British Journal of Nutrition, pages 1-11

Associations of diet quality, food consumption, eating frequency and eating behaviour with dental caries experience in Finnish children: a 2-year longitudinal study

Veera F Virkkala 1
Aino-Maija Eloranta 2, 3, 4
Anna Liisa Suominen 1, 5
Anu Vierola 1
Tiina Ikävalko 1, 5
Juuso Väistö 3
Santtu MIKKONEN 6, 7
Mirja Methuen 1, 5
Ursula Schwab 2, 4
Heli Viljakainen 8, 9
Jukka Leinonen 10
Matti Närhi 1
Timo A. Lakka 3, 11, 12
Show full list: 13 authors
Publication typeJournal Article
Publication date2022-08-08
scimago Q1
SJR0.911
CiteScore6.6
Impact factor3
ISSN00071145, 14752662
Medicine (miscellaneous)
Nutrition and Dietetics
Abstract

We examined cross-sectional and longitudinal associations of dietary factors with caries experience in a population sample of 487 children aged 6–9 years at baseline examinations of the Physical Activity and Nutrition in Children (PANIC) Study. Altogether, 406 of these children attended 2-year follow-up examinations. Food consumption and eating frequency were assessed using 4-day food records, diet quality using the Baltic Sea Diet Score (BSDS) and eating behaviour using the Children’s Eating Behavior Questionnaire. Caries experience was examined clinically. The cross-sectional associations of dietary factors with caries experience at baseline were analysed using linear regression and the longitudinal associations of dietary factors with a change in caries experience over follow-up using generalised mixed-effects regression adjusted for other risk factors. A higher consumption of high-fibre grain products (standardised regression coefficient β = −0·16, P = 0·003) and milk (β = −0·11, P = 0·025) and higher BSDS (β = −0·15, P = 0·007) were associated with lower caries experience, whereas a higher consumption of potatoes (β = 0·11, P = 0·048) and emotional overeating (β = 0·12, P = 0·025) were associated with higher caries experience. Higher snacking frequency (fixed coefficient β = 0·07, P = 0·033), desire to drink (β = 0·10, P = 0·046), slowness in eating (β = 0·12, P = 0·027) and food fussiness (β = 0·12, P = 0·018) were associated with higher caries experience, whereas enjoyment of food (β = −0·12, P = 0·034) and higher BSDS (β = −0·02, P = 0·051) were associated with lower caries experience.

Top-30

Journals

1
2
1
2

Publishers

1
2
3
4
1
2
3
4
  • We do not take into account publications without a DOI.
  • Statistics recalculated only for publications connected to researchers, organizations and labs registered on the platform.
  • Statistics recalculated weekly.

Are you a researcher?

Create a profile to get free access to personal recommendations for colleagues and new articles.
Share
Cite this
GOST | RIS | BibTex
Found error?