Association between sour food and dental caries among Korean elders

Abstract

Aim: Recently some reports suggested that acidic oral condition could draw bacterial death. However, the relationship between dietary acid and dental caries is not well established. Hence, this study aims to assess the relationship between sour food and dental caries in an elderly Korean population.

Methods: A cross-sectional study was conducted using participants from Sunchang Longevity Cohort Study. The total number of final participants was 508 (175 males and 333 females

49 to 93 years old). Dental caries was determined by WHO criteria. Preference to sour food was assessed by interview using a questionnaire. Age, sex, income level, tooth brushing, dry mouth, obesity, sugary food, salty food, dairy food and spicy food were considered as confounders. Multivariable logistic regression analysis was applied to estimate the adjusted association. Stratified analysis by age, sex, income level, sugary food, obesity was also performed.

Results: After adjusting for various confounders, the experience of low dental caries was highly associated with sour food (adjusted odds ratio [OR]=0.565, 95% confidence interval [CI]:0.380-0.840). The link was highlighted in elders aged 71 years or older (OR=0.425, 95% CI: 0.242-0.745), males (OR=0.252, 95% CI: 0.113-0.564), those without sweet preference (OR=0.427, 95% CI: 0.231-0.788) and non-denture wearers (OR=0.439, 95% CI: 0.230-0.837).

Conclusions: Our data showed that the preference to sour food was independently associated with low dental caries experience among Korean elders. The link was highlighted in elders aged 71 years or older, males, non-denture wearers and those without sweet preference. Further studies are needed to clarify the causality and mechanisms of this link.