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A COMPARATIVE REVIEW OF CARIOGENICITY BETWEEN SUGAR AND STARCH CONTAINING FOOD

Dr Sarosh Javed, Dr. Muhammad Moeed Haidar Naqvi, Dr. Fajr Ahsan

Dental caries is a universal disease that can be found in population of any country. There are many factors that are associated with the formation of dental caries. Environmental changes has lead to a gross change in the habits of eating. Since the dietary changes there has been an increase in the caries incidence globally. Sugar and starch along with various fibre containing food are the main carbohydrates. Carbohydrates are involved in providing body 45-65% of total body calories. Sugars are mainly belonging to monosacchrides and disaccharides classification. Usually complex polysaccharides are starches. There are also sugar alcohols that are neither alcohol not sugars but are called so because they have properties half resembling sugars and half resembling those of alcohols. Review of various studies have shown that the sugars are considered to be more cariogenic as compared to the starches. Turku's study, Spuznar's study, Rugg Gunn's study and Hopewood house study are among the most famous. All of them directly or indirectly support that sugars have a more cariogenic action and that sugars when combined with starches can have a stronger cariogenic effect. And that xylitol containing chewing gums as well as xylitol candies can effectively help limit caries risk because they cannot be fermented by the oral bacteria. Furthermore, regular and moderate use of sugar and starch food and keeping a balanced diet plan along with maintenance of adequate oral hygiene can help reduce incidence of caries. And can ensure maintenance of a healthy oral and systemic health. Keywords: cariogenicity, sugar and starch.

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