Nutrition for Oral and Dental Health

1. Nutrition for Oral and Dental Health

2. Oral Health • Diet and nutrition play a key role in —Tooth development —Gingival and oral tissue integrity —Bone strength —Prevention and management of diseases of the oral cavity

3. Effects of Nutrient Deficiencies on Tooth Development

4. Dental and Oral Health • Teeth are made from protein matrix that is mineralized with collagen (requiring vitamin C), calcium, and phosphorus (requiring vitamins D and A)

5. Anatomy of a Tooth

6. Dental Caries • Infectious disease of teeth in which organic acid metabolites lead to gradual demineralization of enamel; proteolytic destruction of tooth structure • Any tooth surface can be affected.

7. The Decay Process • Plaque formation: sticky mix of microorganisms, protein, polysaccharides • Bacteria metabolizing fermentable carbohydrate produce acid • Acid production: oral pH<5.5 allows tooth demineralization • Saliva function: rinses away food; neutralizes acid; promotes remineralization • Caries patterns:pattern depends on cause

8. Early Childhood Caries • Also called “baby bottle tooth decay” • Nursing bottle caries—putting baby to bed with a bottle of sweetened liquid (juice, Kool-Aid, etc.) • Front teeth rapidly develop caries • Common among Native Americans • Wean children before age 2 from bottle

9. Early Childhood Caries (From Swartz MH. Textbook of Physical Diagnosis, History, and Examination, 3rd ed. Philadelphia: W.B. Saunders, 1998.)

10. Dental Caries—cont’d • Streptococcus mutans—most common bacteria involved • Fermentable Carbohydrate • Time • Drop in salivary pH to below 5.5

11. Dental Caries—cont’d • Cariogenicity of foods • Frequency of consumption of fermentable Carbohydrate • Food form—slowly dissolving • Food combinations • Nutrient composition of food/beverages • Timing (end of meal)

12. Fluoride • Primary anticaries agent • Water fluoridation • Fluoridated toothpastes • Oral rinses • Dentrifices • Beverages made with fluoridated water

13. Recommendations for Fluoride Supplementation (Data from American Dietetic Association: Position of ADA: The impact of fluoride on dental health. J. Am Diet Assoc. 94:1428, 1994.) * Milligrams of supplemental fluoride recommended according to fluoride concentration in drinking water.

14. Cariogenic vs. Cariostatic • Cariogenic: containing fermentable carbohydrates that can cause a decrease in salivary pH to <5.5 and demineralization when in contact with microorganisms in the mouth; promoting caries development • Cariostatic: not metabolized by microorganisms in plaque to cause a drop in salivary pH to <5.5

15. Cariogenic Foods • Promote formation of caries • Fermentable carbohydrates, those that can be broken down by salivary amylase • Result in lower mouth pH • Include crackers, chips, pretzels, cereals, breads, fruits, sugars, sweets, desserts

16. Cariostatic Foods • Foods that do not contribute to decay • Do not cause a drop in salivary pH • Includes protein foods, eggs, fish, meat and poultry; most vegetables, fats, sugarless gums

17. Anticariogenic Foods • Prevent plaque from recognizing an acidogenic food when it is eaten first • May increase salivation or have antimicrobial activity • Includes xylitol (sweetener in sugarless gum) and cheeses

18. Other Factors that Affect Diet Carogenicity • Consistency: Liquids are cleared quickly while sticky foods remain on the teeth • Meal frequency: frequent meals and snacks increase duration of exposure • Food composition • Food form: liquid, solid, slowly dissolving • Sequence of eating: cheese or milk at the end of the meal decrease the cariogenicity of the meal

19. Caries Prevention Guidelines

20. Periodontal Disease • Inflammation of the gingiva with destruction of the tooth attachment apparatus • Gingivitis—early form • Nutritional care involves increasing vitamin C, folate, and zinc

21. Tooth Loss and Dentures • Tooth loss—denture placement • Food selections change • Saliva production decreases • Reduced chewing ability • Lower calorie and nutrient intake occurs for many • Simple nutrition counseling; Food Guide Pyramid, etc.

22. Oral Manifestations of Disease • Stomatitis: inflammation of oral mucosa • Candidiasis and herpes simplex: fungal and viral infections which can affect mouth and esophagus causing pain and dysphagia • Xerostomia: Dry mouth • Periodontal disease • Kaposi’s sarcoma—lesions in mouth and esophagus

23. MNT for Mouth Pain/Oral Infections • Avoid acidic and spicy foods • Offer soft, cold, nutrient dense foods such as canned fruit, ice cream, yogurt, cottage cheese • Try oral supplements • Use PEG or NG feeding if oral supplementation is unsuccessful • For xerostomia, try artificial salivas, citrus beverages, sugar free candies or gums

24. Medications That May Cause Xerostomia

25. Dental Health Affects Nutrition • Tooth loss may affect ability to chew (relationship between loss of teeth and reduced intake of fruits and vegetables • Dentures are often ill-fitting (especially common after weight loss); problem foods include fresh fruits and vegetables, chewy and crusty breads and chewy meat like steak

26. Interventions • Obtain a dental consult: if dentures are missing, find them. If they are loose, replace or reline them • Modify diet consistency: mechanical soft, ground, pureed • Use least restrictive diet possible; individualize; mix consistencies if appropriate

27. MNT for Wired or Broken Jaw • Provide pureed, strained, or blenderized foods as appropriate • Encourage nutrient-dense foods such as blenderized casseroles • Recommend small, frequent meals with oral supplements such as milkshakes, Instant Breakfast, medical nutritionals • Use liquid vitamin supplement if necessary • Recommend patient weigh self to monitor weight status