Title |
Dietary advice in dental practice
|
---|---|
Published in |
British Dental Journal, November 2002
|
DOI | 10.1038/sj.bdj.4801628 |
Pubmed ID | |
Authors |
P J Moynihan |
Abstract |
This paper aims to provide dental health professionals with practical advice to pass on to patients about diet and dental health. Sugars are the most important dietary factor contributing to dental caries. Different foods carry different dental health risks; those containing non-milk, extrinsic sugars are potentially the most damaging. In the UK, sugared soft drinks and confectionery contribute approximately 50% to total intake of non-milk extrinsic sugars. Patients should be encouraged to reduce the frequency of intake of sugary foods. Intake of acidic foods and drinks contributes to dental erosion and consumption of such foods should also be limited. Dietary advice to dental patients should be positive and personalized if possible and can be in line with dietary recommendations for general health. These are to increase the consumption of starchy staple foods (eg bread, potatoes and unsweetened cereals), vegetables and fruit and to reduce the consumption of sugary and fatty foods. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
United Kingdom | 4 | 67% |
Unknown | 2 | 33% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 3 | 50% |
Practitioners (doctors, other healthcare professionals) | 3 | 50% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
United Kingdom | 1 | <1% |
United States | 1 | <1% |
Unknown | 158 | 99% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 35 | 22% |
Student > Bachelor | 28 | 18% |
Student > Postgraduate | 17 | 11% |
Researcher | 9 | 6% |
Student > Doctoral Student | 7 | 4% |
Other | 23 | 14% |
Unknown | 41 | 26% |
Readers by discipline | Count | As % |
---|---|---|
Medicine and Dentistry | 79 | 49% |
Nursing and Health Professions | 10 | 6% |
Agricultural and Biological Sciences | 8 | 5% |
Social Sciences | 7 | 4% |
Immunology and Microbiology | 2 | 1% |
Other | 12 | 8% |
Unknown | 42 | 26% |