Variations in several different genes can influence the risk of developing dental caries according to a new literature review.
Firstly, researchers identified two genes that impact the formation of dentin and enamel. Variations in the ENAM and MMP genes may play a role in the progression of caries by making the tooth more susceptible to demineralisation.
The genes responsible for saliva flow and composition were also found to have an impact. This is because salivary flow dilutes microorganisms and carbohydrates known to cause caries, while saliva itself includes calcium and phosphate which are fundamental to mineralisation.
Other proteins found in the saliva affect individual immune responses as they have antimicrobial, antiviral, antifungal, and anti-inflammatory properties. The LTF gene affects levels of these proteins and has been found to be crucial in defending the body against microorganisms that may cause caries.
Can genes change taste perception?
In addition to these physical impacts of genetics, the researchers suggested that genetic differences in taste perception may also influence caries development. Genes that encode taste receptors may cause a preference for sweet tastes, increasing the amount of dietary sugar consumed and leading to a higher incidence of dental caries.
The report says: ‘The pathway linked to taste perception genes is one of the most promising for explaining dental caries experience, since it has shown considerable associations.’
The researchers note that combinations of these genetic tendencies are more likely to increase the risk of caries than individual genes alone.
Some of the studies included in the review had significant limitations. The authors called for future studies in this area to use larger, more diverse cohorts, consider gene-environment interactions and address ancestry more directly.
Adverse effects of dietary sugar
Previous studies have explored the impact of dietary sugar beyond caries development. In March, researchers from the University of Washington found that high sugar-sweetened beverage (SSB) intake was associated with an increased risk of oral cavity cancer (OCC) in women.
Their findings suggest OCC risk is 4.87 times higher in participants consuming one or more SSBs daily compared with less than one SSB monthly. This increases the rate of OCC by three people per 100,000 population over time.
This increased to 5.46 in those who rarely smoke or drink.
The researchers said: ‘A stronger association was observed in non-smoking and light-smoking as well as non-drinking and light-drinking participants. The results from this study support both observation and mechanistic findings that suggest a local impact of dietary sugars in OCC, mirroring findings in other gastrointestinal site cancers.’
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