disease is not initiated by poor nutrition; however, susceptibility to the disease may increase as a result of deficiencies in vitamin C, folate and zinc, as these nutrients increase the permeability of the gingival barrier at the gingival sulcus. Other nutrients such as calcium, phosphate, vitamin A, vitamin E and ß-carotene are also reported to maintain gingival and immune system integrity. Due to the anti-inflammatory properties of omega-3 PUFAs, they may be useful in managing periodontitis [25]. As part of a periodontal prevention and treatment regime, reducing the consumption of refined sugars and increasing the consumption of fish oils, fibre, fruit and vegetables are recommended by the 2011 European Workshop on Periodontology [26].
Diet, after tobacco and alcohol, has been recognised as an important risk factor for oral cancer; although the relationship between oral cancer and diet is complex. Consumption of cereals, dairy products, olive oil and raw fruit and vegetables, independent of tobacco and alcohol use, as well as ingestion of some micronutrients such as riboflavin, selenium, magnesium and iron have been reported to be inversely associated with the risk of oral cancer [27]. A 50% reduction in the risk of oral cancer with daily fruit and vegetable consumption has also been suggested following a systematic review [28].
Oral manifestation of some acute diseases (e.g., head and neck cancer, infections) and chronic diseases (e.g., diabetes, HIV AIDS) may have a profound effect on the diet and the nutritional status of individuals. HIV is associated with some oral manifestations such as viral/fungal infections, stomatitis, xerostomia, periodontal disease, and Kaposi’s sarcoma. Burning mouth syndrome, periodontal disease, candidiasis, dental caries, and xerostomia are oral manifestations of uncontrolled diabetes. All these conditions affect eating ability, limiting the intake of nutrients, and consequently compromise the nutrition status of individuals.
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21Speirs
