酸性食品による歯牙酸蝕症
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概要
- 論文の詳細を見る
131 persons, 66 male and 71 female, 11 to 59 years old, comprising out-patients and their attendants, all apparently in good health, were divided into twogroupsone including those who were fond of sour foods and the other those with no taste for such foods. In each group were made a statistic survey for determina tion of (1) the averageage of its members ; (2) the average number of decayed and defective teeth they were possessed of, (3) the pH of their saliva (4) the interrelationship of the teeth and the salivary pH ; and a pathohistological examination for elucidation of the effect on the dental enamel of some representative sour articles of food for daily comsumption, such as the Chinese Citron, apples, grapes, the mandarine orange, and acetic acid in variouss Solutions. Result. 1. Age : There was an age difference between those who were fond of sour foods and those who were not. 2. Decayed and defective teeth : The average number of these teeth was smaller for the groupof sour food eaters than for the other group. 3. pH of saliva : This was not varied for the two groups, as measured between meals when the body was at rest. 4. pH of saliva and decayed and defective teeth : A low index of interrelationship was obtained between the salivary pH level and the average number of the abnormal teeth in either group. 5. Acetic acid and the sour fruits enumerated above were found to have a corrosive action on the enamel. 6. Different articles of sour food were varied in the intensity of their corrosive action. The action was varied in declining order of intensity for HNO_3, HCl, and the apple juice at pH 3, 80, for liquia HNO_3, liquid H_2SO_4, HNO_3, the grape juice, and H_3SO_4 at pH 3.42, and for the orange juice, HNO_3 and H_2SO_4 at pH 2.75 7. The Chinese citron juice had no eorrosive action on the enamel when added with sodium bicarbonate.
- 九州歯科学会の論文
- 1957-06-30