Australian Dental Council (ADC) Practice Test

The risk of developing dental caries is significantly influenced by both low salivary flow and frequent sugar consumption.

Low salivary flow contributes to the development of dental caries because saliva plays a crucial role in maintaining oral health. It helps neutralize acids produced by bacteria in the mouth, remineralize enamel, and wash away food particles and bacterial biofilms. When salivary flow is reduced, the mouth becomes more susceptible to acid attacks, leading to an increased risk of caries.

Frequent sugar consumption is another major factor contributing to dental caries. Sugars are easily fermented by bacteria present in dental plaque, which in turn produce acids as a byproduct. These acids can demineralize the enamel and lead to the formation of caries. The more frequently sugars are consumed, the more often the teeth are subjected to acid attacks, exacerbating the risk of decay.

In summary, both low salivary flow and frequent sugar consumption independently increase the likelihood of developing dental caries, making the option of both factors together a viable answer. High fluoride exposure, while protective against caries, does not contribute to their development, and therefore does not fit the criteria for risk factors in this scenario.