Diagnosis and prevention of dental caries
Almost all research on the process of dental caries supports the chemoparasitic theory proposed by W.D. Miller in 1890. This is now more commonly known as the acidogenic theory of caries aetiology. The main features of the caries process are as follows. 1. Fermentation of carbohydrate to organic acids by micro-organisms in plaque on the tooth surface. 2. Acid production, which lowers the pH at the enamel surface below the level (the critical pH) at which enamel will dissolve. 3. When carbohydrate is no longer available to the plaque microorganisms, the pH within plaque will rise because of the outward diffusion of acids and their metabolism and neutralization in plaque, so that remineralization of enamel can occur; 4. Dental caries progresses only when the balance between demineralization and remineralization favours the former. The realization that demineralization and remineralization are in equilibrium is key to understanding the dynamics of the carious lesion and its prevention. One of the interesting features of an initial carious lesion of the enamel is that the lesion is subsurface, i.e. most of the mineral loss occurs beneath a relatively intact enamel surface. This contrasts strongly with the histological appearance of enamel after a clean tooth surface has been exposed to acid, where the surface is etched and there is no subsurface lesion. This dissolution of the surface of enamel, or etching, is a feature of enamel erosion caused, among other things, by dietary acids. Therefore the carious process and erosion differ completely, as erosion is a surface phenomenon. The explanation for the intact surface layer in enamel caries seems to lie in diffusion dynamics: the layer of dental plaque on the tooth surface acts as a partial barrier to diffusion. Further erosion occurs at much lower pH values (pH <4) than caries. Dental plaque forms on uncleaned tooth surfaces and is readily apparent if toothbrushing is stopped for 2–3 days. Contrary to popular opinion, plaque does not consist of food debris, but is a biofilm; 70% is comprised of micro-organisms—about 100 million organisms per milligram of plaque. When plaque is young cocci predominate, but as plaque ages the proportions of filamentous organisms and veillonellae increase.