Occupational syrup-tasting and dental health

Abstract

In the sugar industry the quality of a syrup is judged by taste. The aim of this study was to investigate whether tasting affected the taster's teeth. Seven technicians who had tasted syrups for at least 2 years and 21 age-matched controls working in the same factory were investigated. Dental, medical, and dietary histories were obtained, and salivary and intra-oral examinations were undertaken. The tasters had similar DMFS indices to but more decayed surfaces than the controls (3.4 versus 1.0; p<0.05), especially on proximal surfaces (2.0 versus 0.7; p < 0.05). The tasters had also higher visible plaque index and gingival bleeding index than the controls (23% versus 11% and 23% versus 10%; p < 0.05). We conclude that frequent exposure to syrup may increase caries activity, despite the various preventive measures commonly adopted. It is concluded that those selected for tasting should be carefully examined for general health and oral status and that preventive dental measures be emphasized. □ Caries; gingiva; sugar; teeth