.1752-7325.2012.00376.x
Subject(s) - dentition , medicine , dentistry
Objective To examine risk factors for non‐cavitated caries, as well as cavitated caries. Methods Subjects were participants in the I owa F luoride S tudy cohort. Dietary data were collected at 36, 48, and 60 months old using 3‐day dietary diaries, and a dental examination was conducted at about age 5. We compared the frequencies of dietary intakes of three groups: a) children having only d 1 caries ( n = 41); b) children having only cavitated (d 2+ f) caries ( n = 46); and c) children having both d 1 and d 2+ f caries ( n = 49) with a forth group; d) those of caries‐free children ( n = 257). Results Multinomial and binomial logistic regression was used, where the categorical outcome was based on the 4 caries groups, and the caries‐free group was designated as the reference. In the final model, sevenvariables were associated with the caries outcome. Lower milk consumption frequency at meals and greater presweetened cereal consumption frequency at meals were significantly associated with a greater likelihood of being in the d 1 group. Greater regular soda pop consumption frequency and greater added sugar consumption frequency at snacks were significantly associated with being in the cavitated caries (d 2+ f and/or d 1 d 2+ f) groups. Lower socioeconomic status and less frequent toothbrushing increased the likelihood of being in the d 1 group. Conclusions The results suggest that different food and beverage categories are associated with being in the d 1 group compared with the cavitated caries groups. More frequent toothbrushing, greater milk consumption at meals, and avoiding presweetened cereal consumption at meals might reduce the risk of developing non‐cavitated caries.