Abstract:

The aim of this study is to study the relationship between fermented carbohydrates and tooth fractures and to present nutritional recommendations for the prevention of tooth fractures. Evidence from intervention studies in humans and animals, epidemiological and experimental studies show that frequency and quantity of free sugar intake is related to to tooth fractures. Protective applications such as fluoride use, although they reduce the risk of tooth fractures, cannot eliminate tooth fractures. Furthermore, the results of epidemiological studies show that people in many parts of the world are not exposed to sufficient levels of fluor. Therefore, in the prevention of tooth fractures, control of free sugar intake is an important factor. The National Oral Health Authorities should set specific objectives for society to reduce the consumption of free sugar in accordance with the recommendation to exceed 10% of the energy demand and to limit the consumption of free sugar in accordance with the recommendation to be a maximum of 4 times a day. In accordance with the diet recommendations, a diet rich in raw foods, fresh vegetables and fruits, low-sugar and fat, will benefit in the prevention of tooth fractures. Also, health authentics should plan available fluor programmes to reduce tooth fractures.

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