Dietary Caries Risk — NDEB AFK MCQ
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Correct answer: C — Frequency of fermentable carbohydrate consumption
The frequency (rather than the total amount) of fermentable carbohydrate consumption is the dietary factor most directly associated with caries development. Frequent sugar exposure creates repeated acid attacks that overwhelm the saliva's buffering and remineralisation capacity. The Stephan curve demonstrates that each carbohydrate exposure causes a pH drop lasting approximately 20-30 minutes. Therefore, frequent snacking between meals poses a greater caries risk than consuming the same total amount of sugar at mealtimes.
Reference: Fejerskov & Kidd – Dental Caries: The Disease and Its Clinical Management, 3rd ed., 2015