AJCN Cancer Health Disparities Conference
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Richardson, B. D.
Right arrow Articles by Cleaton-Jones, P.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Richardson, B. D.
Right arrow Articles by Cleaton-Jones, P.
Agricola
Right arrow Articles by Richardson, B. D.
Right arrow Articles by Cleaton-Jones, P.

American Journal of Clinical Nutrition, Vol 34, 1428-1431, Copyright © 1981 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Sweets, snacks, and dental caries: South African interracial patterns

BD Richardson, RE Sinwel and P Cleaton-Jones

Sucrose has been thought to cause dental caries; sweets and snacks being primarily responsible, together with plaque and their respective interactions. Dietary questionnaires revealed that in 3 to 5 yr olds, protein in black, colored, Indian, and white groups provided 12 to 15% of total intake, fats 10 to 17%, and carbohydrates 69 to 78%. At 16 to 17 yr old, patterns remained essentially similar. Sucrose provided about one-quarter of intake, sweets and snacks less than one-tenth, but dental caries prevalence increased rapidly from black to white. This raised several questions regarding current concepts of caries causation. Are genetic, immunological and other dietary factors also responsible for caries levels experienced?




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1981 by The American Society for Nutrition