Dental Plaque and Dietary Intakes in Schoolchildren in Hawaii

Abstract

The level of dental plaque as measured by surface area increased with the higher consumption of sucrose-containing sticky food such as sweet rolls, sweet breads, manapua, mochi, or poi. Consumption of fruit drinks was associated with less plaque formation. The plaque score had little relationship to the DMF index, whereas it showed a significant association with periodontal disease.