Dietary Factors, Salivary Parameters, and Dental Caries

Abstract

Diet and oral microflora are connected to caries along with host factors such as salivary composition and flow. The only component of the food with potentially cariogenic effect is fermentable carbohydratе sucrose. Sucrose is generally accepted as the most cariogenic dietary factor, and consumption of sucrose is associated with the frequency of dental caries in humans. Saliva is a biological environment, important for the physiology of the mouth. It achieves its mechanical functions of cleaning and protection through various physical and biochemical mechanisms. Bicarbonates, phosphates, and proteins have a buffer role in the saliva environment. Other compounds or enzymes in this group acting as prophylactic buffers are urea, salivary amylases, and fluorides.