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RISS 인기검색어
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- 저자 : 여보미 ( Bo Mi Yeo ) (검색결과 2 건)
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임신 중기 임부의 치주병 관련 위험요인과 일부 치주병 병원체의 분포
하정은 ( Jung Eun Ha ),여보미 ( Bo Mi Yeo ),노희열 ( Hui Yul Roh ),백대일 ( Dai Il Paik ),배광학 ( Kwang Hak Bae ) 대한예방치과·구강보건학회 2010 大韓口腔保健學會誌 Vol.34 No.4
Objectives. The objectives of this cross-sectional study were to examine the periodontal condition and health behavior of pregnant women and to analyze the distribution of periodontal pathogens by oral health behaviors. Methods. This study was designed as a hospital-based cross-sectional study. Pregnant women were recruited at about 24 weeks gestation from March 2009 to April 2010 at the obstetrics clinic of general hospital located in Seoul, South Korea. The information of demographic, behavior and health conditions that may influence periodontitis were collected. Full mouth periodontal probing was taken by one trained examiner for the diagnosis of periodontitis. The periodontitis was defined as periodontal attachment loss of 3.5 mm and over on 2 or more sites not on same tooth. Subgingival biofilm and gingival crevicular fluid were collected using two sterilized paper point (#20) for quantitative analysis of prevotella intermedia, porphyromonas gingivalis and treponema denticola. Results. One hundred thirteen pregnant women were included. Adjusted odds ratio of use the floss or interdental brush was 0.22. Pregnant women using the floss or interdental brush, and receiving the scaling before pregnancy had the lower level of T. denticola, P. gingivalis and P. intermedia than pregnant women who didn`t use the floss or interdental brush and not receive the scaling. Conclusions. Oral health behaviors, such as use the floss or interdental brush, may be enable to promote the women`s oral health and to prevent the preterm birth.
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허연진 ( Yeon Jin Heo ),하정은 ( Jung Eun Ha ),여보미 ( Bo Mi Yeo ),진보형 ( Bo Hyoung Jin ),백대일 ( Dai Il Paik ),배광학 ( Kwang Hak Bae ) 대한예방치과·구강보건학회 2011 大韓口腔保健學會誌 Vol.35 No.2
Objectives. The purpose of this study was to develop an estimation model for food potential of tooth demineralization based on the physico-chemical properties of food by evaluating the effect of these properties on in situ tooth demineralization. Methods. This study involved an in vitro experiment that measured the physico-chemical properties of snacks and an in situ experiment that determined the effects of these properties on in situ demineralization of enamel. Four of the most frequently consumed snack foods in Korea were tasted, and 10% sucrose was used as a control. Total sugar, reducing sugar, total starch, pH, viscosity, texture, fluoride content, and calcium content were measured for the 5 different kinds of food. The in situ study was performed under single-blind experimental conditions, 5×5 ratin square, and randomized crossover design. Five volunteers wearing an intra-oral appliance were subjected to biofilm formation period for 2 days, and demineralization period for 5 days. Enamel demineralization was determined by Micro Vickers Hardness, Quantitative Light-Induced Fluorescence, and Confocal Laser Scanning Microscopy. Two-way analysis of variance and Tukey HSD were applied to assess the differences of demineralization. Correlation analysis was applied to assess the relationship between tooth demineralization and the physico-chemical properties of the snack foods. Results. Yogurt showed the highest levels for total sugar and the lowest values for pH. In solid snack foods, cham-cracker showed higher total starch than chocolate-pie, but in adhesiveness the chocolate-pie had higher levels. In liquid snack foods, the viscosity value was higher in both chocolate-milk and yogurt than in 10% sucrose solution. The VHN value of chocolate-milk increased more than in the cham-cracker. Viscosity only showed a significant association with micro-hardness. Conclusions. It was concluded that the viscosity in liquid snack foods could be the strongest indicator of the demineralization of tooth enamel from all the physico-chemical properties of the snack foods.
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