Teeth
The teeth are hard appendages positioned inside the oral cavity; they are considered real organs, as they are composed of living tissue, vascularization and nerve endings.
In humans, they are 28 or 32 (based on the presence or absence of third molars, called "wisdom teeth") and their structure is organized as follows: the portion that emerges from the gum is called the crown, while the portion hidden by it is which settles in the bone is called the root. Externally, only on the crown is the enamel (hard tissue) positioned; below it, the tooth is formed by a layer of dentin, in turn covered with a thin layer of cement. In the innermost loggia the pulp is distinguished, in which the feeding vessels and the sensory nerves circulate.
Teeth and Health
The relationship between the teeth and the health of the human being is rather narrow and articulated.
The teeth, or rather the jaw's clenching of the jaws, also play a rather important role in maintaining posture. It may seem strange but, if the upper and lower arches do not match, an alteration of the stabilizing muscular contractions can occur, with repercussions (of varying severity) on the position of the vertebral column.
Last but not least, teeth can be a source of direct access for bacteria to the bloodstream. Rarely, but still possible, are the septicemic infections originating from a very trivial (but neglected) tooth decay (which we will discuss later in the section). We recall that, although caries is a rather common and (generally) NOT serious disorder, septicemic infection can be so severe that it leads the individual to death. Some studies have even linked a poor oral hygiene with a greater risk of developing cardiovascular diseases, such as heart attacks.
Acids and Bacteria
If the teeth represent a determining factor for the nutrition of the human being, even the diet can facilitate or compromise the integrity of these organs. The most frequent complication is certainly tooth decay. This is due to the set of multiple factors; it is defined as the erosion of the dental enamel which, if left untreated, results in bacterial contamination before the dentin and then the dental pulp. In the latter case it is frequent that the infection involves the formation of an abscess, or a pus sac; the abscess can give rise to the aforementioned septicemic infection.
The erosion of the enamel derives mainly from 3 factors:
- Thickness (genetically determined)
- pH of saliva (must be alkaline to compensate for the acidity of the mouth)
- Residual acids.
If for the first two points it is not possible to intervene, for the third there is a series of measures designed to favor greater preservation of the teeth. These acids, capable of affecting the dental malt, derive both from the natural composition of foods and from the physiological bacterial fermentation of the oral cavity; the predominant strains are: streptococci, lactobacilli, corinebacteria, actinomycetes, staphylococci and some anaerobes. Among all, it seems that those most responsible for acid production are lactobacilli. The preferred substrate of these microorganisms is certainly that of carbohydrates, in particular simple or not very complex. It is therefore necessary to keep in mind that:
- The simple sugars of the diet must constitute a minor portion compared to the total carbohydrates (from 10 to 16%)
- At the end of each meal it is advisable to perform a good dental cleaning, which increases the level of oral hygiene.
As far as food acids are concerned, instead, they are present above all in acidulous products. This is the case of malic acid (especially in apples), ascorbic acid (vit. C), citric acid (citrus), tartaric acid (grapes, wine, etc.), phosphoric acid (coca cola), acetic acid (vinegar), lactic acid (yogurt) etc.
Having a corrosive action on the enamel, some of these dietary acids also have a bleaching effect. Obviously, their use for bleaching (lemon juice, apple vinegar, etc.) must provide for a correct dilution and the right application method. If used excessively, the likelihood of severe enamel erosion would be greatly increased.
From here, some professionals also advise NOT to use the toothbrush before 20-60 'from the end of the meal. This is due to the fact that the acids contained in the foods are in full erosive function and the application of a mechanical friction would increase their demineralization capacity; therefore, it is better to allow sufficient time for the saliva to buffer the pH of the mouth.
Diet and Nutrients
It should be remembered that the chemical composition of dental enamel is almost entirely based on calcium (similar to bones) and that fluoride plays a fundamental role in its fixation process. It is therefore deducible that a diet deficient in these minerals, in addition to compromising the skeletal density, may negatively affect the maintenance of the enamel. NB . Fluorine seems to have a protective effect on teeth even for topical use!
For the integrity of the gums, however, it is advisable to make sure that the diet is NOT deficient in: magnesium, zinc, iron, manganese, selenium, vit. C and vit. E. The gums line the lower portion of the tooth, the one without enamel; these, if set back, promote the settlement of food residues and expose the most delicate parts of the tooth to bacteria and food acids. A little research on gum health has shown that consumers of good portions of yogurt, or dairy products containing lactobacilli, seem less affected by gum disorders; in practice, although lactic acid may be erosive due to enamel, the presence of PHYSIOLOGICAL bacteria tends to preserve the tissues from the harmful action of pathogenic microorganisms (similarly to what happens in the intestinal mucosa and reproductive organs).
Finally, let us remember that, for "physical" or consistency reasons, certain foods favor more than others the onset of tooth decay. This is the case of semi-liquid and / or sticky products (eg syrups, toppings, candies, pasteurized honey, hazelnut cream etc.) and pulpy ones or those that become mash immediately after chewing ( jams, crackers, biscuits, rusks, etc.); these, adhering and leaving more residues on the teeth, favor the proliferation of bacteria and the formation of acids. On the contrary, the hardest foods (hazelnuts, almonds, walnuts, carrots, fennel, celery, etc.) favor the use of the teeth and leave less fermentable residues from the bacteria of the oral cavity.
