Significance of assessing risk factors for caries in their prevention

INTRODUCTION: Besides the main etiological factors other factors are also involved in development of caries. Bacteria (Streptococcus mutans, lactobacilli) and saliva (its buffering capacity, and rate of secretion) are also risk factors in the development of caries. MATERIAL, METHOD, RESULTS: The authors were the first in Hungary to use the Dentocult kits for assessing the number of lactobacilli in saliva, to use the Oricult-N plate for the determination of the number of Candida, and the medium containing Dentocult-SM plates in the assessment of the number of Streptococcus mutans colonies in saliva. Children in Fot were divided into two groups: children who consumed sorbitol-containing sweets, and another consisting of children who consumed sucrose-containing sweets. The number of lactobacilli, as well as the caries-index was determined. The proportion of children with high lactobacillus counts was significantly lower in the sorbitol group than in the sucrose group. Caries prevalence and salivary lactobacillus counts were determined in 140 second and third graders and 150 adults. The difference between caries-active and caries-inactive subjects was statistically significant in both age groups. A relationship between lactobacillus and Candida albicans counts was found in 396 children between the ages of 6 and 11 living in children's homes. The microbiological assessment of the saliva of 269 children, from seven different children's home, all between the ages of 7 and 12, who were included in the WHO's three-year xylitol caries-preventive program, was also done. Cariological, saliva and microbiological investigations were carried out on 349 adolescents secondary school students. The amount of bacteria and yeasts showed a strong relationship with the caries mean values. The saliva of 210 fixed orthodontic appliances wearing--using amine fluoride-containing products--children, was investigated. According to the results, amine fluoride has a pronounced effect on the mouth's microflora, especially on the number of lactobacilli and Candida.