scholarly journals Cross Sectional Survey on the Amount of Sugar Content in Cakes on Sale in Chennai and Its Correlation with Dental Caries

2020 ◽  
pp. 77-86
Author(s):  
Rachel Paul ◽  
Deepa Gurunathan
Keyword(s):  
Dental Caries ◽  
Sugar Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Total Sugars ◽  
Nutrition Labelling ◽  
High Sugar Content ◽  
Main Factors ◽  
Spss Software ◽  
Serving Size

Cakes are one of the most commonly consumed product by kids and adults and are consumed even more during special occasions. Packaged cake products have a lot of sugar content in them and sugar is one of the main factors causing dental caries in children. Keeping all this in mind this research was done to evaluate the correlation between the amount of cakes consumed and the incidence of dental craie in children. The data was collected from products packaging nutrition labelling provided by the company and also included the products name, pack weight, serving size, total sugars per 100 gms as well as per suggested serving size. A questionnaire was used to obtain the information on the correlation with dental caries. The data was collected and tabulated in excel sheet. The data analysis was done using SPSS software by IBM.  A total of 40 products were collected and tabulated. The average sugar content in cakes was 22.5 g. There was a large variation in sugar content between different cakes of the different categories within the same categories. Among the 40 products, 36 products showed a high sugar content when compared to the normal recommended dose for children. The study showed that the sugar content present in cakes was high and there can be a reduction in the amount of sugar present in it and thus reduce the risk of obesity and dental caries.

scholarly journals Hubungan Pengetahuan Kesehatan Gigi dan Mulut dengan Karies Gigi pada Mahasiswa Baru Fakultas Kedokteran Gigi Universitas Jember Tahun Akademik 2016/2017 (Correlation of Oral Health Knowledge with Dental Caries in First Grade Dentistry Students of Jember

2018 ◽  
Vol 6 (1) ◽  
pp. 167
Author(s):  
Galuh Cita Sari Rahtyanti ◽  
Hestieyonini Hadnyanawati ◽  
Erawati Wulandari
Keyword(s):  
Oral Health ◽  
Dental Caries ◽  
Oral Cavity ◽  
Health Knowledge ◽  
Sugar Content ◽  
First Grade ◽  
Cross Sectional ◽  
Oral Health Knowledge ◽  
High Sugar Content ◽  
Academic Year

Background: One of major oral health problem found in oral cavity is dental caries. Several factors can induce dental caries such as economical factors, excessive high sugar content foods consumption, and neglect of oral hygiene due to lack of knowledge in how important is teeth and mouth maintenance. Objective: To analyzed correlation between oral health knowledge and dental caries in first grade Dentistry students of Jember University Academic Year 2016/2017. This research used cross sectional approach with total respondents of 119 students. The assessment of oral health knowledge was done by questionnaire and DMF-T index was used to evaluated dental caries in oral cavity. Results and Conclusion: The majority of oral health knowledge distribution in first grade dentistry students of Jember University academic year 2016/2017 was 106 students (89,1%) in good category and DMF-T score of 53 students or 44.5% in very high category.The results of data analyzed by Spearman correlation test could be concluded that there was a significant relation between dental caries and oral health knowledge of first grade Dentistry students Jember University academic year 2016/2017 with moderate correlation strength (-0.460).   Keywords : Dental caries, First grade dentistry students, Oral health knowledge  

scholarly journals Sugar and energy content of carbonated sugar-sweetened beverages in Haidian District, Beijing: a cross-sectional study

BMJ Open ◽  
2018 ◽  
Vol 8 (8) ◽  
pp. e022048 ◽  
Author(s):  
Lizi Lin ◽  
Chenxiong Li ◽  
Chuyao Jin ◽  
Yuanzhou Peng ◽  
Kawther M Hashem ◽  
...  
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Free Sugar ◽  
Cross Sectional Survey ◽  
Sugar Sweetened Beverages ◽  
Cross Sectional ◽  
Sugar Intake ◽  
Sweetened Beverages ◽  
Beijing China ◽  
Serving Size

