Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars

Some food characteristics, like stickiness and consistency, can modify the time for food removal from the mouth as well as favors the activity of cariogenic bacteria, increasing dental caries risk. This study aimed to observe food retention in contact with a cariogenic substrate in 24-30 months old...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Meneghel,L. L, Fernandes,K. B. P, Lara,S. M. H, Ferelle,A, Sturion,L, Walter,L. R. F
Lenguaje:	English
Publicado:	Universidad de La Frontera. Facultad de Medicina 2010
Materias:	dental caries food retention primary first molar risk infants
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-381X2010000200003
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0718-381X2010000200003
record_format	dspace
spelling	oai:scielo:S0718-381X20100002000032012-01-19Evaluation of Food Retention in Occlusal Surfaces of First Primary MolarsMeneghel,L. LFernandes,K. B. PLara,S. M. HFerelle,ASturion,LWalter,L. R. F dental caries food retention primary first molar risk infants Some food characteristics, like stickiness and consistency, can modify the time for food removal from the mouth as well as favors the activity of cariogenic bacteria, increasing dental caries risk. This study aimed to observe food retention in contact with a cariogenic substrate in 24-30 months old children. Therefore, 27 children (54 teeth) were evaluated. They intake a chocolate cookie and the food retention area was documented by digital photography in two experimental times (to: 0 and t1: 30 minutes) and it was calculated using Image Tool 3.0 software. The food retention surface index (mm2) was statistically reduced (Wilcoxon’s test, p=0.001) after 30 minutes for both maxillary (to: 0.37 ± 0.04 and t1:0.042 ± 0.015) and mandibular (to: 0.30 ± 0.03 and t1: 0.078 ± 0.019) molars. No differences were observed between the groups in food retention surface index at the initial time. At the final time, the mandibular molars show a higher retention area than the maxillary ones (Mann-Whitney’s test, p=0.04). The prevalence of food retention at the mandibular molars is higher than the maxillary molars (Chi Square’s test, p=0.03). In conclusion, first primary mandibular molars retain more food than the maxillary molars, being in agreement with clinical results of dental caries’ prevalence.info:eu-repo/semantics/openAccessUniversidad de La Frontera. Facultad de MedicinaInternational journal of odontostomatology v.4 n.2 20102010-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-381X2010000200003en10.4067/S0718-381X2010000200003
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	dental caries food retention primary first molar risk infants
spellingShingle	dental caries food retention primary first molar risk infants Meneghel,L. L Fernandes,K. B. P Lara,S. M. H Ferelle,A Sturion,L Walter,L. R. F Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars
description	Some food characteristics, like stickiness and consistency, can modify the time for food removal from the mouth as well as favors the activity of cariogenic bacteria, increasing dental caries risk. This study aimed to observe food retention in contact with a cariogenic substrate in 24-30 months old children. Therefore, 27 children (54 teeth) were evaluated. They intake a chocolate cookie and the food retention area was documented by digital photography in two experimental times (to: 0 and t1: 30 minutes) and it was calculated using Image Tool 3.0 software. The food retention surface index (mm2) was statistically reduced (Wilcoxon’s test, p=0.001) after 30 minutes for both maxillary (to: 0.37 ± 0.04 and t1:0.042 ± 0.015) and mandibular (to: 0.30 ± 0.03 and t1: 0.078 ± 0.019) molars. No differences were observed between the groups in food retention surface index at the initial time. At the final time, the mandibular molars show a higher retention area than the maxillary ones (Mann-Whitney’s test, p=0.04). The prevalence of food retention at the mandibular molars is higher than the maxillary molars (Chi Square’s test, p=0.03). In conclusion, first primary mandibular molars retain more food than the maxillary molars, being in agreement with clinical results of dental caries’ prevalence.
author	Meneghel,L. L Fernandes,K. B. P Lara,S. M. H Ferelle,A Sturion,L Walter,L. R. F
author_facet	Meneghel,L. L Fernandes,K. B. P Lara,S. M. H Ferelle,A Sturion,L Walter,L. R. F
author_sort	Meneghel,L. L
title	Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars
title_short	Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars
title_full	Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars
title_fullStr	Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars
title_full_unstemmed	Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars
title_sort	evaluation of food retention in occlusal surfaces of first primary molars
publisher	Universidad de La Frontera. Facultad de Medicina
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-381X2010000200003
work_keys_str_mv	AT meneghelll evaluationoffoodretentioninocclusalsurfacesoffirstprimarymolars AT fernandeskbp evaluationoffoodretentioninocclusalsurfacesoffirstprimarymolars AT larasmh evaluationoffoodretentioninocclusalsurfacesoffirstprimarymolars AT ferellea evaluationoffoodretentioninocclusalsurfacesoffirstprimarymolars AT sturionl evaluationoffoodretentioninocclusalsurfacesoffirstprimarymolars AT walterlrf evaluationoffoodretentioninocclusalsurfacesoffirstprimarymolars
_version_	1714203916573343744

Evaluation of Food Retention in Occlusal Surfaces of First Primary Molars

Ejemplares similares