OCCUPATIONAL SYRUP-TASTING AND DENTAL-HEALTH

In the sugar industry the quality of a syrup is judged by taste. The a im of this study was to investigate whether tasting affected the taste r's teeth. Seven technicians who had tasted syrups for at least 2 year s and 21 age-matched controls working in the same factory were investi gated. Dental, medical, and dietary histories were obtained, and saliv ary and intra-oral examinations were undertaken. The tasters had simil ar DMFS indices to but more decayed surfaces than the controls (3.4 ve rsus 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 gingiv al 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 adop ted. It is concluded that those selected for tasting should be careful ly examined for general health and oral status and that preventive den tal measures be emphasized.