Читать книгу The Impact of Nutrition and Diet on Oral Health - Группа авторов - Страница 8

Preface

Oral health matters – an attractive smile, the ability to chew and to talk well and, most importantly, freedom from pain and sepsis. The reality, however, is different – oral diseases are amongst the most prevalent worldwide, and are expensive to treat. This is unacceptable as the causes are well known, and the vast majority of oral diseases are preventable. In common with other non-communicable diseases, causes of oral diseases are intimately related to lifestyle and central to this lifestyle is the foods we purchase and eat. While in some countries malnutrition, or undernutrition, is a major problem, in many middle- and high-income countries, a wide choice of foods is available and affordable. Too many choose unwisely leading to unnecessary morbidity. Reasons for unwise purchase and consumption of foods are complex – availability, price, advertising and promotion, simple to prepare, family and peer pressure, inability to distinguish desirable and undesirable foods, and lack of information. The accuracy of information is of crucial importance and the purpose of this monograph is to provide an up-to-date review of how nutrition and diet impact oral health, and how poor oral health leads to less healthy dietary choices.

The series “Monographs in Oral Science” has a long and impressive history, and this is the 28th publication in this series since it was launched in 1972. In this monograph on nutrition, diet and oral health, there are 14 chapters, divided into 4 parts: background (chapters 1 and 2), the impact of nutrients on oral health (chapters 3–6), the impact of diet and nutrition on oral health (chapters 7–13), and the impact of oral health on diet and nutrition (chapter 14). The background provides information on the differences between diet and nutrition, and a description of oral diseases. Our diet is taken as foods which provide nutrients required by our body for growth, activity, and repair. But the story is not so simple, since the availability of nutrients can depend on the food, as discussed in the first chapter. The second chapter reviews oral diseases, from dental caries to cancer, indicating how diet and nutrition can preserve health but also cause disease.

The second part reviews the role of nutrients on oral health. History in this area is informative. The battle of the integrity of teeth has been between dietary sugars and the remarkable ability of fluoride to provide protection. Scurvy was the scourge of sailors long before vitamin C was identified. The incidence of oral cancer continues to rise, strongly influenced by diet, particularly the abuse of alcohol and lack of fruit and vegetables. However, this section indicates that many more macro- and micronutrients and vitamins influence oral health.

The third part is the largest and discusses how food groups affect oral health. This is important as conclusions dictate food policy and advice. These conclusions have been updated, in the light of recent research, and clarified. The contents of 2 chapters will be less familiar to many readers. First, the ability of probiotic bacteria in influencing oral health. As with probiotics and general health, the mechanisms by which probiotics benefit oral health are only now being clarified. Nutrigenomics is very much a growth area: our genome influences the effect of nutrients on health or disease, and nutrients influence genome expression. Findings from this new science will influence public policy and, particularly, dietary advice for individuals.

The last part of the book highlights an oft overlooked subject, relevant to policy and advice for all ages. Mouths of young children ravaged by dental caries are all too common in many countries, contributing significantly to stunting and wasting. Likewise, for many older people, inability to chew due to poor dental health, influences dietary choice and nutrient intake.

In summary, this monograph provides most timely information which should influence food policy and dietary advice. It provides both an update on familiar themes as well as current information on unfamiliar themes, and should be read by university teachers, nutritionists, policy-makers, and advisors to the food industry.

Andrew J. Rugg-Gunn, Newcastle upon Tyne