Association of sugar-sweetened drinks with caries in 10- and 15-year-olds

Pitchika, Vinay; Standl, Marie; Harris, Carla; Thiering, Elisabeth; Hickel, Reinhard; Heinrich, Joachim; Kühnisch, Jan

doi:10.1186/s12903-020-01068-9

Cited by 9 publications

(10 citation statements)

References 42 publications

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“…Thus, carbohydrates that are rapidly digested and give rise to high blood glucose concentrations are perceived as of lower quality compared with carbohydrates that are more slowly digested and result in lower blood glucose concentrations over time. Free sugars are to be avoided because they are associated with processed foods (such as sugar‐sweetened beverages) linked to overweight and obesity, and because they have a high cariogenic potential (Blostein et al., 2020; Pitchika et al., 2020). The glycemic index (GI) and glycemic load (GL) metrics have been widely applied as indicators of this aspect of dietary carbohydrate quality but are often criticized for not representing responses to complex food mixtures.…”

Section: Effects Of Whole Grains On Dietary Carbohydrate Qualitymentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

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Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined‐grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co‐passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole‐grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

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Section: Effects Of Whole Grains On Dietary Carbohydrate Qualitymentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

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show abstract

“…In other countries, adolescents have been found to consume sweets considerably less frequently [ 51 , 52 ]. A study carried out in Germany confirmed that the intake of beverages was significantly associated with DMF-S score among 15-year-olds [ 55 ]. With respect to oral health, these are noteworthy findings because high consumption of added sugar may lead to higher prevalence of periodontal diseases and increase the risk of dental caries [ 1 , 56 ].…”

Section: Discussionmentioning

confidence: 98%

A Cross-Sectional Study of Oral Health Status and Behavioral Risk Indicators among Non-Smoking and Currently Smoking Lithuanian Adolescents

Petrauskienė,

Žemaitienė,

Bendoraitienė

et al. 2023

IJERPH

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The purpose of this study was to evaluate oral health status, behavioral risk indicators, and the impact of smoking on oral health among Lithuanian adolescents. This representative cross-sectional study was conducted among 15-year-old Lithuanian adolescents. The method of multistage cluster sampling was used. A total of 1127 adolescents met the inclusion criteria. Two originally created self-reported questionnaires were used in this study. Dental caries, periodontal status, and oral hygiene status were evaluated by four trained researchers. A p-value ≤ 0.05 was set to indicate statistically significant differences. Statistical analysis included Mann–Whitney, Kruskal–Wallis, and Spearman correlation tests. Out of all the participants, 9.6% self-reported being a current tobacco smoker. The mean PI value was 1.14 ± 0.69 among all the participants. Currently smoking adolescents had more active caries lesions (D-S) than those who did not smoke (13.2 ± 16.4 vs. 9.8 ± 10.7, p = 0.023). Considering periodontal status, non-smoking adolescents had significantly lower mean PSR index scores than current smokers (0.52 ± 0.51 vs. 0.61 ± 0.50, p = 0.0298). Tobacco smoking and the consumption of energy drinks were significantly associated (OR = 3.74, 95% CI 2.66–5.26, p < 0.001) among participants. Currently smoking adolescents tended to have improper dietary habits, especially a higher consumption of energy drinks; thus, they were more likely to have active dental caries lesions, as well as poorer periodontal status, than their non-smoking peers.

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“…In particular, the effects of sucrose appear to be of great concern during childhood, given the fact that SSBs intake significantly increases the caries burden in 10-year-olds with attenuated effects in 15-year-olds-age groups that are known to be the highest consumers of free sugars. To prevent caries, SSBs consumption should therefore be reduced, especially in children and adolescents (95). Of great concern are a simultaneous combination of high sipping frequency and low PH beverage and sugar concentration, especially in young children, leading to early childhood caries.…”

Section: Sugars and Oral Healthmentioning

confidence: 99%

Saccharide Characteristics and Their Potential Health Effects in Perspective

Brouns

2020

Front. Nutr.

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To understand the effects of saccharides on our metabolism and health, we need a clear understanding of what they are, how they differ, and why some types are deemed "less healthy" and others "better for health." There are various ways to look at this topic. Firstly, saccharides can be classified according to their degree of polymerization (DP). This classification is useful when qualitative or quantitative analysis and calculation of intakes are required or for food-labeling definitions. However, it does not account for the fact that saccharides with a similar DP can differ in molecular composition, which will influence digestion, absorption, and metabolism. Secondly, another approach widely used in the biomedical and nutritional sciences is therefore a physiological classification, which addresses the rate and degree of digestibility and absorption, the glycemic response, and the metabolic fate. The individual health status also plays a role in this respect. An active, lean person will have a metabolic response that differs from an inactive person with overweight and insulin resistance. However, this approach will not give a complete answer either because the characteristics of the matrix/meal in which these carbohydrates (CHOs) are present will also influence the responses of our body. Thirdly, one can also rank CHOs by comparing their functional/technological properties, such as relative sweetness, viscosity, and solubility. Understanding CHO characteristics and related physiological responses will help understand health and disease implications. Therefore, a brief outline of different carbohydrate classifications is presented. This outline will be placed in the context of potential overall effects after consumption. The answer to the question whether we should we eat less of certain sugars depends on the angle from which you look at this matter; for example, do you address this question from a single molecular characteristic point of view or from a meal quality perspective? Looking at one particular CHO characteristic will almost always lead to a different conclusion (e.g., the labeling of fructose as toxic) than evaluating from a "total perspective" (fructose has adverse effects in certain conditions). Examples are given to help understand this matter for the benefit of justified dietary/food-based recommendations.

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Association of sugar-sweetened drinks with caries in 10- and 15-year-olds

Cited by 9 publications

References 42 publications

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

A Cross-Sectional Study of Oral Health Status and Behavioral Risk Indicators among Non-Smoking and Currently Smoking Lithuanian Adolescents

Saccharide Characteristics and Their Potential Health Effects in Perspective

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