Australian Dental Council (ADC) Practice Test

The significance of sucrose in the diet of a patient resistant to caries but suffering from periodontal disease lies primarily in its role in plaque development. Sucrose, as a fermentable carbohydrate, is a pivotal substrate for oral bacteria, particularly those that contribute to plaque accumulation and the development of periodontal disease. When sucrose is consumed, it is metabolized by these bacteria, leading to the production of acids and the formation of a thick biofilm, or plaque, on tooth surfaces and gingival tissues.

This plaque harbors a complex community of bacteria, some of which are pathogenic and can exacerbate periodontal conditions. In patients who are resistant to caries, the absence of carious lesions does not imply the absence of other oral health issues; in fact, the presence of plaque fueled by sucrose can lead to deterioration of periodontal tissues, contributing to issues such as gingivitis or periodontitis.

The role of sucrose in facilitating plaque development is critical to understanding dietary recommendations for individuals with periodontal disease. By managing sucrose intake, there’s a potential to reduce plaque formation and mitigate the progression of periodontal disease, highlighting the intricate connection between diet, bacterial activity, and oral health outcomes.