Dietary Effect on Oral Biofilm

The direct effect of the diets on the development of dental biofilm refers to ...

• the nutrients obtained by the bacteria directly from the host's diet

• the nutrients obtained by the bacteria directly from the metabolic by-products of other bacteria

Fermentable diets that lower the plaque pH to 5.5 or below include ...

• Pastry

• Meats

• Crackers

• Butter

It induced 5 times more caries compared to starch

• lactose

• sucrose

• fructose

• maltose

Which characteristic makes a food cariostatic?

• low fat content

• ability to stimulate saliva production

• high sugar content

• ability to reduce salivary pH

Role of xylitol in oral health.

• increases plaque formation

• enhances demineralization

• inhibiting bacterial growth

• increases salivary flow

Which of the following best explains the relationship between meal frequency and dental caries development?

• Frequent meals and snacks reduce acid exposure and prevent caries

• Eating larger meals with long intervals reduces acid exposure

• Frequent meals and snacks prolong acid exposure, increasing the risk of caries

• Infrequent meals and snacks increase the risk of tooth decay

Which of the following best explains the protective effect of milk and cheese on dental health?

• They provide fluoride, which directly strengthens tooth enamel.

• The calcium and phosphorus in milk and cheese help remineralize tooth enamel.

• They increase the acidity in the mouth, enhancing the whitening effect on teeth.

• The high sugar content in cheese prevents the formation of cavities.

How do lipids in cheese contribute to the protection of tooth enamel?

• They provide a source of fluoride that strengthens tooth enamel.

• They increase the acidity in the mouth, helping to break down plaque.

• They form a coating on enamel surfaces, reducing demineralization and may have antibacterial effects.

• They promote the growth of beneficial bacteria in the mouth, preventing tooth decay.

How does proteins interact with salivary constituents to help prevent tooth decay?

• They increase the acidity of saliva, leading to enamel demineralization.

• They react with salivary constituents to prevent the aggregation and attachment of mutans streptococci.

• They contribute to the formation of dental plaque that increases the risk of tooth decay.

• They promote the growth of mutans streptococci, which causes cavities.

What occurs when non-cariogenic bacteria dominate the oral environment due to the action of proteins?

• A protective layer forms on the enamel, helping to reduce the risk of tooth decay.

• Plaque becomes more acidic, increasing the risk of enamel erosion

• Mutans streptococci become more active, leading to cavity formation.

• Saliva becomes more alkaline, weakening the protective enamel layer.