RESUMO
OBJECTIVE: This study was conducted to establish associations among the Candida carriage rate, the diversity of Candida species carried and the different caries status of preschool children. MATERIALS AND METHODS: Sixty-one children between 2 and 5 years of age were examined by a single expert examiner and were divided into three groups, the caries-free, moderate caries and severe caries groups, according to the criteria of the International Caries Detection and Assessment System II (ICDAS). Saliva samples were obtained from the members of each group and were plated on Sabouraud agar plates to assess the Candida carriage rates. CHROMagar Candida medium was used for the preliminary screening. Biochemical testing or PCR/sequencing was conducted to identify the different Candida species in the samples. The differences observed were considered significant if the p value was <0.05. RESULTS: The Candida carriage rate and the number of species of this fungus carried were higher in the group with the highest level of caries severity (p < 0.05). Whereas Candida albicans was the most predominant Candida species in the saliva of all of the children, C. dubliniensis was identified only in the most caries-affected group in addition to other rare species of Candida non-albicans. CONCLUSIONS: A high salivary Candida carriage rate and the presence of specific species of this fungus (such as C. albicans and C. dubliniensis) appear to be related to the severity of caries experienced by preschool children.
Assuntos
Candida albicans/isolamento & purificação , Candida/isolamento & purificação , Índice CPO , Saliva/microbiologia , Candida/classificação , Candida tropicalis/isolamento & purificação , Pré-Escolar , Contagem de Colônia Microbiana , Meios de Cultura , Cárie Dentária/microbiologia , Feminino , Humanos , Masculino , Micologia/métodosRESUMO
INTRODUCCIÓN La caries dental constituye un problema de salud pública urbano-rural en nuestro país. Una manera simple de evaluar riesgo cariogénico es el Cariograma, programa computacional que mide factores etiológicos de la enfermedad de caries, que muestra de manera gráfica el posible riesgo cariogénico del paciente, planteando estrategias de prevención y tratamiento.OBJETIVOS Establecer asociación entre las variables del Cariograma y la historia de caries en la población de 15 a 64 años de la comuna de Tortel, XI Región. MATERIALES Y MÉTODOS Estudio observacional-analítico, de corte transversal, con una muestra de 173 individuos. La información fue obtenida mediante ficha clínica y aplicación del Cariograma. Las variables fueron analizadas mediante regresión-lineal-múltiple (RLM) y regresión-logística (RL) con el programa estadístico Stata 11.0. RESULTADOS La RLM muestra una relación significativa en el modelo 1 (que incluye las variables del Cariograma, excepto uso de flúor), entre las variables del Cariograma y las de historia de caries, enfermedades relacionadas (p = 0,032), experiencia de caries (p = 0) y DIeta contenido (p = 0,031). En el modelo 3 (al que se le adiciona la variable edad), existe relación significativa entre historia de caries y experiencia de caries (p = 0), género (p = 0,007) y edad (p = 0). La RL mostró una relación estadísticamente significativa entre historia de caries > 10 con experiencia de caries (p = 0,002) en el modelo 1 y con edad (p = 0) en el modelo 3. CONCLUSIONES Existe relación estadísticamente significativa entre: experiencia de caries-género-edad con historia de caries > 10. De esta manera, a mayor edad mayor daño acumulado por caries, así como entre experiencia de caries, enfermedades relacionadas y dieta contenido con historia de caries cuando no se incluye la variable edad en el modelo.
INTRODUCTION Dental caries represent a public health problem in both urban and rural areas of our Chile. A simple method to evaluate cariogenic risk is the Cariogram. This consists of a computer program that measures etiological factors of dental caries disease, and shows graphically the potential cariogenic risk of a patient, providing information that allows prevention and treatment strategies to be implemented. OBJECTIVES This study aims to establish the association between Cariogram variables and history of dental caries in the population aged 15 to 64 years from Tortel Commune, XI region, Chile. MATERIALS AND METHODS Observational-analytical, cross-sectional study of a sample of 173 individuals. The information was obtained by analysis of clinical records and Cariogram. The variables were analyzed by multiple linear regression (MLR) and logistic regression (LR) using Stata 11.0 statistical program.RESULTS MLR analysis shows a significant relationship in model 1 (which only includes variables from the Cariogram Program, except for the use of fluoride) between Cariogram variables and history of dental caries, related diseases (P = .032), experience of caries (P = 0) and diet content (P = .031). In model 3 (the variable "age" is added), there is a significant relationship between history of caries and experience of caries (P = 0), gender (P = .007), and age (P = 0). The LR showed a statistically significant relationship between history of caries > 10 and experience of caries (P = .002) in Model 1, and with age (P = 0) in model 3. CONCLUSIONS There is significant relationship between experience of caries, gender and age with history of caries > 10. Based on these results, the older the individual, the more accumulated damage can be found. This relationship was also found between experience of caries, related diseases and diet content with history of dental caries, when the age variable is not included in the model.