ObjectiveThe consumption of carbonated sugar-sweetened beverages (CSSBs) is associated with a range of health problems, but little is known about the sugar and energy content of CSSBs in China. The study aimed to investigate the sugar and energy content of CSSBs in Beijing, China.Study designWe carried out a cross-sectional survey in 15 different supermarkets from July to October 2017 in Haidian District, Beijing.MethodsThe product packaging and nutrient labels of CSSBs were recorded by a snapshot in time to obtain company name, product name, serving size, and nutrient content, that is, carbohydrate, sugar and energy. For CSSB labels not showing sugar content, we used carbohydrate content as substitute. The sugar and energy content of CSSBs within each type of flavour were compared using Kruskal-Wallis test. The sugar content within the recommended levels was described using frequency. We also compared the sugar and energy content of top 5 CSSBs in terms of sales among three countries (China, UK and USA).ResultsA total of 93 CSSB products were found. The median sugar content was 9.3 (IQR: 5.7–11.2) g/100 mL, and the energy content was 38 (IQR: 23–46) kcal/100 mL. There were 79 products labelled ‘Red’ (high) per serving based on the criteria set in the UK (>11.25 g/100 mL). We found 62.4% of CSSBs had sugar content per serving that exceeds the daily free sugar intake for adults (25 g) recommended by the WHO. Some of the branded products sold in China had higher sugar content when they were compared with those in Western countries.ConclusionsCSSBs in Beijing, China have high sugar and energy content. Reduction in sugar content and serving size of CSSBs and taxation policy on beverages will be beneficial in reducing sugar intake in China.

scholarly journals Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme

BMJ Open ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. e019075 ◽  
Author(s):  
Kawther M Hashem ◽  
Feng J He ◽  
Sarah A Alderton ◽  
Graham A MacGregor
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Nutrition Labelling ◽  
The Mean ◽  
Sugar Reduction ◽  
The Uk ◽  
Future Evaluation

ObjectivesTo investigate the variation in sugar and energy content of cakes and biscuits available in the UK.DesignWe carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.MethodsThe sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.ResultsThe average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a ‘red’ (high) label for sugar.ConclusionsThis research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.

Seven-year trends in the availability, sugar content and serve size of single-serve non-alcoholic beverages in New Zealand: 2013–2019

2020 ◽  
pp. 1-13
Author(s):  
Teresa Gontijo de Castro ◽  
Helen Eyles ◽  
Cliona Ni Mhurchu ◽  
Leanne Young ◽  
Sally Mackay
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Food Composition ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Slight Reduction ◽  
Cross Sectional ◽  
Sweetened Beverages ◽  
Sugary Drinks ◽  
High Sugar Content

Abstract Objective: To assess trends in relative availability, sugar content and serve size of ready-to-drink non-alcoholic beverages available for sale in supermarkets from 2013 to 2019. Design: Repeat cross-sectional surveys. Data on single-serve beverages to be consumed in one sitting were obtained from an updated brand-specific food composition database. Trends in beverages availability and proportions with serve size ≤ 250 ml were assessed by χ2 tests. Sugar content trends were examined using linear regressions. The proportion of beverages exceeding the sugar threshold of the United Kingdom Soft Drinks Industry Levy (SDIL) was assessed. Setting: New Zealand. Results: From 2013 to 2019, there was (i) an increase in the availability of sugar-free/low-sugar beverages (n 25 (8·4 %) to n 75 (19·1 %); P < 0·001) and craft sugar-sweetened soft drinks (n 11 (3·7 %) to n 36 (9·2 %); P < 0·001), and a decrease in availability of fruit/vegetable juices/drinks (n 94 (31·8 %) to n 75 (19·4 %); P < 0·001); (ii) small decreases in sugar content (mean g/100 ml) of sugar-sweetened soft drinks (3·03; 95 % CI 3·77, 2·29); fruit/vegetable juices/drinks (1·08; 95 % CI 2·14, 0·01) and energy drinks (0·98; 95 % CI 1·63, 0·32) and (iii) slight reduction in the proportion of beverages with serve size ≤ 250 ml (21·6 to 18·9 %; P < 0·001). In 2019, most beverages were sugar-sweetened or had naturally occurring sugars (79·1 %) and serve size > 250 ml (81·1 %) and most sugar-sweetened beverages exceeded the SDIL lower benchmark (72·9 %). Conclusions: Most single-serve beverages available for sale in 2019 were sugary drinks with high sugar content and large serve sizes; therefore, changes made across the years were not meaningful for population’s health.

