Konsumsi Makanan Halal, Kandungan Gula, dan Risiko Karies Gigi: Sebuah Perspektif Gizi

Abstract

Dental caries is a health problem associated with several factors, including sugar consumption, microbial activity in dental plaque, and oral hygiene practices. In Muslim communities, food selection is influenced not only by halal status but also by nutritional quality and its potential effects on health. This article aims to analyze the relationship between the consumption of halal foods and beverages containing sugar and the risk of dental caries, as well as to examine the relevance of the halalan thayyiban principle in nutrition and oral health education. This study employed a qualitative approach using a literature review method, drawing on scientific publications, health guidelines, and official documents concerning sugar consumption, caries development, food label literacy, and the concept of halalan thayyiban. The data were analyzed descriptively and qualitatively through thematic categorization and conceptual synthesis. The findings indicate that sugar consumption can promote acid production by microorganisms in dental plaque, increasing enamel demineralization when exposure occurs repeatedly and is not adequately balanced by remineralization. The review also highlights that halal certification does not automatically indicate low sugar content or adequate nutritional quality. Therefore, understanding food permissibility should be complemented by nutrition literacy, particularly the ability to interpret nutrition information labels, control the amount and frequency of sugar consumption, and maintain appropriate oral hygiene practices. This article proposes integrating the halalan thayyiban principle with nutrition education as a conceptual approach to supporting informed food choices and dental caries prevention. As this study is based on a literature review, its findings do not establish causal relationships in specific populations and require further empirical investigation.