Cavities: Prevention, Causes, and Effective Treatment

It is a multifactorial disease that leads to progressive and localized destruction of the hard tissues of the tooth. It is the most prevalent pathology in the mouth and the first cause of dental consultation, being the most common in dental clinics.

It is considered multifactorial disease since it is a consequence of the interaction of several factors. The factors involved in appearance of cavities they are the host, the microorganisms and the diet, as well as the time that the first three interrelate.

Caries appears when conditions of each factor are favorable to cariogenicity. There will be a susceptible host, cariogenic microorganisms and a favorable diet with an interrelation for a sufficient time.

Guest

When we speak of the host, we refer not only to the teeth (with their morphology, arrangement, composition), but also to the oral environment presented by the individual and their genetic predisposition to suffer cavities. The morphological complexity of the tooth and the structural defects of the tooth's enamel can mark a greater susceptibility to caries. Dental crowding or crowding are factors that make dental hygiene difficult and therefore predispose to tooth decay.

Saliva acts as a protective agent by its moderating effect of oral pH, for the remineralizing power of enamel and for the defense agents it contains.

Microorganisms

Decay one infectious disease and therefore induced by microorganisms. Streptococcus mutans, lactobacillus and actinomyces have been linked as responsible agents among some others for caries. These microorganisms are commonly found in the mouth but it is the interrelation with the rest of the factors that favors their cariogenic action.

Feeding

Carbohydrates are the fundamental element that use microorganisms for acid production that attacks the enamel. Carbohydrates are a basic part of the usual diet are glucose, sucrose, lactose, fructose, galactose and starch. Present in fruits, pasta, dairy, bread, cereals, etc.

Adhesiveness, texture, solubility are physical properties of foods that influence their cariogenic potential. Products that are viscous or sticky can be retained on the tooth surface increasing the risk of cavities. The texture of hard food requires a more vigorous chewing which stimulates the flow of saliva which, with its buffering effect on the pH after ingestion, protects the tooth.

Interaction time

This factor is key in the appearance of cavities. By interrelation time we mean the time required that the food must remain in relation to the tooth, to maintain a constant acidic medium in the micro-organism plate so that enamel demineralization occurs. The greater the interrelation, the greater the cariogenicity.

How does tooth decay occur?

Microbial plaque begins to accumulate on the teeth within 20 minutes of ingestion of food, which is the time when plaque occurs. increased bacterial activity using carbohydrates from food to produce acid that demineralizes enamel.

The saliva takes at least 20 minutes to correct low (acidic) pH. The continuous presence of bacterial plaque or tartar and its action on the enamel will facilitate the appearance of cavities and their progression.

Once the tooth decay destroys enamel will advance towards dentin and finally if it is not treated, it will reach the pulp. Pulp involvement will involve an inflammatory reaction and due to the abundant content of nerve endings. Discomfort or sensitivity may appear before injury to the dental pulp.