Pregledni rad
[Recent ideas on dental caries]
Zdenko Njemirovskij
; Zavod za bolesti zuba Stomatološkog fakulteta, Zagreb
D. Blažić
; Zavod za bolesti zuba Stomatološkog fakulteta, Zagreb
Sažetak
In spite of the generally known fact that about 9 8% of the civilized human race suffer from dental caries, it is not possible to define precisely the essence of dental caries. Since the mechanism of the carious lesion has not been explained in detail, several theories respectively hypotheses about the development of caries are discussed. An attempt is made at criticaIly assessing the different conceptions and it is emphasized that some of thems till lack scientific confirmation . Factors are described in the article that take part in the development of caries, i.e. physical and chemical properties of the firm substance of teeth, microorganisms in the oral cavity and nutritive manners and habits.The teeth have priority in the metabolism during the development phase. Only extreme lack of calcium and phosphorus are reflected in the hard dental substance. Deposita of fluoride in the superficial layer of the enamel increase the resistance to caries. The greatest depositing of fluoride takes place during the forming of the enamel and before primary dentition is completed. The development of caries cannot progress with out the presence of bacteria. Contrary to earlier opinions the causative agents are streptococci forming acids. The lactob acilli, however, play a subordinate role. Carbohydrates are necessary for the metabolism of the bacteria during the production of acids. Carbohydrates are cariogenic if taken between meals and in the glutinous form . Caries forms below the dentobacterial plaque and in the retention sites. The authors conclude that as a rule caries never develops in the surfaces void of plaques, which means with out remnants of food and microorganisms. They consider that oral hygiene is an important factor in combating caries, particularly in the urban population and in civilised people because of the consumption of highly processed food which does not require vigorous mastication.
Ključne riječi
Hrčak ID:
120036
URI
Datum izdavanja:
15.12.1970.
Posjeta: 1.825 *