scholarly journals Teaching Minimally Invasive Interventions in Paediatric Dentistry: A Cross-Sectional Survey of Dental Schools in Iran

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
S. Moradi ◽  
S. Sabbagh ◽  
L. Timms ◽  
V. Ravaghi
Keyword(s):  
Dental Caries ◽  
Minimally Invasive ◽  
Public Health Problem ◽  
Paediatric Dentistry ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Fissure Sealant ◽  
Resin Infiltration ◽  
Dental Schools ◽  
Hall Technique

Abstract Background Dental caries is a significant public health problem in Iran. Teaching  minimally invasive interventions in paediatric dentistry may facilitate the provision of treatment for untreated dental caries in children. We evaluated the teaching of such interventions in both undergraduate dental curriculum and Paediatric Dentistry Specialty Training Programme (PDSTP) in Iran. Methods This was a cross-sectional questionnaire-based survey. Participants in this study were the directors of 40 undergraduate programmes and 15 PDSTPs in all Iranian dental schools (response rate = 100%). Descriptive statistics were reported. Results The most commonly taught methods were preventive fissure sealant and preventive resin restoration (PRR), which were taught ‘both didactically and clinically’ in all undergraduate dental programmes. The least commonly taught methods were silver diamine fluoride (SDF), the Hall technique and resin infiltration, which were taught ‘both didactically and clinically’ in less than 5% of dental schools. The same three methods were the least commonly approaches taught in PDSTP, further, they were less often perceived to be ‘essential’. Conclusions There was a notable variation in the teaching of the management of dental caries in Iran’s dental education. Some minimally invasive approaches including SDF, the Hall technique and resin infiltration are not being commonly taught in Iranian dental schools despite the evidence base for these techniques.

A Cross-Sectional Survey of Dental Caries, Oral Hygiene, andHelicobacter pyloriInfection in Adults

2013 ◽  
Vol 25 (4_suppl) ◽  
pp. 49S-56S ◽  
Author(s):  
Peng Liu ◽  
Ji Yue ◽  
Shufang Han ◽  
Tianzheng Deng ◽  
Chongjian Fu ◽  
...  
Keyword(s):  
Dental Caries ◽  
Oral Hygiene ◽  
Cross Sectional Survey ◽  
Cross Sectional

scholarly journals Medical Emergency in Dental Clinic - An update

2020 ◽  
Vol 11 (SPL3) ◽  
pp. 831-839
Author(s):  
Aksha sharen Arul Edwin ◽  
Lakshmi T ◽  
Karthik Ganesh Mohanraj
Keyword(s):  
Dental Students ◽  
Medical Emergency ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Emergency Situations ◽  
Emergency Procedures ◽  
Dental Clinics ◽  
Dental Practitioners ◽  
Medical Emergencies ◽  
Spss Software

In general, one of the convincing methods to tackle an emergency is to be well-organized and prepared priory. The intention of the study is to analyze the availability of medical emergency procedures and equipment in dental clinics. Also, the aim is to determine the level of awareness, knowledge, perceptions, individual experiences and preparedness of the dental practitioners and dental students for the management of medical emergency situations in their hospitals or clinics. A cross-sectional survey based study was done from April to among 100 dental students in Chennai. The self-structured well-designed questionnaire containing the protocols and emergency procedures followed in their clinic. The questionnaire forms were circulated online through Google forms. The data from all the participants were collected and analyzed through SPSS software. In the present study, it was inferred that the majority of the population are aware about the medical emergencies in dental clinics (99%) and the remaining 1% of the population are not aware of it. The conclusion of this study is that the above statistical analysis about knowledge awareness on recent advances in the treatment of medical emergencies in dental clinics has provided an alarming situation about the capability of dentists to deal with such conditions for the betterment of patients .

scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

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