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
Zohoori FV, Duckworth RM (eds): The Impact of Nutrition and Diet on Oral Health.
Monogr Oral Sci. Basel, Karger, 2020, vol 28, pp 1–13 (DOI: 10.1159/000455365)
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F. Vida Zohoori
School of Health and Social Care, Teesside University, Middlesbrough, UK
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Abstract
Diet and nutrition are fundamental in maintaining the general and oral health of populations. Diet refers to the total amount of food consumed by individuals; whereas nutrition is the process of utilising food for growth, metabolism and repair of tissues. The relationship between diet and nutrition and health is 2-way; health status can be affected by nutrient deficiency and vice versa. Dietary guidelines have been developed to provide evidence-based food and beverage recommendations for populations; aiming to promote a diet that meets the nutrient requirement, and to prevent diet-related diseases such as dental caries and obesity. Based on the amount required by the human body for normal metabolism, growth and physical well-being, nutrients are divided into 2 categories: macronutrients consisting of proteins, carbohydrates and fat; and micronutrients consisting of vitamins and minerals. Fats are the most energy-dense macronutrient; whereas carbohydrates are quantitatively the most important dietary energy source for most populations. Proteins are vital structural and functional components within every cell of the body and are essential for growth and repair and maintenance of health. Vitamins and minerals, which are found in small amounts in most foods, are essential for normal metabolic function. This chapter provides an overview of the impact of nutrients on general and oral health, with an emphasis on macronutrients.
© 2020 S. Karger AG, Basel
Introduction
Diet and nutrition are fundamental in maintaining the general and oral health of populations. Diet refers to the total amount of food consumed by individuals, and consists of different constituents which can be governed by many factors such as environmental conditions and availability of food, religious beliefs, socioeconomic status, and so on. Nutrition is the process of utilising food for growth, metabolism and repair of tissues, and involves ingestion, digestion, absorption, transport, incorporation into cells, and excretion. The main dietary patterns include: omnivorous (a mixed diet of both plant and animal origin), flexitarian (a plant-based diet with occasional animal protein consumption), pescatarian (a plant-based diet with a restriction of animal protein consumption to fish and seafood only), pollotarian (a plant-based diet with a restriction of animal protein consumption to poultry and fowl only), lacto-ovo vegetarian (a vegetarian diet with inclusion of dairy products such as cheese, milk and yogurt), and vegan (a restricted vegetarian diet with exclusion of any animal product or their by-products such as gelatine). Convenience, life style, nutritional status, health and weight management are among the factors which passively influence the dietary pattern of each individual.
Fig. 1. Eatwell Guide of Public Health England [1].
The relationship between diet and nutrition and health is 2-way. Health status can be affected by nutrient deficiency and vice versa, that is, any health problem (including oral health) may affect nutritional status. The main nutrients required to maintain general and oral health are proteins, carbohydrates, fat, vitamins and minerals. Many health conditions such as obesity, diabetes, cardiovascular disease, several forms of cancer, osteoporosis and dental disease can be avoided by having a well-planned nourishing diet. A “Balanced Diet” consists of a variety of different types of food that provides sufficient amounts of nutrients required to maintain good health. All over the world, dietary guidelines have been produced by governments to provide evidence-based food and beverage recommendations for populations. These recommendations aim to promote a diet that meets the requirement for energy as well as all essential nutrients to prevent diet-related diseases such as obesity and dental caries. Examples of such guidelines are the “Eatwell Guide” recommended by Public Health England (Fig. 1) [1] and the Healthy Eating Pyramid of the Australian Nutrition Foundation [2]; illustrating different types of foods
