Dietary patterns associated with dental caries in adults in the United States. Issue 2 (6th December 2019)

• Record Type: Journal Article
• Authors: Blostein, Freida A.; Jansen, Erica C.; Jones, Andrew D.; Marshall, Teresa A.; Foxman, Betsy
• Is Part Of: Community dentistry and oral epidemiology. Volume 48:Issue 2(2020:Apr.)
• Page Start: 119
• Page End: 129
• Publication Date: 2019-12-06
• Subjects: cariogenic agent -- dental decay -- diet -- dietary sugars -- NHANES; Dental public health -- Periodicals; 617.6
• DOI: 10.1111/cdoe.12509
• Languages: English
• ISSNs: 0301-5661

Abstract

Abstract: Objectives: Dental caries experience, which affects 91% of US adults, is a consequence of a carious process influenced by diet. Although individual foods have been implicated, we hypothesized that dietary patterns might be important predictors of caries presence. Methods: We analysed data from 4467 people ≥18 years old participating in the 2013‐2014 National Health and Nutrition Examination Survey, a nationally representative sample of the US population. Data from 24‐hour dietary recalls were classified into standard food categories and reduced to three dietary patterns using principal components (PCs) analysis. We used regression to model the log‐transformed decayed, missing and filled teeth (DMFT) score and the prevalence of any caries experience by quartiles of PC scores, controlling for potential confounders. Dietary patterns differed by age with respect to dental caries so 18‐30‐year‐olds (n = 1074) and >30‐year‐olds (n = 3393) were analysed separately. Results: Similar dietary patterns existed among individuals aged 18‐30 and >30 years, but the prevalence of DMFT score >0 and the median of DMFT was greater in those >30:78.7% (95% CI: 76.1, 81.3) vs 92.6% (95% CI: 91.4, 93.7) and 4 (95% CI: 4, 5) vs 12 DMFT (95% CI: 11, 13), respectively. In those 18‐30, no dietary pattern was associated with greater prevalence or severity of dental caries experience. Among those >30, the prevalence of DMFT>0 was higher by 2% for those in each subsequent quartile of a diet high in sugar‐sweetened beverages and sandwiches (adjusted PR: 1.02, 95% CI: 1.001, 1.03)—thus, the prevalence of dental caries experience was 6% higher among those in the uppermost quartile than in the lowest quartile. For every subsequent quartile in the same pattern, there was a 1.98% higher (95% CI: 0.15, 3.85) DMFT score. However, analysis using the two strongest loading food groups from any of the PCs did not identify any predictors of caries experience. Conclusions: Dietary patterns were associated with the prevalence of dental caries experience, with differing findings by age. Although effect sizes were small, the population impact may be substantial. While food groups high in sugar were associated with caries prevalence and severity, associations were more apparent in the context of overall diet. Prospective studies are needed to confirm whether particular dietary patterns are causally related to the development of dental caries.