Assuntos
Humanos , Masculino , Adolescente , Adulto , Cárie Dentária/diagnóstico , Cárie Dentária/epidemiologia , Higiene Bucal , Modelos Logísticos , Chile , Medição de Risco , Comportamento AlimentarRESUMO
OBJETIVO Determinar la capacidad buffer de la saliva al ser añadida a distintas bebidas energéticas comercializadas en Chile, mediante mediciones de pH in vitro. MÉTODOS Fue requerida la participación de 3 pacientes jóvenes sistémicamente sanos, sin enfermedad de las glándulas salivales. Las muestras de saliva estimulada fueron obtenidas de cada paciente, las cuales fueron mezcladas y almacenadas en una sola muestra. Se seleccionaron 13 bebidas energéticas comercializadas a nivel nacional. Un total de 5 mL de cada bebida energética se distribuyó en 4 tubos Falcon. Se midió el pH de cada una de las bebidas energéticas, de la saliva y del agua potable. Se añadió 1 mL de agua potable al tubo Falcon número 1 y 1 mL de saliva a los 3 tubos restantes, cada 3 min hasta completar 13 mL de solución en cada uno (38% vol./vol.). Las mediciones de pH fueron realizadas en cada 1 mL añadido (saliva/agua), para permitir al ph-metro registrar de manera correcta. RESULTADOS Los rangos de pH para las bebidas energéticas van desde pH 2,42 ± 0,008 (Battery Gingered®), hasta pH 3,44 ± 0,005 (Battery Sugar Free®). La saliva en promedio tuvo un valor de pH 7,99 y el agua potable de 7,05. La bebida que más logró aumentar el pH, luego de agregar la saliva, fue la bebida Speed® que llegó a un valor de pH 4,38, mientras la que logró menos fue la bebida Quick Energy®, con un valor de pH 3,37. CONCLUSIÓN La capacidad buffer de la saliva logró aumentar entre 17 y 54% el pH de las bebidas energéticas analizadas en este estudio. Sin embargo, no pudo neutralizar los bajos niveles de pH de estas bebidas más allá de un pH final de 4,38, que es crítico para la estructura dentaria.
OBJECTIVE To determine, using in vitro pH measurements, the buffering capacity of saliva when added to different energy drinks sold in Chile. METHOD The participation of 3 young and systemically healthy patients, with no diseases of the saliva glands, was obtained. Samples of stimulated saliva where obtained from each patient and then mixed and stored as one sample. The study used 13 energy drinks sold nationwide, with 5 mL of each one being distributed into 4 Falcon tubes. The pH of each of the energy drinks, the saliva sample, and drinking water was measured. 1 mL of drinking water was added into Falcon tube number 1, and 1 mL of saliva into the 3 remaining every 3 min until completing 13 mL of solution in each one (38% vol./vol.). The pH measurements where performed upon adding each 1 mL (saliva/water) to allow the pH meter to correctly register the data. RESULTS The pH levels for energy drinks range between pH 2.42 ± 0.008 (Battery Gingered®), to pH 3.44 ± 0.005 (Battery Sugar Free®). The saliva had a mean pH value of 7.99, and 7.05 for drinkable water. The energy drink that achieved a higher increase in pH level was Speed®, reaching a value of pH 4.38, while the energy drink that increased the pH level the least was Quick Energy®, only reaching a pH of 3.37. CONCLUSION The buffering capacity of saliva managed to increase the pH level of energy drinks analyzed in this study between 17 and 54%. However, saliva was unable to neutralize further than 4.38 the low levels of pH in these drinks, thus being critical to dental structure.
